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Our specialties
“I started with the memories, so vividly etched on my palate, of Il Timone’s cuisine in 1960, and moved on to create dishes that, I believe, portray and embody my home, Liguria. A lot of it is personal, what is on the menu today represents what our sparing, yet generous, land gives us. And what I love to eat. There are both an oven and a kitchen stove because home-cooked Ligurian fare comprises baked specialties and others cooked on the stove. Simple isn’t it?! Then there’s the vegetable garden, which provides us with daily inspiration for special last-minute dishes.”
Antonella
DAILY SPECIALS
FROM THE OVEN
APPETIZERS
FROM THE KITCHEN
DESSERTS
SET MENUS
Daily specials
Moscardini all’inferno
Small, tender baby octopuses cooked with potatoes and tomato, slightly spicy
Fish burrida
Cuttlefish, baby octopus, and fish soup, with Portovenere mussels and toasted bread
Stuffed anchovies
Fresh anchovies boned, stuffed and deep-fried
Traditional cima alla genovese
Typical stuffed veal specialty
Stoccafisso accomodato
Stockfish cooked with pine nuts, potatoes, and Taggiasca olives
Cappon Magro
Cappon Magro is an ancient Ligurian recipe made with fish and vegetables and seasoned with traditional salsa verde
Rabbit alla ligure
Typical of inland Liguria. Rabbit cooked in a pot with Taggiasca olives and pine nuts
Stuffed squid
Fresh squid stuffed with squid meat, mortadella, thyme, and pine nuts
Octopus, potatoes, and Taggiasca olives
From the oven
Our cheese focaccia cooked in a pan (60 cm)
Cheese focaccia
Typical local specialty: two layers of dough expertly rolled out into thin veils, filled with Prescinsêua cheese from the local hills (replaced by stracchino nowadays). Watch us make it for you!
Pizza-style focaccia
Tomato, oregano, and anchovies enrich our cheese focaccia and make it all the tastier
Anto’s cheese focaccia
With squash blossoms from our vegetable garden, when in season, and squash cream in the fall
Cheese focaccia with pesto
With our homemade Ligurian pesto
Ligurian focaccia
Experience the full flavor of our focaccias: we make them with flour made from a selection of Italian whole grains, mother-dough, and extra virgin olive oil. Only fresh, high-quality, hand-picked seasonal ingredients, in keeping with local tradition.
Classic focaccia
EVO, salt, oregano
Ferale
Sweet and sour Tropea onion and tuna fish
Flavors of Liguria
Potato, Parmesan cheese, our homemade pesto
Lardy
Fresh tomato, premium Colonnata lard
Monterosso
Fresh tomato, anchovies in EVO, oregano
Taggiasca
Sweet and sour onion, Taggiasca olives, cherry tomatoes, oregano, EVO
The vegetable garden
Fresh seasonal vegetables from our garden (ask us)
Ale’s big focaccia
Cherry tomatoes, stracchino (fresh, soft slightly tangy cheese), Culatello di Parma (premium cured meat), arugula
André’s big focaccia
Ham (prosciutto cotto), mozzarella, cherry tomatoes
Pizza
We use organic Italian tomatoes, seasonal produce from our vegetable garden, and prefer locally-sourced products. Our mother dough is easily digestible: we prepare it with a blend of select Italian whole grains, and it rises over 42 hours. We do all this to ensure you enjoy top quality and wonderful flavor.
Especially for kids: Mickey Mouse pizza, with ears!
San Marzano tomatoes, premium mozzarella, Taggiasca olives
Marinara-style
San Marzano tomatoes, garlic, oregano from the hills, Portovenere EVO
Margherita
San Marzano tomatoes, mozzarella
Ham
San Marzano tomatoes, mozzarella, ham (prosciutto cotto)
Neapolitan-style
San Marzano tomatoes, mozzarella, anchovy fillets, oregano
Il Timone specials
Il Timone’s Margherita
Mozzarella, Apulian burrata, tomatoes from our vegetable garden, oregano, EVO
Portivene
San Marzano tomatoes, mussels, garlic, EVO
Pesto
Premium mozzarella, potatoes, green beans, our homemade pesto
Lambrescio
San Marzano tomatoes, mozzarella, gorgonzola (blue cheese), Pignone sausage, bell peppers, onion
From our vegetable garden
Check the blackboard or ask us: we use fresh seasonal homegrown vegetables
Pignone
Premium mozzarella, potatoes, Pignone sausage, rosemary
Spicy
San Marzano tomatoes, mozzarella, spicy handcrafted salami, Pignone sausage
Italy
Mozzarella, stracchino (fresh, soft slightly tangy cheese), fresh tomato, oregano
Squash and anchovies
Puréed yellow squash, Apulian burrata, Cetara anchovies
Tuna fish and red Tropea Onion
San Marzano tomato, red Tropea onion, mozzarella, tuna fish, cherry tomatoes, Taggiasca olives
The exorbitant Calzone
Premium mozzarella, ham (prosciutto cotto), Pignone sausage, grilled bell peppers, caramelized onion
From sea and farm to fork
San Marzano tomatoes, Portovenere mussels, fresh squid, fresh anchovy filets, our home-produced EVO, fresh parsley, black pepper
Appetizers
From the oven and the kitchen
Farinata
Tasty Ligurian specialty baked in typical copper pans, naturally gluten-free. Enjoy it as an appetizer to savor the essence of Liguria. Salvo prepares and bakes it to order, so make sure you don’t miss the show!
Classic farinata
You can add: pesto, stracchino or gorgonzola cheese, caramelized onion
Assorted farinata
Four slices in today’s flavors
Farinata pans
- Farinata, potato, and Pignone sausage
- Farinata and Portovenere mussels
Grand Sgabei and cured meats platter
Sgabei is a traditional local specialty made by deep-frying strips of leavened dough. Served with cured meats, soft cheese, and our homemade pesto
A basketful of Sgabei
For those who love fried pizza dough, a basket of natural Sgabei
Small deep-fried miniature focaccias
Small focaccias filled with soft Prescinsêua (typical local cheese) and deep-fried
Croston d’erbetti
A savory pie made with wild greens, crumbled Pignone sausage (it comes from a small town nearby), Parmesan cheese bits, and our EVO. Made to order, it’s warm, crispy, and fragrant. A can’t-miss dish perfect for sharing
From the kitchen
Appetizers
Bread and EVO
Warm homemade bread served with our organic home-produced EVO (made with Leccino, Taggiasca, and Prembesa olives grown in Portovenere and harvested in 2021)
Anchovy scabeccio
Fresh anchovies, deep-fried and marinated with white wine, vinegar, and onion
Garden-fresh Prebugiun
Homegrown vegetables, choice wild greens, potatoes, and Portovenere EVO
Anchovy filets in our EVO
Anchovies, desalted and boned, in our EVO
Stuffed anchovies (1960s recipe)
Fresh anchovies, boned, stuffed and deep-fried
Fresh raw vegetable pinzimonio
Thinly sliced vegetables to be dipped in pinzimonio
Soup and homemade pasta
Homemade pasta
With today’s best seafood
Testaroli
Homemade traditional pasta served with pesto, tomato and basil, Portovenere EVO, and Parmesan
Trofie
With our homemade pesto, green beans, and potato
Fish Burrida
Cuttlefish, baby octopus, and fish soup, with Portovenere mussels and toasted bread
Second courses, from the sea and the farms
Deep-fried fish and seafood
Catch-of-the-day
Baked Cartoccio
Fish, Portovenere mussels, squid, cherry tomatoes, Taggiasca olives and potato baked in a parchment paper packet
Portovenere mussels
Pan-steamed Portovenere mussels alla marinara
Stuffed mussels
Portovenere mussels stuffed with mortadella, mussels, and local herbs, stewed in tomato sauce
Stoccafisso accomodato*
Stockfish cooked with pine nuts, potatoes, and Taggiasca olives
Moscardini all’inferno*
Small, tender baby octopuses cooked with potatoes and tomato, slightly spicy
Baked Pignone sausage
With rosemary-seasoned potatoes
Rabbit “alla ligure”*
Typical of inland Liguria. Rabbit cooked in a pot with Taggiasca olives and pine nuts
Hot and cold side dishes from our vegetable garden – check the blackboard
- Basket of warm focaccia
- Basket of sgabei
* We prepare different typical specialties every week: check the blackboards or ask us what this week’s specials are
Desserts
Apple cake
With Sciacchetrà wine cream
Our jar
Filled with crème pâtisserie and hot chocolate sauce
Fruit
Baked with spices and served with homemade gelato
Our lemon sorbet
Specialty desserts
Scoglietti di Portovenere
Shortbread cookies with pine nuts, raisins, wild fennel seeds, and candied lemon.
Served with a glass of Passito
Sweet pizza of the day
It’s quite big!
Sweet sgabei
With cream and chocolate
Careful! This is quite large too!
For a sweet gift... and to remember us sweetly
A bag of Scoglietti di Portovenere
Registered trademark, exclusively produced by il Timone
#scogliettidiportovenere
A bag of Paperelle di Portovenere
(typical small, light meringues)
Registered trademark, exclusively produced by il Timone
Cheese Focaccia pan
Classical Farinata
Grand Sgabei and cured meats platter
Croston d’erbetti
Pizza - From our vegetable garden
Anchovy scabeccio
Garden-fresh Prebugiun
Gnocchetti with our homemade pesto, green beans, and potato
Pan-steamed Portovenere mussels alla marinara
Stuffed mussels
Stuffed vegetables
Timone cured meats platter
Jar filled with crème pâtisserie and hot chocolate sauce
Scoglietti di Portovenere
Moscardini all’inferno
Cappon Magro
Stuffed anchovies
