The story
In the heart of Finalborgo, one of Italy’s most beautiful villages, Ai Torchi occupies a former oil mill dating back to the 1600s. The original millstone and presses remain, anchoring the space in a tangible history that blends with clean, contemporary touches. Under vaulted ceilings from the 1500s, Gianni and Luciana have been welcoming guests since 1988, offering a cuisine that is schietta, lineare, succolenta – straightforward, linear, succulent – and anchored in the region’s seafood tradition.
Chef Gianni leads the kitchen, turning out dishes that draw directly from the Ligurian coast and the broader Italian repertoire. The menu changes with the market but consistently features the catch of the day in preparations that respect the ingredient. Start with baccalà mantecato or a tartara di pesce with caper salsa and sweet-sour vegetables. Among the primi, the mandilli di pesce with shellfish reduction and the risotto alla marinara (minimum two persons) are signatures. Secondi include grilled octopus with potatoes and confit tomatoes, or baccalà with caramelised Tropea onion and balsamic vinegar. Desserts nod to local products: babbà al Pigato Passito di Albenga with citrus cream, and a cremino al chinotto di Savona, a Slow Food presidium.
The Michelin guide has awarded Ai Torchi a Recommended mention, highlighting the consistent quality and the convivial atmosphere that makes it a fixture of Finalborgo’s dining scene. It is a place where the past and present coexist not as a gimmick but as a natural setting for serious, unfussy Italian and Ligurian seafood cooking.
The wine list is extensive, with a strong focus on Franciacorta and Champagne, as well as a well-chosen selection of Italian whites and reds, particularly from Liguria (Pigato, Vermentino, Rossese) and beyond. It reflects a commitment to pairing the food with wines that enhance, rather than overshadow, the flavours of the sea.
Recognition
Ambience
Details
Location
