The Bigoncia, a wooden container used for the transport of grapes, is a classic and authentic farmer’s tool, a symbol of what wants to be the setting of our kitchen.
Chef Corrado Carpi, after twenty–five years of national and international culinary experience, since October 2003 in this restaurant proposes a cuisine based on tradition, with a few whimsical notes, but always keeping the authenticity of the dishes, with painstaking research regarding raw materials and following the seasonality of the products used.
The La Bigoncia restaurant, in the countryside of Genova Quarto, gives you the feeling of being in the countryside while being only 1 km from Corso Europa.
The restaurant has two rooms that hold about 40 people, cared for by the prompt and attentive service of the owner’s wife that will make you feel at ease, explaining with accuracy all the preparation of dishes: from focaccia to cakes and, why not, advising you a good wine by the Wine List, which has nearly 100 national labels.
Moreover, during summer we have a porch that houses other 15 people and a garden where children can play safely. Outside, for our customers, there is a private parking.
