La locanda dell’Angelo

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Thanks to the passion of Tommy Agnoli and Sabrina Vezzolla, this historic restaurant reopened in November 2022. The ambience is elegant and well-kept, with widely spaced tables and artwork on the walls. The kitchen is in the hands of chef Davide Verdirosa, who serves dishes based on the freshest fish and local produce, respecting food safety regulations. Customers can appreciate the unique flavour of caught fish, avoiding frozen or farmed fish. Two tasting menus, the land course at EUR 60 and the sea course at EUR 65, offer a 6-course experience. Dishes change every 40 to 50 days according to seasonality. Don’t miss the agnolotti del plin and the lamb loin, as well as desserts such as the Tarte Tatin. The service is attentive, with Tommy recommending wines from a cellar full of Ligurian and Piedmontese labels. It has a very up-to-date website where you can find all the proposals of the day from the kitchen and the wines from the cellar.

Ristorante Il Pirata

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Laigueglia, Badarò course, the seafront: what once was Il Pirata, a tourist pizzeria, is now one of the most interesting restaurants of the Riviera. Luca Bertora is the patron, chef, sommelier of the restaurant inherited from his parents and, in small steps, has made his taste revolution. Once inside the veranda and the restaurant the idea of ??being in a pizzeria disappears. Of course, the pizza is still on the menu, but we talk about gourmet pizza, with fine flours, mother yeast, local excellence as a filling. Luca “Pirata” Bertora and his staff have a common characteristic: kindness, availability to the customer, the desire to explain the dishes, however without becoming boring. The freshly caught fish is the protagonist. The rossetti are combined with the artichokes of Albenga, the tuna wrapped by sesame is perfectly scalded, the garlic of Vessalico flavoures the rollatina pescatrice and the poork cheek, the raschera joins in an unlikely but excellent combination of taste with the red mullet, porcini mushrooms and black truffles. The desserts are excellent. The winery offers more than three hundred labels, including bubbles while prestigious distillates do not miss. “The Pirate” Luca is also an art lover, so his dishes are inspired by paintings and painters, while on the walls there are works by the artists of the Alassian gallery Arte and Kaos. Last, but not least, the bill: fair, with the fair mark-up on the wines.

Boma Ristorante Caffè

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The restaurant is located in a small tourist harbor, has modern and elegant rooms together with a welcoming and cozy atmosphere as well as an open space area during the summer where you can enjoy the sea view. It was opened in 2006 by the Patanè brothers, Alessandro is a chef with a passion for cooking and Giovanni is an expert sommelier who takes care of the main dining room. Both teach cooking courses. Boma’s cuisine is mostly based on local fish, cooked on the spot as well as dishes cooked with local ingredients. Tasting menu available for € 35 “Flavors of the sea”, which include a starter, first and second course and dessert. From their à la carte menu we recommend the octopus or stockfish salad or the codfish. Their first courses of fresh pasta with local fish are excellent as well as the classic pansotti with walnut sauce or the hulled wheat tagliatelle with pesto and julienned eggplant. Among second courses we recommend the fried seafood or the daily catch as well as meat dishes such as the sliced Piedmontese meat or the veal rum. Good desserts with inviting presentations and wide selection of wines with international and regional labels.

 

Dessì Restaurant

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Alessandro the young and talented chef gave his name to the restaurant opened in 2022 in the center of the nightlife of the city, the old dock. After several experiences in this field, he started his own business with his wife Fernanda and his daughter, who manage the room with attention and courtesy. The indoor room is small, the atmosphere is elegant and refined, and on sunny days you can eat in the dehors overlooking the marina in a relaxing holiday mood. The menu is obviously influenced by the fresh local fish, proposed in a creative and captivating way and by the seasonal vegetables. Among the appetizers for example the octopus chunks on salad or cream of celery soup, black garlic, passion fruit, hazelnut and crispy sunchoke (from 14 to 17 €). Among the first courses vegetable charcoal tortelli with gorgonzola filling, potato dumpling with calamari ink, cauliflower, smoked bacon and almonds, (from 15 to 22 €). Among the second courses (from 17 to 24 €) the crunchy and light mixed fried and fried calamari, the cuttlefish burrida with potatoes, or the rack of Lamb spiced with the typical Ligurian aromatic herbs. Try the delicious tuna steak. The desserts prepared by the chef are also excellent, as the small pastries. Good wine list, with attention to the local labels, and many sparkling wines both Italian and international as well.

Palazzo Salsole

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In the center of a town renowned for amaretti and mushrooms, you will find a historic palace that hosts a restaurant, a cellar, and a cafeteria. The restaurant proposes excellent recipes of Ligurian-Piedmontese cuisine. Among the appetisers (from 8 to 9 €) you can try tuna and panissa veal, the typical Ligurian recipe of fried chickpea flour, peppers with Bagna Cauda and pumpkin loaf on parmesan cream. The first courses (from 12 to 14 €), are rigorously handmade with the ground flour of the local mill: cod ravioli and the typical Genoese long ravioli (not stuffed) “al tocco”, seasoned with meat sauce; zimino chickpeas with swiss chards. Between the seconds (from 11 to 13 €): the specialty of the house is the sbira tripe soup, the warm stockfish salad on mashed potatoes and the beef stew with chestnuts and polenta. For dessert you cannot miss the bonet, the chocolate pudding with amaretti, the red wine poached pears with cookies, or the Salsole cake, with the cream of amaretti di Sassello and apricot jam (all for a total amount of 5€). The wine list offers first of all the wines of the province Savona, of the Acqui area, and western Liguria, but there are also wines more distinctive than in other regions. It is definitely a pleasant stop in an amazing scenery that is worth knowing.

Ristorante Msè Tutta

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A genuine cuisine and a welcome for a place that derives its name from Msè, grandfather in Piedmontese, and Tutta, which was the nickname of the great-grandfather of the owner Sandro Nari, who now runs the tavern with his wife Maria Grazia and son Eugenio. By intertwining the traditions of the Ligurian and Piedmontese borders, it creates an interesting gastronomic proposal. The simple, no-frills setting offers the feeling of stepping into an old friend’s house with an even warmer vibe from the wood furnishings and vaulted ceilings. The tasting menu at a cost of €40 includes traditional starters such as Russian salad, Calizzano’s rice and pumpkin cake and saffron and spinach tartrà, followed by quail, hazelnuts and potato cream, cod carpaccio with artichokes and aioli, the cream of ravacò (the typical cabbage of the area) with bread and porcini mushrooms, small ravioli with marjoram, pork belly glazed with honey, and concluding with two house desserts, chocolate with ricotta cheese, coffee, chestnuts and maracuja and gobeletti (short pastry sweets filled) with chinotto. A fascinating taste itinerary through the cuisine of the Ligurian-Piedmont hinterland, recalling the flavours of the past with the products of the territory. Good choice of local wines, also served in carafe.

Osteria La Pescheria degli Artisti

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It is a cozy place, with elegant interior and open kitchen. The restaurant has a dehors overlooking the famous Walk of Artists of Albissola Marina. Chef Mauro is a reliable reference for those looking for a fine cuisine without artifice and based on zero km local fish and vegetables, when the weather and season allow it. You will surely appreciate the staff’s warm and smiling welcome. Fair and reasonable prices in relation to quality: from 16 to 18 to 39 € regarding the “Crudo No Limits” formula. The menu also includes traditional appetizers such as Brandacujun, fried anchovies or stuffed anchovies along with original proposals such as sautéed octopus or scallops with cream and basil. Prices range from 12 to 20 €. The handmade fresh and stuffed pasta comes from the local stone ground flour from the Sassello mill: ravioli, noodles, dumplings and risottos. Prices range from 14 to 18 €. Among the second courses you can find steak, grilled meat and skipped fish. Prices vary from 16 to 20 €. The restaurant’s cellar offers a fine selection of local wines alongside sparkling wines and important labels of other regions.

Hosteria del viale sala

Hostaria del Viale

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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.

Hosteria del viale sala
Hosteria del viale sala

Pignatta Rossa Artrattoria

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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.

Da Gin

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We are in Val Pennavaire, an oasis of greenery and tranquility, which leads to a cuisine based on Zero KM food, where vegetables are grown in the family garden and herbs are collected in the nearby countryside. The menu is strictly seasonal and served with an oil extracted with hard work from the steep terraces that separate the restaurant from the hamlet of Colletta, which is deservedly included among the most beautiful villages in Italy. The chef bears the name of a flower, Rosa, and is nice and skilled. After inserting vegetarian and vegan dishes in traditional inland cuisine, she has now launched herself with originality in the cooking with flowers. Rosa knows the right processing times, the correct quantity of iungredients to use and the appropriate combinations. You can choose à la carte dishes or the tasting menu, which often varies according to the season and the availability of the products. It also often organizes interesting themed evenings, with refined and light dishes. Here are some suggestions: the violet Asparagus with vegan violets mayonnaise; potato gnocchi paired with a nasturtium pesto; zucchini stuffed with calendula and geranium. Her husband Marino, who takes care of the cellar, works with the best selections of Ligurian production and also has 8 elegant rooms and a welcoming garden.