THE HISTORY

Claudio Pasquarelli's dream

The history of the Hotel Restaurant Claudio

Hotel Restaurant Claudio was born from Claudio Pasquarelli's dream, simply known as Claudio to friends and gourmets from all over the world, who succeeded in creating the restaurant-hotel he had always desired in Bergeggi. A model of hospitality where good taste blends with the great cuisine of Mediterranean flavours and colours.


A magical place, a small gem nestled in the rocks but surprisingly spacious and welcoming, with a magnificent terrace that appears to extend towards the sea, turning sunsets into memorable experiences. Take all the time you need to finally gaze at the gulf in front of you, with the islet of Bergeggi rising like a green panettone from the crystalline waters.

Everything around you, from the large terrace hosting elegantly set tables to the beautiful hotel rooms, is the result of relentless and tireless work. It all stems from Claudio's ideas, always ready to strive for the best outcomes in life. He started with a small place in Vado Ligure (SV) where he served tables while his mother, Giulia, prepared dishes of traditional Ligurian cuisine in the kitchen. Running a trattoria wasn't what he wanted; he aspired for more. Fortune favours the bold, and after just two months in Vado, the construction of a large establishment began, attracting prominent entrepreneurs to the area and bringing work and recognition to the small trattoria.



For Claudio, a happy period began, where he could reap the rewards of his hard work. In 1982, he purchased a plot of land in Bergeggi, halfway up the hillside, with a stunning sea view. With architect Dagna, he studied the best way to carve out enough space from the mountain to build a restaurant and residence. In just a few months, the construction was completed. The restaurant now boasts refined furnishings and antique furniture. It is here that he fine-tuned recipes that became cornerstones of his cuisine: the extraordinary bouquet of citrus-infused seafood, tagliolini with borage, this year's "new" dish, a revisited classic fish soup with the best catch of the day, filleted, deboned, cooked, and served in special soapstone pots.

Claudio's drive and initiatives grew, leading to the birth of the hotel in 1989, with 15 beautiful and spacious rooms, designed with the skilful taste of someone who doesn't want to disrupt the existing landscape but rather blend in harmoniously. Each room has its unique charm and is named after Ligurian aromatic plants: lentisk, verbena, lavender... Although the hotel was built on small terraces, following the slopes of typical Ligurian hills, Claudio managed to create a comfortable swimming pool where guests can find refreshment on sunny days. Moreover, each room is equipped with a colour TV, minibar, air conditioning, safe, queen-size beds with refined pure linen bedding, Jacuzzis in the bathrooms, and a courtesy set with herbal products. Breakfast is equally delightful, featuring homemade bread, focaccia, brioches, and cakes, a bouquet of fresh fruit, and delicious homemade jams. Hotel Claudio offers 25 rooms, including suites.



All rooms offer splendid sea views. The entire hotel complex is in continuous change and improvement, from the restaurant menus to the number of rooms, to the events held every summer on the beautiful terrace.

"The landscape of our Liguria is contoured and contrasting, from the gentleness of the sea to the rugged mountains in the blink of an eye, without a solution of continuity. The character of us Ligurians is equally complex: we are meticulous, tenacious, irritable, but sincere. We are people who still live in a world where a handshake is worth as much, if not more, than a written contract. It's true, we combine the characters of people from the sea with those from the mountains, but there's no piece of paper that can match a commitment made, a pact of faith, a promise given. This is what I like, as long as it resists the allure of (presumed) modernity."



Claudio Pasquarelli

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