Cavo - Genoa

Hey, it's our michelin star. Did you know we have a star restaurant in Genoese? I didn't know before last night. is a lovely place a few steps from Piazza de Ferraari, inside a beautiful frescoed building of 1300. I was enchanted by the charming, warm and welcoming atmosphere, with soft lights, the kindness and attention of the most carinissimo staff, but above all by the rich wood kitchen, made of bright visual and sensory contrasts, in perfect balance between them. the ingredients and the dishes are those of our tradition, and the dishes are revisited sweetly as only a super chef knows how to make P.s I opted for the Menù degotazione bernardo strozzi (which is the name of the artist who frescoed the room where you ash,) a selection of super-fishing courses one more good than the other, or public some images [inland on canvas] unforgettable. will be back! super recommended experience!

An experience of art and cuisine of the highest level. some dishes exceed the wonderful expectations with colors and flavors sought in a mix that amazes eyes and palates. we have chosen the ground degotation menu, recommended, we will definitely return for a new experience.

Beautiful location in the center to genova. friendly staff and always attentive to the needs. good dishes and cured in the plantation. to return as soon as possible.

I knew for fame this place and the chef, rich-boiled, finally I had the pleasure to try his kitchen. The restaurant is located in a room with a crazy atmosphere, frescoes on the walls, fantastic times. all very elegant. the service is impeccable. we decided to entrust ourselves to the chef and to try the menu, a fantastic experience, the dishes look like works of art, spectacular both to the view and to the palate. Welcome entrée: anchovies filled with fried anchovies with red onion of tropea, sepia ragù nero con burrata, apple cooked in osmosis garnished with apple jelly and citronella sauce and anet leaf. accompaniment: grissini, focaccia with prescinseua and pesto, bread with yeast mother and whole grains served with olive oil of San Sebastiano, bread peeled with butter. anchovies on canvas: marinated in lemon green white lime and white vinegar with 3 sauces. (in particular the white powder of oil!) I was very impressed by the scaloppa of foie gras with reduction to the 2 white wines composed of raw apples and shrimps of sanremo and the baccalà cbt served with sweet pod, ice cream to bread and daikon (uncommon but exceptional match!) to follow: burrata raviol with biscuits of crustaceans powder garnished with prescinse in powder, pesto, mazzancolle, trichoki of red fish soup with gallinella mazzancolla and white presser revisitation of the beardgiuai: pumpkin tuile with prescinseua and sugar, pumpkin cream and black cherry powder to be concluded in beauty: dark chocolate ganache base with goat cheese nuts, cannolo filled with goat cheese mooses, cocoa sponge bread, aromatin pear with pear flakes and chamomile flowers

Really a star? dream location, fantastic room. taking the title... is this a star? we have made two complete degotations, one with wine and one without. wines certainly not at the height of the star and menu. very good menu that satisfies palate and goto, but some very serious slides were made. disorganized room is known the lack of a hall and a sommelier. 6 tables (present 5) for 3 staff in the hall, however we noticed a confusion worthy of the worst trattorias (courses before coming to us were mistakenly proposed to other tables, then to the refusal then consgenated to us.) in the dishes I found a sketch of gocio d' ostrica in the cruditè and several thorns in the bay present in the 'coccinella di proprio' a real shame because the menu is very good, but not being the first starry in which I give the question that I ask myself is....the michelin star is really deserved? the answer I give to today is absolutely no. for the type of room and for the price range the service is not absolutely adequate, the wine cellar would be widely revised and the kitchen has made mistakes in my opinion unforgivable . the experience certainly not worth the trip, I would not return.