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Agua Bistro 'del Mare - Bordighera

Promenade, 3
Bordighera (IM) 262 108 0184 Tel


Report Date: 4-2-11
Type of Premises: Restaurant Chef
: Pino Franzé

Agua Bistro 'del Mare was born in 2009 as an offshoot of "La Via Romana, where the chef Pino Franz had received the coveted Michelin star.
The new setting on the beach, with room between Sant'Ampeglio-large glass suggests that feeling of being on board a vessel in navigation-is surely more in line with the new requirements of the previous guest.









Scesa slates preceded by a short lineup with the daily menu, the restaurant offers a nice outdoor area outside the wooden floors of nautical inspiration, very enjoyable in the summer, and a bright indoor area that overlooks the beach and the sea, with a wide view of the nearby Côte d'Azur.







The location is typically "pieds dans l'eau ", a solution much loved by customers passing through.
The indoor hall is rectangular, large windows and a fresh and modern furnishings, with some clever touches in the design of equipment and in the mise en place.









The color combinations are simple and successful, with the only wall painted in blue, charcoal-toned resin floor and tables and chairs strictly white.









setting to one in the room during the day is light, occurs when la sera, gli ambienti si trasformano in un angolo particolarmente romantico.







In un angolo, accanto alle piante in vaso, una vasta scelta di distillati e superalcolici per concludere il pasto.



Ai fornelli opera Pino Franzé, con l'aiuto del fratello Biagio ed Enrico in sala.
La sua cucina è ben bilanciata fra tradizione e modernità, con l'uso di materie di qualità ineccepibile ma anche accessibili, specchio della disponibilità giornaliera del mercato e del pescato.



Le apparecchiature sono piacevoli ed eleganti nella loro voluta semplicità: tovaglie bianche in cotone, posaterie Salvinelli , calici Rastal per il vino.
I bicchieri da l’acqua (di produzione finlandese e disegnati da Aalto nel '33) sono ispirati ai cerchi concentrici provocati da un sasso gettato in acqua.









Originale il rinfrescatore Ice bag in PVC riciclabile, dalla tipica forma di sacchetto per lo shopping.

La carta



Il pesce, i molluschi e i crostacei freschissimi sono all'onore del menu di Agua Bistro' del Ocean.

to begin

cod brandacujun € 12.00
a salad of raw artichokes, steamed prawns and cherry tomatoes € 15.00
octopus sautéed with white beans € 12.00
soup with clams and mussels € 13.00

pasta and its

spaghetti garlic, olive oil, salt pepper and anchovy € 10.00
gnocchi with clams € 14.00
scialatielli with shrimp and artichokes € 15.00
macaroni with eggplant and ricotta € 12.00

salt from the sea

small couscous € 18.00
sea bass (or sea bream) in a salt crust, steamed potatoes, mayonnaise € 20, 00
(x two people € 20.00 per person)
fritters of squid and artichokes € 16.00
Ligurian fresh cod with potatoes, olives and rosemary € 15.00

and if you do not like fish

sliced \u200b\u200bbeef tenderloin balsamic vinaigrette € 18.00
cheese, honey and fruit compote sq

covered terrace € 1.50 € 2.50 in

in the absence of fresh product suitable in some cases may be served food subjected to heat winning

> Our meal



The bread basket. Cocktail and appetizer





DOCG Valdobbiadene Prosecco Brut Vintage 2009 Doro, sparkling for Le Vigne di Alice , Carpesica (TV). Bubbles
intellectuals, produced with love and wisdom from Cinzia Canzian in collaboration with the winemaker Pier Francesco Bonicelli.
straw color, bright and brilliant, fine bubbles and continuous net hints of apple, but also a bread crust, balanced, dry, slightly sour, creamy.





The Sardenaira, servitaci with an aperitif on the terrace.
Former San Remo recipe (which dates back even to 1490, well before the pizza). In the current version is customary to add the tomato.
Very tasty!

Appetizers





Riviera Ligure di Ponente DOC Poggio Pigato Cervo 2009, bottled The source from the Agricultural Ginestraia, Cervo (IM).
Piga A high quality product from a newly established farm, born from the friendship between two young men - Mark Branger, producer of reds from Piedmont and Mark Wolf, the son of a well-known manufacturers of Wolves.







The fresh, inviting raw fish carpaccio of sea bass, carpaccio of tuna, prawns, shrimp and tuna tartare, in a corner, the Oriental custom of spicy wasabi.







raw artichoke salad with plump shrimp steamed Sanremo.





Octopus (of perfect consistency) with white beans and olive sauce.

Pastas





Succulent scialatielli with shrimp and artichokes.





potato gnocchi with clams, a dish with the flavors of the sea. Main courses







small (but rich) cous cous ragout of sea, with shrimp, prawns, squid, octopus, mussels and clams.





Soave mixed fried anchovies, squid, shrimp and artichokes.

Dessert









The full range of dessert in a glass of hot apple pie with vanilla ice cream, then the orange candy, chocolate salami old the 80% bitter chocolate mousse, biscuit with mousse marron glacé parfait to biscottelli the center of Bordighera.



Coffee final.

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