Marzio Bistrot

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In the heart of Sanremo, Marzio welcomes guests  with enthusiasm gained from his international experience as a bartender, conveying his passion for wines and cocktails, which is immediately
apparent from the friendly way he treats his customers. Although small, the bar surprises with its wide selection: from local labels to French sparkling wines, to great national classics, not to mention signature cocktails prepared with care and expertise. The gastronomic offering is the result of a constant search for fresh, genuine ingredients, respecting seasonality and tradition. The fish, prepared using simple techniques, enhances its freshness and flavour: try the prosciutto al coltello, the trio of raw fish tartare or the roasted octopus with local vegetables. Each dish can
be paired with a glass of wine suggested by the staff, who love to guide guests in discovering new labels. Focaccia and the typical Sardenaira are baked daily, alongside savoury pies and stuffed vegetables that bring back the authentic flavours of Ligurian home cooking. The bistro also has an outdoor area, perfect for an elegant aperitif with small culinary delights or a tasty lunch with a menu that varies every day, offering genuine, carefully prepared dishes in a welcoming and relaxed atmosphere.

La Cuvèa

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A typical trattoria in the heart of Sanremo, cosy and comfortable, very popular with locals and tourists who, after trying the cuisine, always return with great pleasure. In the dining room, Andrea
welcomes customers with a smile and quickly describes the dishes of the day, which are always different and all worth trying. Lunch menus start at €16 for a small menu with a first course, dessert,
water, wine and coffee, and go up to €30 for the full tasting menu. In the evening, prices start at €18 and go up to €37 all inclusive. The starters always include fried anchovies and octopus with potatoes. Don’t miss the borage ravioli, a house speciality, the gnocchi with pesto or the fragrant minestrone. Main courses include stewed octopus or the classic Ligurian-style rabbit or fish in crust or Ligurian-style, with olives and artichokes in season. There is a good selection of homemade desserts, including delicious tarts, fruit cakes and cheesecakes. A careful selection of genuine, local products, cooked with simplicity: this is the right, balanced formula for a real trattoria offering excellent value for money. There is a small wine list with a good selection of quality labels.

Ristorante la Kambusa

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Facing the sea and beaches, this historic restaurant is beloved by lovers of fine cuisine. Gianni welcomes guests with professionalism, while chef Domenico creates refined and creative dishes using the best local products. In the dining rooms, guests can enjoy cuisine that highlights the catch of the day combined with seasonal vegetables, mushrooms, truffles and artichokes. The starters
include steamed Sanremo prawns and stewed baby octopus with Pigna beans; the first courses include lemon ravioli with raw sea bass and potato gnocchi with prawns and pistachios. Fresh and filled pasta is the pride of the restaurant, thanks to the Prota pasta factory owned by Gianni’s family. The fish main courses vary according to the market, while meat lovers can enjoy dishes such as broccoli flan with Toma cheese, ravioli with braised beef or risotto with Gorgonzola and guanciale. There is a rich selection of cheeses and a surprising final offering: eighteen desserts ranging from traditional ones, such as Stroscia, to creations such as a revisited Renette apple pie. The wine cellar has over 200 labels, with a focus on local wines. A full dinner costs around €60, offering excellent value for money.

Paolo e Barbara

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Paolo Masieri has been a leading figure in western Ligurian cuisine for over thirty years, awarded a Michelin star in 1990. He describes himself as a “farmer-chef”: on his land in Ospedaletti and
Castelvittorio, he grows vegetables, produces oil and wine, which he serves at his restaurant, and bakes bread and focaccia using traditional flours. He is assisted by his son Lorenzo in the kitchen and his wife Barbara in the dining room, who pays close attention to food and wine pairings. The Orto, mare e terra (Garden, Sea and Land) and Mare (Sea) menus offer 7 courses for €120 or 11
courses for €145, with dishes that combine technique and excellent raw ingredients: from glazed rock octopus with garden beans to pansoti with squid ink and artichokes, to super spaghettini Verrigni with sea urchins and wild shallots. Main courses include tataki bonito with Vialone Nano rice and mushrooms, Baücôgna-style cod cooked in oil, and Val Nervia snails with herbs. To finish, there are refined desserts such as extra virgin olive oil ice cream with mandarin or pear cream, pistachio and pomegranate. The à la carte menu features traditional Ponente fish soup and Sanremo prawns flambéed with Islay Whisky, as well as the famous fish crudités. Located in the centre of Sanremo, the restaurant is cosy and elegant, offering an experience that blends rural roots and haute cuisine.

Ittiturismo M/B Patrizia

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A sure bet for those who want to enjoy fresh fish and the famous Sanremo prawns. Everything caught on the Patrizia motorboat by the Di Gerlando family, fishermen for three generations, is served at the restaurant in classic and creative dishes. The menu is based on the catch of the day and enhanced by cuisine that uses local products supplied by direct growers and small farms in
the area. The restaurant is bright and elegant, with large windows overlooking the sea. The service is attentive and courteous. Starters include grilled squid on a bed of potato and saffron cream, black cabbage chips (€20), their speciality: raw fish from the boat (€30) and fish cooked in oil, puntarelle with anchovies, citrus fruits and tartar sauce (€22). First courses include tagliolino with
Sanremo purple prawns (€25) and spaghetti with garlic, oil, chilli, monkfish and bottarga (€20). Main courses include mixed fried fish from the boat (€25), catch of the day (€28) and mixed grill (€35). To finish on a sweet note, try the house desserts such as Basque cheesecake with pan-fried berries or homemade ice cream (€7 to €9). There is also a wide selection of wines with selected labels.

Senese

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In Sanremo, a stone’s throw from the sea and the cycle path, Giovanni Senese – a Neapolitan with international experience – has been bringing his idea of pizza to life since 2018: Neapolitan with
the classic crust, but constantly evolving in terms of dough and toppings. He personally selects the ingredients, with vegetables and herbs grown in his own synergistic garden. In 2024, he won
the Gambero Rosso “Pizza of the Year” award with his “Ricordi Ischitani”, where onion cream, smoked fiordilatte cheese, porchetta-style rabbit and ‘nduja cream come together in surprising
harmony. Among the specials, “L’assoluto del mio capriccio” (€16) stands out, with fiordilatte cheese, smoked mushrooms, roasted artichokes and Salina caper powder, and ‘La Liguria incontra l’Umbria’ (€20) with Sorì fiordilatte cheese, saffron pecorino cheese, Cabannina veal sausage and black truffle. For those who love tradition, there is no shortage of Neapolitan classics (from €7) and Neapolitan fried foods, from sfizi to ‘cono del pizzaiolo’. The menu also includes fish dishes and traditional dishes from Campania and Liguria. To finish, there are typical desserts such as tiramisu, panna cotta, babà and pastiera. There is an interesting selection of extra virgin olive oils, craft beers and wines, with a wide choice from Liguria.

Villaggio dei Fiori

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The Villaggio dei Fiori is an oasis of greenery and tranquillity in every season, thanks to its park with over 1000 palm and eucalyptus trees and its recently renovated, comfortable mobile homes overlooking the sea. Here you can enjoy the sea and walk or cycle along the beautiful cycle path. The restaurant, which is also open to the public, has spacious dining rooms and an outdoor area under the palm trees, perfect in summer. In the kitchen, two expert chefs, Flavio Ottonello and Sergio Sartor, create dishes that blend tradition and creativity. Among the starters: stockfish brandade, Fassona beef tartare with rocket pesto and a double serving of marinated salmon and San Pietro fish (€13-14). First courses include borage ravioli with pistachios, paccheri with saffron, mussels and provola cheese, and homemade soup (€10- 15). Main courses include fried squid and prawns, green tea cod, beef stew with Rossese wine or Fassona entrecôte (€16-18). The menu also  includes classics such as spaghetti with tomato sauce, pasta with pesto or ragù, Milanese cutlet with chips (€10-16) and pizzas made with special flours. Creative desserts include cappuccino panna cotta and dark mousse with amaretti and raspberry couscous (€7). Throughout the year, there are themed evenings featuring truffles, buffalo meat, edible flowers and bagna cauda.

Osteria da Gemma

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Osteria da Gemma has made this village in the Langhe, a few kilometres from Alba, famous, with its splendid view of the hills. A lifelong cook, Gemma learned from her mother and grandmother: in 1986, she opened a small club with a kitchen in a garage, which immediately won over customers; in 2005, she opened the osteria, now a destination for gourmets, tourists and lovers of  authentic flavours. The walls are covered with photos of actors, musicians and Michelin-starred chefs who have enjoyed her Langhe cuisine. Strong and kind, she welcomes guests with a shy smile and a clear gaze. On Thursdays, the ritual of “social plin” is renewed: the women of the village prepare ravioli together. The menu, unchanged for years, remains faithful to tradition: generous appetisers served on a platter with cooked and raw salami, Russian salad, veal with tuna sauce and minced meat. This is followed by tajarin with ragù and ravioli del plin. Main courses include local meats: roast, rabbit, braised beef or wild boar. To finish, a trio of homemade desserts including bonet, panna cotta, meringue or strudel. The set menu at €34 offers excellent value for money. The wine cellar stocks local wines, with Dolcetto di Roddino being particularly popular. The family atmosphere and friendly service make a visit here an authentic experience.

Cantina del Rondò

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The Cantina del Rondò is the dream of Emanuela and Francarlo, which came true in 1999 when they opened the restaurant offering local cuisine, prepared with genuine and organic products,  following the seasons, and offering wine made by them, with great  passion. The granddaughter of Carlo Arpino, one of the great chefs and pastry chefs of Langa, Emanuela has decided to continue pursuing that dream, even now that Francarlo is no longer with us, with the help of her daughter Viola and assisted by Gabriella, who has become a partner, and Franca, her valuable collaborator. The recipes are traditional, such as “vitel tuné alla borghese”, raw meat salad, the extraordinary “finanziera reale” with 10 noble offal cuts of bull, cockerel and rabbit; or “tajarin” with sausage ragù, “ravioli del plin”, farm-raised rabbit with “bagnet” sauce according to the ancient recipe of the Alta Langa. In season, mushrooms and truffles are available, and the fruit aspics are not to be missed. Rondò produces important wines such as Nebbiolo, Barbera and Barbaresco, which are available by the glass. There is a tasting menu for €48, and à la carte dishes cost slightly more. The setting is charming, with dining in the ancient cellar with its vaulted ceilings and thick pink walls, by candlelight in the evening and in the summer on the terrace overlooking the beauty of the Langhe.

Osteria la Salita

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Located in the historic centre, this tavern offers an intimate and welcoming dining room, with the option of dining outdoors in the green courtyard or on the panoramic terrace. Chef Marco Saffirio offers simple yet creative cuisine based on high-quality local products selected directly from producers. Bread, breadsticks and fresh pasta are homemade. At lunchtime, there is a tasting menu for £30 with a starter, first or second course and dessert; in the evening and at weekends, there is a menu for £42 with a trio of starters, first course, second course or cheese and dessert, which can be paired with 2, 3 or 4 glasses of wine (£53, £60 or £65). The à la carte menu features classic Piedmontese dishes: veal with tuna sauce, hand-cut raw meat, poached egg with Murazzano cheese fondue and mushrooms, and giardiniera (€14-17). The first courses include ravioli del plin with roast sauce, tagliolini with Bra sausage ragù and gnocchi with radicchio and Moncenisio blue
cheese (€15-16). Main courses include local rabbit with Arneis and braised veal cheek with crispy polenta (€17-19). There is a good selection of cheeses. Homemade desserts include Madernassa pear with zabaglione and cornflour biscuits or panna cotta with fennel and apple cream (€8). There is an extensive wine cellar with a wide selection of labels.