I migliori ristoranti di cucina pescenella città Bordighera della Imperia

24/04/2026: The food was exceptional, the atmosphere was really great. And Arianna is the best waitress I've ever seen. A huge thank you to Arianna for her service, her good humor, and her excellent service. Thank you, Arianna.

24/04/2026: Arianna is fantastic at providing service. The food and welcome were excellent, I highly recommend it!

14/05/2026: Aside from the food, which was truly excellent, the service was the worst I've ever experienced. A remarkable lack of patience and rudeness, both among the servers and with the customers. The atmosphere was extremely noisy. We left without ordering dessert (every man for himself) or leaving a tip.

07/05/2026: I was very pleasantly surprised by the quality of the food and the service! Finally, a great restaurant!!

27/04/2026: It was a truly pleasant surprise. A welcoming place with both indoor and outdoor dining options. The staff is friendly and helpful. We chose two different fish menus, and both were delicious. The quality/price ratio was good. The menu is truly varied, including many pizza options. In my opinion, it's worth a visit.

10/04/2026: Excellent pizza with over 400 different options to choose from. The fish dishes are well-prepared and, above all, plentiful.

02/05/2026: We received a very warm welcome on a terrace overlooking the sea and the old village of Bordighera. Excellent Italian cuisine with impeccable service. Good value for money. A must-try on your next trip.

29/04/2026: I recommend it for the location, the welcome, and the food. Everything was perfect!

06/06/2026: Don't go there with a child. We received a terrible welcome; we were given a table in the sun with a two-year-old, even though there were tables in the shade available. The waitresses clearly didn't want to serve us.

01/06/2026: In Bordighera Alta, where the setting itself invites you to slow down, La Gritta Bordigotta offers simple, measured seafood cuisine, without unnecessary complications. The menu isn't overwhelming: just a few dishes, well-focused. And for me, that's already a plus. I prefer a short, thoughtful menu to endless ones that often lose the cuisine's identity. I started with the raw fillet of the catch of the day: clean, fresh ingredients, showcased without overshadowing them. A seemingly simple dish, because when working with raw fish, the quality of the fish must speak for itself. And here it does. For my second course, I chose the mupa fillet, prepared with the same logic: linear cuisine, respect for the product, and clear flavors. There's no pursuit of special effect, but rather an attention to the ingredients that is visible and, above all, tasted in the quality of the dish. As a gourmet, I also treated myself to dessert: dark chocolate fondant with pistachio ice cream. A delicious, intense, yet balanced finish. A pleasant, yet not overpowering finish. For the pairing, I chose a Greco di Tufo DOCG – Cantine di Marzo dal 1647. A well-structured white wine from Campania, fresh and savory, with a pleasant mineral and citrus note. Cantine di Marzo recommends that this Greco be aged on its lees for at least seven months, which contributes to its complexity and body. With the raw fish and mupa, it proved to be a perfect pairing: upright enough to cleanse the palate, yet with enough substance to accompany the main course as well. Overall, a very pleasant experience: a few dishes, good ingredients, simple yet thoughtful cuisine. One of those tables where you don't feel like the fish is over-interpreted, but rather respected. And for me, when it comes to seafood, that's an important quality.