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.
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 road between Alba and Bra, in a modern building, a hotel and restaurant managed for over 30 years by the Destefanis family. The restaurant is divided into two parts: one which looks like a bistro and another as a restaurant suitable for ceremonies and banquets. The owner Paolo always welcomes you with a smile and accompanies you in the choice of dishes and wines from a cellar attentive to the territory. In summer, you can eat outside. There are several menus: from the simplest for the “business lunch” offered at € 10 to a “tourist” one at € 20 with two appetizers, a first course, second course, dessert, bread and water and coffee excluding wines and finally a more varied “tasting menu”, at € 35. With a “A la carte” menu, the choice is wide and includes many typical local dishes. Among the starters, the Russian salad, raw meat beaten with a knife, veal with tuna sauce in the traditional version cooked in the oven combined with a tuna sauce; then the Cervere leek omelettes and the Langhe cheese with pistachios or the Robiola presented on a bed of hazelnuts. The handmade pasta is a feather in the cap of the restaurant: ravioli, gnocchi, panzerotti and tajarin. Among the second courses beef cheek Braised with Barolo, Rabbit and Lamb. In season mushrooms, truffles and snails from nearby Cherasco. Often the restaurant offers themed menus with Bagna Cauda, Mixed Fried, Boiled and Finanziera. Good locally produced cheeses and well-made desserts.
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.
We are in the Alto Monferrato, among hills that offer fascinating views of the Alps and many traditional and typical dishes, including a fantastic salami, the filetto baciato. The owner, Cinzia runs the kitchen with care and competence, while the dining room is managed with warmth by her husband Enrico. In love with the place and its local traditions, they have reopened a restaurant with a long tradition. Customers are welcomed in a large dining room with a black and white marble floor and large windows overlooking the woods and mountains. On the walls photos and family documents testify to the long history of the place. In plain sight, many bottles of local wines (included in the menu) served with a fair refilling. The kitchen offers interesting appetizers such as the mixed boiled meat terrine, the beef beat to a knife with black truffle and the vegetable flan with the mountain toma cheese; fresh homemade pasta, such as tagliatelle and the classic plin with meat filling and Roasted Gravy, among the second courses boiled meat, Piedmontese mixed fry and game; there is a large choice of cold cuts and cheeses from local suppliers and creative desserts. The chef creates the menu in line with the rhythm of the seasons and prepares traditional seasonal recipes with inventiveness. The portions are generous, with excellent value for money. For a meal, the cost varies between 40 and 50€.
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).
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.
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€.
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.
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.