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Agua Bistro' del Mare - Bordighera (IM)

Agua Bistro' del Mare was born in 2009 from an offshoot of "La Via Romana", where chef Pino Franzé had obtained the coveted Michelin star. The first location in the Sant'Ampelio bathing establishment was subsequently moved to the beautiful seaside promenade, which today it overlooks with a pleasant terrace. The interiors are divided into a single airy room, with modern furnishings and marble floors. The terrace with sea view is a fundamental resource during the summer. Pino Franzé's is a very fresh fish cuisine, treated with simplicity, harmony and elegance: tasty, rich and inviting dishes, which satisfy the appetite and invite you to return. A cuisine made with the use of impeccable but also accessible quality materials, a reflection of the daily availability of the market and the fish. Also on this occasion we awarded Agua Bistro' del Mare the 2025 Convivium parchment which attests to its excellence in the quality of its cuisine and hosp...

Ristorante Vescovado - Noli (SV)











Ristorante Vescovado, located in the splendid setting of the 15th-century Bishop's Palace in Noli, now a hotel and "Residenza d'Epoca", is Chef Giuseppe Ricchebuono's "fine dining" jewel.

The restaurant is reached from the Noli waterfront by a panoramic elevator combined with a rack railway that leads to the reception hall shared with the hotel.


During the cooler seasons, the gastronomic restaurant is located in the two indoor dining rooms, rich in history and character, which enjoy a splendid view.

A very careful study of the interior design and a great sense of taste have created an environment with very pleasant contrasts between antique and hi-tech.

In summer you can sit on the charming terrace overlooking the sea.


Il Vescovado is undoubtedly one of the most stimulating addresses on the Ligurian Riviera for gourmets in search of flavors, tradition and imagination combined with impeccable technique.

Giuseppe Ricchebuono is a well-trained chef and a kind, simple and helpful person who, with a highly professional daily work, enhances and re-proposes the authentic tastes and aromas of his land.

His cuisine is based on the selection of the freshest raw materials from the daily market offer.

His recipes combine creativity and the search for tradition, with the search for truly local ingredients and the enhancement of increasingly rare ingredients, such as prescinseua, the excellent Genoese curd.

We drank beautifully, thanks to the passion and expertise of Martina Ricchebuono, who was able to create a pairing with few equals.












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