Osteria La Briga

Although located in the municipality of Finale Ligure, Osteria La Briga is surrounded by the greenery of the Manie plateau, in a rural landscape where in summer you can enjoy the coolness, away from the beaches and the noises of the coast. Outside the tavern, under the trees, among the household artifacts made of wrought iron and straw, the wooden tables and the benches, illuminated by small lights, make the environment extremely pleasant and relaxing. The menu offers simple and genuine typical dishes, with excellent quality ingredients, mainly oriented on meat, but also on vegetables dishes. In the mixed appetizer we find the classic veal with tuna sauce, vegetable pies, Russian salad, etc. (14 euros). The homemade pastas, such as gnocchi with pesto, ravioli with sauce flavourings or with rabbit ragout are all mouthwatering (prices from 9 to 12 euros). Among the first courses delicious soups and Ligurian minestrone are also served (8 euros). Various types of grilled meat accompanied by roasted vegetables (rabbit, chanterelle, lamb, etc.) prevail from 17 to 21 euros. Excellent homemade desserts. Good choice of local wines, and a wide choice of craft beers. Ideal stop also for snacks and aperitifs, and for quick lunches. You can taste seasonal truffles and mushrooms as well. Young and competent staff, both in the kitchen and in the dining room, make your break comfortable with their sympathy and kindness.

Paolo e Barbara

Paolo Masieri defines himself as the “cook-farmer” because what you eat in his restaurant, from vegetables to fruit, oil and eggs, comes almost exclusively from the gardens of Castelvittorio and Ospedaletti which the chef personally takes care of. Each ingredient is selected according to the quality and season, impeccably and creatively cooked with the result of offering an exciting gustatory journey. The restaurant has varying menus, such as the “autumn evocation”, which varies according to season, at 110€, and the so called “garden vegetables and seafood”, which changes every month, at 78€, that gives you the opportunity to taste dishes such as pumpkin and ginger cream with marinated gobbetti prawns and summer black truffle scorzone, meatloaf in oil cooked with confit garlic, potato soup parmentier, Sanremo prawn steamed with salt, seaweed, pakchoi cabbage and mandarin, preboggion ravioli plin, razor clams, infusion of garlic, parsley and lime, SpaghettOro Verrigni with our bottarga and clams, in an enhancement of flavors that blend together while maintaining their own character. Well deserved the prestigious Michelin star that has recognized for 30 years the great professionalism of Paolo Masieri, who is passing his knowledge to his son Lorenzo to continue the legacy. The restaurant is located in a central street of the city. Barbara in charge of welcoming the guest, kindly and professionally help you in choosing the dishes and the wines to combine with the menus.

Ristorante Moisello

In the valley floor of the Arroscia Valley, Ranzo is very green with the cultivation of olive trees and vineyards. The restaurant has an ancient tradition that two brothers, Ludovico in the kitchen and Federico in the dining room, have taken up for about three years. The cuisine is based on local products and on seasonality. In the dining room Federico welcomes customers with grace and kindness and always ready to “tell” the dishes with a smile. The environment is elegant and modern, very nice and well furnished. In the à la carte menu we find the appetizers, to taste the morsels with vegetables, made of seasonal herbs, soft and tasty, with tomato sauce with Taggiasca olives, the Genoese top with fried panissa and green sauce, wild boar paté or the octopus carpaccio (from 8 to 9 euro). Home-made ravioli, with pine nuts and thyme or braised gravy (10 euro) or chestnut gnocchi with pumpkin and fontina cheese (9 euro), and chickpea Zemin with pork steaks (8 euro). Following the real specialty of the house is the rabbit with olives and abundant Pigato, as per the grandmother’s recipe, really delicious (10 euro), or braised all’Ormeasco with crispy polenta (15 euros) or the original prawns in crust of coconut (14 euro). Excellent homemade desserts (7 euro). Good choice of local wines and more.

Agriturismo Rio Rocca

A welcoming place with two rooms and thirty seats. Rustic and appealing furnishings with a beautiful stove and a stained glass window that conceals the kitchen. On the walls are displayed products such as preserves, vegetables in olive oil, pickled vegetables, oil and wine, which can be purchased even outside the opening times, by calling the owner Donatello on the phone, who with great sympathy and availability, will share his great passion for the following land products: peppers, tomatoes, zucchini, fruit used for the many and various home-made jams, olives and grapes, and, ever present in his garden, the Egyptian onion, now a must in the western Liguria and not only. In the kitchen his wife, tirelessly cooks traditional Ligurian cuisine with farmer’s products. These dishes are therefore prepared only with natural products, fresh and at zero km, cooked with simplicity, passion and that kind of delight for their authenticity and flavor. The full menu (we strongly recommend it) at 30€ includes 4 appetizers, 2 first courses, 2 second courses and dessert. However, you can reduce the number of courses by ordering only a first or a second course, spending 22 or 25€. Do not miss the farinata with the Egyptian onion, the frisceu, the ravioli and the gnocchi, and the ever-present Ligurian rabbit.

Le Teste di Rapa

In the historic center of Asti, a restaurant with an unusual name, with a bright and welcoming environment and shabby-style furniture, enjoyable for both lunch and dinner. The cuisine is sincere and creative and the dishes are prepared with care and served with grace and kindness. The staff of the restaurant is all female, which already boasts a good loyal clientele. The menu changes every month with seasonal dishes suitable for everyone. Alongside traditional dishes we find creative and original proposals, among the appetizers (from 9 to 12.5 €) to try the Violet, red cabbage flan, brie fondue, chopped pistachios and crispy bread, or egg cooked at 65° degrees with taleggio cream, pear and cinnamon chutney, toasted walnuts and dehydrated pears. Among the first courses (from € 9 to € 11.5) the delicious ravioli stuffed with pumpkin sauce and crumbled amaretti or the lentil and squid soup. The Piedmontese sushi proposal is interesting, an interesting twist of flavors that is worth tasting. Among the main courses, meat or fish or dishes with seasonal vegetables (from € 15 to € 21). The desserts cooked with passion are all appetizing such as the Nuance, three nougat, hazelnut and chocolate mousse with hazelnut crumble and fresh blueberries, or the pistachio tiramisu cream, savoyard crumble, coffee cream. Selected wine list with local proposals.

La Cantina dell’Archivolto

The Osteria dell’Archivolto opened in 1999 by the Papalia brothers offers an excellent Piedmontese cuisine in a family atmosphere. Since 2018, the “Cellar” has been opened, entrusted to a young yet experienced maître and sommelier, Orilia Luca, first maître of the 5 stars L hotel Miramare in Sanremo, and before that, second maître of Villa Crespi by Antonino Cannavacciuolo. The kitchen by mutual agreement with the tavern allows the cellar to present itself as a classy bistro, accompanying the wine with authentic delicacies. The wines obviously dominate the scene with over 1500 labels displayed through the modern and elegant rooms. Thanks to the “Coravin” system, you can enjoy glasses of different important labels without being required to purchase the whole bottle. The dishes on the menu change according the seasonality. The appetizers, like Spanish tapas, look really refined: meat, like Fassona minced beef with Roccaverano foam or foies gras escalope with caramelized black truffle; fish, oysters, stuffed anchovies, crispy shrimp cocktail or cod fritters. The restaurant has a special menu proposal for vegetarians with home grown vegetables. Breadsticks, brioche, focaccia and cakes are all homemade. Always impeccable service. The wines on the menu cover all price categories and the policy chosen by the restaurant aims to maintain reasonable prices and in a proper relationship with quality.

Ristorante X Bacco

Strolling trough the historic center of Acqui is a memorable experience. You shouldn’t miss a stop at the neoclassic newsstand set up in the center of the Bollente square, where the hottest and most ancient water from this thermal city gushes. The historic churches, the Paleologi Castle and the Episcopal Seminary are also worth a visit. There is much to see and around Bollente square we find this tavern with a nice well furnished and welcoming room inside. During summer you can dine in the pleasant outdoor area. The menu is entirely dedicated to Piedmontese and Acquese cuisine. Start with the appetizers, notably the house mix, consisting of Russian salad, veal with tuna sauce and peppers served with bagna cauda, toma cheese with honey and minced fassona beef (15 €). Among the first courses, you can choose between ravioli del plin or tajarin cooked with meat sauce or porcini mushrooms, but also pumpkin tortelli or salmon tortelli (10 to 15 €). The latter are based on fassona beef, both the steak and the rib (18 to 20 €), and brased and roasted meat as well. You can taste an excellent acquese stockfish and stewed tripe (10 to 12 €). To end on a sweet note, after enjoying the robiola cheese of Roccaverano, follow the house desserts, ever changing at each meal, all to taste. In season you can taste truffles and mushrooms. Courteous and timely service. Excellent wine list with interesting choice of local labels and more.

Trattoria Pappa & Vino

In the earth of the city, a bright and welcoming venue, tastefully furnished in classic style, and with open wine cellar. The dishes of the day can be found on a dedicated board, and are presented by a polite and attentive staff. The kitchen, since the summer of 2017, is the kingdom of two chefs – Parisio Maurizio e Abrile Roberto – renowned in this area. The cooking philosophy, however, did not change, as it maintained strong ties with the Piedmontese and Ligurian traditions, sometimes strictly adhering to these, while in other cases introducing a few variations, and venturing with more modern presentations: the cima alla genovese and the brandacujun – anchovies and stock fish, are side-by-side on the menu with traditional Piedmontese dishes, especially meats cooked as roasts, roast beefs, carpaccio’s, and the must-have tripe “in umido”. Among the first courses are the traditional ravioli and tagliolini, but also gnocchi and delicious soups. All the ingredients are carefully sourced, and come from local farms; when seasonal, truffles and mushroom are always on the menu. A la carte, the price is roughly 30-35 Euro for an entrée, a first course, and a second course, excluding wine. The restaurant defines itself as a “Petite Champagnerie”, hinting to a passion for bottle-fermented Spumante wine. You will find some Italian sparkling wines which are proving very successful, such as blanc and rosé wines by Cuvage, local producers whose winery definitely deserves a visit.

Ristorante Il Carrettino

Situated strategically between Milan, Turin, and Genoa airports, and close to important commercial and touristic hubs, this restaurant was established in a tastefully renovated farmhouse. The location includes a big hotel with halls for conferences and events, and a restaurant, recommended as a handy location for receptions, but also for those who want to experience a tasty, traditional cuisine. This structure is surrounded by vast green areas, and it offers a wide parking space and children’s play-areas. The “Carrettino” proposes a working lunch from as little as € 12, together with a generous tasting menu from € 30. The latter allows you to try typical recipes of the Piedmontese tradition, such as filled pasta, risottos, beef and veal – including Fassona – meat, and special dishes prepared with buffalo meat (which is low-fat and easy to digest) such as ham and salami, served grilled. All the meat comes from Italian animals, bred sustainably and with special attention to their nutrition and well-being in the Fabbrica farm, located close-by and managed by the very same owner of the restaurant and hotel, together with his wife, and their staff. The meat, together with other products of the farm, can be purchased in the shop located next to the entrance of the restaurant. When seasonal, we suggest you try the delicious Tortona’s strawberry, Slow Food certified.

Osteria Cian de Bia’

This restaurant is located in the small village of Badalucco up some steps inside a beautiful and inviting stone house. It’s set in a comfortable and family atmosphere with a fireplace, exposed bricks and wooden decor. The cuisine is traditional. Every meal is a special occasion so you’ll have 5 starters: Russian salad, Badalucco white bean salad, the brandacujun, frandura which is a typical dish from nearby Montalto, vitel tonné and vegetable fritters. Two first courses: ravioli stuffed with herbs and if you’re lucky tagliatelle with river shrimp. Among second courses we recommend their Ligurian rabbit, the snails and stockfish with is the star of the show of a festival every September. Exquisite desserts such as creme caramel and the sweet focaccia typical of the area are available. Most of the ingredients used in the kitchen come from the family farm called “Cian de Bià” which means “land on the Biagio plain”. Biagio was the owners Ivo and Franca’s grandfather; they also produce a very good olive oil. Fixed price menu for 30 euro, excluding wines. Good value for your money. Reservations are recommended.