Ristorante Quintilio

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Quintilio’s restaurant is a guarantee of quality and good food since 1889, on the border between Piedmont and Liguria. Luca and Lorena have continued a journey of great tradition of the family restaurant. The interior of the restaurant is very refined and elegant, it is divided into three rooms, the largest classical dining room, with collections of antique glass vases, then there is the winery, Lorraine’s pride, competent sommelier, where you are surrounded by a collection of more than 500 labels and another lounge more private, with rare books and precious objects. The cuisine is based on products of the highest quality, depending on the season, such as precious truffles, collected in the surrounding areas, and mushrooms in classic and innovative recipes. The amuse-bouche is a tasting of rice cake, a real treat, followed by homemade bread, focaccia and breadsticks. The tasting menu consists of 4 courses for 45 euro and will fully satisfy you. Among the appetizers we mention the egg pochè with parmesan mousse and brown stock with or without truffles, a refined bowl of duck foie gras, marinated in sauternes. Among the first courses there are the unmissable ravioli al plin or the exquisite gnocchi with Calizzano potatoes with fondue and black truffle. Among the main courses you can taste the tripes with beans, or the classic braised with barolo. Delicious desserts, such as apple pie with homemade ice-cream. Well-stocked wine cellar with the best local labels.

Trattoria Ca'veja

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This typical Piedmontese trattoria is located in an the area called “The balcony of the Langhe” above the left bank of the Tanaro. It is rustic, neat and pleasant, and during the summer you can eat outside under the “Toppia”. The trattoria is family owned, mom Marisa backs son Massino in the kitchen while daughter Cinzia works the dining room. You’ll feel at ease by the fireplace in the winter in their two cozy dining rooms. The kitchen offers seasonal dishes, a tasting menu is available for € 27 without drinks, an à la carte menu is available as well. You’ll find classic Piedmontese appetizers such as local cured meats, soused vegetables, meat tartare and tajarin with 30 egg yolks with ragout made by Marisa, plin agnolotti, .and then tajarin made by Marisa with 30 eggs and seasoned with meat sauce, agnolotti del plin, and cisrà which is a tripe and chickpea soup. You’ll also find traditional Piedmontese dishes such as mixed boiled meats with sauces, fritto misto, finanziera and homemade cakes such as bunet and hazelnut cake together with creamy panna cotta and bread baked in a wood-burning oven. Their wine selection includes labels from nearby Lange. Truffles and mushrooms are available when in season. Friendly attentive and very helpful service. Excellent value for your money.

Antica Osteria La Sosta

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The historic center of Laigueglia is a candy box that, inside, houses other small candy boxes. One of these is the Antica Osteria la Sosta, managed with great skill by the chef Stefania Alberti, while the dining room is managed by her husband Daniele Zillani, a restorer, that has “signed” the furnishing with several really interesting pieces. The couple opened the restaurant in 2004, but after a break of several years to take care of their first child, since a year they have returned to the head of their restaurant. The atmosphere is warm. Daniele is attentive without being intrusive, but it is from the kitchen (appetizers and first courses to 12 euro, main courses between 12 and 18, but on average 15, desserts at 6 euros, satisfactory portions) that more pleasant surprises arrive. Stefania is self-taught, but has followed an impressive series of courses that have trained her as a chef, much appreciated by both Gualtiero Marchesi and Silvio Torre, the former a monument in cooking, the latter a monument for enogastronomic diffusion. The menu is local: anchovies, cod, fish of the day (but also rabbit and fassona), but prepared with imagination and wisdom and seasoned with excellent extra virgin oil. Do not miss the rabbit terrine with Valleggia apricots (in the season) and chard, gnocchi with cod and mushrooms, the “previ”, the traditional stuffed lettuce. Good, with fair mark-up, the wine list mainly coastal.

Ristorante U Cian

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It’s worth it to go deep into the hinterland to pay a visit to this sweet small town which is fascinating in every season. The restaurant is right after the town; it has wide open spaces together with a pool and a very beautiful garden as well as tastefully decorated dining room which make this restaurant the perfect place for special occasions and romantic or family evenings. Chef Davide Rebaudo offers local seasonal cuisine. On the menu you’ll find classic Ligurian dishes such as brandacujun, the vegetable pies, the barbagiuai and the typical raviolo with pumpkin and rice. Among first courses you should try their pesto together with gnocchi and all the fresh pastas prepared by the chef and his family who helps him both in the kitchen and the dining room. You should definitely try the maltagliati and the ravioli with butter and sage. From their second courses we recommend the Ligurian rabbit. Leave some room for their desserts which are prepared with creativity and very well presented. Excellent value for your money. Services is kind and timely. Good selection of local wines.

Ristorante Pinocchio

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After gaining substantial experience in the culinary sector, in 1980 Sara and Nino established this restaurant in the lush Val Lerrone, offering a traditional, local cuisine which will satisfy also the most demanding guest. Their dishes are appreciated by Italian customers as much as by foreigners, thanks to the finest local ingredients, and to their ability to merge Ligurian and Piedmontese traditions. The offered entrees are vegetables of the garden dip with Ligurian olives-flavoured oil, olives, and tried tomatoes, served with a mix of salamis: donkey’s, pork’s, and spicy from Calabria. The menu features a long list of starters: hot and cold, with fish, meat and cheese – such as goat’s tomino with peppers jam on the side, cured meats, steamed octopus, and exquisite rossetti (small fish) fritters. Among the first courses, the ravioli with borage stand out, but gnocchi and tagliatelle are also worth trying; everything is handmade, and served with seasonal sauces. The second courses are very important, substantial: grilled mixes, roast-beefs, and roasts, but also fish options such as the sea bream and salmon. Skilful pastry chefs create desserts such as fruit pies, amazing tiramisu, delicious semi-freddos, and pudding. Excellent value for money: tasting menu at 30 Euro, including homemade wine. It is also possible to stay for the night.

Osteria Murivecchi

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The Osteria is located inside the wine cellar where the Ascheri family has been producing its wines since 1880. The atmosphere is charming, there are barrels and bricks in clear view and the restaurant is divided in small rooms with thick wooden tables and old machines such as an old slicer which still works. During the summer you can seat outside in the veranda under a vine pergola. The menu changes weekly and it’s written on a blackboard just as it was done once in small town osterias. Their cuisine is traditional with some creative touches. Among appetizers you’ll find the famous Bra sausage and the unusual curry and cheese Bavarese with “cognà” sauce which is made with grapes and Russet apples from the Langhe, among first courses you’ll find the Castelmagno gnocchi, the tajarin and risottos which are very enticing especially the one prepared with pumpkin and Bra sausage. Among the second courses you should try the red tripe stew with leeks and celery and the pork shank braised in beer. Great desserts ranging from the Pope’s salami (chocolate salami) to the classic Martini pears cooked in red wine. Wide selection of wines which are available also by the glass. Prices range from € 30 to € 40 excluding wines.

Byblos

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Since 25 years he has been managing this restaurant, Marco Cuccuvè has been able to offer a high level cuisine, with always fresh fish, coke with prowess by a well rehearsed kitchen brigade. Splendid is its location, in front of the beach, and on nice days, even in the wintertime, it is very pleasant to have lunch by the sea heated by the tepid Ospedaletti sunshine. In the hall Mrs. Carla and her friendly and professional staff guarantee an impeccable service. In the kitchen the chef Gennaro Vivo comes up with dishes studied with care, even from their presentation, based on high quality seasonal products. Much sought after, in the appetizers, the “fantasy of raw stuff” consisting of oysters, prawns, shrimps, tuna tartars, seared tuna, scallop, swordfish, smoked wild salmon or tepid octopus with salad. In the first course dishes shall be highlighted anglefish ravioli with clams and lemon, or lobster tagliolini, a specialty of the chef. In the second course dishes cannot be missed either mixed fried seafood, light and crunchy, or the tasty frilled fish. Extended section of delicious desserts hat shall all be tasted like rum babà, ricotta cannoli, tiramisu, the superb mille feullie. The environment is stylish and refined, perfect for special occasions and romantic evenings. Good selection of wines with particular focus on the area wines. Booking is always recommended.

Ristorante Il Sogno

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The new location of the restaurant in the center of Finale is very successful, the restaurant’s dining rooms are very bright, the furniture very nice and elegant. The chef and owner Timi has achieved his dream here, to offer customers the excellent fish always fresh, cooked with passion. The tasting menu at 35 euro is composed of an appetizer, chickpea puree with rosemary and fried shrimp tails, followed by noodles of fresh pasta cut with a knife, sea bass sauce and sautéed vegetables, then the baked fish of the day with potatoes and Taggiasca olives, local artichokes, and it ends with the delicious sorbet with clementines and vodka. In the a la carte menu you can choose the bonito tartare, soy sauce, fennel salad and oranges pernambucco or the hot pie of pasta brisè with Jerusalem artichokes and cream of buffalo mozzarella. Among the first courses we mention the double ravioli stuffed with fish and artichokes, mullet and broccoli’s sauce or half paccheri with purple prawns from Sanremo. Among the second courses you can taste the grilled veracious squid with cream of celeriac or the delicious lamb chops cooked in oven-baked hazelnuts. The desserts, all homemade, are interesting such as the hazelnut semifreddo, ganache with fondant, salt crystals and chocolate earth. Wide selection of wines with high quality labels and a careful selection of champagne.

La Cuvèa

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A typical tavern located downtown Sanremo, cosy and comfortable, attended a lot by all the people from “Sanremo” as well as by the tourists that, after having tested the cuisine, come back with great pleasure. In the hall Andrea welcomes the customers with his smile and quickly presents the dishes of the day, always different that shall be all tried. The menu offered start from the small menu for 12 euro with a first course dish, a dessert, water, wine and coffee, if a second course dish replaces a first course one or an appetizer we reach 14 euro, and with 18 euro we can also get a first and second course dish with wine, water and coffee, adding a dessert we reach 22 euro, ending with 27 euro with a complete tasting menu. Among the appetizers we can always find fried anchovies and octopus with potatoes. Shall not be missed borage ravioli, specialty the house, pesto gnocchi or the highly scented minestrone. Among second course dishes guazzetto octopus or the classical Ligurian rabbit ore crust fish also prepared at Ligurian way, with olives and artichokes. Good selection of homemade cake, he excellent tarts, fruit cakes and cheesecakes. The right and balanced formula of genuine and local products, cooked with simplicity, represents an excellent solution for a real tavern with great value for money. Small is the list of wines with good presence of quality labels.

Cantina del Rondò

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In the hills of Barbaresco, following the initiative of two people with a passion for their land and its products this restaurant opened its doors in 199. The atmosphere is charming with a great cellar with exposed bricks and sail vaults. After Francarlo’s passing, Emanuela, who’s also Carlo Arpino’s (one of Langa’s great cooks and bakers) niece, has decided to go ahead and make their dream come true. One of their specialties is the “bourgeois vitel tonné”, the meat tartare salad, their extraordinary royal finanziera with rooster, bull and rabbit offal as well as the tajarin with sausage ragout, plin ravioli, “bagnet” farm raised rabbit which is prepared according to the old Alta Langa recipe. Mushrooms and truffles are available when in season and their fruit aspics are not to be missed. Rondò also produces wines such as Nebbiolo, Barbera and Barbaresco. There’s a tasting menu available a € 45, if you order from their à la carte menu you’ll spend a bit more but experiencing Langhe traditional cuisine paired with great wines is well worth the expense and trip. You eat at tables with white tablecloths, in the evening you eat by candlelight and during the summer you can have your dinner in their open air space with a full view of the Langhe. They also offer cooking courses if you wish to learn how to prepare the dishes from their menu.