"In our kitchen, every turn of the pestle is a vote for tradition. Choose your side wisely."
Antipasti
The Opening Debate
Panissa Fritta
€7
Chickpea flour sticks fried until golden and crisp. Served with a dusting of sea salt. Vegan, by accident.
Cappon Magro
€11
Miniature towers of seafood and vegetables dressed in a vibrant green herb sauce — the old town on a plate.
Focaccia di Recco
€8
Thin focaccia pulled at four o'clock, blistered and shattering at the edge, oozing soft stracchino from the middle, sea salt on top, gone by eight most nights so come early or argue with whoever took the last piece.
Primi
The Heart of the Matter
Pansoti al Preboggion
€13
Pillowy ravioli stuffed with wild Ligurian greens and ricotta, walnut sauce ground in the mortar instead of pesto, because the side of the family that prefers walnuts deserves one win on the menu.
Minestrone alla Genovese
€10
A thick, fortifying vegetable soup finished with a spoon of fresh pesto stirred in at the table. Winter's argument, summer's comfort.
Trofie al Pesto
€12
Short hand-twisted trofie tossed with pesto pounded that morning in the 1962 marble mortar, a few waxy potato coins and green beans cooked in with the pasta the way Genoa insists, finished with a spoon of the starchy water so it clings.
Secondi
The Main Event
Branzino al Forno
€18
Whole sea bass roasted with Ligurian herbs, white wine and the olive oil we argue about almost as much as the pine nuts.
Dolci
The Sweet Truce
Canestrelli
€5
Daisy-shaped butter cookies dusted with powdered sugar. Melt-in-your-mouth texture.
Pandolce Genovese
€6
The classic sailor's cake. Dense, crumbly, and packed with raisins and candied citrus.
Vino
wine_bar
Vino della Casa, Rosso
€5 glass / €18 carafe
A young red from the hills behind the city, poured into tumblers not stemware, the bottle that has fueled sixty years of pine-nut arguments and never lost the plot.