Paolo e Barbara

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.