The Project
Sea cuisine, suspended between dream and reality.
There comes a moment in the life of a kitchen when everything aligns: vision, hands, land, and sea. For us at Cracco Portofino, that moment takes the shape of the MICHELIN Star 2026. A light that does not arrive on its own, but is born from an orchestra of people, gestures, and sensibilities: from the daily work of chef Mattia Pecis, leading the kitchen, to the broader and deeper vision of chef Carlo Cracco, who guides and safeguards the entire gastronomic project.
A milestone that reflects a profound identity, one capable of transforming Ligurian tradition into a living, ever-evolving gastronomic experience.
There comes a moment in the life of a kitchen when everything aligns: vision, hands, land, and sea. For us at Cracco Portofino, that moment takes the shape of the MICHELIN Star 2026. A light that does not arrive on its own, but is born from an orchestra of people, gestures, and sensibilities: from the daily work of chef Mattia Pecis, leading the kitchen, to the broader and deeper vision of chef Carlo Cracco, who guides and safeguards the entire gastronomic project.
A milestone that reflects a profound identity, one capable of transforming Ligurian tradition into a living, ever-evolving gastronomic experience.
Here, overlooking the salty breath of the Gulf of Tigullio, in the heart of Portofino, regional tradition is not a memory, but a living matter that our cuisine listens to, interprets, and reimagines in new forms—through Mediterranean aromas and flavors that tell the story of the territory.
Opened in 2021 within the historic spaces of the former Pitosforo, the restaurant inherits the legacy of an iconic location in the village. Studio Peregalli of Milan has preserved its soul, maintaining a natural dialogue with the harbor and the renowned piazzetta, where time seems to expand.
Here, overlooking the salty breath of the Gulf of Tigullio, in the heart of Portofino, regional tradition is not a memory, but a living matter that our cuisine listens to, interprets, and reimagines in new forms—through Mediterranean aromas and flavors that tell the story of the territory.
Opened in 2021 within the historic spaces of the former Pitosforo, the restaurant inherits the legacy of an iconic location in the village. Studio Peregalli of Milan has preserved its soul, maintaining a natural dialogue with the harbor and the renowned piazzetta, where time seems to expand.
Strategically positioned in front of the yacht moorings, Cracco Portofino also offers a bespoke catering service for boats, with the possibility of hosting a private chef on board for tailored lunches and dinners.
Strategically positioned in front of the yacht moorings, Cracco Portofino also offers a bespoke catering service for boats, with the possibility of hosting a private chef on board for tailored lunches and dinners.
Portofino in its most authentic form.
A project that places nature at its core, telling the journey from land to plate. We aim to share the story of the ingredients that define us grown in a place almost suspended above the sea: our hillside garden, which fuels both the thinking and the cuisine of Cracco Portofino.
Here, Mattia Pecis works side by side with the Fescion Farmers, two young growers who support the kitchen brigade in cultivating remarkable plant varieties. Together, they nurture both native and unexpected species: Mattia brings with him seeds collected during his travels, even from distant places such as Chile, to experiment with new possibilities, adapting unfamiliar plants to the Ligurian climate and creating ingredients that reflect a contemporary dialogue between faraway lands and this territory.
In the same spirit, the decision to work exclusively with fish sourced from the Gulf of Tigullio is both a sustainable and identity-driven choice. It means valuing what the sea here offers each day. It means doing the best with what is close to us, with what truly defines who we are.
Portofino in its most authentic form.
A project that places nature at its core, telling the journey from land to plate. We aim to share the story of the ingredients that define us—grown in a place almost suspended above the sea: our hillside garden, which fuels both the thinking and the cuisine of Cracco Portofino.
Here, Mattia Pecis works side by side with the Fescion Farmers, two young growers who support the kitchen brigade in cultivating remarkable plant varieties. Together, they nurture both native and unexpected species: Mattia brings with him seeds collected during his travels, even from distant places such as Chile, to experiment with new possibilities, adapting unfamiliar plants to the Ligurian climate and creating ingredients that reflect a contemporary dialogue between faraway lands and this territory.
In the same spirit, the decision to work exclusively with fish sourced from the Gulf of Tigullio is both a sustainable and identity-driven choice. It means valuing what the sea here offers each day. It means doing the best with what is close to us, with what truly defines who we are.
Cracco Portofino opens in 2021, where the historical Pitosforo restaurant once used to stand. An architectural project with attention to the smallest details by Studio Peregalli of Milan, which was able to masterfully preserve the original magic of the place.
A destination that was a point of reference in the life of this magical Italian town since the 1950s, thanks to a strategic position overlooking the small port with its breathtaking view of the famous “piazzetta” and the Gulf of Tigullio.
“I am very happy to bring new life to a historic and symbolic place such as Pitosforo. I hope, in my own small way, to help this extraordinary village shine even brighter Portofino, known all over the world, which today more than ever is experiencing a moment of beauty and magic.”
’’I am very happy to bring back to life a historical and symbolic place like the Pitosporo. I hope in my own small way to contribute to help shine this wonderful town, which is Portofino, known all over the world, and that never as in this historic period is experiencing a moment of magic and grandeur’’
The menu bears the signature of Mattia Pecis, a young talent who now leads Cracco Portofino. His cuisine explores an idea of responsible research, rooted in territory, seasons, and personal intuition. Each dish is born from a direct dialogue with the land and with what the garden—cultivated together with the Fescion Farmers—offers at that precise moment of the year.
The new signature dish is L’Orto, a creation that evolves with the restaurant’s seasons—true gastronomic “collections” that reflect the rhythm of the Ligurian landscape.
In its summer version, which accompanied us this season, L’Orto became an explosion of tomatoes: around thirty-two varieties grown on the hillside, eighteen of which are selected and transformed into different textures, going beyond the idea of a simple salad.
A dish that, as the Chef says, “truly touches the vocal chords”, one that does not merely represent summer, but expresses the very identity of Cracco Portofino: a cuisine that observes the sea, listens to the land, and renews itself season after season.
The menu bears the signature of Mattia Pecis, a young talent who now leads Cracco Portofino. His cuisine explores an idea of responsible research, rooted in territory, seasons, and personal intuition. Each dish is born from a direct dialogue with the land and with what the garden—cultivated together with the Fescion Farmers—offers at that precise moment of the year.
The new signature dish is L’Orto, a creation that evolves with the restaurant’s seasons—true gastronomic “collections” that reflect the rhythm of the Ligurian landscape.
In its summer version, which accompanied us this season, L’Orto became an explosion of tomatoes: around thirty-two varieties grown on the hillside, eighteen of which are selected and transformed into different textures, going beyond the idea of a simple salad.
A dish that, as the Chef says, “truly touches the vocal chords”, one that does not merely represent summer, but expresses the very identity of Cracco Portofino: a cuisine that observes the sea, listens to the land, and renews itself season after season.
Our wine cellar features over 800 labels from around the world, without forgetting the small producers who skillfully work the land that hosts us—from Ponente to Levante.
Since 2022, it has been awarded the “Best Award” by Wine Spectator.
The cellar is replenished weekly from our flagship cellar in Galleria Vittorio Emanuele in Milan, which for over three years has been honored with the Wine Spectator Grand Award.
Our wine cellar features over 800 labels from around the world, without forgetting the small producers who skillfully work the land that hosts us—from Ponente to Levante.
Since 2022, it has been awarded the “Best Award” by Wine Spectator.
The cellar is replenished weekly from our flagship cellar in Galleria Vittorio Emanuele in Milan, which for over three years has been honored with the Wine Spectator Grand Award.
Alternative ideas and valuable proposals for our guests: Cracco Portofino is not just a restaurant, it is about living truly engaging experiences.
Alternative ideas and valuable proposals for our guests: Cracco Portofino is not just a restaurant, it is about living truly engaging experiences.
''I am very happy to revive such a historic and symbolic place as the Pitosforo, I hope in my own small way to contribute to the shining of this wonderful village that is Portofino, known all over the world and that never as in this period is experiencing a moment of magic and splendor''
