ristorazione — Sanremo · Liguria
On the Riviera dei Fiori, in Sanremo, there is an address the port has known for nearly a century. Da Nicò is not simply a restaurant: it is a family story that the Ligurian Sea has made possible, one dish at a time, since 1935.
In Piazza Bresca, at the heart of Sanremo, a door has opened since 1935. Four generations of the Martino family have followed one another at this threshold: enough to turn a trattoria born beside the fishermen's port into one of the recognised historic establishments of the city of flowers.
In the dining room, Raffaele Martino leads a service that guests describe in precise terms: attentive, professional, able to put people at ease. This is no vague impression — it is the result of a family-run operation in which every role is defined and every guest is welcomed as if returning home.
At the stove, chef Marco Martino works with fresh fish from the Ligurian Sea, along with crustaceans and molluscs sourced locally from certified suppliers. His Brandacujun — a cream of salt cod with dry olives and hazelnut — earned recognition from chef Alessandro Borghese as best starter.
A table in Piazza Bresca is a pause within the history of Sanremo. The page tells the full story of what Marco Martino's kitchen has to offer.
