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In the Italian Riviera, vegetables and fishes are so incredible good and tasty, and my first thought - before starting to cook - is to always find the fresher ones. I try to enhance the flavor of each ingredient with unexpected combinations, especially in desserts.
Courses respect the traditional Ligurian cuisine with the scent of thyme, sage and delicate basil. Pasta is homemade, as well as bread &“grissini”.
Menus 80-90 EUR s.i. Carte 90-100 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Main Restaurant: Monday (low season). “Il Bistrot”: dîners (low season).