La Brinca

“We believe in hard work, day in, day out, without resting on our laurels. We strive to find the right balance between ‘tension’ and attention to detail.”

Ravioli cooked on an open fire.

One needs to be passionate to come up to the farmhouse where the Circella brothers opened this restaurant about thirty years ago: passionate about taste and good senses, traditional cuisine, a never hurried, yet simple and true welcoming feeling. And once you arrive, you can enjoy the warmth and intimacy of a trattoria, a place that is refined and truthful at the same time, whose most immediate stylistic figure is authenticity.

The sea is not too far away, but all the dishes are meat-based, a trophy of local treasures and the countryside cuisine of the Levante Liguria region. Starters include Prebugiun di Ne, with potatoes and black cabbage or baciocca, a pasty made of potato and onions. Pasta is all hand-made, and so are ravioli, stuffed and seasoned in different ways, gnocchetti (dumplings), and picagge made with chestnut flour. Veal and pork are slow-cooked in a certain way. To finish off, the cheese and dessert menus are rich and detailed. Gourmet wines can be found in the cellar.

“The environment is what you would expect from a upland location: simple but with considerable attention for details. The view from the glass wall is amazing. The service is courteous and competent. You don’t end up in a place like this by chance and after your first visit you will feel compelled to come back.” Red Shrimp