Osteria di Via Peri

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On the first hillside of Sanremo, we find a place where you can eat good food, without spending a fortune, with a choice of Ligurian genuine dishes and some Piedmontese contamination. The environment is very cosy and welcoming. Wooden furniture, the stone walls and the rustic wooden menu holder with a slate chalkboard, bring a bit of informal feel to the place. Lucia always cheerful and kind provides an attentive and excellent service. Chef Alessandro varies the menu every day according to market supply. Meat and fish, accompanied by seasonal vegetables and wild herbs and flowers make each dish more delicate and tasty. From appetizers to desserts, the chef uses quality raw materials, proposing unusual combinations, such as beet dumplings with lemon balm pesto or tagliatelle with nettles and lemon. Among the first courses we find a varied selection of homemade pastas, from trofie to tagliatelle noodles and gnocchi dumplings. To try the sought-after Genoese soup, which is much appreciated by tourists. Fresh fish may vary according to market availability. Excellent ratio with quality: first courses between 8 and 10 €, second courses from 9 to 12 €, desserts at 3 €. For a full meal the cost is about 30 €. In the cellar, local wines alternate with those of nearby Piedmont.

Ristorante Locanda La Favorita

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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.

SURF

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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.

Senese

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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.

Kilo Pinseria

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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).

Paolo e Barbara

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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.

Ristorante Moisello

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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.

Agriturismo Rio Rocca

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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.

Osteria Cian de Bia’

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This restaurant is located in the small village of Badalucco up some steps inside a beautiful and inviting stone house. It’s set in a comfortable and family atmosphere with a fireplace, exposed bricks and wooden decor. The cuisine is traditional. Every meal is a special occasion so you’ll have 5 starters: Russian salad, Badalucco white bean salad, the brandacujun, frandura which is a typical dish from nearby Montalto, vitel tonné and vegetable fritters. Two first courses: ravioli stuffed with herbs and if you’re lucky tagliatelle with river shrimp. Among second courses we recommend their Ligurian rabbit, the snails and stockfish with is the star of the show of a festival every September. Exquisite desserts such as creme caramel and the sweet focaccia typical of the area are available. Most of the ingredients used in the kitchen come from the family farm called “Cian de Bià” which means “land on the Biagio plain”. Biagio was the owners Ivo and Franca’s grandfather; they also produce a very good olive oil. Fixed price menu for 30 euro, excluding wines. Good value for your money. Reservations are recommended.

Ristorante La Farina del Mio Sacco

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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.