Ligure Blue Restaurant In Alassio

Hotel in a central location and on the sea. Excellent service, friendly and very helpful staff. The only flaw is that the rooms are poorly soundproofed...perhaps during the summer it could be a bit of a nuisance. Breakfast on the other hand, plentiful and full of both savory and sweet choices.

Hospitality and kindness in all environments, from the reception to the restaurant, from the wellness center and from the cleaning ladies in the room. The location is amazing: in the heart of Alassio. The pier in front of the room.

Un dîner de qualité du début à la fin. Tout y est parfait, la qualité du service mais surtout les plats vraiment délicieux. Et surtout à ne pas rater la glace citron prosecco préparée devant vos yeux😍😍😍

Cordialità ed ottimo ristorante

Thanks to pandemic travel restrictions and seasonal closings it has been 3 years since we have dined at this attractive hotel The head waiter, once again was charming and welcoming. The outdoor seating area is attractive, especially once we were moved away from someone next to us who chose to smoke. The line between perception and prejudice is thin and which side of the line you are on is mostly in the judgment of the audience. In more than 50 years of passionate traveling, I've found that hotel dining rooms often disappoint. Most of the exceptions are in France where many hotels have been built around destination restaurants. Elsewhere, a mostly captive audience is content or resigned to eat down the hall from their lodging when they are unable or unwilling to seek out stand alone restaurants. The client wants a good, even fine meal, and the restaurant wishes to deliver a satisfying experience. It is to the advantage of both to share their impressions in real time. Hence the practice of asking the customer if everything is OK. Once or twice in a meal seems courteous and wise. More than a dozen times a nervous tick or apprehension. That was the case last night. The food and wine list were respectable, but not exceptional. Starters and main courses were well crafted. The desserts pretty, but too sweet. Only a few half bottles were on offer, and they were especially mediocre. So we bought a quality vintage and drank about three fifths of it. Life is too short to drink bad wine. At this price point, we could have done better around the town, but it was still a pleasant evening. Perhaps, beyond the perennial question, the waiter doesn't really want to know what is on my mind and at the time I'm not sure if I need to know fully what is on his. So the real answer to the question of whether everything is OK is: "Almost."