At the very spot where Rapallo meets the sea—where the promenade begins and the view opens onto the Gulf of Tigullio—stands Rosabianca: a piece of the Ligurian Riviera’s living history. Born at the dawn of the 20th century, it has witnessed eras, transformations, styles, and generations, all while remaining faithful to its calling: to offer a refined, discreet kind of hospitality rooted in the uniqueness of its surroundings.
When it first opened its doors in 1901 as the Albergo Ristorante Rosabianca, the hotel was a novelty—a seaside guesthouse designed to host visitors from the nearby Grand Hotel Savoia. Just two stories and a terrace, a stone’s throw from the public gardens and the seaside bathing establishments. It was the era of the first international travelers, who arrived not for a night or two, but to stay for weeks or even months.
As early as the late 19th century, Rapallo was emerging as one of the pioneers of modern tourism. Once known as “Tigullia Intus” by the Romans, the town became a sanctuary for intellectuals, aristocrats, and artists. Stories from the time speak of Friedrich Nietzsche, Sigmund Freud, Franz Liszt, Ezra Pound, the Dukes of Windsor, and Rita Hayworth—all drawn here by a shared desire for quietude. With its privileged seaside setting and impeccable service, Rosabianca became a natural choice for many of them.
Rebuilt after the devastating 1915 flood, the hotel expanded with two additional floors and gained an elegant Liberty-style façade. And yet, it remained true to its essence. Every renovation has carefully balanced innovation with memory. This is how the “Rosabianca style” was born: a quiet, deeply personal approach to hospitality, expressed through respect and attentiveness toward guests, thoughtful service, and timeless design.
Originally housed on the fourth floor with panoramic views, the restaurant moved to the ground floor after the war, opening directly onto the seaside promenade. It quickly became a sought-after destination for lovers of fine seafood cuisine. Jumbo prawns, fish soups, spaghetti with clams—dishes that became destinations in their own right. Clark Gable, Omar Sivori, Gino Bartali, and Roberto Rossellini are just a few of the names etched into the hotel’s collective memory.
In the 1980s, under the guidance of Luigi Giovanni Caire and his daughter Emanuela, Rosabianca entered a new phase. Enhancements in comfort and functionality were made with deep respect for its historic soul. Today, under new ownership and a renewed vision, the hotel continues to evolve—offering an experience that looks toward the future without ever losing sight of its roots.
