Marina di Portofino occupies the inner basin of one of the most photographed bays in the world. The Piazzetta, the pastel facades and the small fishermen harbour have not changed in form since the 19th century — and the 50 superyacht berths immediately below them include some of the most sought-after summer slots in the Mediterranean. Mooring availability is the constraint; the supply side is exceptionally well organised given the village status.
The kitchen is unmistakably Ligurian. Basil-only Pesto Genovese from the Pra' microclimate just down the coast, focaccia di Recco baked between sheets of stracchino, anchovies salted at Monterosso, olive oil from the Cinque Terre and the Levante coast, Sciacchetrà dessert wine from terraces above Vernazza, white wines from the Riviera di Levante DOC. Fresh fish — bianchetti in spring, anchovies and sardines through the summer, dentex and amberjack year-round — comes from the boats at Camogli and Santa Margherita Ligure. Suppliers move easily between Portofino, Santa Margherita and Rapallo for produce, wine, charcuterie and specialty work; the Genoa fish market is two hours away and supplies most premium accounts.
The season is short and intense: late May through mid-September, with weather drops on either side. Daily provisioning (bread, fish, fruit) is reliably same-day when ordered early; bespoke catering, large wine allocations and specialty items should be booked 48 hours ahead in July and August.
No suppliers listed yet for Marina di Portofino.
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