Chef’s tips
Da Rina serves a full range of the most traditional flavours of Liguria.
There are plenty of first courses to suit everyone’s taste buds: highly traditional dishes like the mandilli de Saea (a special kind of pasta) with pesto, the famous Recco trofie pasta with pesto, the minestrone. In addition to other pasta, like ravioli, paccheri, linguine and tagliolini served with traditional Ligurian-style sauces.
If you’re more inclined to land-based products, at Da Rina you can enjoy such delights as Genoese-style stuffed vegetables, rabbit and tripe.
But the restaurant’s specialities are the fish and seafood dishes, which include traditional “Genoese style” stockfish stew with potatoes and green olives; marinated anchovies; dried salted cod; “bagnun” (a traditional mariner’s dish); tuna served with tomatoes and a tuna and anchovy sauce, not to mention the sea bass ravioli.
Or you can simply opt for the catch of the day, served “Ligurian-style” with potatoes and small black Taggia olives, or cuttlefish, seafood, fried fish and fish soup.
TRIO OF ROSSETTI
Rossetti are tiny, baby fish served when in season – steamed, in an omelette, or grilled with artichokes
BATTERED BACCALA’
Dried salted cod delicately fried in olive oil
FISH SOUP
Made from the Ligurian catch of the day
GILTHEAD RAVIOLI
These fish-filled ravioli are served with a shellfish and fresh cherry tomato sauce
TAGLIATELLE EGG PASTA
Rina’s homemade tagliatelle egg pasta served with local clams and fresh cherry tomatoes
THE GREAT FRY-UP
Made from the Ligurian catch of the day
Mandilli de saea
Pasta with Genoese pesto
Stewed stockfish
Tipical Genoese Stewed stockfish