L’Orto a Colazione e L’Orto Ritrovato: where you want to be…
Breakfast at L’Orto a colazione: a good day starts with the morning.
A great breakfast to recharge your batteries, stay in shape and start the day with a smile!
Our lavish buffet is made with genuine high-quality organic local ingredients.
Cereals and seeds, jams and honey, croissants, bread and cured meats, yoghurt and cheeses, fruit and vegetables, eggs and waffles, a tea corner for teas and infusions, a coffee corner for a cappuccino or a fine Italian espresso, an organic juice and smoothie corner, and more.
On sunny days, breakfast is also served outside on the suspended terraces with a view of the pool.
Breakfast Buffet: daily from 7:30am to 10:30am
Sleepyhead’s Breakfast: at the bar, daily from 10:30am to 11:15am
L’Orto Ritrovato: Thursday to Tuesday 7:30pm to 10:30pm
L’Orto Ritrovato is closed on Wednesday
“To receive guests is to take charge of their happiness during the entire time they are under your roof.”
Anthelme Brillat-Savarin
Gastronomy also means history and culture, and authentic Ligurian cuisine is one of the most exquisite, comprehensive examples of this that you will find: rich but uncomplicated, well-known but quiet, rustic but refined, lean but wicked… just like the Ligurians!
The philosophy of the Schiaffino family and their restaurant L’Orto Ritrovato (the rediscovered garden) at Villa Edera & La Torretta has, since 1962, aspired to a rediscovery of tradition to match the restaurant’s name, because through a combination of taste, aroma and sight, we want guests to remember this corner of Liguria which was theirs, even if just for a moment.
We believe that the freshness of our produce is a choice, and so is bringing seasonal produce partially harvested from our organic garden to the table. When this is not possible, we always give preference to high-quality local or Italian produce.
Many of the salad leaves and other vegetables, wild aromatic herbs and fruits, including lemons and other citrus fruits, are grown in our untreated soil and proudly offered to our guests.
From our Cookbook
Pesto, walnut sauce, cappon magro, cima alla genovese, la torta Pasqualina, stuffed vegetables, focaccia, farinata, tocco, buridde, rabbit with olives and pine nuts, oven-roasted mushrooms with potatoes, castagnaccio, fried meat skewers, ravioli and pansôti, lamb’s lettuce soup or stuffed Savoy cabbage, pandolce alla genovese, pinolata, sacripantina, latte dolce, vegetable polpettoni, minestrone alla genovese, ceci in zimino, tomaxelle, mixed fried fish, pesce alla ligure, sautéed acciughe alla vernazzese, salted anchovies, cheese focaccia, stoccafisso accomodato, trofie pasta with pesto, potatoes and beans, gnocchi al pesto… and so much more.
Gluten-free at Villa Edera & La Torretta
In addition to traditional Ligurian and Italian cuisine, pasta dishes and irresistible home-made desserts and ice creams, since 2005 Villa Edera & La Torretta ***S has specialised in gluten-free diet, entirely home-made and therefore certified by the Italian Coeliac Association, AIC. Alongside a delicious à la carte breakfast and a delicious dinner, all prepared without gluten, L’Orto Ritrovato at Villa Edera & La Torretta provides all the information coeliac or lactose-intolerant guests might need and offers a parallel menu without variations – and when this is not possible, it provides real alternatives.
Please note: Since 2018 we will treat our gluten-intolerant guests only if booked on half board basis and if the intolerance is indicated upon booking so that we can properly and carefully prepare your gluten-free meals!
Only for those guests who will have half-board with us the gluten-free service is free of charge .
If advance notice is not given, the hotel reserves instead the right not to provide the service or to do so applying a surcharge of € 8 per person/day.
In 2005, Hotel Villa Edera was the first hotel on the Ligurian Riviera to belong to the Italian Coeliac Association’s network of knowledgeable hotels and restaurants.
Experiences
Hands-on fun-filled courses in Ligurian cooking, followed by lunch. In Italian, English, French and German.
We suggest oil and wine tastings, demonstrations of pesto-making, aperitifs with local products and cocktails
