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\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\tThe menu<\/span><\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tBalzi Rossi \u2013 A Contemporary Tribute to Ligurian Heritage<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tAt Balzi Rossi, the menu is a journey through Liguria \u2013 not as nostalgia, but as memory reimagined.<\/span>
<\/span> Here, tradition meets fermentation, fire, time and instinct. Each dish is rooted in local history, yet shaped by modern technique, experimentation and a deep respect for raw ingredients.<\/span><\/p>The kitchen works with wild herbs, smoked fish bones, mountain hay, fermented vegetables, garum, seaweed, citrus preserved in salt, pine, juniper, olive ash and black tea. Nothing is decorative. Everything has purpose, function and meaning.<\/span><\/p>Seafood is central: red prawns from Sanremo, sea urchins, mullet, meagre, squid, amberjack.<\/span> Fish is aged, smoked, wrapped in vine leaves, opened at the table, and finished with broths and sauces poured in front of the guest. Each service becomes a ritual, each plate a story told live.<\/span><\/p>Meat dishes are equally expressive. Fassona tartare with heart katsuobushi, duck lacquered with vegetable molasses, foie gras with black tea and pine oil, rabbit prepared in multiple interpretations \u2013 from Ligurian style to p\u00e2t\u00e9, tomahawk and pinoli coffee. Nothing is wasted. Every cut has a second life.<\/span><\/p>Pasta and risotto follow the same philosophy: Benedetto Cavalieri spaghettone with sea urchins and Taggiasca olives, smoked rice with garcinia and hibiscus, rabbit lasagnetta aged under press, plin that carry the history of the place itself. Technique is precise, but never cold. Comfort and depth are always present.<\/span><\/p>Fermentation, drying, smoking and aging are not trends here \u2013 they are tools of flavour. Garum of pigeon and mushrooms, fermented tomatoes, preserved lemon, lacto-fermented zucchini, sea fennel, wild nasturtium, mountain cheese from Cabannina cows \u2013 all form a complex, layered language of taste.<\/span><\/p>Balzi Rossi is not about showing technique.<\/span>
<\/span> It is about emotion, memory, territory and time.<\/span><\/p>This is a cuisine that does not shout.<\/span>
<\/span> It speaks \u2013 slowly, deeply, and stays with you.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\n\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t
Balzi Rossi \u2013 A Contemporary Tribute to Ligurian Heritage<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tAt Balzi Rossi, the menu is a journey through Liguria \u2013 not as nostalgia, but as memory reimagined.<\/span>
<\/span> Here, tradition meets fermentation, fire, time and instinct. Each dish is rooted in local history, yet shaped by modern technique, experimentation and a deep respect for raw ingredients.<\/span><\/p>The kitchen works with wild herbs, smoked fish bones, mountain hay, fermented vegetables, garum, seaweed, citrus preserved in salt, pine, juniper, olive ash and black tea. Nothing is decorative. Everything has purpose, function and meaning.<\/span><\/p>Seafood is central: red prawns from Sanremo, sea urchins, mullet, meagre, squid, amberjack.<\/span> Fish is aged, smoked, wrapped in vine leaves, opened at the table, and finished with broths and sauces poured in front of the guest. Each service becomes a ritual, each plate a story told live.<\/span><\/p>Meat dishes are equally expressive. Fassona tartare with heart katsuobushi, duck lacquered with vegetable molasses, foie gras with black tea and pine oil, rabbit prepared in multiple interpretations \u2013 from Ligurian style to p\u00e2t\u00e9, tomahawk and pinoli coffee. Nothing is wasted. Every cut has a second life.<\/span><\/p>Pasta and risotto follow the same philosophy: Benedetto Cavalieri spaghettone with sea urchins and Taggiasca olives, smoked rice with garcinia and hibiscus, rabbit lasagnetta aged under press, plin that carry the history of the place itself. Technique is precise, but never cold. Comfort and depth are always present.<\/span><\/p>Fermentation, drying, smoking and aging are not trends here \u2013 they are tools of flavour. Garum of pigeon and mushrooms, fermented tomatoes, preserved lemon, lacto-fermented zucchini, sea fennel, wild nasturtium, mountain cheese from Cabannina cows \u2013 all form a complex, layered language of taste.<\/span><\/p>Balzi Rossi is not about showing technique.<\/span>
<\/span> It is about emotion, memory, territory and time.<\/span><\/p>This is a cuisine that does not shout.<\/span>
<\/span> It speaks \u2013 slowly, deeply, and stays with you.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\n\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t
At Balzi Rossi, the menu is a journey through Liguria \u2013 not as nostalgia, but as memory reimagined.<\/span> The kitchen works with wild herbs, smoked fish bones, mountain hay, fermented vegetables, garum, seaweed, citrus preserved in salt, pine, juniper, olive ash and black tea. Nothing is decorative. Everything has purpose, function and meaning.<\/span><\/p> Seafood is central: red prawns from Sanremo, sea urchins, mullet, meagre, squid, amberjack.<\/span> Fish is aged, smoked, wrapped in vine leaves, opened at the table, and finished with broths and sauces poured in front of the guest. Each service becomes a ritual, each plate a story told live.<\/span><\/p> Meat dishes are equally expressive. Fassona tartare with heart katsuobushi, duck lacquered with vegetable molasses, foie gras with black tea and pine oil, rabbit prepared in multiple interpretations \u2013 from Ligurian style to p\u00e2t\u00e9, tomahawk and pinoli coffee. Nothing is wasted. Every cut has a second life.<\/span><\/p> Pasta and risotto follow the same philosophy: Benedetto Cavalieri spaghettone with sea urchins and Taggiasca olives, smoked rice with garcinia and hibiscus, rabbit lasagnetta aged under press, plin that carry the history of the place itself. Technique is precise, but never cold. Comfort and depth are always present.<\/span><\/p> Fermentation, drying, smoking and aging are not trends here \u2013 they are tools of flavour. Garum of pigeon and mushrooms, fermented tomatoes, preserved lemon, lacto-fermented zucchini, sea fennel, wild nasturtium, mountain cheese from Cabannina cows \u2013 all form a complex, layered language of taste.<\/span><\/p> Balzi Rossi is not about showing technique.<\/span> This is a cuisine that does not shout.<\/span>
<\/span> Here, tradition meets fermentation, fire, time and instinct. Each dish is rooted in local history, yet shaped by modern technique, experimentation and a deep respect for raw ingredients.<\/span><\/p>
<\/span> It is about emotion, memory, territory and time.<\/span><\/p>
<\/span> It speaks \u2013 slowly, deeply, and stays with you.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t