Apriti Sesamo - SANREMO

We were drinking here just homemade lemonade. The place is set up nicely, bad reviews, okay, in such a clear place with artificial measures, but the lemonade was good at 34 degrees. It's nice to walk around and see. The road is narrow. Parking in the area and walking the last 400 yards.

Charming little restaurant with great organic food

I’ve never written a review like this before. Truly awful food! I am a vegetarian who loves good food. The food is almost inedible. The “hummus” was oil with a bean- possibly. Disgusting. The bruschetta pictured was and hard as rock and tasteless. We...laughed when it came out. It was so tiny. Don’t go here.

Last year the food was excellent, this year it was just ok. However I was there with my husband and two women friends who happened to be one singer and the other one pianist. Inside the restaurant there was a piano and the waiter was...more than happy to listen to uns jamming together. It was an unforgettable experience.

We stopped by for a quick lunch in beautiful Bussana Vecchia. The location is great, but only one table has the grand view of the valley below (it was taken, but we didn't mind). This was a very hot day, but it was cool and...nice outside in the open air, looking up at the ruin which has been turned into this restaurant. As we were driving, we only drank water. This is home made filtrated and carbonated on site, which I like a lot. Unfortunately, they only bothered to chill the sparkling water, so my water (I prefer still water) was lukewarm. We also got bread and crostini. The bread was very stale, but the crostini was very good. As a small starter, we got bruschetta. The chef makes this in a very special manner it is an old wholegrain bagel which is soaked in olive oil with four halved cherry tomatoes on top. I never before got a bruschetta which wasn't crisply fried, and I hope I never again do. No salt, no basil or oregano, just a lot of garlic, made this quite tasteless on top of the unpleasant texture. As the lunch dish, I got the penne all'arrabbiata. This was a large portion of small penne cm long), which are convenient on the fork and soak up a lot of the sauce. In my opinion the penne was undercooked, could probably do with a minute more to reach optimal al dente Again the dish was curiously dominated by garlic and no salt. No discernible hotness from peppers. I asked for salt and black pepper, but unfortunately they only had salt. I very seldom add salt to restaurant dishes, but here I had to salt liberally. The result was acceptable in the end. For dessert, we tried what was called pear sorbet in English. It turns out this was really pear granita, ie. balls carved out of water ice with pear syrup poured over it. Even this didn't reach the quality I'm used to from Italian beaches, with very coarse ice crystals. They really should invest in a proper ice cream maker and use that to make sorbet instead.