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Restaurant “La Terrazza”, Hotel Splendido
Portofino, Liguria, Northwest Italy.

We love the simplicity of the food, especially the fresh pasta, focaccia and the bounty from the sea glimmering just down the steep hillside that leads to the famous Italian fishing village of Portfino. And to be able to eat sitting at the railing overlooking the sea and the village, is luxury in itself.

Peter and Linda D'Aprix 2010

Pasta Pesto Restaurant La Terrazza Lamb

After settling into our table by the railing, with a glass of Prosecco, the meal started with a mini Buffalo Mozzarella cheese layered with Tomatoes in Season. This was followed by the Vegetable Minestrone in the Genovese style. We both enjoyed the pesto pasta with greens and potato (you simply cannot visit Liguria without enjoying it several times). Peter started with the Liguria seafood salad while I had the Artichoke and Shrimp salad.

My sea bass was well prepared and served with the deep-fried potato crisps this region loves while Peter enjoyed his perfectly cooked lamb with thin sliced potatoes and green beans. I finished with a lovely light apple plumb strudel with green apple sorbet while Peter had cinnamon ice cream and chocolate mousse. Then a quiet espresso as we sat in the tranquility overlooking night as it descended over one of the most lovely views in Italy with lights from boats out by the horizon as well as smaller vessels right at our feet in the small fishing harbor below.

This is not "Haute Cuisine", rather it is delicious Italian food of Liguria, marvelously prepared; tastes of the region that will drive you to come back for more. This hillside hotel, Hotel Splendido, and its restaurant is one of our favorite spots in Europe and definitely a must win in Italy.

Hotel Splendido*****
Salita Baratta 16
16034 Portofino – (GE)
Tel:  +39 01 852 67801
Reservations: +39 0185 267 800
Reservations (Toll-free): 1 800 237 1236
e-mail: info@splendido.net

A Belmond Hotel



All rights reserved peter d'aprix ©1985-2022.
No copying, reuse or partial reproduction permitted without written permission by the authors, Peter and Linda D'Aprix.

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