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.

Geppy’s Bistrot

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In the heart of Ventimiglia, just steps from the station, Geppy’s Bistrot is an intimate and stylish spot with modern, elegant décor and a warm, welcoming atmosphere. The cuisine is rooted in local tradition but enriched with creative flair, with a focus on ultra-fresh fish and original preparations. Popular at lunchtime for its quick, simple dishes, in the evening the menu becomes more refined, often paired with live music. Starters (13-16 €) include Brandacujun di stocco, seared octopus with potato cream, and stuffed anchovies. Among the primi (14-18 €), homemade meat ravioli and candele spaghetti aglio, olio e peperoncino with bottarga. In the secondi (14-20 €), seafood shines with fried calamari and shrimp, grilled fish with vegetables, and oven-baked sea bream fillet. Meat lovers can enjoy vitello tonnato alla piemontese or sliced beef with roasted potatoes. Desserts are a highlight: from delizia di cachi e pistacchio to Sacher cake. Excellent value for money, attentive service, and a well-stocked wine list, featuring both local and national labels. Reservation recommended.

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 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.