he Bistrot at La Meridiana is not as formal, but just as warm and charming. It offers the freshest products from the Albenga plain, which are both simple and delicious.

Open every day for lunch and dinner, the Bistrot reserves a special place for typical Ligurian cuisine: ravioli with borage and ricotta, trofie with pesto, potato and anchovy tortini, stuffed pumpkin flowers......

Olive pâté and hot focaccia, walnut sauce, panissa and other delicious specialities await you for a relaxing evening with friends.

At the Bistrot at La Meridiana, meat and fish are often prepared "in pieces", adding Pigato wine and tasty black olives from Taggia.

The "Bistrot" will welcome you on warm summer evenings for outside dining, under a cool patio where oak trees and hydrangeas create a suggestive background, all lit up by the park lighting.

Here's how to make our special version of pesto:

Basil cream Wash the leaves of 6 bunches of basil. Place the following in a blender or food processor in this order: - coarse salt and a bunch of Italian parsley - a clove of garlic and a knob of butter - a handful of pine nuts, 6 walnut kernels and 12 toasted hazelnuts - 1/2 litre of extra-virgin olive oil Mix well until you make a cream. Next, add the basil leaves a few at a time, mixing as you go. Add two tablespoons of the finest Parmigiano Reggiano grated Parmesan cheese. Place the cream in an air-tight container and refrigerate. Use within 8-10 days.