Il Grappolo enoteca
From the kitchen come traditional western Ligurian dishes with some French incursions. Chef Emanuele is French, originally from the Languedoc-Roussillon region, where he produces excellent organic wines and offers original dishes prepared in the open kitchen and served with a gentle smile by Laura, who looks after the wine cellar with excellent Italian and French wines. The ambience inside is cosy and colourful, and there is also a large outdoor area. The antipasti menu includes Italian and French cold meats and cheeses, and an assortment of patés from beyond the Alps, or vegetables in special samples such as green couscous with parsley-flavoured vegetables. Try the scallops with black truffle and smoked salmon with butter, seaweed and citrus croutons. First courses include spaghetti with clams, a creamy pea soup with mint and guanciale, and pasta and beans with homemade sausage, enriched with ursin garlic, a true passion of the chef. Main courses include duck confit with celeriac purée or, if you want fish, cod in prosecco sauce, or flame-baked salmon. Delicious are the house desserts where Ligurian and French traditions alternate. The menu is seasonal and the formula of choosing 2 dishes from the menu plus dessert for 30€ or 3 dishes plus dessert for 35€ is convincing and fair value for money.
