I migliori ristorantinella città Neirone della Genova
4 ristoranti in GastroRanking
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7,9
140 Recensioni |
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Del Pippo da Ugo
Neirone
29/01/2026: A trattoria serving traditional Ligurian cuisine in a historic, century-old building in Ognio, nestled in the hills of Val Fontana Buona. Enjoy a family-style welcome from the friendly and affable owner Pippo and his young, expert staff. Spectacular views of the valley await you, as you savor flavorful dishes and time-honored recipes, such as appetizers with cured meats, vegetable pies, and other delicacies. Hand-crafted first courses include ravioli with ragù and pansoti with walnut sauce, followed by tagliolini with porcini mushrooms, lasagnette, or trofie with pesto. For main courses, the house specialty is a rich Italian-style fritto misto, enough to feed two. Meat lovers will appreciate Piedmontese Fassona tartare, roast beef with herbs, veal with tuna sauce, Ligurian-style rabbit with olives, battered cod with panissette, fried focaccia filled with cheese, fried porcini mushrooms, and more. Classic desserts like tiramisu, grandma's pudding with chocolate sauce, panna cotta, and a classic tart with homemade fruit compote. The wine cellar offers a wide selection of select wines, including house wines. Generous dishes and reasonable prices! The entire group was satisfied!
19/01/2026: Wonderful welcome and excellent food
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Trattoria Alimentari Madda
Neirone
19/10/2025: NOT CLOSED (October 25). Alba is a person from another era, with a simplicity, practicality, and generosity that touch the heart. Together with her sister (a century and a half between them), she runs a grocery store and trattoria that keeps alive the hospitality of a village that's not easy to live in. If you want to enjoy her authentic, homely cuisine (the ravioli and tagliolini we sampled deserve top marks), book a few days in advance so she can do the shopping and welcome you without fear of feeling like she's not welcome. I called her on Sunday morning for lunch, and she explained to me that she had nothing but a few ravioli and potatoes at short notice, but she made herself available anyway so we wouldn't miss our trip. She welcomed my father, my son, and me with a spirit that I could describe as touching, and with dishes (the one she had for herself and her sister) that took us back to the flavors of that great cook that was my grandmother. We'll be back with the rest of the tribe!
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