Vignamare
Andora, Italy
⭐1 Star
The Experience
From Michelin Guide
From Andora, head uphill along a winding road, then leave the car in the car park and follow a path through the vineyards to get to this restaurant, where meals are served either on a panoramic terrace (in fine weather) or indoors in a modern, wood-furnished dining room. Wherever you choose, the regionally influenced cuisine (often with a focus on vegetables) is extraordinary, with many ingredients grown or produced on the property. There are three tasting menus of various lengths, all of which showcase Ligurian cuisine. Similarly, the wine is sourced exclusively from the restaurant’s own estate.
Unique Things
From Visitor Experiences
- Sustainable Practices: Vignamare minimizes its environmental impact by using energy produced by its own photovoltaic plants and driving electric cars, while also reclaiming abandoned areas and restoring ancient walls for water regimentation.
- On-Site Ingredient Production: Many ingredients used in the restaurant are grown or produced on the property itself, emphasizing a farm-to-table approach.
- Unique Dining Setting: The restaurant offers a panoramic view of the vineyards and the Ligurian Sea, with dining options available on a stunning outdoor terrace or in a modern, wood-furnished dining room.
Ingredient Stars
From Visitor Experiences
- Basil: The foundation of their signature "Trofie al Pesto," a classic Ligurian pasta dish where fresh basil is transformed into a vibrant, aromatic pesto that defines the region’s cuisine.
- Local Seafood: Featured in the "Frittura di Pesce," a mix of locally caught seafood, lightly fried and served with lemon aioli, showcasing the restaurant’s access to the Ligurian coast’s bounty.
- Artichoke: Used innovatively across multiple preparations—steamed, fried, creamed, and stuffed—highlighting its versatility and the kitchen’s focus on seasonal, garden-sourced produce.
- Wild and Aromatic Herbs ("Prebuggiun"): Incorporated into stuffed pasta like "pansotto," where a mix of wild herbs adds depth and a connection to Ligurian foraging traditions.
- Celeriac: The dough for their "pansotto" is made with celeriac, offering a distinctive, earthy base that complements the herbal filling and reflects the chef’s personal and regional influences.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Tasting Menu: €220 (6 courses), €280 (8 courses)
Signature Dishes
- Blue Lobster: €95
- Sea Urchin: €45