Il Grappolo enoteca

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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.

Osteria della Salute

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In the centre of Riva Ligure right in Piazza G. Matteotti, you will find the Osteria della Salute, an ideal place to enjoy good, straightforward seafood cuisine at honest prices with just the right amount. Friendly welcome and fast service. Outside in fine weather there is a large dehor for eating out for lunch and dinner. On the a la carte menu, with a strong seafood inspiration, the starters include tuna tartare with burrata, brandacujun (stockfish served with potatoes, pine nuts and oil), mussels alla marinara and breaded anchovies (7 to 10 €) or aubergine parmigiana (6, 5 €) In the first courses we mention the classic spaghetti with clams and steamed cherry tomatoes or with botargo and toasted breadcrumbs or the homemade trenette with squid tentacles, trombette and burrata (9 to 12 €). For the main courses, there is a wide choice between the typical fried squid, paranza and vegetables and the stockfish Ligurian style or the seared tuna and the millefeuille of cod, or for those who prefer meat, the rabbit with olives of the western Ligurian tradition (all main courses from 10 to 12 €). The first and second courses are brought to the table in the classic cooking pans, a practical method as it gives everyone the opportunity to taste the various courses and ensures that feeling of home cooking that we sometimes feel the need for.

Casa Buono

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Antonio Buono and his wife Valentina’s restaurant was this year awarded a star in the prestigious Michelin guide. Amply deserved for the very high quality of the products, many from the family garden and trusted suppliers. The ambience is cosy, elegant and modern, with essential wooden furnishings and an open kitchen. Thanks also to his important experience with the multi-starred chef Mauro Colagreco, he has created his own cooking style and philosophy. The menu changes daily as it depends on what is available at the time. The restaurant’s proposal is the tasting menu at 90 euro, excluding drinks, consisting of four welcome snacks, two starters, a first course, a second course, pre-dessert, dessert and final pastries. Some dishes include panissa with Grana Padano and oxalis, cod puffs, Colonnata lard and Matcha tea, Sanremo red prawn with avocado, citrus fruits, almond milk and Milan turnip, and risotto mantecato with Madonie provolone and mullet roe. Alpine cheese from the Roya valley and lemon, pollen and chia crisp sorbet. To finish on a sweet note, the chef’s warm madeleine. An experience that will not disappoint and will make you appreciate the products of a rich territory offered with skill and creativity.

Agriturismo Ca du Nonu

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The Agriturismo Cà du Nonu has been able to modify the initially floricultural production with a modern restaurant business. It is surrounded by the greenery of the immediate hinterland of Bordighera, in Vallebona, a pleasant town rich in history. The owner Sabrina prepares very successful recipes such as Tagliolini al Rossese and the lavender flavored Ligurian rabbit, which she grows in front of the restaurant. There is no shortage of traditional Ligurian classics, such as Brandacujun, ravioli filled with herbs and the rabbit cooked in different ways. The ravioli, the gnocchi and the tagliolini are handmade and the secret of their taste lies in the freshness and in the use of excellent raw materials. Next to the large and welcoming indoor dining room, used in the colder seasons, there is a large dehors that allows in the summer to experience the pleasure of good food with the relaxation of the countryside. To taste the homemade desserts, prepared with by the chef himself or of the territory, such as jams or the special orange blossom water. Wine list with a decent selection of local Ligurian wines. Claudio and Sabrina have created an ideal place to enjoy a pleasant break, and where you can combine the pleasure of a mouthwatering traditional cuisine with a stay in one of the B&B rooms.

Agriturismo Ca du Nonu

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L’Agriturismo Cà dü Nonu a su transformer une production initialement floricole par une activité de restauration moderne. Entourée du vert de l’arrière-pays immédiat de Bordighera à Vallebona, village agréable et à l’histoire riche, la propriétaire Sabrina prépare des recettes à grand succès comme les tagliolini au rossese et le lapin à la ligure aromatisé à la lavande, laquelle est cultivée juste devant l’établissement. Les classiques de la tradition ligure ne manquent pas à l’appel: brandacujun, ravioli aux herbes, lapin préparé de différentes façons… Les ravioli, les gnocchi et les tagliolini sont faits main, le secret résidant dans leur fraîcheur et l’utilisation de matières premières d’excellence. À côté de la salle intérieure ample et accueillante, utilisée pendant les saisons les plus froides, une grande terrasse permet de conjuguer pendant les beaux jours le plaisir de la bonne table avec l’atmosphère détendue de la campagne. Il faut absolument goûter aux desserts, toujours faits maison avec des produits de l’établissement ou locaux, comme par exemple les confitures et l’eau de fleur d’oranger, unique en son genre. La carte propose une petite sélection de vins ligures, en particulier ceux du coin. Claudio et Sabrina ont créé un lieu idéal pour s’accorder une agréable petite pause, et où il est également possible de conjuguer le plaisir d’une cuisine traditionnelle alléchante à celui d’une nuit passée dans l’une des chambres du B&B.

Hostaria Besugo

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In Calata Cuneo, zona affascinante della città, Alessandra e Marco, i simpatici titolari, propongono una cucina genuina, legata al territorio e alla stagionalità. Oltre al dehors sul porto, dispone di sale interne moderne con muri in pietra e soffitti a volta. Il forno a vista mostra i pizzaioli mentre sfornano focacce, pinse e farinate, sia a pranzo che a cena. Si possono assaggiare vere delizie come la pinsa con fiori di zucca, acciughe e burrata e una grande varietà di pizze dai nomi curiosi. Fra gli antipasti molti piatti liguri come la panissa, le frittelle di baccalà, le polpette di Brandacujun, l’insalata di polpo, i carciofi e le acciughe fritte, le tartare di pesce freschissimo (da 7 a 18 €). Fra i primi le paste fresche fatte in casa come pansoti al sugo di noci, gnocchi al ragù di polpo, trenette al pesto servite in una cialda di parmigiano (da 14 a 18 €). Da provare la Buridda (zuppa di pesce) e lo zimino di seppie con i fagioli Tra i secondi fritture e grigliate di pesce fresco, seppie spadellate, tataki di tonno in crosta di sesamo (da 14 a 24 €). Proposte di carne come le rostelle o il filetto di Angus. Buona scelta di dolci: la stroscia servita con una delicata crema al mascarpone e una squisita meringata. Buona scelta di vini con particolare attenzione ai vini del territorio. Il servizio è attento e cordiale come curata anche la presentazione dei piatti. Ottimo rapporto qualità-prezzo.

Hostaria Besugo

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In Calata Cuneo, an attractive area of the city, Alessandra and Marco, the friendly owners, offer a genuine local seasonal cuisine. In addition to the beautiful dehors overlooking the port, the restaurant has modern indoor rooms with stone walls and vaulted ceilings. The full view oven allows you to watch pizza makers baking focaccia, pinsa and farinata, both at lunch and dinner. You can taste real delicacies such as the pinsa with pumpkin flowers, anchovies and burrata and a wide variety of pizzas with unusual names. Among the starters we find many typical Ligurian dishes such as panissa, cod fritters, Brandacujun meatballs, octopus salad, artichokes and fried anchovies, fresh fish tartare (from 7 to 18 €). Among the first courses we find fresh homemade pastas such as pansoti with walnut sauce, octopus sauce gnocchi, pesto trenette served in a parmesan wafer (from 14 to 18 €). To try the Burrida (fish soup) and the cuttlefish zimino with beans. Among the second courses fried and grilled fresh fish, sautéed cuttlefish, sesame-crusted tuna tataki (from 14 to 24 €). You also must try tasty meat dishes such as the rostelle (grilled skewers of sheep meat) or fillet steak Black Angus. Good choice of desserts: the stroscia served with a delicate mascarpone cream and an delicious meringue. Good choice of wines. The service is attentive and friendly. Excellent quality-price ratio.

Hostaria Besugo

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À Calata Cuneo, un quartier de la ville, Alessandra et Marco, les propriétaires, proposent une véritable cuisine locale de saison. En plus du magnifique extérieur donnant sur le port, le restaurant dispose de salles intérnes modernes avec des murs en pierre et des plafonds voûtés. Le four à vue complète vous permet de regarder les pizzaiolos cuire des focaccia, des pinsa et des farinata, à la fois au déjeuner et au dîner. Vous pourrez déguster de véritables spécialités telles que la pinsa aux fleurs de citrouille, les anchois et la burrata et une grande variété de pizzas aux noms curieux. Parmi les entrées, nous trouvons de nombreux plats ligures typiques tels que le panissa, les beignets de morue, boulettes de viande Brandacujun, salade de poulpe, artichauts et anchois frits, tartare de poisson frais (de 7 à 18 €). Parmi les entrées, on peut déguster des pâtes fraîches faites maison comme le pansotti à la crème aux noix, le gnocchi à la sauce au poulpe, les trenette au pesto servie dans une galette de parmesan (de 14 à 18 €). Vous pouvez y déguster la Burrida (soupe de poisson) et le zimino de seiche avec des haricots. Parmi les plats principaux, du poisson frais frit et grillé, de la seiche sautée, du tataki de thon au sésame (de 14 à 24 €). Vous devez également essayer de savoureux plats de viande tels que les rostelle (brochettes grillées de viande de mouton) ou le filet de steak d’Angus. Bon choix de desserts: la stroscia servie avec une délicate crème au mascarpone et une délicieuse meringue. Bon choix de vins. Le service est attentif et convivial. Rapport qualité/prix excellent.

Trattoria del mare Il PesceMatto

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Nel borgo Prino di Porto Maurizio, con le caratteristiche case color pastello affacciate sul mare, troviamo questa trattoria, che offre una cucina di pesce genuina e gustosa. L’accoglienza del patron Massimo è sempre cordiale e gentile. Nel simpatico menù, che ha la forma di un giornale, troviamo le descrizioni dei piatti, qualche gioco per divertire i bambini e alcune curiosità del territorio. Il menù degustazione è composto da 5 antipasti, 1 primo, 2 secondi, il dessert, il vino della casa, acqua e caffè a 38,00 €. Tra gli antipasti citiamo la tartare di tonno e burrata condita con olio Chin’oro, olio di olive taggiasche lavorato con il chinotto di Savona (10 €) e il polpo con patate e composta di cipolle di Tropea (12 €). Nei primi di pasta fresca preparata dallo chef troviamo le linguine della Regina con un misto mare e una leggera gratinatura (15 €), le mezze maniche con polpa di baccalà e burrata (13 €) e gli gnocchi della casa con ragù di polpo (13,50 €) Nei secondi la proposta è un originale “orizzontale” di fritto misto di pesce e verdure servito su un tagliere di legno, da cm. 30 a 16 €, fino a 100 cm. a 30 €, oppure il trionfo di pesce grigliato (25 €), non manca il coniglio alla ligure come da tradizione (12 €) Per finire i dolci fatti in casa e serviti con un secchiello di panna montata. Buona selezione di vini, con preferenza di etichette del territorio.

Trattoria del mare Il PesceMatto

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In the Prino village of Porto Maurizio, with its characteristic pastel-colored houses overlooking the sea, we find this restaurant, which offers genuine and tasty fish cuisine. The welcome of the patron Massimo is always friendly and kind. In the nice newspaper style menu, we find descriptions of the dishes. The tasting menu consists of 5 appetizers, 1 first, 2 seconds, dessert, house wine, water and coffee for € 38.00. Among the starters we mention the tuna and burrata tartare dressed with Chin’oro oil, Taggiasca olive oil worked with Savona chinotto (€ 10) and octopus stuffed with potatoes and Tropea onion compote (€ 12). In the first courses of fresh pasta prepared by the chef we find the “linguine della Regina” with a mixed sea food and a light gratin (€ 15), the mezze manicures with cod and burrata pulp (€ 13) and the house gnocchi with octopus ragù (13,50 €). In the second courses the proposal is an original “orizzontale” selection of mixed fried fish and vegetables served on a wooden cutting board, cm. 30 to 16 €, up to 100 cm. for 30 €, or the triumph of grilled fish (25 €). Do not miss the traditional Ligurian rabbit (12 €). To finish the homemade desserts served with a bucket of whipped cream. Good selection of wines, with a preference for local labels.