Ristorante Osteria MOLO “G”
Looking at the craft moored by the quay, their taut hawsers and the lazy slapping of the sea along their sides, and the sails ready for the off, it is easy to imagine the coming and going of seafaring folk, and the adventures of the pirates and travellers, captains, midshipmen and old salts, stocking up for a voyage of indefinite length.
This is the atmosphere at MOLO “G”: the restaurant, on the quayside at the ESAOM CESA marina, is very special, rather like a bazar in a port city, with antique objects looking down from the walls of a large, well lit interior.
Marble-topped tables like you used to find in the old hostelries inland from Livorno, and battered old tables and chairs of all kinds, create an appealing, imaginative interior from very little. With nothing ordinary about it.
And the same applies to the menu, written in chalk, which offers its temptations from the large blackboard on the wall.
Special wines, also for anyone wishing to enjoy a sundowner on the brig-style seats that seem to have come straight from the pages of a book.
MOLO “G” offers a wealth of genuine speciality dishes, first and foremost Tonnina, a taste of old Elba, the recipe made by fisher-folk from delicious tuna offcuts. Apart from the fish itself, the ingredients are salt and patience.
Rediscovering it and offering it to diners in an upmarket version made from tuna and oily fish fillets is not only an act of homage to the island but also a brave gesture. Luca Saglimbeni and Pietro Olivari have made it not only a successful typical product but also a brand in its own right, now also becoming well known on the Italian mainland.
The raw material is processed in strictly controlled conditions in state-of-the-art premises which guarantee the correct production cycle, processing young tuna, bonito, mackerel and anchovies of guaranteed Mediterranean origin.
The key feature is the fish itself, not of prized species but rich in choice substances, with high nutrient and Omega4 values, conserved in the traditional way, in brine or in oil.
See you at Molo G!