Restaurants and Bars

Regional cuisine in Liguria has long been considered second-rate because of its use of simple ingredients such as second cuts of meat or farmyard animals, wild herbs and produce from the vegetable garden. However, this diet has been "re-evaluated" by nutritionists who are now praising the virtues of 'the Mediterranean diet'. The Mediterranean diet is one that is low in animal fat, rich in vegetables, fish, and white meat: this is exactly the type of cuisine that exists in Liguria which has always favored extra-virgin olive oil, vegetables, fresh fish and rabbit.

Vittorio G. Rossi wrote in his book Wines and food from Liguria “Nowadays, the food that our grandmothers made is being recognized as good, healthy fare. Our wine made from the stones, the sun, and the breath of the sea, bearing the perfume of the dawn in the calm of July receives the recognition due to it.” Even pesto, (itself a symbol of Genoese cooking) is an extremely simple sauce, both in terms of preparation and ingredients (basil, pine nuts, parmesan, garlic and olive oil): because of its simplicity it is imperative that the ingredients are of the highest quality (basil that doesn't grow close to the sea has a totally different flavor!)

If you want to experience the delights of pesto first-hand, then Zeffirino may be the place to try: here you can try the specialties of Liguria NB: be prepared to spend a little bit more than you had budgeted for. If you prefer something a little more simple but would still like to try la torta Pasqualina (a savory vegetable tart) as well as minestrone alla genovese a Struppa Geneose minestrone then you could try Piro and the historical Luchin in Chivari; here you can try a delicious farinata (traditional tart made with chick-pea flour) and stuffed vegetables.

The popular, tasty focaccia bread made with cheese deserves a mention, as does its birthplace of Recco (20km from Genoa), and the two popular restaurants where you can indulge in its flavor: Manuelina and Vittorio. Although fish may not be a primary ingredient in Ligurian cooking (as it tends to favor dishes from the 'vegetable garden' and the 'farmyard'), a wide range of fish recipes can be tried at Rina and Da Vittorio in the center of the city. If you want to combine gastronomical delights with a trip to the Riviera, then try Polpo Mario in Sestri Levante or Puny in Portofino, you won't regret the little bit extra you may find yourself paying. Buon appetito!