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taste, food & drink
Enjoy an Authentic Experience
Menu
The Chef
Born in 1983, Paolo Sanvitale decided to follow his passion and turn to cooking, after quitting his career as professional cyclist at the age of nineteen. Following a number of professional experiences, like spending one year at an Italian restaurant in Salzburg and working for several starred restaurants, he opened his own restaurant in his town of birth, La Spezia. His curiosity and desire to learn and experiment with new cooking techniques eventually brought him to meet the Ferro-Sandri family and join with them.
Our English Menu
The cuisine at La Lucerna di Ferro is harmoniously consistent with the geographical characteristics of the landscape surrounding the restaurant. Our dishes are imbued with the smells and flavors of the sea, while also taking inspiration from the inland and even offering hints from Piedmont and Sicily. Our cuisine is a tribute to the history of the people who have contributed to making this place a unique landmark to whoever wishes to experience the goodness of our land.
The main feature of our Menu is the great variety of high quality seafood, which the local sea generously provides in every season. Special care is taken to investigate and contextualize our tradition with attention to health and contemporary trends.
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Appetizers
The journey through Liguria starts by diving into the deep blue sea with a seasonal selection of raw ingredients on a platter where tradition meets new techniques and elegant plating.
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First Courses
The precious gifts of the sea also characterize our main pasta and risotto dishes, as we revisit simple, traditional recipes with a spark of creativity and interest for the eye.
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Second Courses
Fresh produce is the foundation of our main dishes, which are prepared with care through express cooking, in order to maintain the qualities of the ingredients intact. We value traditional procedures that honor the history of our region and bring out the best in our food, creating a welcoming and tasty experience.
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Desserts
Among the desserts, Sicily makes its appearance with the pistachio semifreddo, as a tribute to the people who made the little village of Bocca di Magra great, and to the excellence of the Italian culinary tradition.
