Ristorante Babette

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Location of great beauty for Fabio Bonavia’s restaurant, chef of great experience, who since 2002 has opened his first restaurant in the old town of Albenga and about 6 years ago just on the beach, facing the island of Gallinara. The structure is large and very bright, both outside and inside where there are large dining rooms, elegant and well furnished, with large windows for having dinner overlooking the sea. The menu changes every season, the chef is served by local farmers and fishermen. From the menu we mention the anchovy chest marinated in Ligurian way with stuffed confit of red onion and the cloud of crunchy fennels among the appetizers (15 euro). We continue with the inviting black tagliatelle with cuttlefish sauce, clams and crunchy broccoletti (17 euro) or yellow saffron ravioli filled with fish and the artichoke sauce of Albenga (18 euro). Among the second courses, the grilled mixed fish and shellfish with the lemon emulsion, the parsley salmoriglio cups, capers and red onion confit (33 euro) or among the meats the Fassona tender cheek with cream potatoes flavoured with nutmeg and Nebbiolo sauce (19 euro). The desserts are inviting such as the tart filled with almonds and pears, salted caramel sauce and praline ice cream (9 euro). Two tasting menus for 43 euro and 48 euro. The wine list is broad, with interesting offers of local wines.

Da Rosina

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6 kms from Dego, in the village of Porri (in the Savonean inlands), you can find a well-established restaurant surrounded by woods perfect for a walk or a hike, especially after trying Gerardo’s cooking. Since 1980, Gerardo manages this tavern, where you can not only enjoy an exquisite cuisine, but also vacation, staying in one of his 10 guest rooms. The venue is unpretentious and welcoming, the front of house being characterised by a fireplace and wood furniture which put you at ease, together with the smiling and pleasant presence of Mrs. Giorgia. “Da Rosina” offers a traditional, domestic cuisine, result of a masterful mix of Ligurian and Piedmontese traditions. You can find fresh, homemade pastas, such as tagliatelle and tagliolini, as well as filled pastas such as ravioli and “pansotti”, with seasonal sauces. Among the second courses can be found braised and roasted meats, such as game meat, with a side of mushrooms and vegetables from the garden. The desserts are also homemade with seasonal ingredients; they will not disappoint, and will be an enjoyable last course. The staff is very polite and the value for money is excellent: the average price is 30 Euros per person, including a good homemade wine, or a typical Piedmontese wine such as Dolcetto or Barbera.

Ristorante Albergo Badellino

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Located in the center of Bra, wine and culinary center and birthplace of the Slow Food movement, this restaurant owned by Giacomo Badellino and his wife Marilena offers authentic Langarola cuisine in a warm and welcoming atmosphere with tastefully decorated dining rooms. A family tradition which goes back four generations and which guarantees clients quality local and seasonal products. The starters alone are worth the trip, they are prepared with care and include the typical Piedmontese appetizers: peppers with bagna cauda, vitel tonné, Russian salad, meat tartare, anchovies with parsley and garlic and the rabbit salad which are all delicious. Among first courses we recommend the tajarin, the plin agnolotti and the Castelmagno potato gnocchi. From their second courses you should try the meat braised in Barbera wine, the lamb and and the trout. There’s a wide selection of cheeses including Bra (DOP) from which the city takes its name as it was the largest cheese market among the Cuneo valleys. For dessert we recommend the stuffed peaches and the bunet. Wines are selected from the best producers of the Langhe and Roero suggested by Giacomo. Very good prices (approximately 30/40 euro) and kind service.

Osteria Martini da Federico Lanteri

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After the experience of the “Torrione” in Vallecrosia, chef Federico Lanteri left with great enthusiasm in the beautiful village of the upper Nervia valley. The gastronomic proposal has been partially renewed while maintaining the dishes that have made the family restaurant famous, such as tripe and Ligurian rabbit. The rooms have elegant and refined furnishings, a romantic terrace, overlooking the alleys, and tables arranged in the large square, offer shelter for those who want to escape from the confusion and heat of the coast. On the menu, preparations are both highly refined and very simple. You can also choose between two menus, which vary according to the seasons. The land and meat menu (€38) with Brandacujun, Barbagiuai, Ravioli, Ligurian rabbit and dessert. The trustful relationship between the local fishermen and the restaurant’s owner plays a key role in the quality of seafood menu (€48). Sanremo prawns always cooked with creativity and simplicity, as in the spaghetti with artichokes, baked or grilled. The menu is attentive to traditional dishes such as Turtun, Gran pisteu and stew of goat meat with Pigna beans. In the cellar, excellent local wines and prestigious labels. In the dining room Aurora and her staff deliver a warm and nice welcome. Also crucial is the partnership with Pierangelo Fazio, who continues to supply the uniquely tasting tropical fruits grown on the border with France.

Ristorante i 5 Sensi

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Three brothers are a new entry of this young and dynamic, as its managers, restaurant. They, skilled and full of passion, helped by their mother, in March 2017 opened this restaurant located in the historic center of Cuneo, a modern and bright, informal and welcoming environment. The menù offer satisfies every need: from the lower price at 27 euros, with an appetizer, a first course, a second one and dessert, at 30 euros with the addition of an appetizer and the tasting one, more complete, with 3 appetizers, the first course, the second course of your own choosing, and the dessert, adding the beverage you can reach an excellent value for money. The preparations are creative and original, cooked with local products, depending on the season and presented with elegance. For example, the crunchy filo pastry with abbot pears sprinkled with port and gorgonzola sauce among the appetizers, the maltagliati of buckwheat with rabbit meat sauce on cream of peppers of Carmagnola and the delicious ravioles of Val Varaita among the first courses, then the pink veal codon with its consommè, and delicate preparations also of fish. To end the excellent desserts, all strictly homemade, with fruit, even exotic, puddings and ice cream, the inevitable chocolate cake, served with imagination and fancy. Excellent selection of cheeses served with compotes and honey. Very accurate service. Good selection of wines, recommended by the sommelier in the dining room.