Kilo Pinseria

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).

Ristorante i 5 Sensi

Three brothers are a new entry of this young and dynamic, as its managers, restaurant. They, skilled and full of passion, helped by their mother, in March 2017 opened this restaurant located in the historic center of Cuneo, a modern and bright, informal and welcoming environment. The menù offer satisfies every need: from the lower price at 27 euros, with an appetizer, a first course, a second one and dessert, at 30 euros with the addition of an appetizer and the tasting one, more complete, with 3 appetizers, the first course, the second course of your own choosing, and the dessert, adding the beverage you can reach an excellent value for money. The preparations are creative and original, cooked with local products, depending on the season and presented with elegance. For example, the crunchy filo pastry with abbot pears sprinkled with port and gorgonzola sauce among the appetizers, the maltagliati of buckwheat with rabbit meat sauce on cream of peppers of Carmagnola and the delicious ravioles of Val Varaita among the first courses, then the pink veal codon with its consommè, and delicate preparations also of fish. To end the excellent desserts, all strictly homemade, with fruit, even exotic, puddings and ice cream, the inevitable chocolate cake, served with imagination and fancy. Excellent selection of cheeses served with compotes and honey. Very accurate service. Good selection of wines, recommended by the sommelier in the dining room.

Officine del Cibo

A place that deserves a stop even taking into account to leave the nearby highway exit. Giacomo Devoto offers traditional Ligurian cuisine delivering dishes rediscovered and reinterpreted in a gourmet style, either with simplicity and authenticity. The internal rooms are large and bright, with modern, sober furnishings and local products on display on the shelves. The dishes are the result of a careful search for raw materials, always of a high quality, starting from anchovies, the catch of the day, to meats and vegetables supplied by several Slow Food presidium in the area. To name one, the handmade pasta of the Ligurian tradition, such as the “Crosetti”. Try the marinated Monterosso anchovies, the stuffed lettuces, the stuffed muscles reworked with a touch of modernity; among the meats: the Ligurian rabbit and the stuffed top, which, you can taste in its most inventive version. The desserts are also excellent. The friendly and smiling staff will help you to choose your dishes and drinks. Interesting cellar with natural wines refermented in bottles and craft beers; let yourself be tempted by the proposals of intriguing combinations such as that of (beer) bubbles with pizza. The prices of the pizzeria vary from 7 to 16€; reasonable prices ranging between 9 and 15€ and an average for a meal of nearly 30€.

Pignatta Rossa Artrattoria

Walking through Albissola Marina you can breathe Art on every corner, from the Lungomare degli Artisti to the galleries of sculptors and painters that you find in every street. This small but charmy place is located on a  characteristic  narrow street not far from the sea and from the roman road Via Aurelia. On the walls, paintings and sculptures by local artists, such as Giacomo, husband of Tiziana, the chef of the Artrattoria who designed the tables dedicating them to great painters. An all-female management both in the dining room and in the kitchen welcomes customers with a smile and seduces them with Tiziana’s delicious and original dishes. The menu changes every month because it is linked to seasonal products and local fresh fish. In autumn, we starts with tataki tuna with beetroot and honey cream, or pumpkin and almond pulp or seared squid with seasonal vegetables (to taste). In the first courses, enjoy the exquisite fish carbonara, the specialty of Tiziana, or the orange-flavored salmon ravioli with salted ricotta. We continue with cod meatballs with zucchini or the redfish soup. Meat dishes such as deer roast beef and rabbit roll with hazelnuts and taragna polenta are two classic staples. Excellent choice also in homemade desserts. The wine list is curated with interesting proposals from the area and beyond.

Il Quadrifoglio

Externally the restaurant looks like a typical small town diner, but upon entering the very large room, you will be welcomed by the owner with warmth and kindness and will find unusual and special dishes on the menu: breaded snails with hazelnuts on a leek mousse, egg cocotte with white truffle, spinach and cauliflower flan with fondue, hen salad with grana cheese dressing with a 50-month maturing (from 8 to 15 €). In the first courses, the appetizing oxtail ravioli, the delicious tortellini pasta with porcini mushrooms, the veroniche (typical piedmontese ravioli del plin topped with fondue) are mouthwatering, and the cappelletti with a double shrimp, (all for € 10). The latter are all to be tasted, starting from the crispy pork belly with prunes and the pheasant breast with chestnuts and mushrooms (from 10 to 15 €). The menu also offers excellent sea food, shrimp and octopus, very tasty especially when are cooked at low temperature. In season there are always mushrooms and truffles, coming in original combinations and preparations. To finish the homemade desserts like the double chocolate cake with sweet potatoes and pears, the soft meringue with cream and the classic tiramisu served in large glasses (all for € 6). Coffee is made with the mocha. The kitchen opens onto the dining room to give you a peek at the setting where the husband’s owner, chef Marco Moraglio works with professionalism and competence. The nearby motorway exit also favors a stop for those passing through.

Da Gin

We are in Val Pennavaire, an oasis of greenery and tranquility, which leads to a cuisine based on Zero KM food, where vegetables are grown in the family garden and herbs are collected in the nearby countryside. The menu is strictly seasonal and served with an oil extracted with hard work from the steep terraces that separate the restaurant from the hamlet of Colletta, which is deservedly included among the most beautiful villages in Italy. The chef bears the name of a flower, Rosa, and is nice and skilled. After inserting vegetarian and vegan dishes in traditional inland cuisine, she has now launched herself with originality in the cooking with flowers. Rosa knows the right processing times, the correct quantity of iungredients to use and the appropriate combinations. You can choose à la carte dishes or the tasting menu, which often varies according to the season and the availability of the products. It also often organizes interesting themed evenings, with refined and light dishes. Here are some suggestions: the violet Asparagus with vegan violets mayonnaise; potato gnocchi paired with a nasturtium pesto; zucchini stuffed with calendula and geranium. Her husband Marino, who takes care of the cellar, works with the best selections of Ligurian production and also has 8 elegant rooms and a welcoming garden.

Osteria La Briga

Although located in the municipality of Finale Ligure, Osteria La Briga is surrounded by the greenery of the Manie plateau, in a rural landscape where in summer you can enjoy the coolness, away from the beaches and the noises of the coast. Outside the tavern, under the trees, among the household artifacts made of wrought iron and straw, the wooden tables and the benches, illuminated by small lights, make the environment extremely pleasant and relaxing. The menu offers simple and genuine typical dishes, with excellent quality ingredients, mainly oriented on meat, but also on vegetables dishes. In the mixed appetizer we find the classic veal with tuna sauce, vegetable pies, Russian salad, etc. (14 euros). The homemade pastas, such as gnocchi with pesto, ravioli with sauce flavourings or with rabbit ragout are all mouthwatering (prices from 9 to 12 euros). Among the first courses delicious soups and Ligurian minestrone are also served (8 euros). Various types of grilled meat accompanied by roasted vegetables (rabbit, chanterelle, lamb, etc.) prevail from 17 to 21 euros. Excellent homemade desserts. Good choice of local wines, and a wide choice of craft beers. Ideal stop also for snacks and aperitifs, and for quick lunches. You can taste seasonal truffles and mushrooms as well. Young and competent staff, both in the kitchen and in the dining room, make your break comfortable with their sympathy and kindness.

Vino e Farinata

Historic spot in the center of the city, where you can taste two types of “farinata”, a very special unleavened pancake of chickpea flour: the one made of wheat flour or the white flour one, as it is called in this area. Cooked in a tin-plated copper pan called “testo”, in a wood-fired oven, you can eat it only in Savona and in a few other places in Albissola, a few kilometers away, hard to find anywhere else on the Riviera di Ponente and Levante area. The white flour farinata is rigorously tasted with the cheese (fresh goat cheese) and the local black olives. Chickpea farinata is also served with many ingredients in addition to olives, with gorgonzola, rosemary, gianchetti (whitebait fish), spring onions. In this historical location you can taste first courses like legume or fish soups (4 or 8€), borage ravioli (8€) and gnocchi with pesto (7€), among the latter the typical stuffed anchovies (8€), seafood salads (9€), and sea bream “frisceu”, a local fish & chips dish (7€). Not only fish but also dishes from the Ligurian hinterland such as stuffed vegetables, herb pies, artichokes, “prescinseua” (variety of curd cheese with a consistency half way between  yogurt  and  ricotta cheese) of Genoese tradition (8€), and meat dishes. To finish, house desserts, such as chocolate pudding (grandmother’s recipe) and baked pears (all for 4€). Low prices and a relaxed atmosphere like a real trattoria, make it a very popular place for locals and tourists who want to taste the well cooked and genuine local specialties.

Paolo e Barbara

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.

Mimosa Restaurant

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.