Brandacujun:stockfish blended with potatoes, garlic and this year’s extra-virgin olive oil
Octopus with Pigna white beans and sun-dried tomatoes
Tagliolini pasta in white sauce with fish, shellfish, cured tuna roe and local artichokes
Taglioni pasta with pesto
Baked farm sea bass with potatoes and Taggiasca olives
Casserole roasted rabbit with Pigato wine
In keeping with local cuisine, this restaurant offers a strictly seasonal “Ligurian” menu without any touristy influences. Curiously named dishes – such as Brandacujon, Buridda and Ciuppin – yet simple, tasty and light food, in line with tradition.