I migliori ristoranti di cucina vegetariana in Genova

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

28/10/2025: the best focaccia in portofino in my opinion! cheap, delicious and served by friendly staff, there was even a little seating area outside upon which to devour it! no pictures, too delicious to wait!

25/10/2025: Terrible service. Only one lady working, glued to her phone the whole time, completely ignoring customers. She forgot to say hello or thank you. Honestly, even a random fast-food place in the U.S. would treat you better. It’s way too expensive for what you get. Hardly any choice on the menu either. Definitely not worth it.

01/02/2026: Two rooms, a very large outdoor area, friendly service ☺, average prices.

08/11/2025: We sat down, looked at the menu, and ordered a spritz and two fruit-flavored non-alcoholic drinks, all three with an aperitif. After a 10-minute wait, we were told that the aperitif wasn't available with the non-alcoholic drinks. We pointed out that the menu (see photo) said it was (€7 + €3), that my wife is breastfeeding and can't drink alcohol, and that there are cheaper alcoholic drinks, but nothing. We were told that it was the owner's policy and that they could only serve us an aperitif. At this point, annoyed by the menu's disregard and the manifest illogicality, we got up and left.

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

06/01/2026: Took me 50min for a plate of sushi!

29/09/2025: One star because zero isn't possible. They were incredibly rude. I ordered and then told them to keep their order. I had something else for lunch. Never again, that's just not the way to behave.

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.

24/01/2026: A culinary experience for simple palates yet with exquisite flavors. Opening my wallet was a graceful gesture, light on my financial soul. The portion served to me at the noble stroke of 9 p.m. was a humble noodle soup, accompanied by shrimp from our Italian waters, steaming with passion and flavor. The staff accomplished the noble act of cooking for my very hungry mouth in the quickest and most friendly manner, bringing me closer to the beauty and surprising culture of the East with every bite. With each worthy dish, the chef, highly trained in his profession, gracefully and elegantly pairs a vast selection of perfectly chilled beverages, which accomplish the supreme feat of completing my meal with a touch of freshness and personal satisfaction. I highly recommend this restaurant to gentlemen unsure of where to satisfy their gluttony. Amidst the chaos of our beloved river, it takes you to a little corner of paradise.