I migliori ristoranti di cucina vegetariana in Genova

06/04/2026: The onion and stracchino focaccia was good but very expensive, even though it's in line with the high prices in the area (€5 each). The space was cramped and the owner was rude.

06/04/2026: Just one word: RUDENESS!! Absolutely not recommended

07/03/2026: Terrible. Absent logistics. Inconsistent call center. Ghost deliveries with weeks-long delays.

26/02/2026: Always new and interesting things at affordable prices

02/05/2026: The pistachio croissant was very, very good! The cappuccino didn't quite convince us.

30/03/2026: A place to eat good food at a fair price. Friendly service and attentive customer service.

26/04/2026: The main policy that was confirmed to me by the waiter after I complained about the poor quality of the food was you pay little you can't expect the best

25/01/2026: Crossing the threshold of Teriyaki isn't simply like entering a restaurant: rather, it's an act that resembles a small, contemporary ritual, a silent transition from the prosaic dimension of everyday life to a more attentive, almost respectful, sensorial interlude, where time seems to slow down to allow for observation, anticipation, and, finally, taste. The choice fell on shrimp noodle soup, a dish that, despite its apparent nominal simplicity, actually conceals a structural complexity worthy of far more elaborate gastronomic presentations. The broth, clear but not lean, presented itself as an amber liquid, tinged with subtle warm reflections, its vapor carrying a layered aroma: marine notes, vegetal nuances, a delicate savory touch that didn't overwhelm the sense of smell, but discreetly invited it. It almost seemed as if every aromatic molecule had been carefully cultivated before reaching the nose. The noodles, dipped in with orderly ease, revealed a remarkably precisely calibrated texture: neither yielding nor stubbornly elastic, but suspended in that rare zone of balance where the tooth neither fights nor sinks, but rather communicates. Each strand seemed to treat the broth separately, enveloping itself in it like a thin robe, retaining its heat and returning it to the palate with calm generosity. The prawns, arranged with understated elegance, were immediately distinguishable by their vivid color, an unmistakable sign of freshness not only declared, but demonstrated. Their compact fiber, yielding to the bite without dissolving, released a clean, marine sweetness, devoid of any metallic or tired echo. They were not mere "ingredients," but autonomous presences, elements with their own voice within the chorus of the dish. Completing the ensemble, subtle vegetal elements—likely lettuce, bean sprouts, perhaps fragments of lightly blanched vegetables—were added minimal but necessary touches of color and flavor, like commas in a well-constructed sentence: not the protagonists, yet crucial to the overall rhythm. The whole thing was supported by a clear freshness, not only in the raw ingredients but in the overall impression of the dish: nothing tired, nothing reheated, nothing forced. Each element seemed placed there not by inertia, but by intention. On a human level, the service stood out for its spontaneous kindness and almost choreographic speed: an efficiency that never lapses into haste, an attentiveness that doesn't disguise itself as formality. The dish arrives promptly, but without ever giving the impression of having been "rushed"; rather, it seems to have simply followed its natural path to the table. The price point deserves an almost incredulous mention. Given such a neat, fresh, and flavorfully accomplished presentation, the expense falls into that rare category that can only be defined as "very little": a sum that doesn't weigh, isn't remembered, isn't bothersome. One of those sums that, rather than being paid, seem granted. In conclusion, Teriyaki reveals itself to be a place where simplicity is never used as an excuse, but rather a conscious choice. A shrimp noodle soup that doesn't pretend to amaze, and for that very reason manages to convince; that doesn't raise its voice, but remains. An experience that combines goodness, flavor, freshness, speed, and courtesy in a rare, almost polite, and therefore deeply appreciable, balance.

07/03/2026: Good pizza, shame about the behavior. We're from Molassana, and we only order pizzas from them about once every two weeks, and every time it's the same story... when we order from home, they give us a specific time and the pizzas arrive at least an hour later. This forces me, having a child and being organized with my schedule, to eat it at 11 pm, after the child fell asleep cold. Tonight we called, and for the umpteenth time, realizing that there were a lot of people there anyway and there could be a delay, again being Saturday, my husband decided to go get them directly, asking how long it would take. We were told half an hour, but an hour and five minutes had already passed, and my husband is still waiting for the pizzas. This is not correct behavior because you can have people, you can be late once or twice, of course, just let people know and say we can't make it at that time if that's okay with you otherwise we can't and a person chooses whether to order anyway or not or at least organizes themselves, instead they always say a time to keep the customer and then the pizza arrives more than an hour later, even going to pick it up, it's not correct behavior, moreover to apologize I never gave a discount, nor gave a free can of drink, I will not order again

27/09/2025: Pizza completely charred and covered to hide, terrible experience

29/03/2026: I am now a regular customer, perfect, everything ordered both in person and take-away, or home delivery, sometimes you have to wait longer and sometimes less, no more than 30/40 minutes, but it's worth it, I highly recommend it 👍🏻

15/03/2026: Ordered food 1.5 hours ago, found a small brown worm in the Canadian rice. Cold spring rolls, chicken with almonds, not cooked properly.