Restaurant
The kitchen
La cucina dello chef si caratterizza per i sapori netti e decisi e per l’utilizzo di pochi e selezionati ingredienti di terra e di mare, lavorati al fine di evitare ogni genere di spreco.
Nei piatti, grande spazio è occupato dalle cotture alla fiamma, per la capacità di esaltare in modo così autentico e fedele le materie prime, e dalle erbe spontanee, come quelle costiere, che spesso vengono raccolte direttamente sugli scogli a pochi passi dal ristorante: salicornia, finocchio di mare, acetosella; e quelle terrose: borragine, tarassaco e cicoria.
Everything that can be self-produced is made in the kitchen: fresh pasta, bread, baked goods. This is all a part of that daily gesture to guarantee the freshness and fragrance of the dishes.
The raw material
The raw material is purchased nearby and not far from the restaurant, from producers who share our respect for nature, the land that hosts us, methods, and the people who work there. The oil is made exclusively from Taggiasca olives from the historic Sant'Agata oil mill in Oneglia in the Imperia area, which has created an exclusive selection for us; the fish is naturally local one, while the vegetables and some herbs come from our small vegetable garden, which is located inside the Ascheri farm, which is on a piece of land overhanging the sea, on the border with France and about a hundred meters from the restaurant.
The chef
On January 15, Balzi Rossi reopens its doors after the holidays.
A new season begins — with new flavors, refined emotions, and unforgettable moments at the table.
Our kitchen is ready to surprise, our team is ready to welcome you, and the atmosphere you love is waiting for you once again.
We can’t wait to see you back.
Until very soon, our dear guests.
