A small, dim osteria tucked into the Terra a few steps from the castle climb. Stone walls, low ceilings, a handful of tables. The menu is short and traditional: ravioli with borage, rabbit with olives, snails when in season, and Rossese di Dolceacqua by the bottle or carafe.
Lunch and dinner are both quiet affairs; the cooking is unhurried and the bill modest. Book on weekends, when day-trippers from Menton and Sanremo turn the village busy. Closed midweek out of season.