Cracco Portofino

Executive Chef Mattia Pecis translates Carlo Cracco’s cerebral Milanese philosophy into a maritime dialogue with the Gulf of Tigullio at Cracco Portofino. The kitchen utilizes a dedicated cold room for maturing fish, a technique that deepens the mineral profile of local amberjack and monkfish. Signature dishes include a reimagined Cappon Magro and the iconic caramelized Russian salad infused with Ligurian botanicals. The Spaghettone Monograno Felicetti is a study in balance, featuring tart black cherry extract against the saline sweetness of raw langoustine and smoked provola sauce. Aromas of wild jasmine and lemon thyme drift from the terrace, while textures range from the delicate lamination of seaweed mille-feuille to the precise char of moray eel skewers finished over a yakitori grill. Every plate vibrates with seasonal intensity and technical rigor, ensuring a dining experience of consistent elegance and sensory depth.