侏儒酒店

It’s now forty years since the Madonnina opened in 1984, yet chef Moreno Cedroni has not lost the creative touch that has resulted in him becoming one of the most influential chefs of his generation. Year after year, eating at La Madonnina remains a novelty: the menu succeeds like no other in reflecting past traditions and future culinary trends, especially in its fish and seafood dishes, and new dishes are added regularly, often having been researched in the laboratory next to the restaurant using specialised food technology. There are two tasting menus available: “Ricordi d'infanzia & Mariel

Situated amid hills in a secluded and panoramic location, this farmhouse offers guestrooms, a spa and a restaurant, where meat (often cooked over the grill) takes pride of place on the menu, alongside various local specialities such as stuffed pigeon, roast goose and “coniglio in porchetta” (stuffed rabbit).

An attractively furnished restaurant on the seafront with a small dining room and a veranda offering partial views of the sea. Fish takes pride of place on the menu, which focuses on raw fish dishes and classic recipes. The wine list is excellent, especially the whites (although the reds also include some impressive options) with many different vintages of the same wine available.