Archive for category: Imperia

In a charming corner of the Nervia Valley, surrounded by olive trees, mimosas and aromatic herbs, here in the summer you can dine outside on the panoramic terrace. The interior rooms are frescoed with drawings of herbs and flowers, and an image of Apricale, like the one enjoyed from the large windows, warmed in winter by the large fireplace. One room is dedicated to fairy tale characters and with child-friendly furnishings. The menu proposed for € 35 includes the specialties of the inland cuisine. We start with the appetizers, from the typical Barbagiuai, fried ravioli stuffed with pumpkin, rice and cheese, to the green cake, from Sardenaira to stuffed vegetables. Do not miss the Ravioli with borage, hand-made as the exquisite tagliatelle mixed with red wine, olive paté, flour and eggs, served with meat sauce or tomato sauce. The second is made up of grilled meat, tagliata, lamb and sausage, with vegetables from the seasonal garden. The dessert is a must-see sight, the zabaglione mounted by hand in the copper pot is served at the table: it has the color of gold and an inviting scent, accompanied by pansarole, the traditional Apricale lies. Wines with local proposals and an always warm and kind welcome. In the inn there are also 6 beautiful rooms where you can stay overnight.

Giovanni Senese, although young, has great experience in the art of pizza and in the variegated world of doughs and flours. Born in Naples, after working experiences around the world, he stopped in Sanremo and opened his modern and welcoming restaurant in 2020, one step away from the cycle path and the sea. The attention to raw materials is very high. He personally grows vegetables and aromatic plants in his synergistic garden. Try the special pizzas, such as “il mio orto sinergico” (€ 14), which follows the rhythm of the seasons, or “il carciofo incontra il cacio e il pepe” (artichoke meets cheese and pepper) (€ 18) or “Barbaresca” with velvety purple potatoes and strips of Chianina sirloin (€ 16.5). Those who love traditional flavors can choose the classics of the Neapolitan tradition (from € 5.5 upwards). Not only pizzas, however, you can taste the wonderful Neapolitan whims (salty pastry dough), fried for all tastes, or the “ cono del pizzaiolo”, filled pizza shaped like an ice-cream cone according to Giovanni’s creativity. There is no shortage of creative dishes among first and second courses. To finish, typical sweets such as classic babà or with cream, pastiera and lemon delights. The list of extra virgin olive oils is also interesting. Good selection of craft beers and good choice of wines, with a preference for Ligurian labels.

Paolo Masieri defines himself as the “cook-farmer” because what you eat in his restaurant, from vegetables to fruit, oil and eggs, comes almost exclusively from the gardens of Castelvittorio and Ospedaletti which the chef personally takes care of. Each ingredient is selected according to the quality and season, impeccably and creatively cooked with the result of offering an exciting gustatory journey. The restaurant has varying menus, such as the “autumn evocation”, which varies according to season, at 110€, and the so called “garden vegetables and seafood”, which changes every month, at 78€, that gives you the opportunity to taste dishes such as pumpkin and ginger cream with marinated gobbetti prawns and summer black truffle scorzone, meatloaf in oil cooked with confit garlic, potato soup parmentier, Sanremo prawn steamed with salt, seaweed, pakchoi cabbage and mandarin, preboggion ravioli plin, razor clams, infusion of garlic, parsley and lime, SpaghettOro Verrigni with our bottarga and clams, in an enhancement of flavors that blend together while maintaining their own character. Well deserved the prestigious Michelin star that has recognized for 30 years the great professionalism of Paolo Masieri, who is passing his knowledge to his son Lorenzo to continue the legacy. The restaurant is located in a central street of the city. Barbara in charge of welcoming the guest, kindly and professionally help you in choosing the dishes and the wines to combine with the menus.

A welcoming place with two rooms and thirty seats. Rustic and appealing furnishings with a beautiful stove and a stained glass window that conceals the kitchen. On the walls are displayed products such as preserves, vegetables in olive oil, pickled vegetables, oil and wine, which can be purchased even outside the opening times, by calling the owner Donatello on the phone, who with great sympathy and availability, will share his great passion for the following land products: peppers, tomatoes, zucchini, fruit used for the many and various home-made jams, olives and grapes, and, ever present in his garden, the Egyptian onion, now a must in the western Liguria and not only. In the kitchen his wife, tirelessly cooks traditional Ligurian cuisine with farmer’s products. These dishes are therefore prepared only with natural products, fresh and at zero km, cooked with simplicity, passion and that kind of delight for their authenticity and flavor. The full menu (we strongly recommend it) at 30€ includes 4 appetizers, 2 first courses, 2 second courses and dessert. However, you can reduce the number of courses by ordering only a first or a second course, spending 22 or 25€. Do not miss the farinata with the Egyptian onion, the frisceu, the ravioli and the gnocchi, and the ever-present Ligurian rabbit.

In the chef Michele Ottonello’s restaurant can be tasted genuine products cultivated in the family kitchen yard or the mushrooms, wild herbs harvested by his father, Fernando. Always smiling and available they make the place, simple and hospital, a familiar and cosy environment where people return willingly. It is only open upon booking, in the weekend offers thematic dinners, with truffles, mushrooms, stockfish, artichokes and other seasonal products. Then average menu for 30 euro is quite rich: from the appetizers like quail eggs with truffle, mushrooms salad with artichokes, pancakes with wild herbs, ricotta mousse and many other ones, to the first course dishes with homemade pasta like tagliatelle, risotti and delicious soups, exquisite is the one with squash and black mushrooms “trombette dei morti”; among the second courses dishes excel ligurian rabbit and in the thematic nights, boiled beef, bagna cauda, stockfish and delicious recipes dedicated to the vegetarians. All meals end with three desserts of the house like the delicious home made tarts with jams that Fernando prepares and gives as present to his customers in pretty mini jars. House wine is included in the price, like coffee and digestive, home made as well. Excellent value for money.