Alassio, one of the Ligurian Riviera’s most glamorous destinations since the early twentieth century, it now offers a diverse culinary scene, from beachfront dining to inventive cosmopolitan cuisine. Also known as "the pearl of the Western Riviera," it features 3 km of fine sand, the lively Budello shopping street, the famous Muretto wall with signed tiles, and delicious Baci di Alassio sweets. Made from hazelnuts, cocoa, and honey, they are renowned treats called the "sweets of gallantry" by D'Annunzio.Highlights also include the Muretto with celebrity tiles, the Lovers statue, created in the 1950s by Mario Berrino, and the legend of Adelasia and Aleramo. Unlike other Ligurian towns with pebble beaches, Alassio has a gentle seabed and soft sand, ideal for families. The Budello, running parallel to the sea, is a vibrant historic centre with boutiques and restaurants. Alassio offers natural and cultural sights, including Gallinara Island and the Villa della Pergola gardens. The Grand Hotel Alassio highlights its best attractions, including its three-kilometre beach.
Known for landmarks like the Budello, Muretto, Stella Maris Chapel, and an old coastal tower, it's called the 'city of kisses' due to romantic stories by Gabriele D'Annunzio. Originally a fishing village with gardens and groves, it became a glamorous spot on the Ligurian Riviera in the early 20th century. Today, it boasts a vibrant culinary scene, from seaside eateries to innovative cuisine. Its popularity grew in the early 1900s when the English, attracted by its climate and beauty, made it a retreat. Railway expansion after Italy's unification helped it grow into a lively hub celebrated for its landscape, seaside, culture, and food. Its diverse culinary scene offers international dishes, seafood, cured meats, traditional techniques, modern pastries, and vegetarian options, offering a rich experience for all.
Overlooking the seafront, La Taskita is a cosmopolitan restaurant-bistro run by Roberto Mantiero and Briggith Otero Moreno, who seek global flavours, techniques, and ingredients. The menu features dishes fused with Ligurian delicacies, an elegant wine list, and lively mixology. Highlights include the Ceviche with amberjack and passion fruit marinade, Pandebono Waffle topped with Black Angus tartare and truffle, Gyoza with Wagyu beef and mushrooms, and Molini del Ponte Busiate with Xo sauce and shrimp—reflecting fusion cuisine.
At the Grand Hotel in Alassio, Chef Roberto Balgisi offers flavorful cuisine with seafood Norcineria, showcasing mastery in fish curing, in a historic seafront setting. Dishes like Risotto with sea anemone pesto and cured seafood meats combine delicate and intense flavors, with a smoky aroma and a balance of subtle and bold tastes. Chef Roberto Balgisi's cuisine at the Grand Hotel in Alassio, a historic and elegant seafront hotel, is rich in flavor and sensitivity. Here, you can savor seafood Norcineria, a result of expert fish curing techniques, experimentation, and intricate processes that produce delicate yet bold, smooth, and salty flavors. These cured seafood meats, available at the bistro and grilled restaurant in summer, feature in sophisticated dishes like Risotto with sea anemone pesto, buffalo mozzarella, and grated cuttlefish provola, which releases a surprising smoky aroma. They can also be enjoyed solo, offering a journey from subtle notes to more intense flavours. The tuna prosciutto, cured for 48 hours with cloves, juniper, salt, and muscovado sugar, then pressed and steamed, has a velvety taste. The pearly tuna bresaola offers a delicate, tender texture, while the paprika-infused swordfish longino, tempered with Grammie apple, has vibrant flavor. The bluefin tuna foie gras, marinated in milk and cognac, cooked low and cold-cured, achieves a silky consistency, complemented by compressed cucumber and mango chutney. This cuisine resonates deeply with the sea.
Fire and identity are core to Stefano Grano and Veronica Pisoni's Ral 3000. Fire emphasises a revival of ancestral methods, a romantic view of flames, and a connection between kitchen and bar patrons. The restaurant reflects the local territory through collaboration with farmers and artisans. Named after the fire colour code, Ral 3000 features simple tables, natural wines, a granite bar, recycled furnishings, and petrified fossil wood cutlery rests.
Numerous traces link Alassio to the English, from the English Library to the elegant villas overlooking the hills. One villa invites visitors to relive those charming moments: Villa della Pergola. Constructed during the Victorian era in a colonial style and featuring rare botanical species, it was restored by the Ricci family. Today, it features a delightful Relais, the Nove restaurant, and expansive gardens incorporated into the Royal Horticultural Society. Guests can dine under a pergola overlooking the sea, surrounded by wisteria, once loved by the English, who celebrated its blossoms with "Wisteria parties."
The gardens lead to Orto Ramante, a hilltop spot where Carlo Levi painted landscapes and walked with his friend Italo Calvino. The Orto Rampante is an organic farm that develops on the land adjacent to Villa della Pergola. These surroundings inspire chef Antonio Romano's seafood and plant-based dishes on his Naturalia Menu, such as Pear with Roasted Celeriac, Pear Soused with Lemon Balm Snow, or Carob Mandilli served with Prescinseua, Bay Leaf Hydrolate, and Sea Fennel—a charming retreat.
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