This osteria, just outside the town, has a long history and recently reopened its doors in 2024 thanks to a duo of young chefs who, after numerous experiences elsewhere, chose to breathe new life into it with a pleasantly contemporary atmosphere and cuisine that narrates the territory through regional recipes poised between Liguria and Piedmont, enriched by passion and modern technique. Not to be missed are the gnocco filled with pesto and pine nut sauce and the guinea fowl prepared in the Ligurian manner with triple-cooked potatoes, dishes that sincerely express their vision of updated tradition.