The story
Perched on the picturesque waterfront of Portofino, Cracco Portofino offers a masterclass in modern Ligurian cuisine. Chef Mattia Pecis brings a refined, inventive touch to the table, earning high praise from creator *Cosa mangiamo oggi?*, who specifically highlights the tasting menu’s creative use of local ingredients and the restaurant’s stunning terrace setting.
The kitchen’s ambition is evident in every course, balancing regional tradition with bold, unexpected flavor combinations. Standout dishes like Cuttlefish Tagliatelle with Wild Apples and Herb Broth, and the sophisticated Yellow Grouper Fillet with Rocket and Cimiciurri Sauce, showcase a commitment to technical precision. Even the dessert menu pushes boundaries, exemplified by the Sea Urchin Dessert with Lemon Jam and Orange Blossom Ice Cream. It is a destination that captures the essence of the coast while firmly establishing itself as a must-visit for fine dining enthusiasts.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 20 dish mentions say about the food
Reviewers rave about Cracco Portofino’s “Portofino smash” as the standout dish, capturing a warm, indulgent vibe that feels like a sun-drenched Italian escape.
“This cocktail is made with organic gin from the chef, basil syrup and lemon. It's the perfect pairing for the Russian salad, very refreshing.”
What creators say
1 creator has covered Cracco Portofino. Most active: Cosa mangiamo oggi?
Cracco Portofino is a fine-dining restaurant with a stunning terrace view, where chef Mattia Pecis creates innovative dishes using local ingredients from the surrounding gardens and sea, offering a tasting menu that truly captures the philosophy of the place.
Dishes mentioned
Crispy Rice Chips with Sage Tempura and Courgette Flowers
These crispy rice chips are a welcome from the kitchen, paired with a sage tempura and courgette flowers. They're light and crunchy, a nice start to the meal.
Piadina with Tuna Bresaola, Parsley Mayonnaise and Sorrel
You make the piadina yourself with tuna bresaola inside, plus a parsley mayonnaise and some sorrel. It's interactive and the tuna is really flavourful.
Tartlet with Goat Cheese and Cornetti Green Beans
This tartlet has goat cheese and 'cornetti' green beans, with a brioche bread on the side. The vegetables are from the garden around Portofino, it's wonderful to see how they're used.
Pulled Tuna with Cuban Oregano
This is pulled tuna, made with dry-aged tuna from the collar part, like pulled pork but with fish. It's topped with Cuban oregano, which gives a balsamic kick. Really interesting.
- Caramelized Russian Salad Portofino Version
