Delicacies by the sea
The Gazebo Restaurant is characterised by a dry, linear design. The colours are neutral and the objects that adorn the table are minimal, so as not to overload the age-old dialogue between the table and the sea. Located on the private beach of the Grand Hotel Alassio, this temple of flavours offers guests an exclusive experience that combines the pleasure of excellent food with the magnificent setting and view of the Gulf of Alassio. Chef Roberto Balgisi's refined gourmet menus and dishes are based on an ever-evolving creative cuisine, perfectly balanced between refinement and simplicity, exaltation of taste and freshness of ingredients. By now a reference point not to be missed.
I start from my own tradition and rework old recipes "refreshing" them and I love to contaminate my dishes with ingredients from distant places
The sea is the master around and within the dish, so among the highlights of the Gazebo Restaurant stand out: Ligurian purple prawns in Kataifi nest with smooth mustard fruit salad, Paccheri combined with trumpets zucchini, yuzu and dried Mullet's fish Bottarga, red chilli pepper and burrata, green crusted rack of lamb with fingerling potatoes and apricots ketchup, blue lobster served with mango, osmotic greens and Balsamico black drops. Last but not least: an excellent wine cellar.