In the kitchen, my father Toto and I, Francesca. We have chosen to keep only a few tables — 25 inside and 14 outside on the small terrace — because we want to cook for a few people at a time, with the same care we would use at home.
Our menu changes every day. We like the idea that you can choose your own path: if you have a particular craving or a specific need, let’s talk about it. The menu is flexible because the raw materials are real, not industrial. You sit among the sails and the light of the Lanterna, eating the catch of the day and drinking a wine from our land. It is a lunch made of slow gestures, in the most authentic heart of Genoa.
