The Nove restaurant in Villa della Pergola in Alassio (SV) received the Star in the 2021 edition of the Michelin Guide.
"An indescribable emotion. I was in Palo preparing our cold cuts for the new season when I received the wonderful news. We have worked with constancy and determination since the first day of our opening in 2016. Our goal has always been to give a strong image of Ligurian cuisine and to create a cohesive team that would be the spokesperson for the traditions of our region. We are proud that our menu is almost entirely present, if not for a few 'foreign' ingredients, exclusively Ligurian products. I've been working in the kitchen since I was thirteen; having achieved such an important recognition is a joy, which I share with all my collaborators.
I strongly believe that Ligurian cuisine is contemporary: our menu is a manifesto of "Liguria", our opening tasting menu we called Orgoglio Ligure, precisely in celebration of the products of our land, traditions and our producers "so chef Giorgio Servetto comments on this important milestone.
“When we got the news, I immediately thought about our wonderful team. From the dining room guys to the kitchen guys (all under 30), passing through the reception: we are a big family under the fundamental guidance of our General Manager Nadia Finelli.
A special thought goes to our producers, with whom we have a visceral relationship. We want to be spokespersons and guardians of our territory, our traditions and our products. An exciting and important goal not only for us but also for our Alassio and our wonderful region ”- says Francesca Ricci, Restaurant Manager of the Nove.
The Nove restaurant project came to life in April 2016 from the meeting of chef Giorgio Servetto and Villa della Pergola, a 15-room Historical Suites Relais located on the first hill of Alassio and immersed in the "Gardens of Villa della Pergola", a of over twenty-two thousand square meters saved from a building speculation.
The cuisine of chef Giorgio Servetto, born in Savona and raised between the sea and the mountains of the Beigua Park, focuses on the research of local ingredients from the Ligurian territory.
The discontinuity of the products is one of the fundamental pillars of the Nove, fire that keeps alive the curiosity and creativity of chef Servetto, which adapts to the passing of the seasons and to the availability of the day.
In addition to citrus fruits, edible flowers and aromatic herbs from the Villa della Pergola gardens, the Nove draws on the new adjacent farm for vegetables and fruit. A project that just this year began to bear its first summer and autumn fruits.
Three tasting menus, one of which is entirely vegetarian and the à la carte menu, will lead guests of the Nove on a journey to rediscover the flavors of the Ligurian tradition in their contemporaneity.