Third generation, one Michelin star: Rezzano Cucina e Vino tells the story of contemporary Liguria through its vegetable gardens, the sea and a unique sense of hospitality
There is a side of Liguria that looks to the future without forgetting its roots. Rezzano Cucina e Vino gives shape to this vision: a restaurant in the heart of Sestri Levante where family heritage, gastronomic research and warm, attentive hospitality come together without ever feeling formal. It is not simply a destination for those looking for fine dining, but a place where the experience is also defined by the atmosphere: the slow pace of the Italian Riviera, the sunset light on the veranda and the dialogue between the dining room, the kitchen and the surrounding landscape. With just over 18 seats divided between the indoor dining room and the veranda overlooking the square, Rezzano maintains an intimate scale that allows every service to feel carefully considered. The interiors feature wood, soft lighting and a colour palette inspired by Pompeian red, while the outdoor terrace overlooking the square invites guests to enjoy dinner suspended between the narrow streets of Sestri Levante and the sea.
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Behind this project is a family story that has now reached its third generation. In the kitchen, Matteo Rezzano and Jorg Giubbani, a Ligurian chef born in 1992, work side by side on a contemporary, seasonal cuisine deeply rooted in the local territory. Their collaboration opened a new chapter for the restaurant, rewarded with its first Michelin star in November 2025. Hospitality is another element that makes the experience special. In the dining room, Ilaria Grando welcomes guests with spontaneity, warmth and genuine attention, creating from the very first moment a relaxed atmosphere that immediately makes everyone feel at home. Alongside her is Silvia Rezzano, Matteo's mother, who oversees the wine cellar with the confidence of someone who knows wine inside out, guiding each pairing with thoughtful and well-judged recommendations. The wine list features around 300 labels, with particular attention given to Ligurian wines and small Italian producers.
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The cuisine celebrates the sea, the restaurant's own vegetable gardens, herbs, citrus fruits and the local catch, all of which become part of a gastronomic language that is clean, light and never overly elaborate. The tasting menus follow the rhythm of the seasons, combining memory, technique and great intuition through dishes that remain clear and approachable even when the flavour combinations become more unexpected. “Liguria Lenta” is dedicated to "the flavours of the past, reimagined for today"; “Carpe Diem” celebrates "the essence of the present"; “Inte l'Orto” is proudly described as "done the garden way" and is entirely dedicated to the vegetable world; while “Cumme te piaxe a tì” is the flexible menu, allowing guests to build their own tasting experience by choosing their favourite courses. This flexibility perfectly reflects Rezzano’s approach: a kitchen with a clear vision, yet always able to adapt to each guest's wishes. Among the dishes that leave a lasting impression are celeriac interpreted as a risotto with sea urchin, green olives and citrus fruits, combining intensity and freshness, and purple prawn with veal, beetroot and Pernambucco orange, an elegant play of contrasts where sweetness, savoury notes and citrus aromas coexist.
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Equally surprising is the aubergine parmigiana with mussels and cardamom, an unexpected reinterpretation of a classic. Desserts deserve equal attention: it is impossible to resist Strawberry, prescinsêua, miso and celery or Dark chocolate, goat's ricotta, blackberries and Chinotto di Savona, both confirming the same sensitivity in creating complex flavours and subtle nuances. Rather than impressing with special effects, Rezzano stands out for the coherence of its vision. It is a precious place: once discovered, it is impossible not to recommend it. Certainly because of the food, but also because of everything else: the dining room and the veranda, the wine and the hospitality, the sea and the vegetable gardens, precision and spontaneity. A rare balance that makes you want to return even before you have left.
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© Fuorisalone.it — All rights reserved. — Published on 02 July 2026
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