Vignamare

At Vignamare, a new chapter unfolds: two chefs at the helm, a clearly recognisable local identity and a cuisine that weaves together agricultural production and contemporary sensitivity. From Andora, the road climbs the hill through a series of hairpin bends leading to the car park; from there, a few steps on foot bring guests to the restaurant entrance, while the landscape already sets the tone for the experience: vineyards overlooking the sea, olive groves and maritime pines sketch one of Liguria’s most luxuriant views. The project was born from the restoration of a 1970s cistern, unused for decades and now transformed into a fine-dining venue. When the weather allows, the panoramic terrace becomes the true stage; otherwise, a modern wood-clad dining room welcomes guests in a warm, contemporary atmosphere. The gastronomic offering is structured around two tasting menus, of seven and nine courses respectively, alongside an entirely “green” menu. The technique is clear and well defined, with a language rooted in the Mediterranean and showcasing regional produce of excellent quality, much of it from the gardens and livestock of PEQ Agri, the agricultural enterprise underpinning the project. On the upper levels there is also a more informal offering, ideal for a cocktail or a light stop, with an incomparable view and a particularly pleasant atmosphere on warm summer days.