Restaurants Genova

Rodizio Brasileiro

Trattoria La Ruota

For over 40 years the La Ruota restaurant–tavern has been a venue which attracts lovers of good food thanks to specialties made ​​with fresh and selected ingredients, typical of Ligurian and traditional cuisine.


The restaurant, located in Genoa Nervi, close to the sea, was founded in 1968 and since then the family management has remained the same, offering delicious food and so much courtesy and creating an ideal place for business lunches and dinners, small banquets and receptions.

In this quiet and elegant atmosphere you can enjoy pastries and homemade cakes. And then you can indulge in authentic delicacies such as seafood Ravioli, Pappardelle pasta with lobster, Pansoti with walnut sauce, Trofie pasta and Lasagna with pesto.


The wine list supports worthily each course, offering wines of all respect.


The La Ruota restaurant has 40 seats.

Osteria Da Dria

Dria All’Acquasanta is something like a fixture. It has always been there, as the charming Shrine of Our Lady of Acquasanta hosting its Osteria. The rustic, simple environment, with paneling on the walls, is the real trademark of the taverns of yesteryear.

Trattoria Da Marcello

The menu offered is always various to to satisfy all taste preferences and delight customers with novelties and seasonal flavors.

The restaurant is specialized in the preparation of the best and most delicious recipes from Liguria cooked with skill and passion by the chefs in the traditional style of the area.

Trattoria Paradiso Di Nervi

The restaurant/tavern Paradiso Di Nervi, located in the town of the same name, was inaugurated in 1950.


For the past sixty years, it has been characterized by a familiar environment, a typically Ligurian cuisine, dishes based exclusively on fresh fish, rich in shellfish and good wine ... We offer our customers the best you can find in a restaurant!


The Paradiso di Nervi restaurant overlooks the rock of the same name and is located few minutes from the city center.

Cantine Squarciafico

The Squarciafico Wineries owe their name to the sixteenth–century palace recently restored from which they occupy also the tanks.

They consist of two large and elegant rooms with vaulted ceilings, slate and marble floors, marked by two sets of ancient columns adorned with late Gothic capitals.

Their openness has contributed to the process of re–evaluation of Genoa’s historical center.

The premises are available every day for lunches, parties and meetings, with at least 25 people.

The Wine cellar has over sixty labels from all over Italy, in particular, from Liguria, Piedmont, Tuscany and Friuli, as well as a selection of French wines.

Le Cantine Di Mattelin

On the heights of the Coronata hill, in an oasis of tranquility just a few miles from the historic center of Genoa, we rediscover ancient flavors and old traditions.

The old "Mattelin", the second dining license in Genoa, awaits you with its specialties: picturesque seafood and ground dishes renewed with respect for the traditions, homemade pasta dishes with pesto cultivated in our gardens and the usual but noble old stock.

This is the ideal location for banquets, weddings, First Communions, birthdays and Baptisms, Le Cantine di Mattelin will be the perfect setting for events to be enjoyed in the shade of the arbor of the garden, admiring the suggestive panorama of the city.

The restaurant serves delicate preparations of fish, traditional Ligurian dishes, delicious homemade desserts, and a fine wine list to choose how to accompany your dishes.

The restaurant is also distinguished for its friendly and attentive service.

Come visit us, we will welcome you with warmth and simplicity, making you feel at home.

Piro Antica Trattoria

Piro Antica Trattoria is located in Genoa and proposes to taste typical dishes in accordance with traditional Ligurian and especially Genoese cuisine.


Among our specialties, there are: stuffed lettuce, stockfish, stuffed meats, tripe, Buridda, lean capon.


The natural combination of the two souls of these two kitchens, the Ligurian and the Genoese, kitchens of the sea and the land, poor in appearance, with no grazing nor game, provides the raw materials for a kitchen entrusted to the use of herbs, brines and spices imported by daring sailors.


The ingredients of the recipes are chosen by nature and by the changing of seasons, as usual.
The fresh fish and pasta are rigorously made by hand.


Piro Antica Trattoria is specialized in weddings, First Communions, receptions, birthdays.
It also has a playground for children.


The environment is warm and comfortable and has also a pleasant outdoor area to eat and spend a good time when the hottest temperatures allow it.

Lupo Antica Trattoria

"The first very important aspect of Genoa ... the city seems to be separated from the rest of the world and made absolutely for freedom ... the sea is a friend of freedom.
All peoples that are really free have always lived at the sea".


Anne–Louise–Germaine Necker Stael–Holstein


In the heart of the old town "Lupo Antica Trattoria by Vico Monachette" looks like an old Genoese house divided into three small cozy and informal rooms, one of which is a true living room for single table dedicated to the painter Aurelio Caminati: you can admire one of his masterpieces.
The restaurant dates back to the thirties of the twentieth century, was founded as a wine bar frequented by sailors.
In 1997 Mary and Guido began their management becoming immediately recognized beyond the borders of the town for the peculiar combination of Ligurian tradition and creative cuisine, in which dishes and Genoese flavors are reinterpreted and reinvented through the recovery of specific cultural aspects of local history. A creative dialogue between tradition and modernity reigns, with which to explore hidden aspects of the local culture in a friendly and renovated way, now present in the international culinary guides.

Trattoria Da Paulin

In the hills of Fontanegli, a stone's throw from the city of Genoa, Trattoria da Paulin is located, present for three generations.



The rustic tavern is characterized by wood furnishings, consistent with the landscape outside, making the atmosphere very warm and welcoming.



Paulin can accommodate fifty people in its two inner rooms. In summer the outdoor veranda can accommodate as many people, thus giving guests the chance to enjoy the cool of the surrounding hills.



The cuisine offered is typical of the Genoese tradition, from Ravioli to Taglierini pasta with meat sauce, Pansoti with walnut sauce, Lasagna and Trofie pasta with Pesto, Cima alla Genovese, rabbit in Ligurian–style, cod, mixed fry in Genoa–style, and seasonal mushrooms. All prepared according to the best traditions.



To complete the service, the friendliness of the staff, ready to welcome you in the best way and to advise regarding our specialties.

Antica Osteria di Vico Palla

Antica Osteria by Vico Palla dates back to the late seventeenth century and is located in a landscape of great historical interest.


In the Molo Vecchio alley, at Porta Siberia, the tavern opens its doors for demanding customers who want to spend a moment of pure gustatory pleasure letting themselves be overwhelmed by the irresistible temptations resulting from a careful review of the traditional seafood dishes.


It is said that already the great Flemish painter Van Dyck, in the years between 1621 and 1628, loved to spend his breaks among the walls of this tavern, which then served the famous stockfish to the wanderers who stayed in the alleys of the ancient Genoa.


Today, the venue has maintained the same welcome and has tried to keep the same typicality of the time, decorating the room, original in the exaltation of the stone walls in view, with furniture components evoking memories, transmitting in this way a magical atmosphere which is also proposed in the cuisine.


These factors, together with the meticulous cleanliness and the friendliness of all the staff, make this cosy tavern a location suitable to every stop.

Ristorante U Giancu

U Giancu likes cooking dancing with the seasons. The initial rhythm, in winter, is given by artichokes, which then give way to a spring of purple, green and white asparagus. In addition, depending on the period and on what Diego finds in the fields, there are herbs and flowers of prebuggiun, that raw create a multicolored salad and cooked are a filling for ravioli, tasty and delicate at the same time. Then, a Waltz with all the colors of summer vegetables: large and small eggplant, courgettes with their orange flowers, green beans, red and white beans, onions, yellow celeries, multicolor peppers. And when he dances, in summer, it often happens that he steps on ... basil! Excellent with fresh homemade pasta and to flavor the classic Genoese vegetable soup. In fall, the wood is a scenery of warm colors, perfect to make mushrooms grow: pore mushrooms, chanterelles, blasts of trumpets (craterellus cibarius), penny buns, hedgehog mushrooms. All together dance in his pans.