Archive for category: Imperia

Opened in 2021 on the quay of the port of Oneglia, one of the most beautiful areas of the city, it quickly won over a large clientele. At the helm the bartender Andrea and the chef Ivan, two friends who, after important international experiences, have launched into this new business. Here we find the drinks and cocktails revised by Andrea using flavors and aromas of the Ligurian West, like a delicious “Ineja Smash” with Basil and Vermentino. The restaurant has two settings: for lunch a faster and lighter catering (without giving up the pleasure of the table) with focaccia and gourmet sandwiches, the toast version of Brandacujun stockfish or the sandwich with Piedmontese boiled meat (prices from 10 to 20 €). At dinner, tasty meat and fish dishes with the use of a Spanish grilled oven, which allows you to roast, toast and smoke. Everything is prepared on sight, without smoke and in front of customers who experience the thrill of “eating in the kitchen”. Excellent relationship between the very high quality, obtained thanks to products of great excellence, and the prices from 15 to 30 €. The indoor area has about twenty seats, which increases its capacity with the outdoor seating area. The staff offers a kind and enthusiastic service. No detail overlooked: from the furniture to the presentation of the drinks, from the background music to the graphic style with a nice logo.

On the Colombo waterfront, chef Jacopo Chieppa together with the young collaborators has opened this new restaurant, which has been renovated with great attention and which is welcoming, young and informal. The cuisine maintains a perfect balance of tradition and modernity: alongside gourmet dishes and an excellent traditional pizza, it offers the novelty of “pinsa”. Pizza and pinsa are two similar but very different products. What makes them different are in particular the shape, the ingredients used and the preparation methods. In the dining room, Melania, Jacopo’s wife, works with kindness and professionalism, who will help you find your way in your choice: between “Tradition” pizzas (between € 6 and € 8.5) such as the classic Marinara, Margherita, Diavola, Napoli and Vegetarian ; the “Modern” ones (between € 9 and 12) such as the “Ligure” with mozzarella pesto, prescinseua, pine nuts and potatoes or “È Cozza, ma buona” with mozzarella, mussel cream, confit tomato; the Contemporary ones at a cost of € 14, we find “Kà Crudo” with fresh persimmon, spicy gorgonzola and San Daniele ham; the “Baccalà” with spinach, shallot and cod and the “Piemonte” with Cervere leek, Raschera cheese and Bra sausage. Quick dishes are unique dishes such as meat tartare, licorice and soy mayonnaise, mixed salad and crumble, crispy rice egg, gorgonzola and coffee pumpkin cream and veal with tuna sauce (between € 9 and € 14).

In a historic elegant and sumptuous palace of 1875, you will be welcomed with warmth and grace by attentive and kind staff, where chef Manuel Marchetta offers true food jems in the magical rooms, along with well-arranged tables facing the sea and in spring / summer you can eat on the lovely terrace overlooking the Gulf of Sanremo. It is impossible to describe a dish, such as the “Memory of a Grilled Cuttlefish”, where each bite generates new and different sensations: crunchy, sour, bitter, sweet and salty together. The sense organs transmit the stimuli to the brain: from the sight of the dish to its aroma, from the texture to the flavor, from the chewing to the mouthfeel and taste. In addition to the tasting menus (€ 50, € 60 and € 110), a rich and always updated st menu. Among the starters worth mentioning are the Sanremo prawns, zucchini trombette and a sashimi of amberjack in carpione, both straightforward and captivating. Main dishes include blue lobster, beetroot, spring onions, and Prussian beef, mousse of potatoes, porcini mushrooms and sea urchins. Clean and well-highlighted flavors, held together by the strong identity of chef Manuel, who through his dishes offers to expand your culinary knowledge and offer you a unique experience, bringing home a memorable impression. Noteworthy is the wine list, the result of expertise, passion and constant research.

In the valley floor of the Arroscia Valley, Ranzo is very green with the cultivation of olive trees and vineyards. The restaurant has an ancient tradition that two brothers, Ludovico in the kitchen and Federico in the dining room, have taken up for about three years. The cuisine is based on local products and on seasonality. In the dining room Federico welcomes customers with grace and kindness and always ready to “tell” the dishes with a smile. The environment is elegant and modern, very nice and well furnished. In the à la carte menu we find the appetizers, to taste the morsels with vegetables, made of seasonal herbs, soft and tasty, with tomato sauce with Taggiasca olives, the Genoese top with fried panissa and green sauce, wild boar paté or the octopus carpaccio (from 8 to 9 euro). Home-made ravioli, with pine nuts and thyme or braised gravy (10 euro) or chestnut gnocchi with pumpkin and fontina cheese (9 euro), and chickpea Zemin with pork steaks (8 euro). Following the real specialty of the house is the rabbit with olives and abundant Pigato, as per the grandmother’s recipe, really delicious (10 euro), or braised all’Ormeasco with crispy polenta (15 euros) or the original prawns in crust of coconut (14 euro). Excellent homemade desserts (7 euro). Good choice of local wines and more.

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.