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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...

Casa Buono - Trucco (IM)

Casa Buono is the gastronomic jewel of Antonio Buono, for 6 years sous-chef to Mauro Colagreco at Mirazur in Menton, and his wife Valentina.
The restaurant is located 10 minutes by car from Ventimiglia, on the Colle di Tenda highway, strategically located near the highway junctions of Western Liguria and the French Riviera.
The interior of the restaurant, which since our last report has benefited from the addition of a new dining room, has few seats and informal-chic tones.
Crossing the threshold, you enter a small room with only three tables, which ends at the back with a designer bar (with original raised wine cellars) and the open kitchen.
An old stone millstone towers over the second small room, warm and welcoming.
To dine at Casa Buono is to pay a visit to a chef who in five years, directing the synchronized work of twenty chefs under his command, has been able to take the Mirazur restaurant in Menton to the roof of the world, achieving a third Michelin star and first place in "The World's 50 Best Restaurants" ranking.
Having clarified this detail, which far from belittling our friend Mauro Colagreco gives due credit to Antonio Buono, everything else goes without saying: you will dine in a small informal-chic gem with just a few place settings, pampered by a very young and close-knit kitchen and dining room brigade, with perfect timing and dishes you will remember for a long time.
The tasting itinerary is deliberately studied at the table, changing weekly following the offerings of the Ventimiglia market and proposing only the best of seasonal products with a careful selection of local raw material, possibly zero km.
Every day different dishes organized in a single menu proposal, a welcome, five courses (which with the "earth" proposal and cheeses can become seven) and lots of final pampering, with excellent value for money and a spectacular wine-pairing if you rely on Valentina and Simone's advice. Casa Buono is a reality from another planet landed in a hidden corner of Ventimiglia's hinterland.
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