Pescatori

In the 1950s, Pescatori was one of the few decent restaurants in town, known for serving seafood the time-honoured Italian way. Even now this old-stager evokes bygone trattorias on the Riviera – especially in summer, when tables line the pavement outside. Within, whitewashed walls, rustic furnishings & a huge boat hanging from the ceiling make a fitting setting for dependable piscine cooking. A new chef delivers reworked house specials such as lobster spaghettini, alongside a clutch of modern classics. Tempura tiger prawns with paprika aïoli, & chocolate fondant with vanilla ice cream, provide nicely executed bookends to one of the kitchen’s star dishes: a whole sea bass, baked in rock salt & presented to the table, before being released from its shimmering cast, filleted & served simply with a lemon butter sauce. Dining here isn’t cheap, but for long-standing devotees Pescatori remains an ‘experience to savour’.