提古里奥酒店

On the beautiful coast road, just a short walk from the seafront, you’ll find a place that exudes tradition and hospitality. A family-run eatery where time seems to move slowly and Ligurian seafood cuisine takes centre stage. Every dish tells a story of authentic flavours, lovingly prepared and served alfresco in summer, inviting guests to enjoy the sea breeze and the pleasure of good company. The inspector recommends: “brandacujun” (made with dried cod and potatoes) or calamari on the “ciappa” (a stone slab), served with potatoes and “preboggion” (cooked wild herbs).

The historic family restaurant on the Ligurian Levant sees young Matteo in the kitchen, marking the fifth generation of Rezzano involved in this field. This year they've also recruited Jorg Giubbani, who boasts stellar experiences in the area, further elevating the quality of the offering with three tasting menus primarily dedicated to seafood and gardens (three in total) to deliver dishes consistently delicate but flavourful, balanced in pairings, never contrived and visually striking. We were particularly conquered by the caponata of mackerel and desserts, all served in the lovely veranda ov

After over 60 years in business, this trattoria, which started out in a warehouse that was once used to store fishing nets, is still a reliable choice in terms of quality and price. Located in the centre of the little village, simple and old-fashioned, with outdoor seating overlooking the characteristic narrow street, it still serves the same deliciously tasty and generous Ligurian seafood cuisine it did when it first opened. The fish soup is a great classic, but is rivalled by some delicious versions of fish tartare.

Since 1987, this trattoria, regarded as one of the finest in Italy, has been the domain of the Circella family. Guests come here to savour local cuisine and authentic hospitality. The menu is a journey through local flavours and recipes, with generous and fragrant dishes, enriched by the “dishes of the year” introduced from 2010 onwards. Dishes not to be missed include the ravioli with herbs and Sarazzu with aged cow's milk ricotta from Val d'Aveto, enveloped in a sauce made from local hazelnuts, and the slow-cooked suckling pig with bay leaves and chestnuts. Downstairs, an excellent wine cell

In this restaurant housed in a historic palazzo in the centre of Chiavari, the owners have used the structural beauty of the building to showcase the skills of local artisans, resulting in a very attractive ambience. The modern cuisine is simple in style, allowing all the flavour of the ingredients to shine through.

The Villa Riviera resort home to this restaurant is situated slightly inland and uphill from the sea in a tranquil oasis of greenery. The modern, minimalist veranda-style dining room is welcoming and elegant, while the summer terrace has a romantic ambience with superb views of the coast, especially at sunset. The menu features modern, occasionally creative cuisine with Ligurian influences evident in dishes such as the “La mia Liguria” dessert which combines ingredients such as basil and olives with white chocolate, pine nuts and fiordilatte ice cream.

Set right on the seafront, with a delightful outdoor seating area, this historic restaurant – opened in 1969 and dedicated to the famous English admiral – boasts classic elegance with mahogany furnishings and light-coloured curtains reminiscent of unfurled sails. Mediterranean-inspired cuisine plays with modern and creative touches, such as slow-cooked amberjack served with baby spinach, pine nuts, marjoram and date tomato sauce.