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If in Bordighera and you want to see more of the mountain life, 15 minutes from the Bordighera motorway exit is the Principality of Seborga. A beautiful medieval village perched on the side of Mount Caccia with stunning views - on a clear day you will see Monaco, Nice, Cannes and St. Tropez as well as the French Alps. At night, look up at the sky which is so clear you can see the milky way and satellites passing. There are a handful of restaurants serving local fare with fantastic home-made wines and the local olive oil.
And if you travel up to Seborga then you must travel another 3km onwards to the village of Negi. There you will find the Olive oil mill of Vittorio Cassini - whose oil has been voted one of the three best in Italy. He speaks english and will gladly show you round his mill and tell you the story of when Jamie Olivier visited and dined with his family (he even pinched mama Cassini's chickpea soup recipe and used it in one of his books!).
This is real, unspoilt Italy where people hunt for their meat, use a rod when they want fish and grow their own fruit and veg, tread their own grapes for their own family wine (apparently 1000 litres for one family consumption is normal !!) and farm their own olives for their own oil. The milk and cheese is produced in the neighbouring village by cows and goats who freely roam the mountainside. This is where I learnt the true meaning of organic !
Updated Oct 13, 2008
Address: Bordighera (Seborga Negi) Liguria North-West Italy
OK, the tip title is a bit of a tongue in cheek one. For people reading this that do not make their own tips, VT give examples of the types of things to put in each field, and the titie example is that. However, it is absolutely appopriate in this case.
I know it is a common theme of my tips but really, if you want to know anything, ask a local. My Italian friend had made enquiries of another local friend who recommended this place, and it turned out to be an inspired choice.
The restaurant is situated in a small piazza in the centre of town reached by climbing up through some very atmospheric little streets. It looked homely inside although we decided to dine al fresco, in the Meditteranean style. Being midweek and off season, the place was not at all busy and service was, probably understandably, very good.
The menu is local an features pizza, pasta and the usual local dishes. Being so near to the sea we opted for a mixed seafood plate for two and we were certainly not disappointed. An assorted antipasti dish started us off and then a very wholesome portion of various fish and seafood, washed down by a very nice bottle of white wine, provided a perfect evening.
The price shown is per person and including a bottle of wine between two and coffee.
One thing to mention, though, is that due to it's position it may not be the most accessible place for mobility impaired visitors. Other than that, thoroughly recommended.
Favorite Dish: The mixed seafood plate as described above. Delicious.
Updated Feb 11, 2009
Address: Bordighero Centro Storico, Piazza del Popolo 13
Phone: 00 39 184 260 474
The owner, Luis of Chez Luis was so friendly. The swordfish was wonderful. The group I went with had a variety of pizzas and pastas that they all seemed to enjoy. The capuccino was the best that I had during my stay in Italy and France. It was the service that made our lunch the most enjoyable. Luis even brought us appetizers and biscotti at no extra charge. His wife gave each of the ladies in our group a bouquet of local flowers to take home.
Favorite Dish: Swordfish with herbs. The fresh herbs and vegetables complements the swordfish rather than covering it.
Written Mar 28, 2006
Address: straight down the road from the train station exit
After enjoying a nice Italian dinner in one of the nice restaurants in town,I took a walk to the Beachfront and found out that there was a live rockband playing at this place by the sea with both indoor and outdoor seating.The atmosphere was great with a lot of people,drinking and singalong.
Dress Code: Italian summer night.Wear at least something.
Written Mar 7, 2005