Paolo e Barbara

A historic address in the heart of the city, this restaurant retains a charm of a bygone era and offers a seafood cuisine firmly rooted in its territory, placing the highest value on the quality of local produce. There is also modest but noteworthy self-production, including extra-virgin olive oil from the Val Nervia, which – among other offerings – accompanies the excellent snails served with an aromatic cream of twelve wild herbs. Among the first courses, the cappelletti filled with Sanremo prawns, delicately dressed with vegetable broth and saffron, stands out as a dish of great refinement and balance. In the dining room, Barbara guides guests through a selection of wines with considerable expertise, with a particular focus on Ligurian labels, whilst Paolo in the kitchen delivers a solid and coherent experience. Reservations are recommended.