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Il Gallo della Checca - Ranzo (IM)

Il Gallo della Checca, a truffle restaurant with its own Tartufaia as well as an osteria and wine shop since 1986, is located in Ranzo, a small inland Ligurian village on the border with Piedmont. One does not arrive here by accident, but because of the gastronomic value of the address, which is certainly worth a special detour. As you cross the threshold of the entrance, you will find yourself immersed in a quaint rustic-elegant style setting, full of curious elements, from the piano to the tiled stove, from the collection of ceramic roosters to vintage and modern racing bicycles, a great passion of Chef and Patron Ugo Vairo. The main hall is decorated like a wedding favor, with oriental carpets and many well-displayed bottles. Ugo Vairo and Renata Siboni run a place that easily wins over its customers. It's got all the right ingredients: an atmosphere that's elegant and refined, but still relaxed; service that's meticulous yet feels like family; and exc...

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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