Ortica

The story

Ortica: Cucina Spontanea on the Ligurian Coast – Pieve Ligure

At Ortica, the restaurant of Tenuta Golfo Paradiso in Pieve Ligure, the kitchen practices cucina spontanea – a spontaneous cuisine driven by the seasons. The menu, devised by executive chef Marco Visciola and resident chef Davide Gullone, changes at the start of each season. Often, a dish appears off-menu when an ingredient inspires.

Cucina Spontanea

The wood fire is the heart of Ortica’s cooking. Vegetables from the estate’s garden, fish from the Ligurian Sea, and carefully selected meats meet the flames without transformation. The kitchen also practices aeroponic cultivation of herbs and ages fish to create “salumi di mare.” Every element on the plate is tended with care. The restaurant describes its style as “cucina agricola e brace” – agricultural cooking and grill.

Terra, Fuoco, Mare

The restaurant’s name, Ortica (nettle), hints at a wild, untamed approach. The menu always balances the three elements: earth (the estate’s garden), fire (the grill), and sea (Ligurian fish and shellfish). The result is a cuisine that is both rooted and inventive.

The quality of this approach has earned Ortica a Michelin Recommended award. Set within the estate, with a terrace overlooking the sea, the restaurant offers a direct connection to the Ligurian coast.