Chef Paolo Masieri
Chef Paolo Masieri leads the kitchen at Restaurant Paolo e Barbara in Sanremo and has built his style around a simple idea: start with the best ingredients from western Liguria, then cook them with precision and curiosity. He’s both chef and farmer, supplying the restaurant from the San Sebastiano farm, with cultivation areas by the sea in Ospedaletti and in the mountains of Castelvittorio. He was also among the first chefs in the early 1990s to develop serious work on Mediterranean raw fish. Travel continues to feed his flavour ideas, but the anchor stays local.
“The quality of ingredients and the products of western Liguria are where my cooking starts.”
Paolo e Barbara
MdHMembre d'Honneur
Sanremo IM, Italy
Restaurant Paolo e Barbara in Sanremo has held a Michelin Star since 1990 and is still run as a family project, started by Paolo’s father and now shared with their son Lorenzo. The dining room is intimate (around 30 covers) in an early-1900s building in the centre of town. What makes it stand out is the daily link between kitchen and farm. Chef Paolo Masieri grows much of the produce at San Sebastiano, with plots by the sea in Ospedaletti and in the mountains of Castelvittorio. Barbara Masieri leads service, wine and pastry.
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