Ristorante Gànbou

Opened in 2023, this restaurant, whose name in Genoese means prawn, has made a name for itself thanks to a seafood cuisine characterised by local produce, always fresh, combined with delicate and never aggressive flavours. Chef Alessandro Castelluzzo, with experience gained in several important restaurants and with starred chefs, has embarked on this adventure with Giuseppe Saccà, who takes care of the dining room together with Alessandro’s sister, Elena. In the kitchen, Giuseppe’s mother, bakes focaccia, fresh pastries and exquisite ravioli. Appetisers include tuna tartare with a julienne of garden cucumbers and stracciatella, pistachio grains and rice clouds. Sanremo red prawns with leeks, roasted tomatoes and capers and a beef carpaccio with Muscat caviar, raspberries and mozzarella cream. First courses include risotto with raw scampi and their cream, stracciatella-filled buttons with pistachio cream and a fresh spaghetti with raw Sanremo prawn, burrata and lime. Main courses include baked local fish, grilled shellfish and a delicate fried squid, prawn and vegetable dish. There is also a good choice of meats on the menu, such as T-bone steak, rib eye steak and tomahawk. Prices are very good value for money, dishes range from 18 to 25 euro, and portions are generous.

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