Ristorante Miky

Ristorante Miky and his family offer their customers a food and wine journey through Ligurian flavors. In 1980 Michy and Simonetta gave life to their dream, to open a restaurant where to discover the genuine traditional flavors of the Cinque Terre.
Over the years, the restaurant acquires great acclaim from its customers and from the sector guides. In 1990 the Michelin guide assigned two forks, then Touring guide, Espresso guide, Gambero Rosso and various magazines in the sector.

The daughter Sara and her husband Boris continue their journey. The whole family is actively engaged with heart and passion in the restaurant where the Ligurian tradition is revived in a modern key.

A very particular presentation is reserved for Miky’s first courses. The pasta is cooked in special terracotta shards inside covered with a thin bread dough and finishing cooking in the wood oven. Miky’s specialty also comes out of the same wood-burning oven: the “conchiglia” with trenette alla pescatrice. The shell is made of bread dough. It is cooked separately and looks like an open oyster that lets you see the pearl it houses inside, in this case the tasty trenette!
Homemade pasta stuffed or spread very thin with unusual cooking proposals daily depending on the daily catch.The fish is of the highest quality and is also mostly fished from the coast.

The wines are carefully chosen with particular attention in the proposal of local wines. The wine list is made up of about 250 labels and alongside small local producers also includes large national producers.