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 attentive.
Marco Polo represents a true point of reference in Western Liguria for fish cuisine.
Diego Pani's cuisine, refined by extremely valuable experiences with some of the most celebrated French chefs, has progressively moved towards simplicity and recognizable flavors and aromas, supported by a solid and mature technique.
Each of his dishes is an exaltation of the raw material, without frills or flights of fancy as an end in themselves, aimed at achieving pleasantness and balance. An experience at Marco Polo will be even more enhanced by a very well assorted cellar, from which the excellent Sommelier Mattia Cavalli knows how to derive combinations of great depth, harmony and elegance.
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 attentive.
Marco Polo represents a true point of reference in Western Liguria for fish cuisine.
Diego Pani's cuisine, refined by extremely valuable experiences with some of the most celebrated French chefs, has progressively moved towards simplicity and recognizable flavors and aromas, supported by a solid and mature technique.
Each of his dishes is an exaltation of the raw material, without frills or flights of fancy as an end in themselves, aimed at achieving pleasantness and balance. An experience at Marco Polo will be even more enhanced by a very well assorted cellar, from which the excellent Sommelier Mattia Cavalli knows how to derive combinations of great depth, harmony and elegance.
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