Styled and refined restaurant overlooking the wonderful promenade alongside the beaches, classic furnishing, very well cared for. Anna Parisi and her family, Michelin starred since many years, keep on offering an excellent level cuisine, based upon the territory excellencies and on always fresh fisheries. Her husband Giacomo and their son Alberto take care of the hall, welcoming with professionalism and courtesy, giving advice for the right combination of wines. In the summertime it is possible to eat on a terrace, in front of the sea. The territory menu at 45 euro includes the first course dish, the second course dish and dessert, with an appetizer it can be 75 euro, if the all fish menu, with two more appetizers the price is 110 euro. Among the appetizers it shall be noted knife beated raw fish, with Sanremo shellfishes and candied lemon rinds with vanilla oil or even lampara squids cooked with zemino with forest pins. Among the first course dishes the famous Anna ravioli, and Sanremo shrimps on pureed Conio beans. Among second course dishes fisheries cooked in a saucepan or in the oven. Excellent is the meat, coming from the butcher Martini from Boves, coke over charcoal, or braised like veal cheeks served with pears sautéed in honey. Excellent are the desserts, served like all dishes, with impeccable presentations. Great list of wines with a wide range.
A sensorial experience of a great level is proposed by the chef Andrea Sarri. The restaurant is located in the small fishing village just outside Imperia. The interior of the restaurant is furnished in modern and essential wood, but refined and welcoming. The presentation of the dishes is very accurate, the dining room service is assigned to his wife Alessandra, professional and courteous. The cuisine is based on local products, coming from the family vegetable garden and local fishermen, while the meat comes from Martini di Boves. It is recommended the menù “Let me stay” at 45 euros, where the chef will amaze you with particolar dishes. Wide choice also in the a la carte menu where, among the appetizers we mention the Oneglia shrimp sprinkled with passito wine, goose liver escalope, barley soup with shallot or the glossy mackerel with vermouth and roasted on red onions, grilled friggitelli and buffalo mozzarella. Among the first courses artisan spaghettini with juvenile fish, “trombette” courgettes and artisan tuna bottarga or the fish soup and Pigna beans with liquid potato raviolini. Among the second courses the shellfish of Oneglia flavoured with Vermentino and aromatic herbs or the fresh fish of the day with pesto, potatoes and green beans. Do not miss the desserts such as the mousse al chai latte, pistachio sponge, spice crumble and apricot sorbet. Refined and selected wine list.
A restaurant with a long family tradition, since 1970 it is the favourite one of customers who love fresh fish, cooked in a simple way and with local recipes. Sergio Verrando in the kitchen, assisted by his sister Barbara, who takes care of the dining room, has been proposing for many years a cuisine mainly of fish, with typical Ligurian preparations, such as the thin capon or the cuttlefish stew. High quality primary products that show the great attention and passion that have always distinguished Sergio, who since his earliest youth had to take the reins of the restaurant, opened by his father, and that, with his mother and his sister has managed to bring it to these days’ quality levels. An ideal place to enjoy a truly exquisite tuna tartare as an appetizer, and as a first course an excellent seafood risotto or delicious spaghetti with seafood. To follow, do not miss the fried, crispy and delicate sea food, or the local fish caught with seasonal vegetables such as artichokes in the winter time and “trombette” courgettes in the summer months . You can not miss a sweet ending, with the specialties prepared by the chef. Thanks to a recent restyling it is very pleasant to have lunch both inside and outside the restaurant, in the dehors a few steps from the sea. Good selection of local wines. Excellent quality-price relation.
In 2018 a historic restaurant in the center of Castelvittorio, home of the Turtun and mountain oil, reopened its doors thanks to a group of enthusiast young men. Guided by the determination of Samuele Allavena, a legacy of the near “Osteria del Portico”, and the chef Andrea Brioni, assisted in cooking by Paolo Moro and Romina de Certo, and Emilia Campofiorito in the dining room, they form a team that is professionally growing and very close-knit . The atmosphere is cozy, bright and spacious, with wooden furniture and antiques, giving a rural and modern look. From the dining room you can enjoy a splendid view of the valley below. The gastronomic offer, which includes traditional specialties using the best local products, is very interesting. In the à la carte menu we find among the appetizers the previ, rolls of savoy cabbage, the excellent bushmeat charcuterie and the mixed pickles with mayonnaise and mustard. To taste absolutely the ravioli of potatoes and cod and the crusetti with the fresh tomato, all homemade pasta. Among the second courses the specialty of the rabbit triptych (stewed, baked and in pate on a crouton), the mythical stuffed veal breast, and the classic stewed boar. Desserts prepared by the chef such as the hazelnut and chocolate cake and the tarte tatin with milk ice cream. Good selection of wines, especially local. Excellent value for money, the bill is about 40 euro.
A very characteristic restaurant located in the historical centre of Bordighera, for sure deserves to be visited with a stroll for the beauty of its “carugi”. The restaurant “A Scibretta” has a great hall newly refurbished, simple and cosy, in the summer time it is possible to dine outside under the big umbrella. Piero and Patrizia are really welcoming and nice people that immediately make you feel at home, and offer a traditional cuisine made of recipes typical of the Liguria hinterland, prepared by Piero with the experience passed down by grandmothers and mothers. Famous are his ravioli, from the thin pasta with stuffing of herbs, prepared in a workmanlike manner, like gnocchi and tagliatelle, dressed with seafood sauce or meat sauce. Excellent is also brandacujun, served with panissa or fried anchovies. Among the second dishes it is often found stewed wild boar and Ligurian style rabbit. There are also good recipes of seafood, according to availability, like cuttlefish stew or squids with zucchinis. Delicious desserts like orange flowers pudding, a slow food garrison for the area, the excellent tiramisu or strudel. The service at the table is ensured by Patrizia, who careful and friendly, will let you feel like close family friends. Good selection of local wines. Excellent value for money. Warmly recommended to book.
Chef Federico Lanteri, was able to collect an important legacy from his mother Caterina, and animated by a great passion for research and innovation, in a few years he renewed the restaurant with a high quality gastronomic proposal. The restaurant has two rooms: the first very bright and furnished with curious objects, the second more classic, elegant and refined. In the kitchen there’s always a great ferment with the chef constantly looking for new experiments and new proposals for creative dishes. The restaurant next door was used for the sale of genuine and fresh products from the family campaign, together with a gourmet take away service. Torrione’s cuisine is based on excellent raw materials, such as fish, which the chef buys from local fishermen, and that he prepares with particular combinations, such as with the exotic fruit from the greenhouses of a local farmer. In the dining room the service is provided by Aurora, who will be able to give you the best recommendation with courtesy and professionalism. Among the appetizers we mention the bon bon with Sanremo shrimps, almonds and pepper and ginger jam or the composition of raw fish depending on the catch of the day. Among the first courses, all homemade fresh pasta, potato ravioli and leeks with red mullet sauce or pappardelle with squid and vegetables from the orchard.