A small inn just above the village that has been run by the same family since the 1960s. The dining room is plain — white tablecloths, a few prints on the wall — but the cooking is the most ambitious in Tellaro, with tasting menus built around whatever the boats brought in that morning.
Expect raw red prawns, anchovy "alla povera", risotto with sea urchin in season, and a wine list with more Ligurian whites than most restaurants on the coast bother to stock. Reserve well ahead in summer.