Gourmet restaurants on the beach: new proposals for summer 2025

Summer of novelties at the Verdura Resort in Sciacca, which enriches its gastronomic offer with two new addresses overlooking the sea. The Osteria offers an authentic and sustainable experience, between sober design in natural materials and dishes from the past revisited with a contemporary touch, such as breaded Sciacca cod or gratins with vegetables from the resort's vegetable garden. The 'dish of the day' and wine selection complete a menu that winks at traditional taverns.

Also making its debut is Nagori, chef Fulvio Pierangelini's new project combining Sicily and Japan in a seasonal and creative tale. Japanese sushi meets the variety of local fish in a cuisine that emphasises fresh produce, raw and cooked, and garden vegetables to create an elegant dialogue between East and West.

Vela

Suspended between the sky and the sea,the Vela restaurant seems to dominate, like a mainsail, the port of Sciacca and its fishing boats, the symbol of a living, everyday tradition. This is the new project of four young people under 35 who have chosen to stop here, in the province of Agrigento, to build something of their own. Francesco Crimi, Valerio Fini, Alice and Giada Bressan are not originally from Sciacca (except for Crimi, who was born in Salemi), but decided to stop here after shared experiences in Italy, culminating at the Lindenhof in Naturno, South Tyrol. In the dining room there is Valerio, from Abruzzi with a passion for wine, and Alice, from Veneto, who looks after the service with non-alcoholic cocktails and specialty coffees, brought to the table with the same attention as a classic drink - like her version of Whiskey sour enriched with a few drops of Josephine Rouge by Marco De Bartoli. In the kitchen, Giada Bressan, Alice's twin sister, a pastry chef capable of reinventing Sicilian desserts without betraying their spirit, among citrus fruits, spices and research (as in the dessert with grapefruit, white chocolate and masala chai). Next to her is Francesco Crimi, the only Sicilian in the group, who has returned home to work with ingredients and flavours from his homeland.

A sparkling new look for the summer at the Cracco Portofino restaurant, which has signed a special collaboration with Swarovski. The restyling affects various areas of the restaurant, from the welcome desk with sea view to the panoramic terrace, where seats and parasols sport the bright colours and shiny details typical of the Austrian maison. Even the gastronomic offer is adapted to the occasion: the menu includes an exclusive cocktail and a dessert by Carlo Cracco, served on porcelain from the Swarovski x Rosenthal collection designed by Giovanna Engelbert. A project that aims to transform the famous Ligurian address into an elegant and contemporary set, perfect for the high season.

Cracco Portofino

At the San Domenico Palace in Taormina, Four Seasons hotel, the Ristorante Rosso, led by chef Francesco Mantarro, opens. The restaurant, housed in the evocative Liberty room, offers an authentic journey through Italian cuisine, crossing all regions with respect and care, from North to South. The menu is a sincere homage to the seasonal products of the Mediterranean. Mantarro's proposals recount the rich Italian culinary tradition with simplicity, without artifice, enhancing flavours that speak of home and territory. Il Rosso combines a view of the sea of Taormina, the natural setting for a cuisine that invites conviviality.

Ristorante Rosso

Twiga inaugurates the 2025 season with three exclusive addresses along the Italian coast: Baia Beniamin (Ventimiglia), Marina di Pietrasanta and Porto Cervo. At Baia Beniamin, overlooking an evocative natural inlet, a restaurant that fuses Mediterranean soul and South American suggestions comes to life: the protagonistis the open grill, with local fish, lobsters and vegetables over an open fire, flanked by a wood-fired oven for gourmet pizzas.

Twiga

In Versilia, Twiga returns with its glamorous format between the beach and haute cuisine: private cabanas, lunches under the sun and the cuisine of the Vesta Versilia restaurant, including raw fish, sushi and grilled seafood. After dinner, space is given to music with international DJs.

Finally, in Porto Cervo, where a new multi-level Twiga takes shape in the historic Billionaire spaces. On the ground floor, Casa Fiori Chiari combines dinner and entertainment in bistro style; on the upper floor, Vesta offers contemporary cuisine overlooking the bay; from midnight, signature Twiga clubbing, including performances and DJ sets.

A new season and a new project on the Capalbio coastline: La Dogana Terre di Sacra by Enoteca La Torre, the Roman starred restaurant in the Villa Fendi premises, opens.The project's protagonists are the two sea-view restaurants located in the beach club overlooking a stretch of coastline on the border between Lazio and Tuscany, a few steps from the WWF Lake Burano Oasis. a wild, white beach framed by dunes and Mediterranean maquis, with an evocative view that stretches from Montalto to Monte Argentario to Giannutri, the southernmost island of the Tuscan Archipelago. At the heart of the project areLa Terrazza and the new Doganino, two restaurants overlooking the sea and run by chefs Luca Morroto and Ricardo Takamitsu respectively. The name of the establishment recalls the ancient pontifical customs house that once marked the border between the Church State and the Grand Duchy of Tuscany.

Doganino

The Falkensteiner Hotel & Spa Jesolo inaugurates Puro | Cucina Autentica, a project that enhances local lagoon and Mediterranean ingredients. Starred chef Theodor Falser signs a menu that combines tradition and creativity, with two dedicated courses for lunch and dinner. The elegant seafront setting, on the classic Jesolo promenade, the wine selection and an original cocktail list complete the experience, designed for those seeking simple but impressive cuisine.

Falkensteiner Hotel & Spa Jesolo

In Forte dei Marmi, the Marechiaro restaurant has just reopened under the direction of the Giacomo Milano Group. A historic name that has been given a new lease of life thanks to the kitchen overseen by the group's culinary team, where signature dishes such as spaghetti alle vongole veraci and tagliatelle all'astice can be found.

Marechiaro

The project does not stop here: a further targeted restyling is planned for 2026, designed to fully enhance the gastronomic experience of the Giacomo brand. A work that aims to consolidate the values of quality, elegance and hospitality that have always defined the group's identity, returning to the public a place capable of welcoming, surprising and making one feel at home.