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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...

La Locanda dell'Angelo - Millesimo (SV)

La Locanda dell'Angelo Restaurant is located in Millesimo, in the historic center of the charming village of medieval origins, situated on the ancient salt road that connected Liguria to Piedmont, surrounded by woods and lapped by the Bormida River, which flows just a few steps from the Locanda.
The location is in a strategic position, a short distance from the Turin-Savona highway exit.
The interiors reveal a clever mix of ancient and modern.
The restaurant room, created from the old cellars, is welcoming and full of character, with parquet floors, vaulted ceilings and portions of the walls with exposed bricks.
The Locanda dell'Angelo is an excellent gastronomic stop, with a modern cuisine that includes both the unavoidable dishes of tradition and a rich and delicious selection of fresh fish, strictly "caught".
Creativity is expressed in a few well-calibrated touches that add value to each dish, and there is no shortage of French-inspired touches, such as the Robuchon-style puree, as simple in appearance as it is complicated in preparation.
Chef Davide Verdirosa convinced us with his choice of pairings and harmony of flavors.
The decision to offer a number of "caught" fish dishes on the menu is definitely a winning one: much appreciated by the local clientele of regulars, they are not only tastier, but also more sustainable and nutritionally complete...
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