Paolo e Barbara

Paolo and Barbara have been serving excellent cuisine in San Remo since 1987, demonstrating a real passion for local ingredients and regional specialities. This interest has culminated in kitchen gardens that now provide most of the ingredients used in their dishes, including eggs, olive oil and a small amount of wine. Along with top-quality fish, vegetables form the basis of western Liguria’s cuisine, which Paolo combines in his reinterpretations of traditional recipes. His style is showcased in dishes such as cappelletti (a type of egg ravioli) filled with San Remo crayfish and served with a vegetable and Abruzzo saffron broth, an elegant dish that is full of flavour. Barbara oversees the service front of house and provides guests with wine recommendations.

1. Kitchen Gardens Providing Most Ingredients

• The restaurant has kitchen gardens that provide most of the ingredients used in their dishes. 2. Unique Use of Local Ingredients
• Paolo combines top-quality fish and vegetables to create reinterpretations of traditional recipes, such as cappelletti filled with San Remo crayfish and served with a vegetable and Abruzzo saffron broth. 3. In-House Wine Recommendations
• Barbara oversees the service front of house and provides guests with wine recommendations.

Signature Ingredients

• Local ingredients from kitchen gardens: Providing most of the ingredients used in their dishes, including eggs, olive oil and a small amount of wine.
• Top-quality fish: Forming the basis of western Liguria’s cuisine.
• Vegetables: A key component of Paolo's reinterpretations of traditional recipes.