• Pesto risotto, Santa Margherita king prawns and tomato emulsion

    The Chefs
    recommend

    Pesto risotto, Santa Margherita king prawns and tomato emulsion
    This dish blends the Cerea family’s Lombardy origins with the Ligurian essence of Portofino. Risotto is deeply rooted in Lombardian cuisine, where risotto all’onda, cooked with the lid on to keep it soft and creamy, was traditionally prepared in homes across Milan.
    We enrich the risotto with two local specialities - freshly made pesto and succulent Santa Margherita prawns - to add a Ligurian flavour to the typical north Italian delicacy.
  • Tuna spaghetti with creamy Monterosso anchovy sauce

    The Chefs
    recommend

    Tuna spaghetti with creamy Monterosso anchovy sauce
    Tuna spaghetti offers a true taste of the Mediterrean. The flavourful fish is enhanced with a bagna cauda, a typical Piemonte sauce enriched with Monterosso anchovies. These precious little anchovies are fished off the coast of the Ligurian village, where the particular conditions of the sea make them firmer, sweeter, more balanced and with a distinct flavour of the ocean.
    Topping the dish are pine nuts. Originally from Tuscany, they arrived in Liguria to become a fundamental ingredient of the local cuisine.
  • Grand fritto misto of fish and crustaceans with fruit and vegetables

    The Chefs
    recommend

    Grand fritto misto of fish and crustaceans with fruit and vegetables
    A modern twist on a traditional classic, with the flavour of fried fish complemented by local fruits and vegetables. All the richness and beauty of the locale in a single dish.
  • Il nostro Cappon Grasso, a Ligurian-style crustacean and vegetable salad

    The Chefs
    recommend

    Il nostro Cappon Grasso, a Ligurian-style crustacean and vegetable salad
    Traditionally, Cappon Magro was prepared with inferior fish or leftovers, layered with vegetables and dressed with a green sauce.
    In our version of the Ligurian staple, the poor becomes rich and the fish become sumptuous crustaceans, creating an authentic feast of sea flavours.
  • Pesto risotto, Santa Margherita king prawns and tomato emulsion
  • Tuna spaghetti with creamy Monterosso anchovy sauce
  • Grand fritto misto of fish and crustaceans with fruit and vegetables
  • Il nostro Cappon Grasso, a Ligurian-style crustacean and vegetable salad
  • Pesto risotto, Santa Margherita king prawns and tomato emulsion

    The Chefs recommend

    Pesto risotto, Santa Margherita king prawns and tomato emulsion
    This dish blends the Cerea family’s Lombardy origins with the Ligurian essence of Portofino. Risotto is deeply rooted in Lombardian cuisine, where risotto all’onda, cooked with the lid on to keep it soft and creamy, was traditionally prepared in homes across Milan.
    We enrich the risotto with two local specialities - freshly made pesto and succulent Santa Margherita prawns - to add a Ligurian flavour to the typical north Italian delicacy.
  • Tuna spaghetti with creamy Monterosso anchovy sauce

    The Chefs recommend

    Tuna spaghetti with creamy Monterosso anchovy sauce
    Tuna spaghetti offers a true taste of the Mediterrean. The flavourful fish is enhanced with a bagna cauda, a typical Piemonte sauce enriched with Monterosso anchovies. These precious little anchovies are fished off the coast of the Ligurian village, where the particular conditions of the sea make them firmer, sweeter, more balanced and with a distinct flavour of the ocean.
    Topping the dish are pine nuts. Originally from Tuscany, they arrived in Liguria to become a fundamental ingredient of the local cuisine.
  • Grand fritto misto of fish and crustaceans with fruit and vegetables

    The Chefs recommend

    Grand fritto misto of fish and crustaceans with fruit and vegetables
    A modern twist on a traditional classic, with the flavour of fried fish complemented by local fruits and vegetables. All the richness and beauty of the locale in a single dish.
  • Il nostro Cappon Grasso, a Ligurian-style crustacean and vegetable salad

    The Chefs recommend

    Il nostro Cappon Grasso, a Ligurian-style crustacean and vegetable salad
    Traditionally, Cappon Magro was prepared with inferior fish or leftovers, layered with vegetables and dressed with a green sauce.
    In our version of the Ligurian staple, the poor becomes rich and the fish become sumptuous crustaceans, creating an authentic feast of sea flavours.

    Condividav

    Shared platters make for a sociable, intimate atmosphere. You share the dish, you share the love.
    Our Chef will place your platter on the beautiful restaurant terrace facing Portofino harbour. You need only sit back, relax and enjoy.
    Choose from Antipasto DaV Mare Portofino featuring raw and cooked fish and shellfish, our Cappon Magro, an elaborate Ligurian salad of shellfish and vegetables, or the famous Paccheri alla pescatora, a seafood pasta dish that must not be missed.

    Condividav

    Shared platters make for a sociable, intimate atmosphere. You share the dish, you share the love.
    Our Chef will place your platter on the beautiful restaurant terrace facing Portofino harbour. You need only sit back, relax and enjoy.
    Choose from Antipasto DaV Mare Portofino featuring raw and cooked fish and shellfish, our Cappon Magro, an elaborate Ligurian salad of shellfish and vegetables, or the famous Paccheri alla pescatora, a seafood pasta dish that must not be missed.