Osteria senza fretta

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This Osteria is located in the historical town centre, in the “restaurants avenue”; with a comfortable and well cared environment, vaults with exposed bricks, simple but elegant furnishing. A quiet atmosphere with the reception guaranteed by Marco Bertorello, that gives advice on wines and dishes prepared with passion by his wife, Daniela Marchisio. Their cuisine since 2012, is based upon the high quality of raw, organic materials, from local producers and on their respect for work and nature, following the products seasonality. Their recipes are the ones followed by their mothers and grandmothers, with a pinch of creativity added. Always available the dish of the day for vegetarian and vegan customers. Among the appetizers Fassone meat mince, salads changing every season, like the one with cabbage, fresh robiola, apples and chestnuts. Among the first course dishes soups, special risottos, Castelmagno gnocchi, tagliatelle with meat sauce .Among the second courses sliced veal, rolled rabbit and vegetal burger. Excellent are the cakes too prepared with seasonal fruits, delicious those made of chestnuts and persimmons. Much appreciated are also confectionery products, suitable to accompany coffee and digestives. Bread and breadsticks are homemade, like fresh pasta. Wide selection of cheeses from the territory. Interesting is the choice of wines. Prices range from € 35 and € 40.

Trattoria l'Oca Fòla

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We are in the Cit Turin district, where in the country farmyards the geese used to squawk, nice and a little crazy, in Piedmontese ‘fòle’… hence the name. In the skilful hands of Massimo Miglietta in the dining room and Paola Barberis in the kitchen, this restaurant serves peasant Piedmontese cuisine, including duck and goose dishes. The ambience is warm and welcoming, with exposed brick ceilings and ‘arte povera’ sideboards. Hanging in the dining room is the handkerchief with the colours of the Palio di Siena contrada goose, sanctioning an ideal twinning. Appetisers include the battuta di fassone with pineapple jam, raschera di grotta and ginger mayonnaise (13 euro), tartrà (savoury pudding) with leeks and tufeja, pork rind rolls with beans (13 euro). First courses include Monterosso cheese risotto with radicchio, balsamic vinegar caramel and hazelnut crumble (14 Euros) and tagliolini with two shanks, pork and veal (14 Euros). Main courses include the stracotto di fassona al nebbiolo di Dogliani (20 euro) and the finanziera of the Piedmontese tradition (20 euro). House desserts, both traditional and creative (6 euro). The wine cellar is well stocked with Piedmontese wines. During the week the full menu costs a maximum of 40 euro, and on Sundays 33 euro, excluding drinks.

 

 

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.

Osteria Rabezzana

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On San Francesco d’Assisi street and a few steps away from Piazza Solferino the Rabezzana wine bar is an institution: it promotes the Rabezzana wine label (they also carry labels from all over the world) since 1911. The osteria opened a few months ago in the basement of the building and chef La Padula from the Da Vinci of Scurzolengo has been serving up Monferrato cuisine specialties. The decoration is just like the one you would find in a French “cave” where you can go to listen to good music with barrel tables and contemporary art pieces on the walls. On the menu you’ll find dishes that range from round steak with Piedmontese sauce and two types of “bagna cauda”: normal and light with Jerusalem artichoke instead of garlic. The menu changes seasonally but you’ll always find the donkey meat and traditional plin “agnolotti”. Their wine list has over 900 labels which are also on sale at the wine bar. For those who aren’t able to finish a bottle the Osteria has reintroduced the old tradition of the “Buta Stupa” meaning that the client can take unfinished wine bottles home. A meal will set you back about 40€.

Casa Buono

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Antonio Buono and his wife Valentina’s restaurant was awarded a star in the prestigious Michelin guide in 2023. Amply deserved for the very high quality of the products, many from the family garden and trusted suppliers. The ambience is modern and refined with an open kitchen. Thanks also to his important experience with the multi-starred Mauro Colagreco, he has created his own cooking style and philosophy. The menu changes daily precisely because it depends on what is available at the time. There are two menus on offer: Sea and Vegetable Garden at 100 euro and Sea, Vegetable Garden and Land at 125 euro, excluding drinks, comprising four welcome snacks, two starters, a first course, a second course, pre-dessert, dessert and final pastries. Dishes include dentex tartare, trout roe and anchovy colatura, Sanremo red prawn beat with cream and herring pearls, and scallop gnocchi with broccoli and cuttlefish. Alpine cheeses from the Roya valley. To end on a sweet note, the white chocolate, toffee and almond topinambur, the orange blossom water spumone and the warm madeleine with chef’s lemon cream. A great taste experience that will make you appreciate the products of a rich territory proposed 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.

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.

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.