The gastronomic experience is based on outstanding traditional cuisine, prepared with zero-kilometre ingredients sourced directly from the farm's own crops.
Restaurant photos
Open to the public Lunch: 12:30 - 15:00 Dinner: 19:00 - 23:00
Restaurant-only business: it does not offer accommodation, so the Italian National Identification Code (CIN), required only for accommodation facilities, is not needed.
The restaurant occupies the rooms of the former olive mill of the Grillo family, who have been cultivating Taggiasca olives in Isolabona since 1990: starting from 100 plants inherited from their grandparents, today they care for over 7,000, at more than 600 meters above sea level. The table showcases the products of the agricultural business: Taggiasca Extra Virgin Olive Oil, olives in brine and those pitted in oil, olive and sun-dried tomato patés. To drink, the wines from the family cellar: Rossese di Dolceacqua DOC, Pigato and Vermentino Riviera Ligure di Ponente, with a production exceeding 50,000 bottles per year. The restaurant is managed by Anna and Amedeo Grillo, children of founder Marco, who continued the business started by their father alongside his wife Vanna. The dining room is located where the olive mill once operated, among the olive groves of Val Nervia.
Our farm-to-table products
Our restaurant dishes are prepared with ingredients grown and produced directly on our farm
