"Barbagiuai": fried ravioli stuffed with pumpkin, rice and pecorino cheese
"Previ": parcels of Savoy cabbage and sausage
Homemade farfalle pasta with rabbit sauce
Lamb casserole with artichokes
"Michette" di Dolceacqua ice cream with Rossese wine sauce
A Viassa opened five years ago and is run by its two owners Aimone and Stefano, the chef and the maitre respectively.
The restaurant is modern, simple and offers a typical regional cuisine with a contemporary twist.
From noon to 2.00 pm and from 7.30 to 11.00 pm. Closed Monday.