Italian restaurants

Baia del Sole

Muraglia Conchiglia d’Oro

Arco Antico

La Meridiana

Ristorante Da Gin

The intimate atmosphere of the DA GIN restaurant wants to meet the expectations of those who seek, even in the kitchen, the encounter with the tradition of the typical recipes of Liguria, offering, along with dishes inspired by the most recent guidelines of food, the flavors characteristic of our land, in the careful observance of seasonal production.



At the beginning of the twentieth century in Val Pennavaire, and precisely in Castelbianco, an inn run by Mrs. Angiolina and his son Luigi, nicknamed Luigin, was founded.

At the beginning it was a tavern for travelers and teamsters, a ladle of soup and forth.

Luigi, when he was six years old, remained orphan of his dad, who died in World War I, attended school and worked. At 18 he was still very small in stature and for all he became "Luigin".

At 20 he grew up and became as steady as a rock. So, they could not call him Luigin anymore, and started to call him Gin.

From this nice story the funny name of "GIN" comes.

Later, Gin married Carlotta, very good at preparing homemade pasta, which soon became famous for her Raviolini with herbs. Adriano, one of their three children, helped them in the business and married Anita, who had already worked in the best hotels in Alassio. With their passion, "Gin", from tavern, became an excellent restaurant of quality and the first rooms for tourists were prepared. Marino, their son, very passionate about wine, become a professional sommelier, a professional taster of oil, a coffee taster, he attended the best wineries in Italy and had contacts with the best oenologists.

He married Rosetta, passionate about cooking, too. Threfore, like daughter–in–law Anita and grandmother Carlotta, three generations cook delicious dishes. Rosetta frequented cooking classes and updated continuously, up to be envied by everyone for her light cuisine, fine, tasty and innovative, while maintaining the origins of the Ligurian cuisine, and using the products of the Val Pennavaire grown by Adriano in his farms.

The restaurant consists of a cozy and romantic dining room and a beautiful garden where you can relax. It can count on a well–stocked and very beautiful wine cellar. The hotel has a solarium, a relaxation room for reading and great rooms decorated with antique furniture equipped with every comfort.

Here the atmosphere is special, seeing is believing.

Rocce di Pinamare

Surrounded by the green of the pine trees, the restaurant overlooks the sea. The flowery terrace, from which to enjoy the charm of the small bay where a beach is located, 
is the ideal place to taste delicious dishes of fresh fish during the summer. In winter, the warmth of the fireplace makes the special panoramic dining room even more welcoming. These features and the very accurate choice of the menu make the Rocce di Pinamare Restaurant the ideal place for banquets and ceremonies.

Ristorante Quintilio

The menu varies according to the availability of raw materials and the seasonality of the ingredients.

Moreover, always in full view, the selection of cheese, chosen according to the best products offered by our country (sometimes, a little bit of good nationalism is not bad).

The tasting of cheese is served with our jams: rose berries, caramelized figs with grappa, pear, kiwi, onion, raisins and bay leaves, quinces, oranges and red pepper.

Ristorante U Fundegu

Antica Osteria Dei Leoni

In the old town of Albenga, in a fifteenth–century building that was originally a monastery and a primary school in the latest century, with two characteristic rooms and a courtyard for summertime. On the menu: fragrant fish specialties.

Ristorante Babette Albenga

La Prua

Il Palma

Gastronomy is a form of language with which you express creativity, culture, happiness, harmony, beauty, poetry, complexity, magic, humor, provocation.

The information transmitted by a dish is enjoyed through the senses; but it is also evaluated and rationalized with reflection.

The schemes of the classical structure of dishes are broken: among appetizers and desserts there is a revolution, the result, firstly, of the symbiosis between the world of the sweet and the one of salty.

Recipes are designed so that harmony is expressed in small doses.

Irony, show, performance, are valid as long as they are not free, but respond, or connect themselves, to a gastronomic reflection.

"The tasting–menu" is the ultimate expression of avant–garde cuisine.

It is a living structure and subject to changes that unfold through concepts such as snacks, tapas, appetizers, great ideas.