Officina34 In Genova

Having seen Joe Bastianich's show, we were curious to check out this little restaurant, which came in second place for best Genoese pesto. Rather than a restaurant, I prefer to call it a trattoria, also because it's split between two locations across the street from each other in the historic center. Both locations are small but welcoming and personalized, with that "rustic" touch that never hurts. The staff were extremely kind and courteous; they welcomed us like they were at home and then moved our table without a hitch. We ordered and shared two different first courses, wanting to try the famous "Mandilli al pesto" (Pesto Mandilli), featured in the TV competition, plus the "Ravioli al sugo" (Ravioli with tomato sauce), and we were satisfied. The desserts were amazing, and the oil used, which we tried raw on the bread, was truly excellent. The prices and cuisine go hand in hand, and we paid a fair price for what we consumed. I recommend it without hesitation.

Also recommended for a simple lunch break: excellent food and courteous service.

A very popular place, also due to its fixed-price menu. I had an excellent mixed fry. Really good.

Food and wine was good. Coffee was terrible

A charming and beautiful place. We received wonderful service, and even the waitresses were kind enough to offer us a warm welcome. The pasta (any kind) and tartar are amazing. Highly recommended.

Pesto slightly loaded with cheese, but still tasty, very kind staff

We had tartar and capon magro as starters, and ravioli and the fish of the day as our main course. Everything was very well done, and the service was friendly and attentive. The wine recommendation was also spot on. The atmosphere is a bit hectic due to the many passersby, but otherwise very pleasant.

It was really warm indoors and outdoor during August

Had a delicious meal in a beautiful Genoese alley…

Restaurant in the historic center of Genoa with outdoor tables. Friendly and helpful staff, welcoming environment and characteristic dishes. Excellent cheesecake in both variations. Thanks to Lia for her kindness and cordiality.