Contemporary Ligurian cuisine in the heart of Sanremo
Passion, research and innovation: these are the pillars of Paolo e Barbara, a Michelin-starred restaurant since 1990 and a symbol of gastronomic excellence in western Liguria. Located in a historic building in Sanremo’s old town, the restaurant is rooted in a long family tradition started by Paolo Masieri’s father and now carried forward by Paolo and his wife Barbara. Since taking over the restaurant in 1988, the couple has poured their dedication into a culinary project that now also includes their son Lorenzo, uniting generations around a shared vision of uncompromising quality.
From the very beginning, Paolo and Barbara have stood out for their relentless pursuit of the finest ingredients. Founding members of JRE Italy in 1993, they have developed a culinary approach deeply connected to the local territory yet open to global influences. Their cuisine is authentic, elegant, and contemporary, and brings together tradition and innovation through outstanding ingredients and ever-evolving techniques.
Chef Paolo Masieri is renowned for his culinary sensitivity and for reinterpreting Ligurian cuisine with a fresh and innovative perspective. A pioneer of raw Mediterranean fish since the early 1990s, he has created iconic dishes such as seared tuna with sweet-and-sour eggplant caponata, baby squid on a cream of Pigna white beans, and poached egg with sea urchins, crispy leeks, and Sanremo red prawn. A passionate farmer, Paolo personally cultivates vegetables and herbs on two plots of land—by the sea and in the mountains—using sustainable, environmentally respectful methods. His unique profile as a “farmer-chef” inspired filmmaker Luca Guadagnino to dedicate a short film to him, Cuoco Contadino, presented at the Venice Film Festival in 2004.
Barbara Masieri is the heart of hospitality. An expert sommelier and manager of both the dining room and wine list, she plays a key role in shaping the restaurant’s culinary journey. She is also in charge of pastries and breadmaking, which are crafted using sourdough starter and organic, stone-ground ancient grain flours. Her specialties include Ligurian focaccia, traditional sardenaira (Sanremo’s DE.CO. version), and mini rolls with Taggiasca olives, along with a refined selection of local and national cheeses.
The restaurant accommodates 30 guests across two levels, with the option to reserve the ground floor dining room for a convivial table of up to 16. The atmosphere is warm, intimate, and thoughtfully curated, designed to offer a high-level culinary experience that is deeply rooted in Ligurian culture while always looking toward the future.
But the story of Paolo and Barbara also unfolds through their San Sebastiano farm, established in 1990 between the hills of Castelvittorio and the coastal area of Ospedaletti. Here, they grow vegetables, aromatic herbs, syrup roses, olive trees, and vineyards using entirely natural methods. From this land come their extra virgin olive oil and natural wines, as well as chestnut honey and fresh eggs from free-range hens—an ultra-local supply chain that reflects a culinary project in perfect harmony with the land, the sea, and signature cuisine.
