The hotel is located in Ventimiglia (Italy), between the “Italian Riviera of Flowers” and the “French Côte d’Azur“, 11 Miles (18 Km) away from both Sanremo and Monte-Carlo.

The nearest airport is Nice Côte d’Azur Airport, located at 24.8 Miles (40 Km)

To reach Hotel & Restaurant La Riserva di Castel d’Appio by car you have to leave the A10 highway at Ventimiglia exit and run 1/2 mile toward the town. Then, after you cross a bridge on the Roya river, you have to turn right toward France. After 0.24 Miles (400 mt), at the traffic light, turn right and go on for 2.50 Miles (4 Km).

Address: Località Peidaigo 71 – 18039 Ventimiglia

GPS Coordinates: 43°47’58.7″N – 7°34’48.0

mappa ventimiglia
coordinates: 43°47’58.7″N – 7°34’48.0″E find on: google map

For lunch or dinner, La Riserva di Castel d’Appio Restaurant offers the best dishes of the Italian Riviera tradition including fresh Fish dishes and Fish soup, Homemade Ravioli and traditional meat dishes prepared using the finest ingredients. We also have vegetarian options. Discover our menu below:

Gli Antipasti 

 SHOW DELIZIE DI MARE 
(per 2 persone)
GRANDE ANTIPASTO DEGUSTAZIONE
LA GRANDE DÉGUSTATION DE MER “LA RISERVA” (pour 2)
FISH SELECTION OF ANTIPASTI “LA RISERVA” (for 2)
– Tartare di Tonno fresco con Mango e scaglie di Mandorle
– Brandacujun con Crostini e Olio Extra Vergine di Oliva
– Polpo su Insalatina con Pomodorini e Olive Taggiasche
– Velina di Pesce all’Olio Extra Vergine di Olive Taggiasche
– Gambero Rosso del Mar Mediterraneo e Alga Wakame

OSTRICHE SANDALIA DI SARDEGNA
( PORZIONE DA 6 PEZZI )
HUÎTRES ITALIENNES DE SARDAIGNE
ITALIAN OYSTERS FROM SARDINIA

CRUDO DI GAMBERI ROSSI DI SANREMO, SALSA LIMONCELLA E DELIZIE DELL’ORTO
CREVETTES ROUGES SANREMO CRUES, SAUCE LIMONCELLA ET DÉLICES DU JARDIN
RAW RED PRAWNS FROM SANREMO, LEMON SAUCE AND GARDEN DELIGHTS

TONNO IN TARTARE PROFUMATO AL MOJITO
CON MANGO E NOCI DI MACADAMIA
TARTARE DE THON AU CITRON VERT ET MENTHE SUR MANGUE AVEC NOIX DE MACADAMIA
 TUNA TARTARE LIME AND MINT, MANGO AND MACADAMIA NUTS

CAPESANTE SCOTTATE 
SU RIDUZIONE DI MARTINI DRY AL SAPORE DI OSTRICA
PÉTONCLES SUR RÉDUCTION DE MARTINY DRY PARFUMÉ À L’HUÎTRE
SEA SCALLOPS ON A MARTINI DRY REDUCTION WITH OYSTER FLAVUR

ANNI ’80 GRAN REVIVAL
COCKTAIL DI GAMBERI
AI FRUTTI ESOTICI – VERSIONE 2.0
COCKTAIL DE GAMBAS AUX FRUITS EXOTIQUES
PRAWN COCKTAIL WITH EXOTIC FRUITS

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I Primi Piatti

PAPPARDELLE FATTE IN CASA 
CON PESTO ALLA LIGURE NOSTRANO
PAPPARDELLE PÂTES AU PISTOU MAISON AVEC HARICOTS VERTS ET POMMES DE TERRE
FRESH PAPPARDELLE PASTA WITH HOMEMADE PESTO WITH POTATOES AND GREEN BEANS

RAVIOLI DELLA CASA ALLA LIGURE
AL FIOR DI BASILICO E POMODORO KM0
RAVIOLIS MAISON DE VIANDE ET LÉGUMES, SAUCE DE TOMATES LOCAL ET BASILIC
MEAT AND VEGETABLES HOMEMADE RAVIOLI  WITH LOCAL TOMATOES AND BASIL

SPAGHETTI ALLE VONGOLE VERACI
SPAGHETTIS AUX CLOVISSES LOCALES
SPAGHETTI WITH LOCAL CLAMS

TAGLIOLINI FATTI IN CASA AL NERO DI SEPPIA
CON ZUCCHINE, GAMBERETTI ED ERBE DEL CASTELLO
TAGLIOLINI MAISON AU ENCRE DE SEICHE AVEC COURGETTES, CREVETTES ET HERBES
HOMEMADE TAGLIOLINI WITH CUTTLEFISH INK, ZUCCHINI, SHRIMPS AND HERBS

RISOTTO DEL PESCATORE ( PER 2 )
RISOTTO AUX FRUITS DE MER (Pour 2)
RISOTTO WITH SEA-FOOD (For 2)

SPAGHETTI ALLA CHITARRA
CON ASTICE E COGNAC
“CHITARRONI” SPAGHETTIS MAISON HOMARD ET COGNAC  
“CHITARRONI” HOMEMADE SPAGHETTI WITH LOBSTER AND COGNAC

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SECONDI DI PESCE

FRITTO MISTO DI CALAMARI, 
GAMBERI E ACCIUGHE CON CHIFFONADE DI VERDURE
FRITURE DE POISSONS AVEC CALAMARS, GAMBAS, ANCHOVIES ET LÉGUMES
ITALIAN FRIED FISH WITH CALAMARI, GAMBAS, ANCHOVIES AND VEGETABLES

ROMBO CHIODATO IN CROSTA DI MANDORLA 
CON VERDURINE ALLA JULIENNE ALLE ARANCE E MIELE
POISSON TURBOT EN CROÛTE D’AMANDES AVEC LÉGUMES AU MIEL ET ORANGES
TURBOT FISH IN ALMOND CRUST WITH VEGETABLES WITH HONEY AND ORANGES

PESCE SAN PIETRO CON ZUCCHINE TROMBETTA 
E POMODORINI
POISSON DE SAINT-PIERRE AUX TROMBETTA COURGETTES LOCAUX ET TOMATES
SAINT PETER FISH  WITH LOCAL TRUMPET COURGETTES AND TOMATOES

ZUPPA DI PESCE ALLA BOUILLABASSE
CON CROSTINI E SALSA ROUILLE
SOUPE DE POISSON DE LA TRADITION AVEC CROÛTONS CHAUDS ET SAUCE ROUILLE
TRADITIONAL FISH SOUP WITH HOT CROUTONS AND ROUILLE SAUCE

————–

SECONDI DI CARNE


FILETTO DI MAIALINO DI CINTA SENESE 
CON MOSTARDA “À L’ANCIENNE” E GLASSATO AL MARSALA
FILET DE PORC “CINTA SENESE” ET MOUTARDE “A L’ANCIENNE”, 
GLACÉ AU MARSALA AVEC LÉGUMES DE SAISON
FILLET OF PORK “CINTA SENESE” WITH MUSTARD “À L’ANCIENNE”, 
GLAZED WITH DRY MARSALA AND SEASONAL VEGETABLES

MAGRET D’ANATRA PROFUMATO AL MADEIRA
CON MELE CARAMELLATE AL MIELE DI ACACIA
MAGRET DE CANARD À LA SAUCE MADEIRA, POMME CARAMÉLISÉE AU MIEL
FILET OF DUCK IN MADEIRA SAUCE, APPLES CARAMELISED IN ACACIA HONEY

SCOTTADITO DI AGNELLO ALLE ERBETTE LOCALI
IN CROSTA DI PISTACCHIO E MOUTARDE DE DIJON CON PAK CHOI
CÔTES D’AGNEAU AUX HERBES LOCAL EN CROÛTE DE PISTACHE ET MOUTARDE DE DIJON ET PAK-CHOI
LAMB CHOPS WITH LOCAL HERBS AND PISTACHIO CRUST, DIJON MUSTARD AND PAK-CHOI

FILETTO DI MANZO FRANCESE FLAMBE’ 
AL PEPE VERDE DEL MADAGASCAR E PATATE AL ROSMARINO
FILET DE BOEUF FLAMBÉ AU POIVRE VERT DU MADAGASCAR ET POMMES DE TERRE AU ROMARIN
FILET DE BEEF FLAMBE’ WITH PEPPER AND POTATOES

Elegant, refined, comfortable rooms, the warmth of the furnishings creates an atmosphere of sure charm and regenerating serenity, all equipped with every modern comfort, with sea or garden view, ensuring guests peace and relaxation for the duration of the entire stay. The welcome starts from the morning with a rich international breakfast that can be served in the room or buffet in the spacious lounge.

booking accommodation

Ventimiglia