Ristorante Toe Drue In Genova

03/04/2026: A cuisine that I find fantastic, I must have been there at least 6 times over the years

30/03/2026: A perfect evening: the restaurant immediately conveys a welcoming, refined, yet unpretentious atmosphere. The tables are spaced widely apart, a choice that already demonstrates customer service, allowing for conversation without having to raise your voice or be overwhelmed by others' chatter. The menu is limited because it has to be that way to offer quality, yet the choice is challenging, with both seafood and meat dishes, and the dishes are incredibly original. However, the impression, confirmed by a pleasant chat with Chef Davide (or rather, Davide the chef!), is that there's no quest at all costs, but rather a certain sensitivity and curiosity in the pairings, albeit within very specific guidelines: simplicity and excellent (and seasonal) ingredients. We sampled several courses and all impressed us positively; the chef's touch is evident throughout, a touch that is both youthful and expert. Special mention goes to the fish ravioli with medlar and tamarind, a surprising combination for the palate, perfectly executed. At the end of the meal, we complimented the chef—here we go again, chef—Davide, who came to greet us and spent time with us, sharing his vision of cooking. His palpable passion, combined with his youth, was the icing on the cake. Kudos also to the impeccable yet welcoming dining room service and the very young team that cooks in full view: another aspect that makes us say "we'll be back!" with conviction. Finally, something new and special in the city! Well done, Davide, well done everyone!