For 110 years and 4 generations, Salvo Cacciatori has been sharing the culinary tradition of the area around Imperia. In his two dining halls the tables are finely set. Two very confident chefs are at work in the huge open-plan kitchen: Samuele Maio and Fabio Maiano.
The fresh seafood is prepared according to tradition, enhancing the flavors with the typical scents of Ligurian gardens. We come here to taste the excellent Conio beans soup, the Stockfish «Oneglia style» and, best of all, extraordinary meat and wild game. The bread is homemade and very good, but the focaccia is the star of the table.
Torinese, enotecaria, sommelier professionista è tra i collaboratori liguri della Guida ai Ristoranti di Identità Golose
