il pane nudo In Savona

22/11/2023: Abbiamo fatto colazione qui perché sapevamo che le brioches le preparavano loro.Le abbiamo trovate molto buone, anche se con poca possibilità di scelta complice il fatto,forse,che in questo periodo c'è poca gente.Gentilissimo il personale e stupenda la visuale sul mare

28/09/2023: It's been a very, very long time since we have been to Riviera. So much so that my last review had disappeared. It will probably be an equally long time before we return. I really dislike saying negative things about a bar/restaurant knowing they are trying hard and it is a precarious business. Fortunately, for them, they appear to have plenty of customers. Good for them. Why do restaurants and customers try to recreate iconic dishes from another country or region when the odds for success are slim? Once, in a long while, something new is born. But more often the attempt crashes and burns, like Riviera's Salad Nizzarda. It takes more than assembling similar ingredients. We are 50 miles from Nice (Nizza), but their version is about as authentic as a supermarket bagel or a frozen mass produced pizza. A few tablespoons of generic tuna salad, a few stray anchovies, thin slices of boiled potatoes, unloved tomato slices, hard boiled egg and a generous portion of tasteless iceberg lettuce (or the local equivalent) cannot be rescued by tabletop oiive oil and balsamic. Perhaps our disappointment colors our judgment. Other dishes at other tables did not look any more appealing. I believe they started as a pasticceria, and the pastries one walks by heading to their patio are attractive. At one time they were known for having some of the best baci in town. Perhaps they still do. But lunch was disappointing; and there was little they could do other than change the recipe.