Restaurant & Bar
Taste the traditional Ligurian cuisine!
A perfect holiday is also made by flavours and tastes, those that Ligurian cuisine invites you to try.
The Hotel Real Park welcomes you in its two restaurants: the main restaurant for meals and a confortable breakfast room equipped with large buffet and open from 7,30 till 9,30.
The restaurant for lunch and dinner overlooks the garden. Half board and full board treatments available. If you have any food allergies or needs, please advise us during your reservation or at your arrival, and our Chef will propose you dishes suitable for you from our daily menù.
Our bar is at your disposal to taste a traditional Ligurian liqueur, a sparkling aperitif, a good cup of coffee or simply a refreshing glass of water.
Discover some recipes from our chefs
Ligurian-style stuffed vegetables
Ingredients (for 4 people):
100g grated parmesan
100gr stale breadcrumbs
35g dried porcini mushrooms
2 small cloves of garlic
fresh marjoram to taste
extra virgin olive oil
Salt to taste
Wash the courgettes, trimming the ends and cut them in half lengthwise. Blanch them in boiling salted water for 10 minutes. Drain them, let them cool, delicately scoop out the inside with a teaspoon and keep aside.
Peel the onions, cut them in half vertically and cut into segments. Blanch them in boiling water, salt for a couple of minutes then drain.
Wash the peppers, dry them, roast the outer skin on the flame and delicately remove it. Cut the peppers first in half horizontally and then in half again to obtain four parts. Remove the central part with the seeds, and then blanch them for a couple of minutes in boiling salted water.
Soak the breadcrumbs with the milk and the mushrooms in warm water, squeeze them well and put them in a blender. Add the mortadella, the garlic cloves with the internal part removed, the courgette pulp, the grated parmesan, the eggs, the marjoram and a pinch of salt. Blend all the ingredients until you obtain a creamy mixture.
In the meantime, preheat the oven to 180°C in static mode.
Stuff all the previously blanched vegetables with the filling, covering the filling with breadcrumbs and finishing with a drizzle of EVO oil
Place the vegetables on an oiled baking dish and cook them in the oven for about 30 minutes, until the surface is golden.
It is advisable to remove the skin of the peppers before blanching them in water so that they are more digestible.
Ingredients (for 600g of pasta):
50g of small-leaved basil, young and fresh
1/2 glass of EVO oil from Liguria
6 tablespoons of Parmigiano Reggiano DOP
2 tablespoons of Pecorino DOP Fiore Sardo
2 small cloves of sweet garlic, removing the core if necessary
1 tablespoon of pine nuts, coming from the Mediterranean area
big sales, a few grains
Wash the basil in cold water and place it on a cloth to dry.
In the meantime, crush 2 cloves of garlic in a mortar, adding a few grains of coarse salt.
When the garlic and salt have reached a creamy consistency, add a handful of pine nuts to crush them until they are added to the creamy mixture.
Once this is achieved, finally the basil is added and to crush it, the pestle is slowly turned along the edge of the mortar.
The time has come to incorporate both the parmesan and pecorino into the fragrant mixture and, drop by drop, add the EVO oil.
Now the Genoese pesto is ready.
The types of pasta with which it goes perfectly are trofie, trofiette, trenette.
To enjoy an even tastier and creamier pesto, you can previously cook the green beans and diced potatoes in the pasta water (according to the ancient Ligurian tradition), which can remain in the cooking water together with the pasta.