Perched high above the Gulf of Tigullio, Del Frate Ristorante operates as a sanctuary of Ligurian coastal tradition, where the scent of salt air meets the perfume of woodsmoke. The kitchen’s philosophy centers on the immediacy of the catch, utilizing a massive open-fire grill to char scampi and gamberi to a succulent, smoky finish. A standout dish features handmade chestnut flour pasta, a rustic regional specialty that provides a nutty, earthy foundation for delicate seafood ragùs. The texture of the house-made ravioli, stuffed with local white fish and tossed with briny calamari and mussels, demonstrates a commitment to artisanal precision. Technique is focused on the purity of ingredients, whether through the gentle poaching of a warm seafood salad or the high-heat blistering of fresh orata on a bed of herb-roasted potatoes. This is honest, technique-driven Mediterranean cooking that allows the mineral clarity of the Tyrrhenian Sea to remain the undisputed protagonist.