Casa Buono - Trucco (IM)

Casa Buono is the little gastronomic gem of Antonio Buono, for 6 years Sous-Chef of Mauro Colagrego at Mirazur in Menton, and his wife Valentina.
The restaurant is located 10 minutes by car from Ventimiglia, on the Colle di Tenda state road, in a strategic position near the freeway junctions of western Liguria and the French Riviera.


Crossing the threshold of the entrance, you will find yourself in a single room with 18 seats with informal-chic tones, which ends at the bottom with a design counter and an open kitchen, and you will admire the original raised cellars and a beautiful cheese trolley.


Dining at Casa Buono means paying a visit to a Chef who in 5 years, directing the synchronized work of twenty chefs under his command, has been able to bring Mirazur restaurant in Menton to the roof of the world, achieving the third Michelin star and the first place in "The World's 50 Best Restaurants" classification.

Having clarified this detail, which far from belittling our friend Mauro Colagreco, gives the right merits to Antonio Buono, the rest goes without saying: you will dine in a tiny informal-chic gem with only 18 seats, cuddled by a young and tight kitchen and dining room brigade, with perfect timing and dishes you will remember for a long time.

The tasting path is deliberately studied at the table, changes every day following the offer of the market of Ventimiglia and proposes only the best of seasonal products with a careful selection of local raw materials, possibly zero km.

Every day different dishes organized in a single menu proposal, a welcome, five courses and a final pampering, with an amazing value for money and a spectacular wine pairing if you rely on the advice of Valentina and Enrico.

As things stand today, Casa Buono is a reality of another planet that has landed in a hidden corner of the Ventimiglia hinterland.
Antonio and Valentina are planning to expand it to make it a true "Maison de Charme", but already today our advice is to run and experience a gourmet experience to be applauded.

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