"Our cuisine is founded on the quality of the ingredients" say Paolo and Barbara Masieri proposing in their restaurant a renovated and innovative regional cuisine, precisely a " contemporary Ligurian cuisine" as they like to call it.

Paolo Masieri, 34 years old, started cooking from necessity –rather than for passion: when his father started the family restaurant, he found himself, still a teenager, working in the kitchen. He soon developed a great passion for food, always improving his culinary techniques and investigating his gastronomic heritage.

Within a year of Paolo’s stewardship in the kitchen, when he was 25 years old, the highest of honours is awarded to the Restaurant: Paolo becomes the youngest Italian chef to receive a Michelin Star. 

Barbara Masieri, 33 years old, is in charge-of the patisserie and the dining room. Cakes have been her passion since childhood: at the age of 11, she spent many hours in the kitchen cooking for her family and preparing whenever possible desserts, ice-creams, and cakes.

Her talent was enhanced by a training period with the famous Italian pastry chef Igino Massari, where she refined her techniques and experimented with new ones. Always curios and inventive, Barbara has a passion for cook books, her favourite reading material, and is strongly convinced that "technique and precision are the two basic ingredients of patisserie".

A distinctive sign of the Masieris’ restaurant is the exclusive use of local produce, either from their property near Sanremo that they personally grow, or from selected suppliers who guarantee organic farming. Thanks to the mild climate and the abundance of fish of the gulf Sanremo, Paolo & Barbara is one of the very few restaurants in Italy that can meet this unique requirement.

The quality of the ingredients characterises Paolo & Barbara’s cuisine and is researched through the typical products. The most important quality is the freshness of the product as well as the type of breed, farming and processing which are selected so as to respect both the product and the environment.

At Paolo & Barbara all the dishes are made to order: nothing is pre-cooked in advance, but prepared at the moment of the order. Paolo and and Barbara’s great organisational skills and great knowledge and experience of the cooking techniques makes this possible and the results are obviously outstanding. 

Great expertise and constant research are the key to the exceptional wine list of Paolo & Barbara restaurant, featuring more than 350 wines from ten countries, and characterised by the wide selection of great vintage wines. 

The wines are selected by Paolo Masieri, a wine specialist and passionate sommelier, who has an important collection of great French wines from Borgogna.

A wine suggestion is proposed for each dish, served by the glass so that the wine can be changed at every course to best combine wine and food, and widen the tasting experience.