Situated on the beautiful coast of Imperia in a small picturesque fishing village, Ristorante Sarri is a seafood lover’s paradise, providing a relaxed atmosphere and the innovative cooking of Michelin-starred chef Andrea Sarri.
It’s easy to see why chef Andrea Sarri and his wife Alessandra decided to relocate to the seaside village of Prino to set up Ristorante Sarri in 2014. Sitting amongst pastel-coloured houses along the promenade, the restaurant has a prime location overlooking the beach and out to the azure waters of the ocean. Prino is located just outside the city of Imperia in the northern region of Liguria – an area known as the Italian Riviera for its stunning Mediterranean coastline. Sandwiched between Tuscany and the south of France, this thin strip of coast is also flanked by the mountains of northern Italy, providing a striking backdrop to the landscape.
The restaurant itself plays to the strengths of the region. Forgetting the seaside location for a moment, the area is also famous for its beautiful flowers (the area is known as Riviera dei Fiori for its long established flower-growing industry) and mild climate even in winter, meaning that al fresco dining is a must. Grand archways open out from the light and airy restaurant onto the outdoor terrace, which is lined with verdant greenery and colourful blooms.
Inside is a much more muted affair, with wooden accents complementing the soft colours of creamy coffee and caramel in the dining room. Hessian sacks bulge with fragrant herbs on the tables, and bleached driftwood provide artistic touches that remind the diner the sea is just outside.
These features all combine to create a very relaxed and informal dining space which belies the excellent food on offer. Naturally, fish and seafood play a pivotal role on Andrea’s menu, making the most of the fresh catches brought in by fishermen on the beach, though he also champions local produce from farmers and suppliers in the area – in particular his uncle Fanio, who grows vegetables and produces olive oil which is used in the restaurant. This focus on local ingredients means that the menu changes regularly depending on availability and the seasons; a challenge for the chef, but one Andrea thrives on, delighting in the idea of offering guests a different meal on every visit.
