La Prua

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Situated in an incredible location at the start of the trekking itinerary, and with a porch which allows to eat a stone’s throw from the sea (and in the summer, right on the beach), this restaurant bets it all on local fish and high quality ingredients, only using the finest products, possibly local. The tasting menu, priced 50 Euros excluding wine, envisages, as starter, eledones on a pumpkin and ginger cream; purple yam gnocchi with baby squids and bagna cauda; sea bass escalope with dry pulses and cereals as second course; and dessert of your choice. A la carte, you can find, as starters, an intriguing “crudo di pesce” (fish tartare), a tryptic with sea bass on dry fava beans cream, smoked swordfish on toast with black sesame, and eledones. Among the first courses: squid ink tagliolini with John Dory, baby broccolis and pine nuts, sea bass ravioli with tuna, and a chickpeas zimino (a vegetable sauce) with shrimp tails. We recommend the fritto misto (fried mix), light and crispy, and the fish grilled mix. Meaty and vegetarian dishes are also offered. There is a wide selection of desserts, such as the chocolate “triple mousse” with Grand Marnier and pistachios, and the clementine and chestnuts crème. The wine list is interesting and offers both local wines, and a good selection of important choices from other Italian regions.

La Balena Bianca

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A charming and bright location for the restaurant started by the chef Paola Chiolini and her husband Daniele 5 years ago. A large dining room, modern furnishing, many paintings and artistic objects show the passion of the owners for every artistic expression. You can see it in the very carefully prepared dishes, served in an imaginative and original way, thanks to their experience in the catering that they bought in Milan, where they are present and active. You can start with the appetizers (from 9 to 13 euro), such as the fresh fish tartare with mango or bream cruditè with Sanremo shrimp, flavored with rum and caramelized ginger. The first courses of homemade fresh pasta such as the sea bass ravioli with squid and truffles or the beetroot ravioli with apple slices and shrimp (from 11 to 15 euro). Among the second courses we mention sea bass braid with leek sprouts, cappone and turban umbrine with caramelized chestnuts (from 15 to 20 euro). There is a wide choice for people who love meat and many vegetarian and vegan dishes. The desserts made by the chef are special, such as the caged tiramisù or chocolate mattonella with mint flavored mascarpone. The daily menù is written on the blackboard and offers special dishes, as well as pizzas and focaccias. The warm and friendly atmosphere makes it a nice stop with a really wonderful sea view.

Trattoria Belvedere Roero

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This trattoria overlooks the Roero, and offers a breath-taking view any time of the year. We strongly recommend the dishes proposed by the Sperone family, who has been managing this restaurant for over twenty years. The chef, Andrea, skillfully cooks traditional Piedmontese meals, and most of the ingredients come from the family garden, together with meats of the best quality, such as the grey Carmagnola rabbit (Slow food certified), and game meat. Fresh, handmade pasta such as tajarin and plin ravioli, a symbol of Piedmontese cuisine, are also on the menu. As starters, we recommend the meat tartare, vitello tonnato, and tongue in green sauce. The homemade desserts, such as bonet and hazelnut pie with zabajone, are also exquisite. From June to October, you can also savor mushrooms, while from November onwards you will find different qualities of truffles on the menu, from the finest, to the black ones (found in good quantity in this area): they are offered in different versions, all delicious. The selection of DOP cheeses – a pride of Piedmont – is equally impressive, and includes Raschera, Castelmagno, Toma di Murazzano, and Robiola di Roccaverano, among others. In autumn, we strongly suggest you try the “Putage”, a meat and vegetable stew cooked on a wood-stove and served with polenta. The wine list is interesting, and offers a good selection of local wines. The service is polite and professional, and the venue comfortable. Average price, including drinks: 30 Euros.

Ristorante A Viassa

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A walk at Dolceacqua is always a wonderful experience, and the many tourists, who visit it every year, know it. This year on the occasion of the exhibition dedicated to Monet they will have one more reason to return. A recommended stop is at the restaurant ”A Viassa”, opened a few years ago by two young enterprising and passionate, Stefano and Aimone, who have conquered an enviable place in the gastronomic offer of Val Nervia. The cooking of the chef Aimone, assisted by Andrea and Crina, is based on local products, following their seasonality, and with the addition of a bit of imagination. In the appetizers, always present, among others, the brandacuiun (stoccafisso with oil, potatoes and parsley), the barbagiuiai (fried ravioli stuffed with rice and pumpkin), and the previ (rolls of savoy cabbage and sausage). Among the first courses, tagliatelle with clams, artichokes and bacon, gnocchi with calamari and cream of turnip tops, and pumpkin risotto, pistachios and brigasca sheep toma. To follow we mention the baked lamb with the beans of Pigna or the fish of the day with broccoli and carrots. Homemade desserts, all to taste, such as the ice cream of michette and Rossese reduction, the sacripantina cake and the chocolate and pear crumble, to mention just a few. Stefano and his stuff assure a courteous and professional service. Good wine list, with the best labels of the Ponente.

Trattoria da Bianca

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Arnasco is a delightful small town set among hills which produce the “pignola” an olive with a slight pine nut taste from which a renowned olive oil is made. People come to this amazing spot mostly for their amazing ravioli which Marica and her daughter Sonia prepare each day with herbs and borage and serve with sauce, butter or sage or simply plain just as they are right out of the water. Their menu is always the same, a guarantee of continuity in this restaurant which has been owned for three generations by the same family. The atmosphere is cozy, simple and inviting. You eat what is offered to you, nothing is written, all dishes are seasonal and the vegetables come from a garden opposite the restaurant. For starters try their 8 appetizers among which you’ll find cured meats, small onions, bean salad, vegetable pies, peppers, bruschetta, battered artichockes or zucchini blossoms.You should try their ravioli, tortellini or tagliatelle all homemade. Among second courses we recommend the Ligurian rabbit with olives and pine nuts, roast beef and snails. House desserts include: tiramisù, panna cotta, fruit tarts and apple pies. Local red and white wines are included in the menu price (€ 25). We recommend making reservations in advance during the weekend.

Locanda Fungo Reale

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In Valle Stura, an area rich with typical products and mountain cuisine, you’ll find a simple and inviting family owned restaurant. The managers’ 30 year experiences guarantees a pleasant experience with good cuisine. Mauro and Manuel work in the kitchen helped by their grandmother, and they offer traditional dishes in which the mushroom is the star of the show. It is picked during the various seasons and it is part of many menus prepared for mushroom lovers. Olga works the dining room and is very welcoming. There are two mushroom menus available: one for € 32 which includes 5 appetizers, two first courses,1 second course with a side dish of fried mushrooms and three desserts and another one for € 28 with 4 appetizers, 2 first courses (agnolotti and tagliolini), 1 second course with mushrooms cooked in parsley, garlic and olive oil, three desserts and coffee. There’s also a third menu available for € 33 which includes 5 appetizers, two first courses, two seconds, cheeses and dessert, with coffee and wine included. They also have dishes prepared with local ingredients available such as the Sambuca lamb with trout from the Stura river, wild game, local cheeses and honey and vegetables and fruit grown in the area. Good homemade desserts for a sweet ending and a wide selection of local wines.

Osteria da Gemma

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This tavern is a diamond, encrusted in a beautiful and fascinating landscape. Gemma’s cuisine is traditional, and reminds of our mums’ and grandmothers’ cooking. The menu never changes, and is a guarantee of high quality, thanks to the use of local ingredients, supplied by trusted producers. As entrée, everyone is offered some salami, in its raw and cured versions, which it would be wise to skip if you want to make it to the desserts. The starters include a delicious coleslaw, an exquisite meat tartare, and the always-popular vitello tonnato. The first courses, plin ravioli and tajarin, are an absolute gem. Gemma is an artist: she can roll the pasta dough, with her rolling pin, up to 16 meters long, and she was a key promoter of the “social plin”, an authentic rite, recurring every Thursday, when the local women meet to prepare the ravioli; they do it together, laughing and telling each other stories, and when they are done with the cooking, they enjoy the meal Gemma prepares for her friends, always with a smile on her face. The menu also includes second courses: rabbit, wild boar with chestnuts, and stew with vegetable sides. Finally, three desserts: a light and crisp meringue cake, bonet – always delicious, and a traditional strudel. The set menu is 29 Euros, excluding wine. The staff is professional, and always ready to welcome you warmly.

La Cicala

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This restaurant is located very suggestive surroundings in the high part of the city, in Pace square deep in the heart of the historic center. You can eat both inside the restaurant or outside overlooking the splendid sea views if the weather allows it. Inside the decor is bright and modern. Cristina will inform you on the dishes prepared by her brother, chef Giovanni who will amaze you with his dishes which are mostly fish based and cooked with fresh local ingredients which mix tradition and innovation. Dishes are prepared according to what the local fishermen and producers bring to the chef and are written on a slate board. Among their appetizers we recommend their bonito tartare or calamari with trombette and seasonal vegetables. Their first courses are prepared with homemade fresh pasta; their breads and desserts are homemade as well and are worth a try. Among their second dishes there’s the catch of the day or the Sanremo shrimp as well as meat dishes. Good and wide selection of desserts; together with coffee you’ll be server some unique chocolates. Cellar with interesting labels from different regions.

La Vigna del Maestro

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A farmhouse surrounded by the countryside, a careful renovation that has created a comfortable atmosphere both in the internal rooms, in the upper floor rooms, and in the outdoor space with exposed bricks. The restaurant is dedicated to Maestro Castilin, Fulvio’s father and Chiara and Fausto’s grandfather, who in addition to his work as a primary school teacher dedicated himself with passion to the vineyard and the countryside. Cooking is assigned to the chef Alberto Paglieri, who offers traditional dishes, but with some creative ideas, with the products of local farmers, the meat of the breeder friend, and the shepherds’ cheeses of the near mountains. Into season mushrooms and truffles are always present. Often musical moments are proposed, even if the entertainment is guaranteed by Fulvio, who plays the guitar and sings cheerful Piedmontese songs. It is present the tasting menu at 30 euro and the choice à la carte, among which we include among the appetizers the Fassone meat tartare, rabbit tuna, pochè egg with fondue, the puff pastry of potatoes and mushrooms. Do not miss the noodles with sausage meat sauce and seasonal risottos, among the second courses an exquisite veal cheek and braised flavored with Nebbiolo. Excellent tasting of cheeses paired with jams and honey. Delicious even the desserts, all homemade, good choice of wines, especially the local ones.

Locanda Le Macine del Confluente

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A charming residence in the Argentina valley, midway from the sea and the mountain, an enchanted place in all seasons, that its owners, Tiziana and Gigi, have created with lots of passion. In its six stylish rooms it can welcome many tourists, from Italy and abroad, that appreciate the hinterland and its cuisine. The restaurant internal part is very characteristic, with its wooden tables and two fireplaces always on in the wintertime, that make the environment very hospitable. In the summertime it is possible to have a lunch in the garden. Giancarlo Borgo, the chef, whose cuisine is based on the products of the territory, according to the Seasons, with traditional dishes with creative ideas, always presented with a pinch of originality. He tasting menu for 35 Euro, changes every month, includes the appetizers, among which we mention the brandacujun, creamy stockfish with potatoes and the fillo pasta roll with artichokes and crunchy warts. Among the first course dishes durum wheat semolina tagliolini with saffron, dehydrate Taggia olives and crunchy onions and the delicious risottos made by the chef. Among second courses the specialty of the restaurant, the sliced steak, as an alternative lamb, rabbit or dried salted cod. Original and delicious homemade cakes. Tiziana is always smiling and will describe you all the dishes while Gigi will be able to give you advice on the proper wine to combine with them. Broad list of wines, with particular attention to the local ones.