The best restaurant in Genova
Updated: 2020-03-06
  • La_Paranza1
  • La_Paranza
  • Zeffirino
  • Zeffirino1
  • the_cook
  • La_bigoncia
  • la_bigoncia_1
  • Trattoria_Ugo
  • Trattoria_Ugo1
  • Trattoria_Rosmarino
  • ristorante_Monteallegro
  • tripperia_la_casana
  • il_masetto
  • trattoria_da_maria
  • antica_friggitoria_Caregio
  • il_marin
  • Soho_restaurant
  • cicale_in_citta
  • Trattoria_dell__acciughetta

The Paranza

The restaurant La Paranza is a historic restaurant in Santa Margherita Ligure, open since 1950 where you can taste the Ligurian flavors thanks to a rich menu based on fresh fish. The restaurant is located in front of the port, along the road that leads to Portofino, in the area of the ancient fishing village that has maintained its evocative charm over time. "La Paranza" has always known how to renew itself by meeting the needs and tastes of an increasingly attentive clientele and enriching the offer with the introduction of new sections such as Crudo, Plateau Royal and a rich assortment of Seafood. The Ligurian flavors and the typical dishes of our marvelous region remain at the base of our menus created with wisdom and love.

La_Paranza La_Paranza1


The restaurant Zeffirino is to consider the starting point to taste the piztti and traditional foods of Genoa that are served in an elegant and stylish way. among the specialties of the restaurant we have fresh presce also raw and desserts, and then last but first the Genoese pesto a really good dish. Despite this year the restaurant has undergone a restyling, inside you can still breathe the traces of its long past; the furniture is hand painted by the brush of Federico Ferrari.

Zeffirino    Zeffirino1

The cook

The restaurant is located on the Arenzano seafront, you can taste dishes ranging from land to sea, among the appetizers we have: a pigeon breast, soy and preboggion that is herbal mixtures. Among the first tortelli of potatoes, velvety of green beans, pesto with pine nuts and among the seconti you will find baccala, chard oregano and then to close a sacripatine a spoonful cake with zabaglione sponge cake and dark chocolate.


The Bigoncia

The restaurant is just a few steps away from Corso Europa, the restaurant offers the possibility of eating projectiles in the green and also has two rooms.
You come here for the homemade focaccia and for a rich selection of cheeses coming from various territories, among the typical Ligurian dishes we have ravioli with rabbit, goat tortelli with chestnut or hazelnut cream and basil flan with gazpacho or smoked mozzarella

La_bigoncia  la_bigoncia_1

Trattoria Ugo

In the trattoria it seems that time has turned into a room, the room of the restaurant is worth a visit, in addition to that the restaurant offers dishes that are always varied and cooked with the freshest ingredients. It could happen to you a pasta with squid ink with artichokes and baby octopus, gnocchi with pesto and stuffed anchovies, to then end in beauty a generous tiramisu with bronte pistachio

Trattoria_Ugo Trattoria_Ugo1

Trattoria Rosmarino

It is certainly among the best Genoese restaurants, above all thanks to an enviable quality / price ratio. The restaurant is located at the most central of all about twenty meters from Piazza De Ferrari. The interior is very nice, elegant, medium-high level restaurant: it is at most the narrow space between the tables. The menu is written on large slate boards hanging on the walls, but there are often additions for which it is appropriate to listen to what Felice tells you. Fish prevails and there is no lack of traditional Genoese dishes, but more than for Rosemary pesto trofie you go for a modern, precise and well-cooked cuisine.


Ristorante Montallegro

The restaurant is located a few minutes from the center, right next to the Funicular Zecca-Righi arrival. The first main course is the view from the terrace, the focaccia with cheese from Recco is served, preparing dishes with the best ingredients. To discover are also the anchovies with the aggiadda, the stracotto alla genovese


Trapperia Casana

In the heart of the medieval city, tripe bakes and sells from 1890 between covered porches. The shop, one of the most characteristic and fascinating of Genoa, breathes aromas and atmospheres of other times. A shop that combines harmony, beauty and simplicity thanks to the architectural elements, furnishings and original utensils of the early twentieth century. Outside there is a nice door and a simple display case, inside the Genoese floor, barrel vaulted ceiling, walls with white majolica tiles as well as the ronfò, wrapped in small brown majolica tiles, and the large hood over the copper pots


The Masetto

Masetto was born from a particular idea of hamburgers enriching the "food for all" with high quality raw materials, applying the traditional catering to Street Food to make it noble and give value and value to street food. It is a place much loved by young and much loved by students and has been very successful because it offers American dishes such as hot dogs and sandwiches


Trattoria da Maria

This place is known by all but it is also nicknamed the zozza, which however refers to the poor hygiene but to the eye of the simple and basic environment .Brace yourself for lunchtime mayhem. This is a totally authentic, if well touristed, workers' restaurant and there's a lot of squeezing into tiny tables, shouted orders and a fast and furious succession of plates plonked on tables. A daily hand-scrawled menu is a roll call of elemental favorites that keep all comers full and happy, along with the jugs of ridiculously cheap wine.


Antica friggitoria carega 

Questo posto è meraviglioso per il tipo di viaggiatore / mangiatore che è d'accordo nel non capire davvero cosa sta succedendo (a meno che tu non parli italiano) ma è disposto a fare una piccola avventura per alcuni deliziosi frutti di mare. Inoltre, il tipo di posto che serve ciò che viene catturato è buono quel giorno, quindi potrebbero non avere le stesse cose da un giorno all'altro. Siamo andati circa alle 15.00 ed era tutto esaurito tranne il polpo bollito (polpo condito con olio d'oliva, limone e sale, cucinato completamente), quindi l'abbiamo ottenuto.


Il Marin

The restaurant is located in the ancient port, is the gourmet restaurant of Eataly Genoa. Here you can find a creative and high level sea cuisine that satisfies the eyes and the palate. The chef Marco Visciola creates each dish with the intent - very successful - to enhance the quality raw materials in their complex simplicity. The location also deserves: a window with a panoramic view of the sea designed by Renzo Piano. It recommends customers to eat with a unique and memorable view of Genoa.


Soho restaurant

Soho, located in the city center, not far from the Old Port and the Aquarium, is not only a restaurant but also a fish market. Once past the fish stalls located at the entrance, you find yourself in a modern restaurant, characterized by an informal and relaxing mood (there is also some private room to be reserved). The menu consists of genuine, genuine seafood proposals that change daily, depending on the availability of the fish and the season. At the time of the opener, here is a classic stop for a very tasty seafood tasting, accompanied by cocktails, wines or champagne.


Cicale in the city

After ten years spent in the Riviera di Levante, with the restaurant Le Cicale, the chef Matteo Costa realized in 2006, thanks to the help of his sister Ilaria and his wife Federica, his dream of always moving to the city. This central restaurant, between the elegant via XX Settembre and Piazza della Vittoria, welcomes, in its colorful and refined spaces, lovers of good food with fine cuts of meat, cheeses from small producers, pasta rolled out with a rolling pin, focaccia baked twice at day and above an excellent selection of fish.


Trattoria dell 'Acciughetta

The Trattoria dell'Acciughetta rises in that of via Prè, from an idea that came in 2015 to Giorgia Losi. In the kitchen there is Simone Vesuviano, a very young chef who made himself known in the city for the great imagination with which he studies and serves his dishes. The menu of the Acciughetta, in constant change and attentive to the seasonality of fish and earthenware, is played between respect for the local gastronomic culture and the curiosity with which one looks at the haute cuisine.








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