Ristorante Da U Titti

In a few minutes from the sea you get to Lingueglietta, become a full member of ”The most beautiful villages in Italy”. Riccardo and Chiara’s restaurant is inside a beautiful stone house, outside a large terrace with a beautiful view, which in summer is very appreciated. Inside the dining room is very accurate and cosy, lights and modern furnishings, with candles and special objects, make the location refined and elegant. The service is assigned to Chiara, always smiling and kind, while the kitchen is Riccardo’s reign. Both Lombard native they have taken over the restaurant for about two years and have already received considerable appreciation. There are two tasting menus: one of 5 courses for 40 euro and the other of 7 courses for 55 euro. Among the appetizers a la carte we mention the marinated sturgeon, late-growing radicchio, asparagus, eggs and corn (17 euro). Among the first courses worth to be tasted the stewed goose ravioli, quince mustard, pumpkin consommé, ginger and bay leaves (16 euros). Among the second courses the venison’s loin, Martine pears, red cabbage and American potatoes or the mullets with their sauce, chestnuts, clementines (25 and 18 euro). Refined and exquisite desserts. Homemade bread, breadsticks and focaccia, with particular flours. The presentation of the dishes and the service are very accurate. The wine list has selected labels and fair prices. Reservation is recommended.

Le Due Palme

Restaurant near to the center of Ventimiglia, by now well known and appreciated for its excellent pizzas and always new offers. Pino and Marcella, the owners, have made a choice of quality and research of excellent products to satisfy even the most demanding customers. Since a few months Pino has been offering “pizzas d’autore” on Mondays and Wednesdays, original creations with unusual ingredients, but always of the highest quality, such as pumpkin cream and shrimp, or smoked salmon and DOP cheeses. The pizzas are prepared using 7 doughes, with different flours and leavenings, such as the hemp one or the Roman shovel, which requires a long leavening and a very high hydration that makes it light, crunchy and exquisite. In addition to pizzas (70 in the menu card !!!), a wide choice of pasta dishes, both meat and fish, ravioli, trofie, tagliatelle and a savory risotto of the fisherman, and to follow you can taste an excellent tagliata with arugula served on the soapstone as a grilled fish or grilled prawns. Good offer of vegetarian and vegan dishes too. Classic desserts, with something new like the chef’s pie and the grandmother’s cake. The restaurant is very large, bright, also suitable for events and business dinners, the service is prompt and courteous, organized by Marcella, always smiling and kind. Card of local wines and craft beers.

La Balena Bianca

A charming and bright location for the restaurant started by the chef Paola Chiolini and her husband Daniele 5 years ago. A large dining room, modern furnishing, many paintings and artistic objects show the passion of the owners for every artistic expression. You can see it in the very carefully prepared dishes, served in an imaginative and original way, thanks to their experience in the catering that they bought in Milan, where they are present and active. You can start with the appetizers (from 9 to 13 euro), such as the fresh fish tartare with mango or bream cruditè with Sanremo shrimp, flavored with rum and caramelized ginger. The first courses of homemade fresh pasta such as the sea bass ravioli with squid and truffles or the beetroot ravioli with apple slices and shrimp (from 11 to 15 euro). Among the second courses we mention sea bass braid with leek sprouts, cappone and turban umbrine with caramelized chestnuts (from 15 to 20 euro). There is a wide choice for people who love meat and many vegetarian and vegan dishes. The desserts made by the chef are special, such as the caged tiramisù or chocolate mattonella with mint flavored mascarpone. The daily menù is written on the blackboard and offers special dishes, as well as pizzas and focaccias. The warm and friendly atmosphere makes it a nice stop with a really wonderful sea view.

Ristorante A Viassa

A walk at Dolceacqua is always a wonderful experience, and the many tourists, who visit it every year, know it. This year on the occasion of the exhibition dedicated to Monet they will have one more reason to return. A recommended stop is at the restaurant ”A Viassa”, opened a few years ago by two young enterprising and passionate, Stefano and Aimone, who have conquered an enviable place in the gastronomic offer of Val Nervia. The cooking of the chef Aimone, assisted by Andrea and Crina, is based on local products, following their seasonality, and with the addition of a bit of imagination. In the appetizers, always present, among others, the brandacuiun (stoccafisso with oil, potatoes and parsley), the barbagiuiai (fried ravioli stuffed with rice and pumpkin), and the previ (rolls of savoy cabbage and sausage). Among the first courses, tagliatelle with clams, artichokes and bacon, gnocchi with calamari and cream of turnip tops, and pumpkin risotto, pistachios and brigasca sheep toma. To follow we mention the baked lamb with the beans of Pigna or the fish of the day with broccoli and carrots. Homemade desserts, all to taste, such as the ice cream of michette and Rossese reduction, the sacripantina cake and the chocolate and pear crumble, to mention just a few. Stefano and his stuff assure a courteous and professional service. Good wine list, with the best labels of the Ponente.

La Cicala

This restaurant is located very suggestive surroundings in the high part of the city, in Pace square deep in the heart of the historic center. You can eat both inside the restaurant or outside overlooking the splendid sea views if the weather allows it. Inside the decor is bright and modern. Cristina will inform you on the dishes prepared by her brother, chef Giovanni who will amaze you with his dishes which are mostly fish based and cooked with fresh local ingredients which mix tradition and innovation. Dishes are prepared according to what the local fishermen and producers bring to the chef and are written on a slate board. Among their appetizers we recommend their bonito tartare or calamari with trombette and seasonal vegetables. Their first courses are prepared with homemade fresh pasta; their breads and desserts are homemade as well and are worth a try. Among their second dishes there’s the catch of the day or the Sanremo shrimp as well as meat dishes. Good and wide selection of desserts; together with coffee you’ll be server some unique chocolates. Cellar with interesting labels from different regions.

Locanda Le Macine del Confluente

A charming residence in the Argentina valley, midway from the sea and the mountain, an enchanted place in all seasons, that its owners, Tiziana and Gigi, have created with lots of passion. In its six stylish rooms it can welcome many tourists, from Italy and abroad, that appreciate the hinterland and its cuisine. The restaurant internal part is very characteristic, with its wooden tables and two fireplaces always on in the wintertime, that make the environment very hospitable. In the summertime it is possible to have a lunch in the garden. Giancarlo Borgo, the chef, whose cuisine is based on the products of the territory, according to the Seasons, with traditional dishes with creative ideas, always presented with a pinch of originality. He tasting menu for 35 Euro, changes every month, includes the appetizers, among which we mention the brandacujun, creamy stockfish with potatoes and the fillo pasta roll with artichokes and crunchy warts. Among the first course dishes durum wheat semolina tagliolini with saffron, dehydrate Taggia olives and crunchy onions and the delicious risottos made by the chef. Among second courses the specialty of the restaurant, the sliced steak, as an alternative lamb, rabbit or dried salted cod. Original and delicious homemade cakes. Tiziana is always smiling and will describe you all the dishes while Gigi will be able to give you advice on the proper wine to combine with them. Broad list of wines, with particular attention to the local ones.

Agriturismo Antico Frantoio

Splendid structure in a wonderful location, l’Antico Frantoio, built in 1700 by the Doria family, initially as a water mill, and then as olives crusher, for pressing and using cold press. The Grillo family, that owns it since four generations, has refurbished it in respecting its tradition getting halls with exposed stones arches, with characteristic corners with a view on the village. In the summertime it is also possible to enjoy stylish and fascinating outside places. A preferred destination for ceremonies and special occasions, it is also suitable for romantic and family dinners. The owner Marco Grillo and his partner Vanna produce extra virgin oil from high quality Taggia olives, the wine Rossese di Dolceacqua, and preserves of Taggia olives, dry tomatoes and pesto, which can be purchased in the agritourism. The tasting menu for 35 euro offers traditional appetizers like brandacujun, sardenaira, Pigna beans soup with thyme and toasts, two first course dishes made of fresh pasta like spicy ravioli and tagliatelle with Pigna beans, and second course dishes even made of fish, like salted codfish and fisheries with olives or artichokes. Good selection of homemade desserts. Local labels, among which stands out own produced Rossese in the cellar. Courteous and professional service.

Ristorante U Cian

It’s worth it to go deep into the hinterland to pay a visit to this sweet small town which is fascinating in every season. The restaurant is right after the town; it has wide open spaces together with a pool and a very beautiful garden as well as tastefully decorated dining room which make this restaurant the perfect place for special occasions and romantic or family evenings. Chef Davide Rebaudo offers local seasonal cuisine. On the menu you’ll find classic Ligurian dishes such as brandacujun, the vegetable pies, the barbagiuai and the typical raviolo with pumpkin and rice. Among first courses you should try their pesto together with gnocchi and all the fresh pastas prepared by the chef and his family who helps him both in the kitchen and the dining room. You should definitely try the maltagliati and the ravioli with butter and sage. From their second courses we recommend the Ligurian rabbit. Leave some room for their desserts which are prepared with creativity and very well presented. Excellent value for your money. Services is kind and timely. Good selection of local wines.

Ristorante “il Boh! by Ulisse”

The renowned restaurant of the great chef Fabio Lelli, at the beginning of 2022 was transformed into a more modern bistro with new wallpapers and curtains, iron and marble tables, and lighting more suited to the new philosophy of the place. The atmosphere always remains warm and familiar, thanks also to the precise and attentive welcome from his wife, Anna. It is located very close to the motorway exit, in a wonderful position from which you can enjoy a splendid view over the whole city and the sea of Sanremo. In the summer you can eat on the terrace with a priceless sea view. The chef does not offer a tasting menu, but a menu with fish dishes, some of which belong to the local tradition such as Octopus with beans, Brandacujun, Scallops with pistachio or pumpkin, grilled Calamari and delicious Shrimp in Kadaif pasta (prices from €13 to €15). Among the first dishes there are always fresh homemade pasta (12€) and among the meat dishes the Battuta, veal with tuna sauce and Rost Beef (13€). Desserts of the house (from €5 to €7), all to be tasted, such as waffles with fruit and ice cream and parfaits. The wine list is rich and interesting, which in the new formula has increased the number of wines served by the glass and half bottles, with correct prices. There are also craft beers on the menu.


Since 25 years he has been managing this restaurant, Marco Cuccuvè has been able to offer a high level cuisine, with always fresh fish, coke with prowess by a well rehearsed kitchen brigade. Splendid is its location, in front of the beach, and on nice days, even in the wintertime, it is very pleasant to have lunch by the sea heated by the tepid Ospedaletti sunshine. In the hall Mrs. Carla and her friendly and professional staff guarantee an impeccable service. In the kitchen the chef Gennaro Vivo comes up with dishes studied with care, even from their presentation, based on high quality seasonal products. Much sought after, in the appetizers, the “fantasy of raw stuff” consisting of oysters, prawns, shrimps, tuna tartars, seared tuna, scallop, swordfish, smoked wild salmon or tepid octopus with salad. In the first course dishes shall be highlighted anglefish ravioli with clams and lemon, or lobster tagliolini, a specialty of the chef. In the second course dishes cannot be missed either mixed fried seafood, light and crunchy, or the tasty frilled fish. Extended section of delicious desserts hat shall all be tasted like rum babà, ricotta cannoli, tiramisu, the superb mille feullie. The environment is stylish and refined, perfect for special occasions and romantic evenings. Good selection of wines with particular focus on the area wines. Booking is always recommended.