The history of the Claudio Hotel Restaurant
The Claudio Hotel Ristorante was born from the dream of Claudio Pasquarelli, simply Claudio to friends and gourmets around the world, who in Bergeggi has succeeded in creating the restaurant-hotel he had always dreamed of. A model of hospitality where good taste combines with the great cuisine of Mediterranean flavors and colors.
A magical place, a small jewel nestled in the rock yet surprisingly spacious and welcoming, with a magnificent terrace that seems to extend out to the sea, from which sunsets become unforgettable experiences. Take all the time you need to finally gaze out over the gulf before you, with the islet of Bergeggi rising like a green panettone from the crystal-clear water.
Claudio Pasquarelli's Dream
Everything around you, from the large terrace with its elegantly set tables to the hotel's beautiful rooms, is the result of incessant, relentless work. It all started with Claudio's ideasAlways ready to fight and achieve the best results in life, he started out in a small restaurant in Vado Ligure (SV), where he began waiting tables while his mother Giulia prepared traditional Ligurian cuisine in the kitchen. Life at the trattoria wasn't what he wanted; he wanted more. Fortune always favors the bold... and after just two months in Vado, he began building a large company that brought great entrepreneurs to the area. Bringing work and recognition to the small trattoria. Claudio began a happy period in which he could begin to reap the rewards of his hard work.
In 1982 He purchased a plot of land in Bergeggi, halfway up the mountain, with a stunning view of the sea. He and the architect Dagna studied the best way to reclaim enough space from the mountain to build a restaurant and the house. Construction was completed in just a few months. The restaurant now boasts elegant furnishings and antiques. This is where the recipes that become staples of his cuisine are developed: the extraordinary bouquet of shellfish with Mediterranean citrus, tagliolini with borage, this year's "new" dish, a reinterpretation of the classic fish soup with the best of the day's catch, filleted and deboned, cooked and served in special soapstone pots. Claudio's ever-increasing enthusiasm and initiatives lead to the creation of 1989 the hotel with 15 beautiful rooms Spacious, tastefully designed for those who don't want to disrupt the existing landscape but simply blend in. These include large terraces separated by white canvas partitions, terracotta floors, and unique antique furnishings.
THE ROOMS
The rooms are all different from each other and are named after Ligurian aromatic plants: mastic, verbena, lavender.... Although the hotel was built on small terraces, following the slope of the typical Ligurian hills, Claudio still managed to create a comfortable swimming pool where today guests find refreshment on the frequent sunny days. Furthermore, each room has a color TV, minibar, air conditioning, safe, queen-size beds with fine pure linen. The bathrooms have Jacuzzi and a complimentary service with herbal products. Breakfast is no exception, featuring homemade bread, focaccia, brioche, and cakes, a bouquet of fresh fruit, and delicious homemade jams. Hotel Claudio offers 25 rooms, including suites.
All rooms have a wonderful sea view. The entire hotel complex is constantly changing and improving, from the restaurant menus to the number of rooms, to the events held every summer at the restaurant on the splendid terrace.
The landscape of our Liguria is a twisted and contrasting profile, from the gentle sea to the rugged mountains in the blink of an eye, seamlessly blending. The character of us Ligurians is equally twisted: we are meticulous, tenacious, surly, but sincere. We are people who still live in a world where a handshake is worth as much as, if not more than, a written contract. It's true, we combine the characteristics of seafarers with those of the mountains, but no piece of paper is worth a commitment made, a pact of faith, a promise given. I like this, as long as it resists the lure of (alleged) modernity.
Claudio Pasquarelli
