San Giorgio

Here are three unique and unconventional aspects of the Michelin-starred restaurant San Giorgio in Genoa:

1. Modern Reinterpretation of True Genoese Tradition
San Giorgio is noted for reinterpreting traditional Genoese cuisine in a modern key without losing its original charm. The dishes are enhanced by meticulous attention to detail and presented with creativity by talented chefs, offering a refined yet authentic culinary experience. For example, the surprise menu includes innovative dishes like cod with cream of its skin and puntarelle, scallops with pomegranate cream and capers, and cuttlefish ink rice with almond cream and ragout of cuttlefish.

2. Diverse and Unconventional Menu Items
The restaurant offers a diverse menu featuring unique and unexpected items such as Caesar salad of pigeon, raw fish, lamb, tripe with crispy prawns, and a standout Catalan dish. This eclectic mix of ingredients and preparations showcases the chef’s creativity and willingness to explore beyond typical Ligurian fare.

3. Young Chef’s Innovative Leadership and Culinary Vision
Under the leadership of young chef Samuele Di Murro, San Giorgio has maintained its Michelin star by combining innovation with tradition. Di Murro, who started as an apprentice and quickly rose to head chef, is known for reinventing Ligurian cuisine with dishes like "Gnocchi al pesto" and "Grilled squid with saffron and almond sauce." His approach blends local ingredients with modern techniques, creating unique culinary experiences that push the boundaries of classic Ligurian cooking.

The most honored or signature ingredients at the Michelin-starred restaurant San Giorgio in Genoa, based on their creative reinterpretation of Genoese tradition and local Ligurian products, include:

• Cod: Used innovatively, such as in a dish with cream made from the skin of the cod paired with puntarelle (a type of chicory), showcasing a modern twist on traditional seafood.

• Scallops: Featured with pomegranate cream and capers on a bed of black cabbage, highlighting fresh, local seafood with creative accompaniments.

• Raw shrimp from Santa Margherita: Served with fried shrimp heads and pumpkin and porcini mushroom cream, emphasizing local shellfish and seasonal produce.

• Pesto: A classic Ligurian ingredient, used in dishes like Genoese gnocchi pearls with pesto and parmesan pods, reflecting the region’s culinary heritage.

• Cuttlefish ink: Incorporated in a rice dish with almond cream and pigato wine ragout, demonstrating the use of local seafood and Ligurian wines in sophisticated preparations.

These ingredients are significant as they represent the rich seafood tradition of Liguria, combined with local vegetables, herbs, and Ligurian olive oil, all reinterpreted with modern culinary techniques to create signature dishes that honor the region’s flavors while innovating on them.