-- BLU Restaurant
At Hotel Caravelle Thalasso & Wellness, cuisine is an integral part of the wellness experience.
A place where sea meets land, and where every dish tells the story of Liguria and the Mediterranean through ingredients, seasons, and traditions.
Our culinary philosophy is based on a clear choice: to cook the territory every day, listening to the wishes of our guests.
-- Riviera a Tavola – Daily Taste of Liguria
Alongside the à la carte menu, always available, the traditional evening half board turns into a new gastronomic experience.
A daily changing menu that invites guests to discover the territory through ingredients and recipes.
Guests are free to choose, without rigidity, in a balance between variety and identity.
-- Light Lunch & seaside lunch
At lunchtime we offer a Light Menu, seasonal and Mediterranean, with fresh and light dishes.
On the beach, guests can also enjoy snacks, wellness juices, and other refreshing options.
A natural way to extend the feeling of well-being, even at the table.
-- The Chef: Sami
Leading the kitchen is Chef Sami, with almost twenty years of experience in Mediterranean cuisine alongside us and a deep knowledge of Ligurian and seafood cooking.
His style combines simplicity, technique, and respect for the territory.
"Our goal is not to impress, but to make guests feel at home through the flavors of Liguria."
-- Our favorite dishes
Some recipes more than others tell who we are and where we come from.
Chef Sami has a deep love for fresh pasta and handmade ravioli, with traditional fillings from Oneglia, Liguria, and the sea, reinterpreted with balance and creativity.
We love enjoying them—and above all, sharing them.
We also love the catch of the day, cooked simply in the Ligurian style and enhanced by the organic Taggiasca olive oil and olives from our family farm Tèra de Prie, a Slow Food Presidio.
We cherish stuffed dishes, green pies, and recipes from the valley villages, passed down through generations and brought back to the table, with a sea view.
And then there are the desserts of memory, such as *stroscia*, telling the story of a Liguria made of simple gestures and authentic flavors.
These are dishes that follow not trends, but seasons and territory.
-- Dishes, wines and territory
To accompany the dishes, a wine list curated by the three family sommeliers, designed to enhance and complement every culinary proposal.
