Hostaria Ducale In Genova

Da tempo avevamo notato le ottime recensioni di questo locale e pertanto abbiamo deciso di provarlo .... e abbiamo fatto benissimo. Location molto carinace accogliente, in pieno centro a Genova. Personale competente e molto cortese che garantisce un ottimo livello di servizio, adeguato all'eccellente cucina del giovane ed estroso chef Daniele Rebosio. Piatti originali e nel contempo molto gustosi, materie prime di alta qualità cucinate con grande maestria. Prezzi adeguati all'offerta. A mio parere, prossimo candidato a una stella Michelin .... chapeau.

Ottima cena posto e cibo esclusivo. Prezzi alti ma nella media di ristoranti di lusso. Ottimi i primi i secondi e il dolce. Servizio impeccabile

Impeccable! We returned after a couple of years and were pleased to find that the quality both in the service and in the menu research is always excellent. A welcoming and glamorous place where you not only eat and discover new combinations but above all where you experience a new and different taste experience. Congratulations to everyone!

We returned to this place that calling it a restaurant is an understatement, the atmosphere, the attention to the customer are always at the Top, the Ligurian tasting menu is a unique surprise, thanks to Chef Rebosio who we also had the opportunity to get to know...A place that deserves to be experienced...

I normaly dont write reviews on fine dining restaurants, since after working in the industry for more then 5 years i know certain dishes even in Sanpellegrinos top 50s Best always fall short due to personal prefrences or disliking of the taste pallet. But i think i have to make an exception on this one. After 2 rather disappointing visits of resraurants listed in the guide michelin in genova, heavy rain my favorite pizza spot being closed on sundays and having 3 hours to spend till my train leaved i decided to give Hostaria Ducale a chance. After being sat in the modern, well lit dining room my expectations werent that high. BUT boy was i wrong After tasting the bredcourse witch was held fairly simple with Foccacia fresh Bread whipped Brownbutter with seasalt and an solid olive oil the only thing missing would have been a tiny bit of accidity. It was on pair with some of the bdst Bread Courses i ever had like Louis Vals in Valencia or Nobelhart&Schmutzig in Berlin. Also simple was the Fish on Buscetta with green sauce but with bold flavours. The hidden warm provolone cheese and Breadsticks also were on par with some Entrees i previously had at caminadas Schloss Schauenstein The first course of their impertation of Ceasars Salad Anchovys Tatare and mayonaise also didnt disappoint The portobelll consome also had great flavours and the ponzu sauce added a very nice touch of freshness only the flavours of the chickpeas could have been a bit boulder. The Parmesanchip added a rich unamy flavour that helped the dish dtand out even fourther. The Rabbit Raviolos reminded me of the breakthrough dish of Massimo Butturas 6 Tortelini with a absolut banging split sauce with herb oil. The rabbit liver mousse was also top notch. For main course the tuna was cooked to perfection and the crisp was gorgeus. The confit tomatoes had some of the most powerful Tomato flavours i ever tasted and the warm olives added a nice touch of salt to the dish. And yes the sauce was fu cking bomb it would have been able to match even the best saucier teams like 3 Star Jan Hartwig in Munich Although not new to me i enjoyed the concept of licking up the pre Dessert that gave a nice hands on experience to the lunch. The first desert of ice cream paired with olive oil reminded me of experimenting with pumpkin seed oil and vanilla icecream at two starred "mraz and sohn" in vienna. The other two desserts also didnt disappoint Overall i liked the simplicity of the menu and the bold but impressive flavours Definitly would visit again and wouldnt be surprised if they would recieve at least one star at the end of the year. Cheers to the young team for impressevly saving my fine dining experiencw in Genua.

Located in the center and a few steps from the fascinating Piazza De Ferrari, this restaurant presents an elegant, original and at the same time classic location while the menu managed by chef Daniele Rebosio offers refined quality dishes revisited in a modern key, the result is truly a remarkable experience to try (the pigeon is highly recommended) regarding the choice of wines to pair with the dishes. Let yourself be advised by the friendly and expert sommelier, precise and impeccable service.

I loved the experience!! Everything was perfect. Highly recommended.

First of all, I want to congratulate the entire staff, if that's what you call them, because they allowed me to have a great anniversary dinner with my girlfriend. Super friendly, knowledgeable staff. Space food with a research and combination of flavors not for common palates. I recommend it if you need to make a good impression for some important event.

I went two days ago to celebrate my sister's birthday, always excellent and very creative dishes. Congratulations to the chef for “Genova da lick”. I had found the service much better in the past. I immediately perceived a certain rush in the service, culminating in the request for coffee as soon as the dessert was received, I didn't like that the birthday girl was given the menu with prices, I didn't like that at the time of payment it was communicated verbally the amount (adding “round rounds”) with my guest next to me. Also, if I get the wine pairing menu, I don't expect one of the pairings to be a beer.

Superlative dinner ❤️ Experience to be repeated as soon as possible!!! Well done everyone, exceptional chef Daniele Rebosio. Thanks to Alessandro, Nicolò and Giada for accompanying us during the beautiful evening.