Liguria

Basil, oil and focaccia: Ligurian cooking tastes of the sea and of terraces perched above the water.

• Pesto alla genovese

  Basil, pine nuts, parmesan and oil, pounded in a mortar, served with trofie or trenette pasta

• Focaccia di Recco

  Paper-thin and filled with molten crescenza cheese

• Farinata

  A savoury chickpea flatbread from the wood oven, crisp outside, soft inside

• Pansoti con salsa di noci

  Wild-herb ravioli with a walnut cream sauce

• Cappon magro

  A spectacular tower of fish and vegetables, the dish for special occasions

• Pigato

  A saline white that smells of Mediterranean scrubland

• Vermentino

  The natural partner for pesto and focaccia

• Rossese di Dolceacqua

  A gentle red from Liguria's far west

• La Cucina di Sonia ★ 4.9

  Genova

• Trattoria delle Grazie ★ 4.6

  Genova

• Trattoria dell'Acciughetta ★ 4.5

  Genova

• Trattoria Ugo dal 1969 ★ 4.4

  Genova

• Trattoria Vegia Zena ★ 4.4

  Genova

Google ratings, July 2026