In the heart of old Levanto, in the basement of the ancient Casa Restani, the Casa del Capitanato (13th-14th centuries), Osteria Tumelin has taken up residence. It's the place to go if you're looking for tasty traditional cuisine, prepared according to the rules of the art! The varied menu highlights the freshness of seasonal produce. The decor and service are in keeping with the main characteristics of the Osteria. An address that reflects conviviality, tradition and quality.
Further information
Opening time and information on TUMELIN
Open all year except mid-January to mid-February. Every day for lunch and dinner except Thursday. Additional charge approx. €40.
Message from Management
Restaurant Tumelin welcomes you to the Casa del Capitanato, a historic 13th-14th century building in the heart of old Levanto. Founded in 1970, it offers a gothic-romantic setting for a fine culinary experience. The decor reflects the charm of Italian tradition with rustic elements. This bastion of fine dining invites you to discover traditional Ligurian cuisine. Here, each dish is a true work of art, where the quality of the ingredients is harmoniously combined with subtly associated flavors. You can, for example, indulge in its delicious pasta dishes. Among the specialties you'll find at Tumelin, fresh fish and seafood dishes also deserve special attention. These are carefully prepared with fresh produce offering a unique taste. In addition to its friendly atmosphere, the restaurant is also known for its warm welcome and pleasant service. The attentive team is always on hand to meet your every need. A quality address to share!
Members' reviews on TUMELIN
). Pas de tiramisu disponible (en Italie, premier service, sérieusement ?), en remplacement on nous propose une mousse au chocolat (pas a la carte, donc on découvre le prix sur l'addition), au final une eau facturee non prise; il est vrai qu'on ne connait pas les usages en Italie, de fait 7€ de couverts...bon, voilà, le restaurant n'est pas mauvais en soi mais c'est quand même cher au final pour ce que c'est.