Already in 1900 the grandfather CECCHIN (Francesco) opened the eponymous tavern in the old village at the foot of the medieval castle of the Marquis of Caretto, where he served to travelers the Ligurian rabbit cooked with olives and pine nuts or the soup of chickpeas Zemin , the stuffed cima or ravioli with typical sauce of Balestrino. All dishes can still be found today handed down over time.


Surely now the menu is enriched with so many other flavors, some more traditional and others innovative and original which will be served to you no longer in the ancient walls of the village but in the new structure, however, that will give you the opportunity to admire the panoramic view of the old country, especially if you are lucky enough to visit us on a nice sunny day and you decide to sit on our spectacular terrace.
You can choose to start your meal with a taste of our appetizers, where you will find a set of different tastes: delicious hot cakes, vegetables or stuffed anchovies, cold starter of sea or land or the chopping board always with special salami, smoked loin of bison, the wild boar ham with herbs, bacon myrtle accompanied by cheeses are always original and tasty . The assortments of our first dishes are very rich and inviting, there are noodles with mushroom sauce or pasta with hare sauce, ravioli with butter and sage, pansotti with hazelnuts, trofie with potatoes, green beans and pesto made with basil from our garden, the crepes in oven and dishes based on fish such as risotto or spaghetti.
The second dishes offer polenta with wild boar with juniper, deer in honey, the traditional rabbit or grilled meat or fish, mixed fried or baked sea bass.
The desserts are always full of novelty and of course all the products are made by us, from the grandmother's pudding to frozen desserts, from fruit pies to the Bavarians.
In the evening you can also enjoy one of our pizzas or the gruel with chickpea flour.
To accompany your meal, you can count on a wide selection of wines is that of Liguria or other Italian regions.

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