Addresses RESTAURANTS Balzi rossi |Ventimiglia (IM) | via Balzi Rossi, 2 | tel. 0184 38132 |www.ristorantebalzirossi.it A well-known restaurant in Ventimiglia, near San Remo, headed by energetic Giuseppina Beglia. Chef Enrico Marmo, after a year of transition, is in the kitchen. His cooking is a perfect bridge between local tradition and the self-expression of a skilled chef. Top-quality ingredients are always the center of attention. The wine cellar, run by Franco Baracca, is stocked with labels selected from all over, not only with great Ligurian bottles. La conchiglia | Taggia (IM) | via Lungomare, 33 | tel. 0184 43169 |www.laconchigliaristorante.eu The Ruffoni family has managed this restaurant on the Taggia Lungomare with passion and ability for more than 30 years. Elegant and welcoming, the dining room is led by Giacomo and the kitchen is in the hands of his wife Anna. Seafood and meat are both on the menu, dishes are fresh and light, but leave room for some creativity. Three tasting menus can satisfy every budget and appetite. A wide-ranging wine list is well-supplied with great whites and sparkling wines. Osteria dei tre scalini | Sanremo (IM) | piazza Sardi | tel. 0184 574164 A safe port for honest, tasty dishes inspired by Ligurian tradition. Fish predominates,
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but some meat dishes appear as well. All are competently prepared with the best local ingredients. Excellent, tempting desserts. The wine list is basic, but there is a good selection of wines by the glass. Paolo & Barbara | Sanremo (IM) | via Roma, 47 | tel. 0184 531653 |www. paolobarbara.it An historic restaurant, managed with passion and competence by chef/owner Paolo Masieri, his wife and son. Ingredients from the surrounding territory are respected and enhanced, especially seafood, handled with great skill and personality. Wonderful, creative desserts. The wine list is ample, and offers many hard-to-find labels.
PIZZERIA Salsadrena | Sanremo (IM) | corso Imperatrice, 45 | tel. 0184 663754 |www.salsadrena.it A great place in the heart of Sanremo. Mimmo Caporusso’s pizza is a product of experimentation and innovation, but also of a search for his roots. Together with nutritionists, he studied various types of dough. The result is a long period of leavening with a sourdough starter (up to 72 hours) and a scrupulous selection of ingredients. The menu, designed to find a balance between flavor and well-being offers both classic and surprising pizzas, along with a wide selection of gluten-free and vegan options. His kitchen also turns out excellent fresh fish dishes. ‘Two slices” rating in the 2017 Gambero Rosso guide, Pizzerie d’Italia.