As Sanremo Festival hits its stride and the City of Flowers pulses with life, we guide you to must-visit spots where Ligurian Ponente cuisine meets contemporary excellence.
During Festival week, Sanremo never sleeps. But beyond glamour and barricades, a city expresses itself through flavors of sea and land. Eating well nei giorni della kermesse is possible—if you know where to steer the compass: from bastions of starred tradition to new frontiers of artisanal pizza.
Paolo e Barbara
Seeking Riviera essence? Some names need no introduction. Paolo Masieri and Barbara Binelli have been local benchmarks for nearly 40 years, holding a Michelin star for 32. Paolo is a “peasant chef”: vegetables arrive daily from family plots in Ospedaletti and mountain gardens in Castelvittorio. Come here for Sanremo red prawns and a cappon magro that defines local history. Solid, land-linked cooking; a hymn to contemporary Liguria.
La Pignese
Among Liguria’s oldest restaurants, La Pignese dates back to 1919, born in the old fishermen’s square at the heart of the seaside village. Today, third-generation Marco leads a kitchen rooted in recipes passed down by the family’s women. Seafood is the focus: while lobster Catalana is a mandatory ritual, sea bass scaloppina with clams and saffron shrimp puff pastry confirm a steady hand with raw materials. Artichoke cannelloni with lamb ragù marks a notable meat-based diversion. Well-curated cellar; elegant, measured service.
Ipazia Cibi e Libri
In Via Corradi, steps from the Ariston, dining is a literal bibliophilic experience. Ipazia remains a no-nonsense osteria where Marco’s cooking is dictated by the morning market: few dishes, extreme curation. The entrance blackboard serves as the only guide to the day’s offerings. While hand-folded ricotta and herb raviolini are the current signature, seek out the stewed tripe, brandacujun, or a stripped-back cappon magro. The cellar follows suit, focusing exclusively on local natural producers.
Ittiturismo Patrizia
In Porto Vecchio, Ittiturismo M/B Patrizia is the terrestrial extension of the family vessel—a 17-meter craft helmed by Alfonso, who maintains a third-generation 5:00 AM ritual. Short supply chain is a given: 90% of the catch comes directly from their nets. Sanremo red prawns take center stage, served raw or barely seared. With a menu yielding to the sea’s whims, the raw catch and purple prawn tagliolini with house bisque are mandatory. Well-stocked cellar featuring niche labels.
Antica Trattoria Piccolo Mondo
Steps from Ariston Theater, Piccolo Mondo is a reliable fixture. Two decades of family management define the authentic trattoria soul: stripped-back, cozy, and casual. The purposely concise menu focuses on executing Ligurian classics with precision—brandacujun, octopus and potatoes, and clam spaghetti anchor the list. For a seafood alternative, house tripe and pot roast command the order. A structured cellar spans Italy’s breadth with curated labels. A reliable refuge offering fair value and rare diligence for celiac and vegan requirements. A safe harbor defined by honest pricing and meticulous care for gluten-free and vegan needs.
Antica Trattoria Piccolo Mondo
Da Nicò – Trattoria del Porto
In Piazza Bresca, Da Nicò stays in constant motion until 4:00 AM during the kermesse, fueling the festival machinery of technicians, journalists, and orchestra members. The legacy traces back to 1935, when a native of Calabria launched a harbor kiosk to cook the freshly landed catch; today, following the “Zio Nicò” golden era of the jet set, the helm is held by Bruno alongside his sons Raffaele and Marco. It is Marco who commands the kitchen, having secured Alessandro Borghese’s accolade for the city’s finest brandacujun. Beyond the whipped stockfish, the Ligurian-style sarde alla beccafico and porcini tagliolini warrant the visit.
Da Nicò – Trattoria del Porto
Da Tino
In Via Gaudio, steps from the Ariston, Da Tino serves as a reliable refuge for those seeking straightforward Ligurian cooking, free from the usual downtown markups. The atmosphere remains understated and laid-back. The menu is a study in substance: Ligurian-style rabbit and seafood salad are the signature reasons to return. A solid, no-nonsense address where value remains unbeatable even through the festival rush.
Pizzeria Senese
Sanremo’s pizza scene is more vibrant than ever, thanks to Giovanni Senese—honored with the “Forno Verde” by 50 Top Pizza. His “evolving Neapolitan” style yields a remarkably light dough with an airy crust and thin base, featuring toppings sourced directly from his own garden and local producers. The gluten-free program is handled with professional rigor. The “Ricordi Ischitani”—a journey through fiordilatte and suckling rabbit in porchetta—is the standout. During the kermesse, its discreet yet central location near the Ariston serves as a tactical escape from the festival crowds.
Ossi di Seppia
Tucked away in Bussana Nuova with sweeping sea views, Ossi di Seppia is Cosimo Corsa’s radical vision. Here, sustainability is a technical imperative: the kitchen operates on a single weekly-changing tasting menu (€64) dictated by the Ligurian fish market and the family garden. This zero-waste approach allows for an undiluted focus on raw ingredients. While searching for a fixed staple is futile, encountering the lardo-wrapped monkfish smoked over rosemary embers reveals the chef’s technical prowess. The table is youthful, forward-thinking, and conscious. Dinner only, with Sunday lunch as the sole exception.
Quintessenza
Strategically set on Corso Matteotti, Hotel Nazionale spans a ground-floor Art Nouveau salon and a seventh-floor terrace—a necessary retreat from the urban bustle. The culinary identity is hybrid, encompassing Mediterranean classics, the daily catch, and pizza. Territorial roots remain the focus: Taggiasca oil and Sanremo-sourced vegetables anchor a market-led menu. The chef eschews stylistic excess, favoring clean technique and a versatile range incorporating thoughtful vegan and vegetarian options.
Trattoria della Stampa
Surprises linger within the backstreets. Steps from the Ariston, Trattoria della Stampa delivers a Roman slice of life: trippa and amatriciana anchor a visceral cuisine migrating from the heart of the Capital to Via Mameli in 1956. Rustic interiors, complete with classic checkered tablecloths, reflect a no-nonsense ethos. Cooking is intense, savory, and unapologetically oversized. The Gricia stands as a heavy-hitting classic—mezze maniche glossed in a rich pecorino cream and crispy guanciale, served in extra-large portions. Notable saltimbocca feature wide, thin slices with tucked-in sage. Wine choices remain strictly local, bypassing Lazio labels for Pigato, as dictated by the Riviera dei Fiori.
Glamour Hubs & Late-Night Spots
Beyond the stage, a sub-geography of venues thrives at night, becoming the center of gravity for exclusive parties and private meetings.
Victory Morgana Bay
Sited on the roundabout between the two harbors, Victory Morgana Bay pivots during the Festival, morphing into an operations hub for Radio Italia and Rolling Stone. Live radio sets alternate with high-energy club nights curated by Twiga or Mamacita. The international fusion menu pairs signature sushi with reimagined Mediterranean classics. During the kermesse, the kitchen leans into technique-driven plates: red prawn spheres with mango coulis or salmon gunkan finished with smoked paprika guacamole.
Lungomare Trento e Trieste 16
+390184/591620
Ristorante degli Artisti
On Via Roma, Barbara cultivates domestic intimacy. Mirroring a private dining room, the space serves as a quiet retreat from the Festival fervor. Centered on Ligurian tradition and the daily catch, the family-led kitchen eschews theatricality. Authenticity remains the defining trait: unfussy plates paired with unhurried service attuned to the rhythms of home.
Via Roma 83
+ 39 338 4194338
Contemporary Stops & New Visions
While tradition holds sway, a new wave of restaurateurs is introducing concepts that blend local heritage with global influence.
Soul
On Corso Mombello, Soul pivots from its burger roots toward conceptual dining. Tony and Elisa build upon a Ligurian foundation, grafting Oriental and American influences: brandacujun meets olive cream, while beef gyoza pair with plum ketchup. The ricotta and herb ravioli with Wagyu ragù is the standout, signaling experimentation that embraces contrast. Breaking traditional trattoria molds, the table explores novel pairings across meat and seafood—a fusion of international research and local sourcing.
Corso Augusto Mombello, 41
+39 0184 638172
Babeuf
Within the labyrinthine heart of La Pigna—Sanremo’s ancient medieval core—Babeuf reclaims the city’s history through a vision shared by four friends. A tribute to Calvino, the kitchen bridges Liguria and the broader Mediterranean: local tradition meets harissa, cumin, and North African spices. The menu dismantles classic culinary hierarchies, prioritizing sharing via dishes like sardines in vine leaves or Tunisian-style tripe, while eschewing first courses entirely. Within a courtyard tucked among carruggi, the selection highlights natural wines and neighborhood craft beers from Birrificio Nadir. A borderland table trading formality for the sheer substance of local ingredients and the restaurant’s own kitchen garden.
Via Palma 20/22
+39 328 0533065
Marzio Bistrot
On Via Gaudio, steps from the Ariston, Marzio Bistrot navigates the intersection of local Mediterranean catch and cutting-edge food tech. Marzio Garibaldi pairs classic staples—red tuna and amberjack—with 3D-printed plant-based meat, an experimentation in texture and plant proteins. The market-driven menu relies solely on organic produce, a commitment mirrored in the cellar through a curation of labels and Champagnes pivoting toward a full organic transition. A kitchen defined by technical contrasts and fully traceable raw materials.
Via Gaudio 4
39 334 1922442
Baccarà “ Bistrot bello”
In Piazza Muccioli, amidst velvet and floral motifs, Ligurian cuisine is elevated by technique. Fregola retains a tenacious bite, steeped in a clean Mediterranean stock echoing the sea. The duck breast is precise: crispy skin, a rosy interior, and sharp reductions balancing the salinity. Here, mixology is no mere filler, but an extension of the plate through bespoke cocktail pairings.
Sanremo Aperitivo
Piazza Bresca and neighboring backstreets thrive on venues elevating the craft of aperitivo and mixology.
Mille806
On Via Matteotti, cocktail innovation evolves in lockstep with contemporary cuisine. Bypassing predictable aperitif tropes, the menu centers on intricate drinks and experimental plates. An international-caliber destination matching the tempo of the main promenade, bridging liquid technique and culinary substance.
Sottocoperta
In Piazza Bresca, Sottocoperta Lounge Bar pairs hearty aperitifs and gourmet panini within the informal, wood-hewn warmth of an interior evoking a vintage hull. A tactical waypoint, the space affords a swift interlude between green carpet strolls and the Ariston’s nightly curtain-raiser.
Gintoneria
In Piazza Bresca, La Gintoneria maps over 100 gins, balancing international labels with local spirits tracing the territory’s biodiversity. Seasonal signature cocktails rotate alongside the timeless classics. The year-round enclosed terrace and an atmosphere paced by DJ sets and live music accompany tapas and mixology. A cornerstone for specialized spirits at the heart of Sanremo.