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 70-85 EUR s.i. Carte 65-95 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Main Restaurant: Monday evening (low season). “Il Bistrot”: dinner, except Monday (low season).
Main Restaurant/“Il Bistrot”: from November 3rd to April 18th. Hotel: from November 3rd to April 18th, December 0th, December 0th.