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Marco Polo Restaurant in Ventimiglia2018-10-04T12:01:48+00:00

Fish is the new meat.

Lightness and freshness meet taste. The importance of condiments the accuracy of cooking.
This is our way of respecting the fruits of the sea.

Fish is the new meat.

Lightness and freshness meet taste. The importance of condiments the accuracy of cooking.
This is our way of respecting the fruits of the sea.

Diego Pani

Diego Pani

His journey will take him to cook in Argentina, in Paris, at the Louis XV in Montecarlo, in Veneto to return to Ventimiglia where he is now Chef del Marco Polo.
He is the co-founder of the pop-up project Nouvelle Vague Kollektiv.
Among his most important experiences, the 3 years spent alongside Alain Ducasse. His style has been called “Contemporary Vintage”.
He divides his life between the passions for cooking, music and the sea.

Diego Pani

Diego Pani

His journey will take him to cook in Argentina, in Paris, at the Louis XV in Montecarlo, in Veneto to return to Ventimiglia where he is now Chef del Marco Polo.
He is the co-founder of the pop-up project Nouvelle Vague Kollektiv.
Among his most important experiences, the 3 years spent alongside Alain Ducasse. His style has been called “Contemporary Vintage”.
He divides his life between the passions for cooking, music and the sea.

The Journey

Marco Polo Restaurant

The benchmark for outstanding Italian seafood for 60 years. The Marco Polo restaurant and Pani family are expecting you for a selection of classic and creative dishes.

The best from local fishermen in an elegant part of Ventimiglia and on the beach.

Pani Family

The Marco Polo

The benchmark for outstanding Italian seafood for 60 years. The Marco Polo restaurant and Pani family are expecting you for a selection of classic and creative dishes.

The best from local fishermen in an elegant part of Ventimiglia and on the beach.

Pani Family
Diego Pani

Philosophy

Freshness of products from the Ventimiglia Market where Marco is provided every morning, attention to detail and little attention to pamper customers “as it once was”.

Diego Pani

Philosophy

Freshness of products from the Ventimiglia Market where Marco is provided every morning, attention to detail and little attention to pamper customers “as it once was”.

Daily Fresh Fish

In the Marco Polo menu you will find the dishes for which our loyal customers appreciate us, the result of years of research and constant innovation.
But the beauty of the kitchen is also inspiration and improvisation: in addition to the paper we work with the local catch off the menu according to the daily availability of the return of the fishermen.

Daily Fresh Fish

In the Marco Polo menu you will find the dishes for which our loyal customers appreciate us, the result of years of research and constant innovation.
But the beauty of the kitchen is also inspiration and improvisation: in addition to the paper we work with the local catch off the menu according to the daily availability of the return of the fishermen.

Our Menu

A graceful stilt of unsuspected elegance, whose outdoor service leans further towards the beach (where there is also the bathhouse). The kitchen explores the fishing world.

Michelin Guide

Wooden construction set on stilts on the beach that offers a careful cuisine, mainly based on fish (skewers of scampi and scallops with sea urchins, risotto in white marinara, mixed fried fish of the gulf in extra virgin olive oil and mixed grills) ; articulated selection of wines and varieties of cheeses not only Italian, homemade desserts, always present tasting menus at competitive prices. In the low season the restaurant closes on Monday.

Touring Club Italiano
Diego Pani

Book your table

Call us, we will be happy to welcome you, remember to ask for a table on the terrace if you prefer to eat on the terrace

Book now
Diego Pani

Book your table

Call us, we will be happy to welcome you, remember to ask for a table on the terrace if you prefer to eat on the terrace

Call Now