Paolo e Barbara

Chef Paolo Masieri is known for shaping a contemporary Ligurian cuisine from ingredients he knows personally, from local fish to vegetables grown on his own land. He was an early pioneer of Mediterranean raw fish in the 1990s, and he still uses that language to keep the menu bright and precise. Signature ideas come from local heritage, such as cappon magro and brandacujun, alongside dishes that show his range, from seared tuna with sweet-and-sour aubergine caponata to baby squid with Pigna white bean purée, or a poached egg with sea urchins, prawn and crispy leek.

The meal often starts with a clear statement of place. With the aperitif, Paolo serves Ligurian focaccia and sardenaira (Sanremo’s anchovy, olive and tomato “pizza”), made to traditional recipes. Bread is treated as part of the kitchen’s identity too, baked daily with a long-aged natural starter and stone-milled organic flours from ancient grains. In the dining room, Barbara pours natural wines by the glass and builds pairings around the menu. For groups, the main room can be reserved as a single table for up to 16 guests.

Sanremo sits on the western Ligurian Riviera, with the sea as part of daily life and the Maritime Alps rising quickly behind the coast. That geography is also the logic of Paolo’s ingredients. Fish comes from local catch, while vegetables and herbs come from two farming sites: one by the sea in Ospedaletti, known for its mild coastal climate, and one in Castelvittorio at around 750 metres, where the restaurant keeps olive groves, vines and mountain-grown produce. It’s a kitchen shaped by short distances, and two different altitudes.

Wine at Restaurant Paolo e Barbara is not an afterthought. Barbara Masieri favours natural wines from Italy and France, chosen from producers who work closely with their land, and she offers them by the glass to match the dishes with flexibility. For guests who prefer classic labels, the cellar includes major international names as well. It’s a list designed for real drinking at the table, whether you want to stay close to Liguria or go wider.