Like taking a step back in time thanks to the antique furniture and vintage decor. The menu is a concentrate of fine regional cuisine and lots of experience: breaded and fried Genovese stuffed vegetables, oil-preserved salted anchovies with butter and hazelnuts, wild herb pansotti with walnut sauce, green ravioli stuffed with porcini mushrooms, fried boneless rabbit with borage leaves, lamb ribs with potatoes and mushrooms. Tasty meal endings finish with the house desserts such as pound cake with malaga cream and fried latte dolce according to the old restaurant recipe.
The best trattorias/bistrots are marked with 1,2,3 shrimps according to their quality grades.
Good
Very good
Excellent
