Laigueglia eats Ligurian, which means seafood and basil. Look for the classics: trofie or trenette al pesto (the basil here, grown on the slopes above the coast, is the original); acciughe al verde (anchovies in green sauce); cappon magro, the stacked seafood salad; stoccafisso accomodato (stockfish stew); and farinata, the chickpea pancake baked on a copper plate.
The restaurants line the inland alleys of the old town and the seafront promenade. The simple trattorias one street back from the beach are generally more honest and better value than the seafront places, which mark up for the view. Try a long lunch on a back-street terrace — Laigueglia does not rush.
For something cheaper, the takeaway focaccerias along Via Genova will sell you focaccia by the slice — plain, with onions, with cheese, or with anchovies — for a few euros, ideal beach food.