Restaurants in the province of Genova

Genoa invented a disproportionate number of things now eaten everywhere, and invented them from what was there: herbs, oil, chickpea flour, humble fish.

What you eat here

• Pesto genovese — DOP basil from Prà, pine nuts, garlic, pecorino and parmesan, Ligurian oil, in a mortar. With trofie, trenette or mandilli de sea, plus potato and green beans.
• Focaccia genovese — a finger thick, oily and salted, eaten at breakfast dipped in cappuccino. And focaccia di Recco IGP, paper-thin with cheese inside.
• Farinata, chickpea flour baked in a copper pan.
• Cappon magro — the festive pyramid of fish and vegetables — and pansoti with walnut sauce.
• Cima alla genovese, stuffed veal breast, served cold in slices.

The wine

Golfo del Tigullio-Portofino and Val Polcevera give Vermentino, Bianchetta and Coronata; Ligurian reds are few and light, made for fish.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.