Food & Wine

A small, simple bar in the village. Coffee, sandwiches, snacks - nothing more, nothing less. Friendly service.

The Trattoria Bianca is located on Via Nazionale, the former main street through Airole. A family-run business with wood-fired pizza and Ligurian dishes – solid, without experiments. The pizza comes from the wood-fired oven, the pasta is homemade. Those who don't feel like cooking can also take away – convenient for evenings on their own terrace. The owner speaks several languages, communication is not a problem.

A Teira is the only year-round pizzeria in Airole. The name means "the earth" in the Ligurian dialect – named after the fertile soil on which the establishment stands. The pizzeria has been run since 2016 by Thomas and Irene, a German couple living in the village since 2001. Irene, originally a fur designer, learned pizza-making from a Neapolitan pizzaiolo and developed her own style. The pizzas are creative: Pizza Irene, Pizza Maxima (Mozzarella, Brie, Speck, nuts – dedicated to the Dutch villagers), Salmon with lemon. The ingredients change seasonally. The venue has about 50 seats at 10 tables, inside and outside. The atmosphere is casual, the prices fair. On weekends, many come for aperitivo, especially in winter when the village is quieter. CNN Travel and Fanpage reported on A Teira in 2023 – as an example of successful integration and culinary surprises in a Ligurian mountain village.

The U Veciu Defisiu is located directly on the Piazza SS. Filippo e Giacomo – the heart of Airole. A few tables outside in the back, inside the atmosphere of a Ligurian trattoria, rarely found anymore. The cuisine is regional and seasonal. Coniglio alla ligure – rabbit braised in Rossese wine with olives, tomatoes, and pine nuts. Polpo con patate, tender and aromatic. Homemade pasta: Trofie, ravioli, depending on the day. Accompanied by house wine from the carafe and a complimentary Limoncello to finish. Host Marco is an original. He knows everyone in the village, tells stories, recommends what's good. Those looking for a stiff and formal dining experience are in the wrong place. Those seeking Ligurian hospitality are in the right place. The U Veciu Defisiu has been the highest-rated restaurant in Airole for years.

The Happy Days Bar is the meeting point of Airole. In the morning for espresso, in the evening for aperitivo, and everything in between. Willy, the owner, remembers every order – even when the bar is full. The bar is located directly on the piazza. In summer, you sit outside and watch village life. Inside, soccer is playing (Juventus!), there's a foosball table, and if you need cigarettes or stamps, you're in the right place – the bar is also a Tabacchi. The offering is classic Italian bar: coffee, wine, beer, spritz. Along with small snacks – bread, cheese, salami for aperitivo. Not a restaurant, but the right place to arrive in the village.

Geppy's is located in the heart of Ventimiglia, just a few steps from the train station and market hall. The decor is modern and elegant, the atmosphere bustling – at lunchtime, lawyers, brokers, and business people from the area come here. If you want a seat after shopping at the market hall, you should be there by 12:15. After that, it gets crowded. The cuisine combines Ligurian tradition with creative accents. The focus is on freshly caught fish, but the meat dishes are also convincing. The daily specials change at lunch, the portions are fair, and the price-performance ratio is right. In the evening (weekends only), the menu becomes more sophisticated: Brandacujun di stocco – the Ligurian stockfish mash, creamy and spicy. Grilled octopus on potato cream. Stuffed sardines as an appetizer. The Primi are dominated by homemade ravioli and pasta with bottarga. The team is young, attentive, and speaks Italian, French, and English.

A small ice cream parlor near the beach of Ventimiglia. The selection changes seasonally – in summer, fruity varieties with local fruit dominate, in winter chocolate and nut flavors. The ice cream is handmade. In summer, there can be waiting times.

In the former Bocciofila of Ventimiglia Alta, directly next to the Romanesque church San Michele, one of the region's most interesting new restaurants opened in 2023. Behind the project are two young entrepreneurs from Ventimiglia: Diego Pani, third generation of a restaurateur family, and Paolo Boeri Roi from the eponymous oil mill in Badalucco. The name "Venti" plays on the city - but also on the winds that have long carried cultures across the Mediterranean. Accordingly, the cuisine is Mediterranean with influences from Greece, North Africa, and Spain. The common thread is the olive oil from the Taggiasca olive, which the Pani family has been using since the 60s for their famous fritto. In good weather, one sits under a dozen olive trees on the terrace, with a view over the roofs of the old town to the sea. The interior resembles an elegant yacht - walnut wood, brass details, Murano glass. Chef Manuel Marchetta brings experience from Hanbury and Mimosa in Sanremo. The fritto is a must - light and digestible thanks to the high-quality olive oil. Alongside: scallops with sea urchin, anchovies in hazelnut breading, turbot with champagne caramel.

The Ü Funtanin is located on Piazza Vento Largo at the edge of Ventimiglia Alta. The square opens towards the sea: palm trees, white stone benches, a view down to the harbor and out onto the water. A lush bougainvillea climbs along the restaurant's wall. The terrace uses this square. You sit outside under sun umbrellas, with the sea before your eyes. The cuisine is Ligurian, focusing on fish and seafood – depending on what the morning market has provided. A family business for generations, with the routine and serenity that comes with it. In winter, life moves indoors, a fireplace burns. The atmosphere remains relaxed, not stiff. Reservation on the weekend is wise.

Bagni Caranca is located at the southernmost point of the Imperia province, directly on the sea in Bordighera. A family business since 1959 – founded by Martinetto Blancardi, now run by his son Enrico. What sets Caranca apart from other Bagni: It is open year-round. The bioclimatic pergola with glass walls, installed in 2015, makes this possible – providing shade in summer, protection in winter, always with a view of the sea. During the day, the atmosphere is casual. People come to swim, lie in the sun, eat something light at lunchtime. The beach is well-maintained, the water clear. In the evening, it becomes slightly more elegant, but never stiff. The cuisine is Ligurian with a focus on fish: Brandacujun, spaghetti vongole, fried fish, tarte tatin to finish. The team is well-coordinated – those who work here stay. This is evident in the service and the consistently maintained quality, while seasonal beach establishments have new faces every year. Regular guests have been coming for decades.