Paolo e Barbara

The story

Paolo e Barbara: Michelin-Starred Contemporary Ligurian Cuisine in San Remo

A Philosophy Rooted in the Land and Sea

At Paolo e Barbara in San Remo, chef Paolo Masieri describes himself as a cuoco contadino – a farmer-chef. His cooking is built on the quality of raw materials and the valorization of products from the Ponente Ligure, the western Riviera. This commitment earned the restaurant a Michelin star, a recognition of high-quality cooking that feels like a natural extension of his daily work.

The kitchen’s soul is the sea: local fishing is prioritized, and the Gambero rosso di Sanremo – the red shrimp of Sanremo – appears in many dishes, especially in raw preparations where the Mediterranean’s aromas shine. Vegetables come from the family’s own Azienda Agricola San Sebastiano, with two growing zones: a seaside garden in Ospedaletti and a mountain plot in Castelvittorio, where olive groves and vineyards also thrive. Here grow trombetta zucchini, spiny artichokes, oxheart tomatoes, basil, and Pigna white beans.

Bread is treated with the same reverence. Chef Masieri bakes daily using a ten-year-old sourdough starter and stone-ground ancient grains, producing focaccia, the traditional Sanremo sardenaira, and small rolls with Taggiasche olives. For meat, he turns to a trusted butcher who selects Fassona beef from Piedmont.

Barbara Masieri curates the wine list, favoring natural wines from small producers across Italy and France, offered by the glass in pairings. Classics are also available for those who prefer them.

The Dining Experience

The menu, titled Orto & Mare (Garden & Sea), changes with the seasons. Signature dishes captured in the restaurant’s gallery include cappelletti stuffed with Sanremo shrimp in a saffron-onion reduction, a poached egg with the same shrimp on sea urchin emulsion, and duck with bitter oranges and stuffed onion. Desserts like almond biancomangiare with pumpkin cream and caramelized pumpkin seeds show a refined hand.

The restaurant is open for dinner from Wednesday to Sunday, closed Monday and Tuesday. There is no outdoor seating; the dining room is a calm, focused space. With its deep connection to the Ligurian terroir and a cuisine that is both contemporary and deeply rooted, Paolo e Barbara offers an authentic taste of this corner of Italy.