Restaurant managers: Stefano and Martino Beltrame.
Fish dishes with locally caught fish. “Pappardelle” (kind of pasta) with scampi; “trofie” (kind of pasta) with pesto sauce (sauce made of oil, basil, garlic, pine seeds and cheese, characteristic of Genoese cooking; anchovies in green parsley sauce) fried fish from the gulf; fish soup. Wines: selection of white (Vermentino, Pigato, Lumassina) and red wines (Colli Savonesi, Rossese), all from local producers. Good selection of regional labels.
The brothers Stefano and Martino continue the activity, which was founded in 1984 by their parents. Family-run restaurant, perfect place for families, couples and groups of friends.