The best Italian restaurants.
The Ai Pesci Vivi Restaurant has been active in the restaurant business for several years; since its foundation the venue has distinguished itself for the high quality of its cuisine coming to occupy a place of prestige among the restaurants of the Ligurian Riviera and gaining the respect and trust of a wide clientele of local people and tourists.
The Ai Pesci Vivi restaurant is the right place to taste fish, with all fish specialties; by us you can enjoy appetizers and grilled dishes prepared with fresh seafood of the day, researched and selected from the best local dealers.
By us you can also enjoy all of the most famous dishes of the Ligurian cuisine, such as Trofie pasta with pesto or the typical of Recco cheese Focaccia.
Competence, courtesy and professionalism never fail and make of Ai Pesci Vivi Restaurant the right place where you can enjoy excellent cuisine in an environment where joy and good humor never fail.
In the hills of Fontanegli, a stone's throw from the city of Genoa, Trattoria da Paulin is located, present for three generations.
The rustic tavern is characterized by wood furnishings, consistent with the landscape outside, making the atmosphere very warm and welcoming.
Paulin can accommodate fifty people in its two inner rooms. In summer the outdoor veranda can accommodate as many people, thus giving guests the chance to enjoy the cool of the surrounding hills.
The cuisine offered is typical of the Genoese tradition, from Ravioli to Taglierini pasta with meat sauce, Pansoti with walnut sauce, Lasagna and Trofie pasta with Pesto, Cima alla Genovese, rabbit in Ligurian–style, cod, mixed fry in Genoa–style, and seasonal mushrooms. All prepared according to the best traditions.
To complete the service, the friendliness of the staff, ready to welcome you in the best way and to advise regarding our specialties.
Antica Osteria by Vico Palla dates back to the late seventeenth century and is located in a landscape of great historical interest.
In the Molo Vecchio alley, at Porta Siberia, the tavern opens its doors for demanding customers who want to spend a moment of pure gustatory pleasure letting themselves be overwhelmed by the irresistible temptations resulting from a careful review of the traditional seafood dishes.
It is said that already the great Flemish painter Van Dyck, in the years between 1621 and 1628, loved to spend his breaks among the walls of this tavern, which then served the famous stockfish to the wanderers who stayed in the alleys of the ancient Genoa.
Today, the venue has maintained the same welcome and has tried to keep the same typicality of the time, decorating the room, original in the exaltation of the stone walls in view, with furniture components evoking memories, transmitting in this way a magical atmosphere which is also proposed in the cuisine.
These factors, together with the meticulous cleanliness and the friendliness of all the staff, make this cosy tavern a location suitable to every stop.
Da Lino Restaurant has been one of the protagonists of the gastronomic boom of the area in the 60s.
Since then, the restaurant not only has become very popular among visitors and local clientele, but has became a founding member of the Focaccia di Recco Consortium, whose purpose is to make that product obtain the prestigious European PGI recognition. The venue is also part of the Recco Gastronomica consortium, promoter of the famous Gastronomic Evenings with the aim of promoting the Recco locality.
At the restaurant you can taste delicious dishes of fish cooked according to local recipes.
In the heart of Santa Margherita Ligure, an elegant and refined environment, with a charming atmosphere.
The "Slow Food Presidia" mark on the label or on the packaging of the products identifies the producers who belong to the Italian presidia and who have signed a production specification based on respect for tradition and environmental sustainability.
The philosophy of Manuelina, yesterday and today, can be summed up in these concepts: wise processing of the gastronomic heritage of Liguria, constant pursuit of recipes that follow the natural rhythms of the seasons and the evolution of time, appreciation of local products, scrupulous and careful selection of raw materials and their rational use, careful selection of the wines.
Every day a different menu to discover the great variety of the Ligurian cuisine, here guarded for more than 125 years as a treasure.
U Giancu likes cooking dancing with the seasons. The initial rhythm, in winter, is given by artichokes, which then give way to a spring of purple, green and white asparagus. In addition, depending on the period and on what Diego finds in the fields, there are herbs and flowers of prebuggiun, that raw create a multicolored salad and cooked are a filling for ravioli, tasty and delicate at the same time. Then, a Waltz with all the colors of summer vegetables: large and small eggplant, courgettes with their orange flowers, green beans, red and white beans, onions, yellow celeries, multicolor peppers. And when he dances, in summer, it often happens that he steps on ... basil! Excellent with fresh homemade pasta and to flavor the classic Genoese vegetable soup. In fall, the wood is a scenery of warm colors, perfect to make mushrooms grow: pore mushrooms, chanterelles, blasts of trumpets (craterellus cibarius), penny buns, hedgehog mushrooms. All together dance in his pans.
Trattoria dei Mosto ... has been here since the dawn of time ... It would be nice to be able to say it, but for sure we only know that at the end of the nineteenth century it already existed, but of course it was different.
It was a real post station where travelers stopped for a time and found the tavern available on the ground floor, while upstairs there were the restaurant and the rooms.
The bygone days, generations and subdivisions made us get to the current structure: only "Trattoria" without rooms and separated tavern with other managements. We arrived in 1989 when an era was finishing, the one of eating outside in taverns: checkered tablecloths, white or red wine, a menu of 2 or 3 dishes according to what was grown in the garden.
None of us had any experience, but the leading idea has always been to re–evaluate the local cuisine in a period where "nouvelle cuisine" and "let’s do it strange" reigned. We had the good fortune to meet colleagues who had the same ideas and young people who had decided to carry on the farms of their fathers seriously working the land.
Our kitchen, then, can safely be called of the Territory, because we use mostly local and seasonal ingredients, as we are convinced that there is no better raw material than that grown in its country and and its season.
Greenhouses and winter strawberries can be left to "foreigners". we keep our little things, cabbages that taste like cabbage, soups with a strong smell, stockfish that tastes like stockfish and especially fruit that tastes of fruit and after two days starts to rot. By the way, try to remember when you saw the latest worm in an apple, it seems easy, but it takes a memory of an elephant, because today the fruit does not rot any more, lettuce grows in the fridge, strawberries are highly polished for months, and so on.
I am sorry, but I decided to get off this train for real, not in words, like everyone else do, and to make new dishes I am going to ask the old people of the village, not to French or Asian books.
Logically, the kitchen of the past can not be proposed again to the present day, and the main reason in my opinion is that once you ate for food, while today you eat for fun.
Therefore, traditions are cut and adapted, but the principle remains the same: Territory and Seasons. Saying this, I do not pretend to have the right answer, there is room for everyone in the kitchen, the most important thing is to work seriously and not make fun of people.
Trattoria ... and see what a great American writer (bottom of page) says about us
Today, Brinca serves you dishes of the rural tradition of Valgraveglia: Ligurian cuisine of the land, linked to local products and to the seasons.
And with the restaurant, the caneva with fondego da vin or the workshop with wine cellar, as they used to say in the nineteenth century, the wine shop of Brinca where you will find the best local wines, Italian and foreign, spirits and liqueurs.
The Kitchen
Our restaurant offers the traditional menu–tasting which is partially changed every week, made up of a varied plate of appetizers, two pasta dishes for tasting, a second dish always for tasting and, finally, the plate of sweets.
The hall of Raibetta
The oldest heart of the Old Town, adjacent to the Aquarium, has been home for a few centuries of a place dedicated to good food and a refreshment stop.
At the Trattoria della Raibetta, traditional cuisine, prepared by Carlo with love for detail and philological passion, combines happily with about 200 Italian and Ligurian wines that are selected (... and tasted one by one!) by his wife Chiara.
At Raibetta history is part of the house and welcomes you in a friendly way making you sit under a vault of exposed brick in a room with a column that was there even before the battle of Meloria.
Taking a look at the walls, you will find that good food & wine are not the only passion of the owners.
The cozy and welcoming atmosphere (and air conditioned in the summer) make your convivial chats particularly pleasant.
Dogs and credit cards are welcome.
In the early twentieth century, the restaurant was a tavern where the workers from the nearby shipyard ate their lunch.
Even today, next to the entrance of the restaurant, you can see the gates of the famous Sestri Ponente shipyard, where the famous translatantic Rex was built.
Over the years the venue, from tavern, turned into a typical and well known restaurant, the flagship of the Genoese cuisine, who took the name of Toe Drue, which in local dialect means "Thick Tables", thick big tables with rounded legs still present in the restaurant. In the early nineties, after a long experience in great hotels and on cruise ships, Alessandro Zane, still today the owner, took over the restaurant, and with the help of his wife Rita and his son Andrea, began this long adventure, made of flavors, kindness and passion.
Even today this beautiful fairy tale continues, aided by a skilled staff and a young and talented Chef (Roberto Cupido). An experience built over the years, which has led the restaurant Toe Drue to be one of the most well known venues in Liguria.
The philosophy to offer not too elaborate dishes, but rather reinterpreted with a bit of imagination. Great importance is given to the raw materials, to homemade bread, pasta and desserts.
Excellent fresh fish, raw seafood, the famous capponmagro, pesto, and, for lovers of meat, succulent braised meat, lamb ribs and roasted pork shank.
A traditional Ligurian cuisine with some influence from the Friuli region, homeland of the owner Alessandro Zane.
Antonio and Laura in 1997 turned the bar with kitchen in an elegant and refined restaurant. The passion for cooking, the research of raw materials and the creativity of its dishes make that Le Perlage is mentioned in the best Italian food guides. To make Le Perlage so special, also the strategic position facing the sea, a short walk from Fiera di Genova and from major events like the Boat Show, Euroflora and many others.
The cuisine of Le Perlage carefully selects the best quality of locally caught fish to propose its specialties: the large plate of raw fish with crustaceans (shrimps and prawns of Santa Margherita Ligure) and shellfish (oysters and truffles, sea urchins and razor clams).
Laura and her staff elaborate dishes with modern setting, with creative reinterpretation of the traditional Ligurian dishes, taking care of preparation and presentation.
«We started together in 1990 – Alessandro said – newly qualified at the Hotel Institute Nino Bergese. The idea to open a place of our own was a common dream that turned into reality here in Acquasanta. Prior to our arrival this was an old tavern proposing a typical of Genoa menu. We have not abandoned the traditional dishes, which, however, are flanked by several new recipes».
Osteria dell’Acquasanta has about 140 seats, one hundred inside the restaurant and forty in the garden immersed in the fresh and enveloping atmosphere of this resort in the hills of Genoa, a little gem hidden away from the hustle of the city. Where signs remind you to be careful when crossing because of frogs. And time seems to stand still.
Search on the map the best Italian restaurants. With this simple tool you have the opportunity to discover the restaurant that is the nearest to you or to the area you prefer.
V. Cavour 33 16036
Recco (Genova)
The Ai Pesci Vivi Restaurant has been active in the restaurant business for several years; since its foundation the venue has distinguished itself for the high quality of its cuisine coming to...
CONTATTA & PRENOTA
Sal. Chiesa Fontanegli 7/R 16165
Genova (Genova)
In the hills of Fontanegli, a stone's throw from the city of Genoa, Trattoria da Paulin is located, present for three generations. The rustic tavern is characterized by wood furnishings,...
CONTATTA & PRENOTA
Vc. Palla 15/R 16128
Genova (Genova)
Antica Osteria by Vico Palla dates back to the late seventeenth century and is located in a landscape of great historical interest. In the Molo Vecchio alley, at Porta Siberia, the tavern opens...
CONTATTA & PRENOTA
V. Roma 70 16036
Recco (Genova)
Da Lino Restaurant has been one of the protagonists of the gastronomic boom of the area in the 60s. Since then, the restaurant not only has become very popular among visitors and local clientele,...
CONTATTA & PRENOTA
P. Matteotti 4 16036
Recco (Genova)
At the restaurant you can taste delicious dishes of fish cooked according to local recipes.
CONTATTA & PRENOTA
via XXV Aprile 21 16038
Santa Margherita Ligure (Genova)
In the heart of Santa Margherita Ligure, an elegant and refined environment, with a charming atmosphere.
CONTATTA & PRENOTA
Via Maragliano, 17 16038
Santa Margherita Ligure (Genova)
The "Slow Food Presidia" mark on the label or on the packaging of the products identifies the producers who belong to the Italian presidia and who have signed a production specification based on...
CONTATTA & PRENOTA
Via Roma 278 16036
Recco (Genova)
The philosophy of Manuelina, yesterday and today, can be summed up in these concepts: wise processing of the gastronomic heritage of Liguria, constant pursuit of recipes that follow the natural...
CONTATTA & PRENOTA
Via San Massimo - Rapallo 16035
Genova (Genova)
U Giancu likes cooking dancing with the seasons. The initial rhythm, in winter, is given by artichokes, which then give way to a spring of purple, green and white asparagus. In addition, depending...
CONTATTA & PRENOTA
Piazza dei Mosto 15/1 16040
Ne (Genova)
Trattoria dei Mosto ... has been here since the dawn of time ... It would be nice to be able to say it, but for sure we only know that at the end of the nineteenth century it already existed, but...
CONTATTA & PRENOTA
vin
via Campo di Ne, 58
16040
Ne (Genova)
Trattoria ... and see what a great American writer (bottom of page) says about us Today, Brinca serves you dishes of the rural tradition of Valgraveglia: Ligurian cuisine of the land, linked to...
CONTATTA & PRENOTA
Vico Caprettari, 10-12 R 16123
Genova (Genova)
The hall of Raibetta The oldest heart of the Old Town, adjacent to the Aquarium, has been home for a few centuries of a place dedicated to good food and a refreshment stop. At the Trattoria della...
CONTATTA & PRENOTA
via Corsi, 44r - Sestri Ponente 16154
Genova (Genova)
In the early twentieth century, the restaurant was a tavern where the workers from the nearby shipyard ate their lunch. Even today, next to the entrance of the restaurant, you can see the gates of...
CONTATTA & PRENOTA
Piazza Rossetti, 16 r. 16129
Genova (Genova)
Antonio and Laura in 1997 turned the bar with kitchen in an elegant and refined restaurant. The passion for cooking, the research of raw materials and the creativity of its dishes make that Le...
CONTATTA & PRENOTA
Via dell'Acquasanta 281 - fraz. Acquasanta
Genova (Genova)
«We started together in 1990 – Alessandro said – newly qualified at the Hotel Institute Nino Bergese. The idea to open a place of our own was a common dream that turned into reality here in...
CONTATTA & PRENOTA