Pacan - Menu

Sol Ponente

➤ Passeggiata Dino Grollero 27, 17021, ALASSIO, Italy

Menu • Pizza • Pasta • Pesce • Carne

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"Ho soggiornato a cena in una serata di sabato, ottima posizione fronte mare, un po' buio all'interno, personale cordiale e molto allegro ma non tutti. aspettare di sedersi e essere servito era abbastanza veloce. Abbiamo preso due filetto di tonno con cipolle caramellate con presentazione di aceto balsamico ma come qualità non mi ha convito nonostante sia stato cotto alla perfezione, ma penso che la forte presenza di aceto balsamico copre il goto del tonno. Penso che la prossima volta provero' che la paella mi e' sembrata davvero buona. locale tuttavia provare nonostante sembrava leggermente più costoso della norma, ma può anche rimanere con tutti gli aumenti del periodo."

Osteria Mezzaluna

➤ Vico Berno, 17021 Alassio, Italy, ALASSIO

Menu • Pasta • Caffè • Gelato • Italiano

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"This was our third visit and today lunch was awful. Ordered mussels for the appetizer and there was little to no marinera in the pot. I asked for some extra and it took 3 servers to bring it, but they brought a huge bowl of broth to go with the other mussels on the menu not the marinera that I had…they took it away and finally brought some. Then the server rudely asked if I was finally ready for our pasta they brought mine and gave the wrong pasta to my husband they took it back and about 5 minutes later took my away too…about 15 minutes later they brought both of our pasta. My husband’s was supposed to be spicy tomato sauce it literally tasted like tomato paste with no spice. After we paid we were asked if we wanted an after dinner drink as an apology for the food mixup. Normally limoncello is given away anyway for free after dinner so this was so rude. We will never eat there again."

L'apescheria

➤ Via Roma, 5, 17021 Alassio, Italy, ALASSIO

Menu • Pasta • Asiatico • Italiano • Fast Food

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"Disappointing dinner. The Insalata di Mare was very bland. The squid in curry sounded interesting and different from the usual preparations, but it just didn't work. The curry sauce was good, but the squid were simply boiled and the combination was unpleasant, not interesting. Same with the squid ink pasta with shrimp and coconut milk sauce. The unusual combination just didn't work. Also, for 18 euros one expects more than 2 medium sized shrimp in the dish. The fried calamari were fine, but when you only get rings and no bodies, then you know that they're just out of the freezer bag and right into the fryer. Service was friendly, but not what it should be. We ordered one appetizer and then three mains. The appetizer and two mains came out at the same time, then the third main came much later. Everyplace else we have eaten in Alassio has been great. You can probably do better than here just by picking a place at random."

Sail Inn

➤ Via Brennero, 38, Alassio, Italy

Menu • Caffè • Pesce • Gelato • Italiano

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"Had dinner during the week so the place wasn't crowded. Service provided by both the owner and the very attentive waiters. Chosen the menu around thirty euros. All very good. Surely the low price of the menu also reduced the portions. Very small portion of pineapple. However, the cake was really too small. In my opinion, it's better not to put dessert on the fixed price menu. So if you want it, you can take it separately"

Papei Da Turta

➤ Via Volta, 32, 17021, ALASSIO, Italy

Menu • Vino • Kebab • Sushi • Pasta

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"Five and three quarter years is a short time in the life of some restaurants and a roller coaster ride in others. When we first came here, it was a charming but very conventional/traditional Ligurian restaurant and we loved it. Chef Sybil Carbone became a culinary celebrity and the owners backed her passion and talent taking the restaurant in a more creative and individualistic direction. It was still true to its local roots. The revamped decor was a bit more upscale, feminine and distinctive. When Sybil heard the siren call of big cities and began spending more and more time elsewhere, her second in command, also a lady, kept the restaurant on course, but some of the creativity and buzz diminished. Now, a new, but experienced chef from Andora is at the helm. His new menu is barely dry, but seems to steer more back to the traditional side. The important point is that it is well executed, tasty and fairly priced. The desserts are excellent too. There is a shift from linen to paper place mats and napkins, perhaps a practical nod to the financial risk of a small restaurant in trying times. The wine selection is still fairly basic, but reasonable for a place with a modest price point. A reassuring continuity is the same pleasant and skillful waiter from the Sybil days. On a wet Wednesday evening in mid-October the locals are supporting the restaurant and so are we. In the heart of the budello, the restaurant still has character and charm, and more importantly, fine food."