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5

Palosanto

Passeggiata G. Marconi, 5/48-49, Ventimiglia
€€
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About Palosanto

Set right on the new Cala del Forte marina in Ventimiglia, Palosanto blends Ligurian, Spanish, and South American flavors under one roof, from tapas and dry-aged grilled meats to gourmet burgers and pinsa. Run by the local Gruppo Mordisco, it stays open from morning coffee through late-night cocktails, with sunset drinks and occasional DJ sets adding to the marina-side buzz.

7.4/10
Food Quality8
Service6.5
Atmosphere8.5
Accessibility7
Value for Money7

Opening hours

Monday10:00–00:00
Tuesday10:00–00:00
Wednesday10:00–00:00
Thursday10:00–00:00
Friday10:00–00:00
Saturday09:00–00:00
Sunday09:00–00:00

Reviews

Guests highlight the striking marina-front setting, hearty burgers and tapas, and the cocktails and dry-aged grilled meats that give the place a lively, all-day feel. Service is a recurring point of debate though, with many praising warm and attentive staff while others describe slower or less experienced service on busier nights.

Marina-front settingHearty gourmet burgers

Location Ventimiglia

The Experience

Type of Restaurant
Family RestaurantGastropub
Cuisine
Grill & SteakhouseInternationalItalianMediterraneanSeafood
Meals
AperitivoBreakfastDinnerLunch
Amenities
Live MusicOpen LateOutdoor SeatingPet FriendlyPrivate ParkingReservations RecommendedSea ViewTerraceWheelchair Accessible

Frequently Asked Questions

Palosanto serves a mix of Italian and Mediterranean dishes with Spanish and South American touches, including tapas, dry-aged grilled meats, gourmet burgers, and pinsa.

Yes, parking is available near the restaurant at the Cala del Forte marina in Ventimiglia.

Yes, Palosanto offers outdoor seating right along the marina, letting guests dine with a view of the boats and harbor.

Yes, Palosanto accepts reservations, which is recommended given its popular marina-front location.

Palosanto opens in the morning for breakfast and stays open through lunch, dinner, and late-night drinks, typically until 1am or 2am on weekends.

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