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Genoa, Italy Culinary Tour

Reel in decadent squid-ink ravioli, hearty roasted branzino, and so much more on the Ligurian coast.
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Rating: 5 out of 5 by EveryTrail members
Difficulty: Easy
Duration: Multiple days

Overview:  Once a fishing village, Genoa grew without plan or forethought across a series of hillsides. As a result, it feels unpredictable, as... more »

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Points of Interest

The restaurant (formerly named La Bitta nella Pergola) has Genoa’s only Michelin star. Order the roasted branzino, thickly sliced and served skin-up with diced potatoes, small olives, and fresh dill.

Address:
52/r Via Giuseppe Casaregis
Genoa
Italy

Phone:
39-010-588-543

This stone hut set directly on the water west of the city has been serving lunch and dinner in the same place for 210 years and Gianni Malagoli has owned it for 42 of them, but he recently ceded control of the cooking to his son-in-law, Marco Maistrello. Malagoli serves only fish from the gulf, caught each morning. He’s especially proud of his... More

Hidden off a blind alley, the Antica Osteria di Vico Palla looks like it hasn’t changed in a century, though its current incarnation dates back only 11 years. Wooden tables are set haphazardly under a low ceiling, and a small chalkboard is propped on each to serve as the menu. (Written in the Ligurian dialect, it isn’t especially helpful.) The... More

4. Bentley Hotel, Genoa

Once the headquarters of a steel manufacturer, its rooms are light and spacious and the staff is superb. If you can help it, don’t stay anywhere else.

Address:
4 Via Corsica
Genoa
Italy

Phone:
39-010-531-5111

The ricciola, a fish similar to pompano, is topped with wafer-thin potatoes soaked in olive oil, ringed by olives, then baked in a very hot oven.

Address:
3 Via alla Stazione per Casale
Genoa
Italy

Phone:
39-010-831-1362

Luca Collami’s restaurant feels like an exclusive private club. Sugarello—a kind of mackerel—is served raw with basil oil, chopped olive, and red pepper. Or, in contrast, try the equally delicious steamed zucchini flower stuffed with heavily anchovied stockfish. Even better is the potato gnocchi with seppiolini that had the dark, intense flavor of... More