in Ventimiglia – Italy
Casa Buono rests in the quiet hills above Ventimiglia, where the Ligurian coastline begins its gentle transition toward the French border and the landscape takes on a calm, almost contemplative character. Removed from the bustle of the town below, the restaurant is surrounded by olive groves and terraced slopes, bathed in the soft Mediterranean light that defines this corner of Italy. Its secluded setting gives Casa Buono an intimate charm, while remaining deeply connected to the rhythms, flavors, and traditions of the region.
At the heart of Casa Buono is Chef Antonio Buono, whose culinary voice has been shaped by a remarkable journey through some of Europe’s most influential kitchens. Early in his career, he trained in Spain under the late three‑star chef Santi Santamaria, an experience that instilled in him a deep respect for tradition, product, and restraint. His path then led him to France, where he spent several formative years at Mirazur in Menton under Mauro Colagreco, eventually rising to the role of second‑in‑command. Together with earlier training in Italy, these chapters shaped the perspective he ultimately brought back to Ventimiglia when he opened Casa Buono—a restaurant that reflects not only its landscape, but also the chefs, cultures, and philosophies that marked his journey.
A few days before our reservation, we received a thoughtful message from Nico, the head waiter. He explained that Chef Buono would not be present on the 22nd, as he was traveling to Spain to attend a tribute organized in honor of Santi Santamaria, who passed away fifteen years ago. Nico kindly asked whether we would prefer to move our reservation to the 21st instead. Unfortunately, that was not an option for us—but the gesture itself spoke volumes. This level of transparency and care toward guests is increasingly rare and set the tone for what would be a very sincere dining experience.
One of the immediate pleasures of lunch at Casa Buono was the flexibility offered to guests. Without any hesitation, each of us was able to choose a different menu: I opted for the full tasting menu, while my partner selected the shorter lunch menu. This may sound like a small detail, but in fine dining it makes a meaningful difference. It allows each guest to tailor the experience to their appetite and curiosity, without compromising the flow of the table.
What stood out throughout the meal was a remarkable sense of lightness. Despite the number of courses, there was never a feeling of heaviness or excess. Each dish arrived with precision and balance, allowing flavors to express themselves clearly without overwhelming the palate. Even as the courses accumulated, the meal felt airy and composed—a testament to thoughtful technique and careful seasoning.
Every plate carried a subtle extra touch, a quiet detail that kept the experience surprising without being showy. These were not dramatic flourishes, but small, intelligent accents that elevated the whole. A particular highlight was the pigeon, cooked to an exceptional tenderness, almost melting in texture, while retaining depth and character. It was one of those dishes that lingers in memory not because it shouts, but because it is so perfectly judged.
Desserts continued this theme of finesse. Citrus notes were used with clarity and precision, offering freshness and lift at the end of the menu. The flavors were expressive without drifting into sharpness, leaving the palate refreshed rather than fatigued.
As lunch drew to a close, the Valentina, the chefs wife, came by our table with a smile and a final, charming remark. She wanted to be absolutely clear that the madeleines—Chef Buono’s signature sweet—were entirely his own recipe, and not inspired by Mirazur. The reason for this clarification? The chef had noticed that we had dined at Mirazur just two days earlier, where we had also been served madeleines. There was a hint of playful pride in the explanation, and rightly so. We could reassure him without hesitation: the madeleines at Casa Buono were even better.
That moment neatly encapsulated the spirit of the restaurant. Casa Buono is not about imitation or nostalgia, but about carrying experience forward with confidence and humility. It is a place where influences are acknowledged, craftsmanship is quiet but assured, and hospitality feels genuinely personal.
In a region rich with culinary landmarks, Casa Buono distinguishes itself not by grand gestures, but by consistency, sensitivity, and a deep respect for both guests and mentors. For fine‑dining lovers who appreciate elegance without excess, and stories that unfold gently across the table, this is a destination well worth the journey into the hills above Ventimiglia.
Chef: Antonio Buono
Date of visit: February 22nd 2026
Website: https://ristorantecasabuono.com/
Michelin: 1 star
