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.”

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

Sweet and sour Tropea onion and tuna fish

Flavors of Liguria
Potato, Parmesan cheese, our homemade pesto

Fresh tomato, premium Colonnata lard

Fresh tomato, anchovies in EVO, oregano

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


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

San Marzano tomatoes, garlic, oregano from the hills, Portovenere EVO

San Marzano tomatoes, mozzarella

San Marzano tomatoes, mozzarella, ham (prosciutto cotto)

San Marzano tomatoes, mozzarella, anchovy fillets, oregano

Il Timone specials

Il Timone’s Margherita
Mozzarella, Apulian burrata, tomatoes from our vegetable garden, oregano, EVO

San Marzano tomatoes, mussels, garlic, EVO

Premium mozzarella, potatoes, green beans, our homemade pesto

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

Premium mozzarella, potatoes, Pignone sausage, rosemary

San Marzano tomatoes, mozzarella, spicy handcrafted salami, Pignone sausage

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


From the oven and the kitchen

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


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

Homemade traditional pasta served with pesto, tomato and basil, Portovenere EVO, and Parmesan

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

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


Apple cake
With Sciacchetrà wine cream

Our jar
Filled with crème pâtisserie and hot chocolate sauce

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

A bag of Paperelle di Portovenere
(typical small, light meringues)
Registered trademark, exclusively produced by il Timone

Timone (57)
Cheese Focaccia pan
Timone (73)
Classical Farinata
Timone (63)
Grand Sgabei and cured meats platter
Timone (69)
Croston d’erbetti
5.3. Foto menù

Pizza - From our vegetable garden

Timone (17)
Anchovy scabeccio
Timone (2)

Garden-fresh Prebugiun

Timone (7)
Gnocchetti with our homemade pesto, green beans, and potato
Timone (42)
Pan-steamed Portovenere mussels alla marinara
2.3. Foto chi siamo
Stuffed mussels
Timone (22)
Stuffed vegetables
Timone (11)
Timone cured meats platter
Timone (8)
Jar filled with crème pâtisserie and hot chocolate sauce
Timone (37)
Scoglietti di Portovenere
Timone (5)
Moscardini all’inferno
Timone (35)
Cappon Magro
Timone (10)
Stuffed anchovies
Timone (23)
Rabbit alla ligure