The kitchen of the farm boasts the Thirty Years Experience of Chef Marco, with a culinary sensibility gained between the mother's passion for the Puglian home cooking, the father's love for quality fish and meats and the "mess" in the best Ligurian tradition gastronomies. Then luxury restaurants and hotels of "Tigullio", the grand goal of opening his own seafood restaurant in face of the beautiful promontory of Portofino and finally the choise to get even closer to the product, cultivating it by itself with family and guaranteeing Maximum Quality.
In summer, in the hall, you will find the professional son Sergio, who will send you our passion for wine and the dishes of the father, suggesting, as a sweet accompaniment, one of the Eccellent Natural Wines discovered by him around Italy...leaving Francesca (for now she is still the Sommelier) to do what she always loved...the contact with the earth and its plants; but without losing the pleasure of sharing their own and others' experiences with the customer.
Our dishes are linked to the Ligurian tradition, albeit with influences from all over Italy, but are revisited by the creativity and passion of chef Marco, following the seasonality of the cultivated product (which is followed and loved in every step)...and seasonality of cheese, meat or cattle salami!
Products that do not come from our own organic farm (oil, flour, wine and beer) are carefully selected among the most neighboring organic farms.
A wide choice of excellent natural wines, organic or craft beers, spirits and hydromeals will be wisely recommended to brighten the spirit, as well as your palate !!
Each dish is cooked with wood burning, to release the flavors of the past.
The bread is homemade with sourdough and organic whole wheat flour,
PROMISCUITY OF PRODUCTION AND THE TRADITIONAL HAND WAY OF WORKING, NOT BE ABLE TO GUARANTEE THE ABSENCE OF RISKS FOR SERIOUS CELIACS AND SERIOUS FOOD ALLERGIES.
PLEASE ALWAYS TO KNOW IN ADVANCE IF YOU HAVE ALLERGIES OR IMPORTANT INTOLERANCE