Antica Trattoria Rocchin - BORZONASCA

I was on my way to the abbey up the hill and was looking for a small mid-day meal to tide me over till dinner when I stumbled into this place right next to the river. They could not have been more cordial or accommodating, gave me excellent service even though all I had was polenta, a glass of wine, and coffee. They gave me directions to the abbey and even did me the favor of calling my cell phone so that I could locate it in my car. And the polenta was probably the best I have ever had.

It's so good i could write a paragraph about it but instead, just go there yourself and have some great food, it also does great vegetarian

I went two days later to lunch, I was guest in a b located in that area. plentiful and delicious dishes, honest prices, to try! I sent some photos. I'm hungry to see them.

I realized that sometimes the menu changes a bit anyway the Ligurian cuisine at km zero. cold blankets and Russian appetizer. you can choose between the first (peed or cannelloni) and the second (coast or roast beef) side of potatoes in the oven. All right, I'd say the pesto is great. I would recommend a firm instead of moving. all homemade, sweet included. I spend a little more than 20 euros per head, very honest. friendly staff, mediocre atmosphere but still clean local and fast service. I'll definitely come back.

The Trattoria is on the small piazza of Borzonasca, a village a little less than an hour inland from Chiavari. Our hosts for lunch live in Chiavari, and Stefania 's mother spends her summers in the village in a home with terraced gardens, a home which has been in her father 's family for more than a century. Stefania and Marco interacted with the staff—including the owner, nicknamed Elvis, who prepared fresh pasta at a work-station in the dining room; all to say my intermediate Italian was not tested, and the choice of dishes was turned over to the restaurant, as Stefania and Marco suggested a mixed lunch of around a dozen dishes, which the four of us shared, a leisurely early afternoon meal. There were fine familiars—the prosciutto and melon, the mortadella, the focaccia—and there were two dishes I remember best: a chestnut ravioli, and a kind of pesto-topped flatbread called testaieu. Unsurprisingly, a vegetarian could do well here, in the hills away from the coast. It was my first experience of the classic experience of feeling full five or six courses into an eleven or twelve course meal. The trattoria seats less than fifty, and you walk through a small pub to get to the dining room, which has windows looking on to the river.