Archive for category: Savona

Ideal place to taste the authentic seafood flavor, near the historic center and the railway station. Elegant and welcoming rooms, fully open kitchen and a large terrace. The chef, Federico Scardina, with previous experience in Italy and abroad, offers fresh fish dishes with local vegetables. Flowers are not only a mere embellishment, but are also used to give more taste and flavor to the dish. Bread and focaccia are home-grown as are fresh pastas, which are a strong point of the venue. Two tasting menus are offered: at € 39 with 5 dishes and one at € 49, with 7 dishes. Delicious stuffed anchovies accompanied by organic lemon gel and the reworking of zimino with local cuttlefish, beet cream from the garden, presciunsêua cheese and fried panissa. Always in the menu the brandacujun with Castelbianco potatoes, in season courgette flowers stuffed with prescinsêua cheese, in tempura on a beefsteak cream and Sichuan pepper. Among the pastas to try the Ravioli stuffed with fish combined with a delicate beefsteak tomato sauce and pansoti di magro. Among the second course fish of the day grilled, baked or fried. Even the desserts and mini pastries offered at the end of the meal with coffee are cooked in the pastry lab by the chef in person. Prices: appetizers and first courses on average around 15 euros, second courses from 17 to 25 euros. Wines with a wide choice of local labels.

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.

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.

You can still find traditional Ligurian food in the renowned and famous Alassio, a true authentic trattoria, with the menu written in dialect by hand on a notebook like the ones used in schools many years ago: an informal atmosphere, black and white photos from the 70’s on the walls of children or “matetti” in dialect posing in their school uniform or for group pictures. Upon entering you’ll see a big blackboard with the daily dishes. Dishes follow Ligurian tradition, flavorful big portions. It’s a piity one has to choose as all dishes are worth trying. The owners are always happy and nice, sometimes they pretend to be grouchy but they’re just joking around and they’ll catch you off guard. For starters try their mixed appetizer with fried anchovies, seafood salad, cabbage wraps and Recco focaccia. Among their first courses we recommend their ravioli, pansotti, tagliatelle with bottarga and shrimp and the “gasse”: farfalle shaped fresh pasta, with pesto and potatoes. Among second dishes you’ll find mixed fried seafood, rabbit, octopus, stewed squid and the codfish. Their selection of desserts includes classics such as the bunet, tiramisù and ice creams. Their delicious apple fritters are served to everyone at the end of the meal. Small cellar with Vermentino and Pigato at reasonable prices. Excellent value for your money, a meal will set you back about € 25. Reservations are recommended.

Situated in an incredible location at the start of the trekking itinerary, and with a porch which allows to eat a stone’s throw from the sea (and in the summer, right on the beach), this restaurant bets it all on local fish and high quality ingredients, only using the finest products, possibly local. The tasting menu, priced 50 Euros excluding wine, envisages, as starter, eledones on a pumpkin and ginger cream; purple yam gnocchi with baby squids and bagna cauda; sea bass escalope with dry pulses and cereals as second course; and dessert of your choice. A la carte, you can find, as starters, an intriguing “crudo di pesce” (fish tartare), a tryptic with sea bass on dry fava beans cream, smoked swordfish on toast with black sesame, and eledones. Among the first courses: squid ink tagliolini with John Dory, baby broccolis and pine nuts, sea bass ravioli with tuna, and a chickpeas zimino (a vegetable sauce) with shrimp tails. We recommend the fritto misto (fried mix), light and crispy, and the fish grilled mix. Meaty and vegetarian dishes are also offered. There is a wide selection of desserts, such as the chocolate “triple mousse” with Grand Marnier and pistachios, and the clementine and chestnuts crème. The wine list is interesting and offers both local wines, and a good selection of important choices from other Italian regions.