Restaurants in the province of Imperia

Imperia is western Liguria: terraced olive groves down to the sea, narrow inland valleys, and France a few kilometres away. The oil is sweet here and the fish is small.

What you eat here

• Taggiasca olives and their oil — delicate, barely bitter, the most "table-ready" of Italian oils.
• Sardenaira (or pissalandrea) — Sanremo's focaccia with tomato, anchovy, olives and garlic.
• Rabbit alla ligure, with taggiasca olives, pine nuts and rosemary, and inland snails.
• Brandacujun — stockfish and potato beaten long into a cream.
• Sanremo prawns, red and sweet, eaten raw.

The wine

Rossese di Dolceacqua DOC — a light, perfumed red that goes with fish like few others — plus the riviera's Vermentino and Pigato.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.