Sanremo langoustines marinated in Ospedaletti mandarin elixir
Raw Sanremo prawns, julienned artichokes and quince juice
Carpaccio of whiting with chicory in extra-virgin olive oil, anchovy and chili pepper sauce
Fried marinated red mullet with garden vegetables
Brandacujun (cod prepared according to an old Sanremo recipe)
Sautéed baby squid on creamed Pigna beans, scorzone truffle and cavolo nero
Wild herb raviolini with walnut pesto and “prescinsea”
Brill with crunchy garden vegetables, and a lemon and chili sauce
Beans, Vegetables and Oil.
Paolo and Barbara Masieri have been running their restaurant since 1988 with great dedication, becoming an international benchmark in the enhancement of local cuisine. Their philosophy is based on quality, authentic and fragrant ingredients. Using local produce, chef Paolo Masieri offers strictly traditional dishes.
Open evenings Monday to Friday. From October to May, open also for lunch on Saturday, Sunday and public holidays.