Docking in Genoa in February and March means choosing the best time to enjoy many of our sea’s specialties: octopus, amberjack, sardines, John Dory, and squid are just some of the seasonal seafood products to savor during this period. And Genoa, with its restaurants, knows how to satisfy the hungry customer, with excellent offerings just a few steps from your boat mooring.

Choosing the moorings at Marina Porto Antico’s docks will allow you to easily reach the best cuisines in the city, naturally specializing in fish, making the moorings just a stone’s throw from Genoa’s historic center a privileged place to enjoy the sea even at the table.

Fried food lovers will follow the trail to Antica Friggitoria Carega in Sottoripa, a historic establishment in the area that has made crispiness its trademark. Shrimp, squid, anchovies, and much more, all strictly fried to perfection. You can choose the “street food” option or sit down and enjoy your fried delicacies strictly accompanied by a chilled glass of sparkling wine.

In Calata Andalò, still just a few steps from Marina Porto Antico’s moorings, you’ll find Indarsena Oyster Bar, the ideal place for raw fish enthusiasts. Here, the products are extremely fresh and arrive directly from France twice a week. The menu offers (all year round) many types of oysters: Tsarskaya-the Tsar’s oyster, the true Cancale, Wild Papillon from Binic, as well as Crustaceans and Coquillages, sea truffles, Clams, almonds, crab, lobster, and Madagascar Prawns.

For a Mediterranean cuisine that is particularly refined, visit Pesciolino, still in the city center but this time more in the shopping area, located in Vico Domoculta between Via Roma and Via XV Aprile. This restaurant will amaze you with the originality of its dishes and ingredients. Among the offerings, you’ll find green guitar-cut tagliolini with turnip tops and cuttlefish scented with coffee, or grilled octopus on prescinseua cheese fondue, potato roasty, and sweet and sour baby onions. In short, it’s impossible not to be intrigued.

For those who can’t give up traditional cuisine, a stop at Antica Osteria di Vico Palla, a pillar of Genoese dining, is a must. Here, you’ll proceed to the tune of anchovy bagnun and cod fritters, but also stuffed squid and trofie pasta with morone tuna, Taggiasca olives, and cherry tomatoes, just as tradition dictates.