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Almost as if on a postcard, the warmth of an old barn set in verdant silence, on the border between Piedmont and Liguria, inspires a cuisine based on seasonal and local raw materials, in which there is a fine commitment to the search for 0 km products. The management is obviously direct and family-run, and the recipes aim to give you a taste of the simple but exquisite flavours of the Val Borbera.

Just a few steps from the central Piazza De Ferrari, this authentic trattoria – a point of reference for Ligurian cooking for fifteen years – continues to delight its guests with dishes prepared according to tradition. Its popularity is such that booking well in advance is almost always essential. Beyond the unmissable brandacujun and the classic trofie al pesto alla genovese, the accomplished chef Alessandro Massone also puts his name to a wealth of other specialities, born of passion, experience and a sincere devotion to the regional kitchen. A straightforward and generous table, one that te

In Portofino, the celebrated chef Cracco has installed himself in the building that was once no less than Il Pitosforo, right in front of the small harbour, guaranteeing his lucky guests a view of it, the piazzetta and the enchanting gulf. Through the skill and expertise of executive chef Mattia Pecis, it offers a moderately modern line of cuisine, in two tasting courses - 7 courses or 11 courses - which do not lack beautiful references to Ligurian recipes and ingredients (many vegetables directly from the Fescion Farmer's vegetable garden, a short distance away, in the mountains), with the no

Occupying a 17C palazzo in the village centre, this restaurant showcases regional cuisine in all its glory. Specialities include agnolotti (stuffed pasta) served in three traditional ways (plain, cooked in wine, or with a meat sauce), boiled tongue, and local hazelnut semifreddo with chocolate fondant, all accompanied by wines chosen from an extensive wine list. Added attractions are the open fire in winter, an attractive outdoor space for summer dining, and a few comfortable guestrooms to the rear.

Between the sea and the railway, an open-space restaurant with a minimalist, contemporary design welcomes guests with its open kitchen, where chef and owner Ivan Maniago and his team transform ingredients from Liguria into sensory experiences. The philosophy is clear: 90% of the products come from small local producers. Three tasting menus offer an original interpretation of Liguria: Altitudine, a jouney from the coast towards inland Liguria; Profondità, an immersion in the wonders of the sea; and Vege-table, dedicated to green freshness.

The difficulty, which perhaps you may encounter when trying to reach this trattoria, is compensated by the very pleasant family atmosphere and genuine home - made cooking.

Deep in the Apennines, at the heart of a tiny village, you’ll find a cozy osteria run with passion by a young couple. The cuisine draws on Ligurian and Piedmontese traditions, honoring seasonality with both land and sea dishes: from fragrant fried anchovies with basil-lime mayonnaise to house-made ravioli filled with sea bream alla ligure. Lunch features a simple daily menu, but on request, an à la carte service is available by reservation.