The story
Perched above the Gulf of Andora, within the terraced vineyards of Colla Micheri, Vignamare brings a new level of refined dining to the Ligurian coast. The restaurant is named after the Super Ligurian wine from the Lupi cellar, and its philosophy is rooted in the same terroir. In 2026, this commitment to high-quality cooking earned it a Michelin star.
The space itself is a remarkable transformation. Vignamare was built by reclaiming a disused 1970s water cistern, its circular form now housing an elegant, minimalist interior. A boiserie of solid oak evokes a wine barrique, while resin finishes mirror the sun-baked earth. The atmosphere is intentionally warm and relaxed, a deliberate move away from formal dining.
The culinary vision is guided by a duo: Chef Luca Bertora, a deep connoisseur of local Ligurian products and traditions, and Chef Claudio Aliperti, who brings an international perspective. Together, they create tasting menus that are both creative and rooted in the territory. Their ingredient-driven modern cuisine relies on the freshest seasonal produce, much of it sourced from the restaurant's own farm. The goal is self-sufficiency in raw materials, with an emphasis on vegetables, local cheeses, and the estate's own golden olive oil.
In a bold and unconventional choice, Vignamare’s wine list features only wines from the region, predominantly the best labels from the Lupi cellar. This includes the flagship Vignamare, a Pigato destined for aging, served by the glass alongside historic vintages. The pairing is designed to offer a complete, authentic expression of Liguria.
Dining at Vignamare is an experience of place, from the reclaimed architecture to the farm-to-table modern cuisine and the singular focus on local wines. It is a restaurant that succeeds in being both sophisticated and deeply welcoming.
Recognition
Ambience
Details
Location
Facebook
Instagram