A village trattoria a short walk from the church, with a few tables on the road and a kitchen built around what comes out of the local gardens and the chestnut forests up the valley. Standards include trofie al pesto (made with the right small-leaf basil), coniglio alla ligure (rabbit slow-cooked with olives and rosemary), and a chestnut-flour tart.
It is small and mostly Italian; reserve in summer. The owners speak some English. Set price menus are common at lunchtime and reasonable for what arrives.