Santa Margherita Ligure
Welcome to this picturesque port, located in the Tigullio Gulf.
Here, a crystal-clear sea, scenic routes leading to breathtaking views, and the chance to discover ancient-rooted craftsmanship await you. The authentic flavours you can taste here communicate the union of sea and land!
In the 6th century, it was a small settlement inhabited mainly by fishermen. From the Middle Ages onward, it developed into two main hamlets: Pescino and Corte, between which local rivalries were not uncommon.
In the first half of the 13th century, the territory of Santa Margherita Ligure was conquered by the Republic of Genoa, becoming part of its political and military domain.
At the end of the 18th century, during the French occupation, the village and surrounding area became part of the Tigullio Gulf department within the newly established Ligurian Republic.
At the same time, the area was divided into two parts, called “canton”, and associated with the two major parishes. Relations between the two hamlets were marked by ongoing conflict between the “Margheritini” (the parish of Santa Margherita) and the “Giacomini” (the one of San Giacomo).
The two hamlets were united in 1812, and under the Kingdom of Sardinia the newly established town got its current name: Santa Margherita Ligure.
What to eat
In Santa Margherita Ligure, gastronomic tradition is a journey through the essences of Liguria.
Among the specialties, a must is the famous Ligurian focaccia, made from a simple dough and known for its soft yet crunchy texture. An equally beloved variant is the focaccia of Recco, which is much thinner and filled with a creamy cheese. This delicacy is best enjoyed hot, fresh out of the oven. Both can be tasted at the two historic bakeries: Fior di Ponti and Pinamonti.
Cima alla genovese is a dish of traditional home cooking. Once made with recovered ingredients, it has become a symbol of Ligurian cuisine. Made with veal, vegetables, eggs, and seasonings, it is slowly cooked and served cold in slices.
The region’s strong connection to the sea is reflected in a variety of seafood dishes, such as fritto misto di mare, baccalà alla ligure, and cappon magro, a fish and vegetable dish traditionally eaten during Lent.
These delicacies can be enjoyed at a few restaurants that preserve the local culinary tradition: Ristorante Beppe Achilli and Ristorante Oca Bianca, both family-run establishments offering an authentic atmosphere.
Local customs, traditions and festivities
Near Rapallo, along the road to Zoagli, is the historic Tessitura Artigiana Giuseppe Gaggioli. Housed in a villa dating back to the early 20th century, it continues to produce velvets and damasks using antique or modified looms to maintain the exceptional quality of the past.
These intricate and labor-intensive techniques involve slow production: only 40–50 centimeters of fabric are made each day.
The frescoed houses of Liguria, particularly in towns such as Santa Margherita Ligure, represent an ancient tradition of facade decoration. The frescoes feature ornamental motifs that can be traced to Gothic, Baroque, and Art Nouveau styles.
Originally, these decorations also served to conceal irregularities or architectural modifications made over time. Today, they contribute to the picturesque atmosphere of the coastal alleys, giving them a distinctive charm.
Surroundings to discover
Just a few kilometers from Santa Margherita Ligure are some other charming destinations. One of these is Recco, renowned for its delightful focaccia. Nearby is Camogli, a picturesque fishing village with a colorful harbor. Each May, Camogli hosts the Sagra del Pesce, one of the area’s most popular food and cultural festivals.
A particularly scenic route is the San Rocco – Punta Chiappa – San Fruttuoso Trail. This challenging path, with significant elevation changes, goes through Portofino Park and leads to the Abbey of San Fruttuoso.
The site is not only breathtaking but also tied to a legend: according to tradition, a dragon once threatened the bay until an angel, accompanying Justin and Procopius, disciples of San Fruttuoso, vanquished the beast, making it possible to build a church in honor of their friend.
The abbey, built between the 10th and 11th centuries and once home to Benedictine monks, is a medieval gem nestled within the Portofino Regional Natural Park. Restored by the Doria family, it was given to FAI (Fondo Ambiente Italiano) in 1983.
Just offshore, at a depth of 17 meters, divers can visit a statue: the Christ of the Abyss, which was placed on the seabed in 1954.
