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Marco Polo - Ventimiglia (IM)

The Marco Polo restaurant, run for three generations by the Pani family, is located in a beautiful seafront position on the Ventimiglia promenade. The place is unmistakable: a building entirely made of wood, like a chalet, which stands out among the other signs of the beach establishments. The interiors are also completely made of wood: the overall atmosphere, warm and welcoming, may initially amaze with its originality in the context. The entrance precedes the two dining rooms. The main one has a rectangular plan, well-spaced tables and overlooks the private beach through large windows and a French door. In the kitchen there is Diego Pani, a young and concrete chef. Among his experiences, the kitchens of Vittorio Beltramelli, Joël Robuchon, Guy Savoy and three years at Louis XV in Monte Carlo together with Alain Ducasse. Marina Pani, sister of the Chef, and Sommelier Mattia Cavalli take care of the service in the room, which is precise, impeccable and extremely atte...

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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