Ristorante la Kambusa

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.