Brandacujun:stockfish mixed with potatoes, Taggiasca extra-virgin olive oil and tapenade con crunchy chips
Twice cooked squid with fresh vegetable cundijun (salad)
Plate of steamed fish and crustaceans with seasonal vegetables in a light salsa verde
Twice cooked squid with a light anchovy sauce and artichoke salad
Plin ravioli stuffed with three meats in a clear alpine butter sauce
Vegetable pasta parcels with butter and fresh herbs
Selection of fresh fish and crustaceans according to availability
Sautéed vegetables and seafood sauce
Oneglia prawn “Albanella” with trombetta courgettes and olives
Cheeses, Fruits and Vegetables.
Instinctive, seasonal cuisine, which takes the best of the seas and the vegetable garden, with a definite nod to the Ligurian hinterland. Original refined and solid dishes, where the raw material is exalted by the aroma of herbs. Short cooking times, fine Taggiasca extra-virgin olive oil and plenty of passion.
Closed Monday and Tuesday in winter.