The Cook

Housed in the beautiful 14C Branca Doria palazzo in Genova’s historic centre with its typical narrow alleyways, this restaurant boasts an extraordinary ceiling decorated with frescoes by Bernardo Strozzi in 1618. Chef Ivano Ricchebono’s cuisine is served on three tasting menus from which guests can choose courses à la carte style, even combining dishes from different menus. The cuisine is largely creative in style, with an equal balance of meat and fish options available.

Historic Setting

• The Cook is located in the 14th-century Palazzo Branca Doria, providing a unique dining atmosphere enriched by historical frescoes.

Innovative Tasting Menus

• Chef Ivano Ricchebono offers three tasting menus that allow guests to mix and match courses, providing a personalized dining experience.

Focus on Sustainability

• The restaurant emphasizes sustainability by sourcing seasonal and local ingredients, showcasing the best flavors of the Ligurian region.

Signature Ingredients

• Ligurian Basil: The star ingredient in the famous Pesto Genovese, this aromatic herb is locally sourced and known for its vibrant flavor, which is essential in many dishes at The Cook.
• Extra Virgin Olive Oil: A staple in Genoese cuisine, this high-quality oil is used generously in various preparations, enhancing the flavors of the dishes while showcasing the region's agricultural heritage.
• Pine Nuts: Frequently used in pesto and other dishes, these nuts add a rich, buttery texture and flavor, highlighting the traditional Ligurian approach to cooking.
• Focaccia: This beloved flatbread is a signature of Genoa, characterized by its crisp exterior and soft interior, often enjoyed as an appetizer or snack, showcasing the region's baking traditions.
• Seafood: The restaurant emphasizes fresh, local seafood, reflecting Genoa's maritime history. Dishes often feature delicate preparations that highlight the natural flavors of the catch.
• Rabbit: Featured in dishes like rabbit-filled agnolotti, this ingredient is prepared with care, often combined with flavors like saffron and licorice to create a unique culinary experience.
• Jerusalem Artichokes: Used in innovative dishes, these tubers add an earthy flavor and are often paired with meats like veal, showcasing the chef's creativity and respect for local produce.
• Porcini Mushrooms: Sourced from the surrounding regions, these mushrooms are used to impart deep, umami flavors in various dishes, enhancing the overall dining experience.

Tasting Menus

• Bernardo Strozzi: €150
• Percorso di Liguria: €130
• Vegetarian: €120