At Vignamare, a new chapter unfolds: two chefs at the helm, a shared commitment to the land, and a cuisine that weaves together agricultural production and contemporary sensitivity. From Andora, a winding road climbs through switchbacks to the parking area; from there, a short walk leads to the restaurant. The panorama alone is an invitation: vineyards tumbling toward the sea, olive groves, and maritime pines compose one of Liguria’s most verdant vistas. The project was born from the restoration of an abandoned 1970s cistern, now transformed into a destination for refined cooking. When weather permits, the panoramic terrace takes center stage; otherwise, a modern wood-paneled dining room welcomes guests in a warm, contemporary atmosphere. The culinary offering comprises two tasting menus – 7 and 9 courses – alongside an entirely plant-based menu. The technique is clean and precise, with preparations deeply rooted in the Mediterranean, leveraging impeccable regional products, largely sourced from the gardens and farms of PEQ Agri, the agricultural enterprise to which the restaurant belongs. Don’t miss Sunday brunch served on the panoramic terraces: a different way to experience this corner suspended between hills, sea, and signature cuisine