Acciugheria Cantina da Miky, Monterosso al Mare
Monterosso's salt-cured anchovies are arguably the finest in the Mediterranean, and Cantina da Miky on Via Fegina is the most respected address in town for experiencing them in every form — raw, marinated, fried, stuffed and pressed into a glass of chilled Vermentino. This is not a tourist trap; it's where Ligurian food writers bring their friends.
What to Order
Start with the acciughe sotto sale — anchovies cured for at least 12 months in sea salt, rinsed, filleted tableside and dressed with a thread of local DOP olive oil. The texture is silky, the flavour deep and savoury without a hint of fishiness. Pair them with a glass of Cinque Terre DOC Bianco, the local white made from Bosco and Albarola grapes grown on the terraces above the village.
Follow with trofie al pesto — the short, twisted pasta that is the correct vehicle for Ligurian basil pesto in this region (not spaghetti, not linguine). Miky's pesto is made daily with Genovese DOP basil, Ligurian olive oil, pine nuts, Parmigiano and Pecorino Sardo. Finish with a small glass of Sciacchetrà, the local amber dessert wine made from dried Bosco grapes — sweet, oxidative and unforgettable.
Practical Tips
Cantina da Miky is located on Via Fegina in the newer Fegina district of Monterosso, a five-minute walk from the train station along the seafront. It's less crowded than the osterie in the old town and has a pleasant terrace facing the sea.
Book ahead for dinner in July and August — tables fill by 7 pm. Lunch is generally easier to walk into, especially on weekdays. The restaurant also sells anchovy products to take home: vacuum-packed fillets, anchovy paste and bottles of Sciacchetrà make excellent edible souvenirs.
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