Portofino is one of the most special, romantic towns in the world, and the upscale piazzetta of this diminutive and colorful Ligurian fishing village teems with jet setters fresh off their yachts for a bite to eat or a stroll. The narrow alleyways off the bustling harbor wind through pink and yellow houses none of which were constructed after 1934. It is a town of immense unspoiled natural beauty, with a deeply old-world character, notwithstanding its decidedly 21st century prices.
Chuflay is located in the Splendido Mare Hotel, which is nestled front and center in the piazzetta. It is the sister restaurant of the Hotel Splendido, a former monastery that is perched atop a verdant hillside nearby and peers down onto the yachts crowding Portofino Bay and the Tigullio Gulf. Chuflay has both charming indoor and atmospheric al fresco seating and, like La Terrazza at Hotel Splendido, live music in the evenings. The Lugurian region is the birthplace of pesto, and almost every fine restaurant in this area serves a divine incarnation of it with a pasta dish, typically trofie al pesto, a Lugirian specialty that is composed of thin, hand-rolled tight twist pasta and Genova’s transcendental pesto sauce. Chuflay has both trofie and linguine pesto dishes, both of which are outstanding. Chuflay embodies the old-world glamour and sophistication of Portofino and is arguably the best restaurant on the piazzetta.
Piazza Martiri Olivetta, 1/1/a
+39 0185-267-801 Mon-Sun, 7am-midnight
- Roberto Villa , Chef
- Al Fresco
- Best Bars
- Best View
RECOMMENDED DISHES See All
- Insalata tiepida di Crostacei del Tigullio con Olive Taggiasche - Lobster, scampi and prawn salad with Ligurian black olives
- Trenette al Pesto con Patate e Fagiolini - Linguine served with “pesto” sauce, potatoes and french beans
- Trofie di “Recco” con Pesto alla Genovese - Home made short pasta served with traditional Genoese “pesto” sauce
- Grigliata mista del Tigullio con Legumi alla brace (min. 2 pers.) - Mixed grill of the Gulf served with grilled vegetables (min. 2 pers.)