Restaurants in Liguria: 10 Tips

Restaurants in Liguria: The Ligurian cuisine takes inspiration in its recipes from the Mediterranean diet.

Ligurian cuisine is a mixture of flavors that come together to make your mouth water with every bite. A perfect example would be their cooking style, which draws inspiration from Mediterranean diet-inspired recipes found throughout Italy.
The way it works in Ligurian couldn't be more different then other regions across this country; they combine fresh ingredients like seafood and vegetables with local meats like San Daniele ham (a type of meat made from ground pork) or culatello.

Restaurants in Liguria

This is made up of the union between seafood dishes and land products. However, there are simple dishes but enhanced by the use of the numerous aromatic herbs that grow spontaneously throughout the area. The latter are typical of the Mediterranean scrub. Among the local products of great value is olive oil, the base and condiment of the main dishes of the Ligurian gastronomy.

The gastronomy of Liguria

Restaurants in Liguria

It is characterized by the spontaneous wild herbs of the territory (marjoram, sage, rosemary, bay leaves, thyme etc.). But it also stands out for products from the home garden (onions, potatoes, basil, aubergines, etc.). The first fruits of the crops and woods (basil, ox heart tomatoes, trumpet courgettes, asparagus and Albenga artichokes, mushrooms, Valbormida truffles, fresh fruit and dried fruit). Don't forget olive oil and flour products (focaccia, farinata, savory pies, etc.). Also the vast range of dried and fresh pasta, sea fish (anchovies, prawns, octopus, octopus, cuttlefish, muscles, mullet etc.) and game (given the high woodiness). Let's see which are the best restaurants in Liguria.

Restaurants in Liguria

Vegetables are widely used in Ligurian cuisine. As in Torta Pasqualina. It is a savory cake filled with many vegetables mixed with eggs, marjoram and cheese. The most famous olives are the Taggiasche, brown in colour, widely used to flavor fish and white meat dishes such as "Ligurian rabbit". The pesto is certainly the symbol of Ligurian cuisine.  It is prepared with a stone mortar and pestle, a tool used to crush the basil with garlic and Sardinian pecorino cheese. The pesto will be obtained by crushing everything until a very thick cream is obtained which is finally softened with olive oil.

For a snack or aperitif, the farinata made with chickpea flour, water, salt and oil and cooked in the iron pan called "tian" in the stone oven and the Genoese focaccia, made with common dough to which oil is added, are often used. The panissa is instead a chickpea flour without oil which is boiled and, once solid, cut into cubes and seasoned with oil, lemon and pepper.

Among the typical desserts of Liguria we find the Canestrelli, the Lagaccio biscuits, the Castagnaccio, the amaretti from Sassello, the baci from Alassio, similar to baci di dama, the Pandolce Genovese rich in raisins, pine nuts and candied fruit. Canestrelli are very crumbly daisy-shaped biscuits with a hole in the center and sprinkled with icing sugar, made with a lot of butter, flour and sugar.

Now we report below The best 10 restaurants in Liguria

Restaurants in Liguria

The Cook –  The kitchen, managed by Chef Ivano Ricchebono, awarded with the Michelin Star offers both dishes gourmet as well as simple local dishes linked to tradition. A wide choice of colorful finger foods, carefully prepared by the Chef awaits you.

Restaurants in Liguria

The La Conchiglia Restaurant –  is an elegant and very refined environment, located in a 19th century house near the sea and with a beautiful view.The cuisine is researched, creative, specialized in first courses and fish-based dishes.

San Giorgio – Cervo (Imperia) – The dishes are made up of fish, shellfish, seafood and seasonal vegetables. The kitchen is attentive to new trends: Molecular, Destructured, Fusion cuisine, but if we want to savor a dish and distinguish the ingredients that compose it, the rule is a good use of the raw material and simplicity.

The Agrodolce Restaurant in Imperia – led by the Starred Chef Edoardo Ferrera. The products are top quality and his dishes are characterized by the finesse of their preparations and their strong flavours.

The Sarri Restaurant in Imperia – The peculiarity is in the fish cuisine with unusual but balanced combinations. Chef Andrea Sarri's style draws partly on tradition, but is open to taste exploration and surprising combinations. The root is in the search for raw materials, of great freshness and quality.

The Paolo & Barbara Restaurant in Sanremo – located inside a 19th century building offers an intimate setting with only 30 seats. The quality of the raw materials and the valorisation of the products of Western Liguria have always been at the basis of the Chef's philosophy.

Mauro Ricciardi at Locanda dell'Angelo – led by the Starred Chef Mauro Ricciardi, attentive to the search for raw materials, aromas and flavours. It's a place to feel at home and be pampered.

The Claudio Restaurant– offers respectful cuisine with the flavors of the raw materials, aromas and herbs of that blessed land that is Liguria. The protagonists are fish and noble crustaceans.

La Locanda dell'Angelo – the cuisine is a mix of tradition and innovation, between sea and land, between Liguria and Piedmont, but with a careful eye also on the avant-garde techniques and trends of the moment.

Il Vescovado – Simple and local recipes, Ligurian and Mediterranean, are transformed into sublime masterpieces of haute cuisine. Chef Giuseppe Ricchebuono works with local ingredients: fresh fish from the Ligurian Sea, herbs harvested in the hinterland and vegetables from Albenga.

All you have to do is choose which one to try!!!