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.
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