Ristorante Venti

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.