Quintilio

The story

Quintilio in Savona – Michelin Recommended Country Cooking in Altare, Liguria

Ristorante Quintilio, Altare

In the small Ligurian town of Altare, just inland from Savona, Ristorante Quintilio has been a fixture since 1889. Today, the restaurant is run by Luca and Lorena, whose approach is summed up in three words: simplicity, professionalism, and passion. They describe their cooking as grounded in “Terra, Territorio e Tradizione” – land, territory, and tradition – and it’s this philosophy that earned Quintilio a Michelin Recommended award for 2026.

The kitchen is guided by the seasons. There is no fixed menu; instead, each day’s offering is dictated by the freshest ingredients available. The menu page quotes Curnonsky: “La cuisine, c’est quand les choses ont le goût de ce qu’elles sont.” That principle is evident in every dish.

Bread and pasta are made in-house. The bread undergoes an 18-hour fermentation using stone-ground flours and sourdough, and guests are welcomed with warm focaccia made with local extra virgin olive oil. Fresh pasta is a daily craft: raviolini al plin (a tradition since 1869), tortelli di toma Brigasca, tagliolini with thirty egg yolks, and gnocchi with Calizzano potatoes are just a few examples.

The à la carte menu changes daily, but the “Menu del Giorno” page offers a glimpse of the kitchen’s range. Starters might include a brandacujun of stockfish with a chickpea cracker and Taggiasche olive paste, or a tartare of Fassona beef with parmigiano. Among the primi, the raviolini al plin with an old-fashioned meat sauce is a recurring classic, alongside risotto with seasonal primizie. Secondi feature dishes like deboned rabbit cooked low and slow, or a traditional vitello tonnato. A tasting menu of five courses is available, and the Gran fritto misto piemontese – a grand mixed fry – must be ordered in advance.

The wine list is carefully curated, with local and Italian labels, and the restaurant’s own “Enoteca” suggests a strong focus on pairings. Desserts are made in-house, including a classic tiramisù and a warm zabaglione over house-made gelato.

Quintilio is open for lunch and dinner Tuesday through Saturday, with a brief closure in the afternoon for the staff’s rest. The atmosphere is refined yet welcoming, with a private dining room called “Saletta futurista” for special occasions. It’s a place where the food speaks for itself – honest, rooted in the land, and executed with care.