In brief
Bordighera’s cooking smells of the sea and aromatic herbs. Of tradition and innovation. Of delicate flavours meeting the bolder ones of the hinterland, in an ever-new combination. Western Liguria, like every border land, offers a variety of recipes and excellent produce.
Brandacujun
Tasty stockfish creamed with potatoes: it is one of the typical specialities of Bordighera and all of western Liguria.
Panissa
An unmistakable treat made from chickpea flour, water and salt, to enjoy as crispy fried sticks.
Fried anchovies
Oily fish from our sea, fried and served with a wedge of lemon: the taste of the Riviera on a plate.
Borage ravioli
Borage, a wild herb of the Ligurian hills, flavours the filling of these handmade ravioli.
Ligurian-style rabbit
Slowly cooked with Taggiasca olives, pine nuts and aromatic herbs, it is the quintessential dish of the land, to pair with a glass of Rossese.
Sardenaira
It is the “pizza” of western Liguria: a thick focaccia with tomato, anchovies, olives, garlic and oregano. You will find it in bakeries and focaccerias, perfect for a snack.
Taggiasca extra virgin olive oil
Delicate and fruity, it is the ingredient in everything. In the olive mills of the hinterland you can taste it and buy it directly from the producers.
Rossese di Dolceacqua
The red wine that is the symbol of the nearby Val Nervia, ideal with dishes of the land and with Ligurian-style rabbit.
And to finish
Traditional sweets, seasonal fruit and an ice cream on the seafront: the best way to end the day. In Bordighera sea and land come together on the plate too, in dishes that star in eagerly awaited food events.
Photos: Iuri Niccolai – City of Bordighera.
Updated 30 September 2026
