Restaurant
The kitchen
Chef Enrico Marmo’s kitchen is characterized by clear and decisive flavors and the use of a few selected ingredients from the land and the sea, in order to avoid any kind of waste.
In the dishes’ preparation method, the vastly used one is flame cooking - for its ability to exalt the raw materials authentically and faithfully – and the spontaneous herbs, such as coastal grasses, which are often collected directly from the rocks a few steps away from the restaurant: glasswort, sea fennel, sorrel; and earthy ones: borage, dandelion, and chicory. Thanks to Enrico Marmo’s studies in Botanical Agronomy, the herbs are carefully selected by. Chef himself or the kitchen brigate.
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.
