osteria di vico palla, Genoa

4 out of 5 stars 4 Stars - 5 Reviews

Vico Palla 15r Tel: 0102466575 Fax: 01036244

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  • Squid ink trenette with octopus ragu
    Squid ink trenette with octopus ragu
    by BlueLlama
  • Salt cod with potato and onion
    Salt cod with potato and onion
    by BlueLlama
  • Fritto misto
    Fritto misto
    by BlueLlama
  • BlueLlama's Profile Photo

    Antica Osteria di Vico Palla: Popular place for seafood and more

    by BlueLlama Updated Jan 12, 2014
    Fritto misto
    3 more images

    Very popular with locals and visitors, Antica Osteria di Vico Palla was full when we turned up one lunchtime during the Christmas period. Not having a reservation wasn't a problem, though, and we were happy to wait the five minutes in their cosy hallway.

    This isn't a place to come if you want extremely attentive service or to have a leisurely chat with the staff. I've read some reviews complain about a brusque attitude, but that wasn't our experience. I found it very professional. Rather, the place is so busy that there is a lot of hustle and bustle as everyone is attended to. If you come understanding that, then you won't be disappointed because the food itself is very good.

    This being Genoa, there is a focus on seafood, and there is plenty of choice of different fish and shellfish and various cooking methods. You can have a simple fritto misto (in fact there were two or three types when we visited) or a more complex dish of fish cooked with a variety of other fresh ingredients.

    We chose fritto misto to start, which was very good, with lovely light batter. This consisted of battered cod, courgettes and sardines. Another fried fish meal was served as a main and was essentially a huge pile of fried bits and pieces - it looked amazing!

    For our mains, we chose one primo of squid ink trenette (a long Genoese pasta) with octopus ragu and a secondo of salt cod with potato and onion. The first was excellent, the second a little too salty.

    Dessert isn't a particular strong point - nothing wrong with that, but, unlike the other dishes, puddings are old standards like tiramisu and sorbet.

    The restaurant has some nice touches like paper placemats with Genoese poems and other bits printed on them.

    I can recommend this restaurant if you enjoy seafood and want to try local specialities which are well thought out and executed. I have eaten better fish in Genoa, but the cosy atmosphere and central location make this a great choice for a lunch out while exploring the city. I expect to visit again.

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    Osteria di Vico Palla: simply don't miss it...

    by pollon Updated Apr 4, 2011

    4.5 out of 5 starsHelpfulness

    sim and ake at vico palla...

    a menu written with chalk on a blackboard; nice, warm environment; very friendly staff; very good typical food you can water with good wine

    closed on monday

    in the pic when simone aka sim1 and Åke were on visit here in genoa, on the right the genoa guide master, utttz

    Favorite Dish: - mandilli de saefi (fresh pasta, a sort of very thin lasagna with pesto sauce)
    - pansotti (fresh pasta filled with cheese and veggies)
    - bagnun (a traditional soup made of salted anchovies and the socalled galletta which is a dried bread that sailors soaked in sea water to soften it)
    - stocafisso accomodato (stockfish mit potatoes, olives and tomatoes)
    - acciughe fritte (fried anchovies)
    - frittelle di baccala (stockfish fritters)
    - other fish dishes and various meat ones included tripe
    - my best liked dessert is latte dolce fritto (a sort of milk cream cooked and then fried in slices and served warm) but you can have also
    - budino cioccolato + amaretti (a pudding with chocolate and macaroon)
    - cream bruleé

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    osteria di vico palla: Tipical food and nice wine

    by utttz Updated Apr 4, 2011

    3.5 out of 5 starsHelpfulness

    sign

    A nice place to go to taste tipical genoise food drinking nice wine. this restaurant is said to be open since XII century even though it suffered some refurbishement in recent times. claimed customers were Giuseppe Garibaldi and anton van dyck .

    Favorite Dish: bagnun: an old sailor soup made with the fews ingredients lasting for long times on board an ancient ship. Salty anchoives, galletta which is a sort of dried bread ensoftened in sea water and, sometimes, dried tomatoes.
    mandilli: a kind of really thin lasagna boiled and served with pesto.
    zemin: squids with swiss chard and cickpeas
    stoccafisso accomodato: stockfish with potatoes, olives, tomatoes....

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    Vico Palla

    by sim1 Updated Apr 4, 2011

    3.5 out of 5 starsHelpfulness

    Vico Palla


    Vico Pallo is a great little restaurant in the old town of Genoa. It is located in a little street and overlooked easily if you don't know it's there. The food is great, and so is the wine! They serve specialty dishes from Genoa and I can really reccommend in going here. You can see a few more pictures of the mini meeting I had here in the general tips on this page.

    The restaurant is closed on Mondays.

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  • oneonta_ni's Profile Photo

    osteria di vico palla: Very busy, very good food!

    by oneonta_ni Updated Apr 4, 2011

    3.5 out of 5 starsHelpfulness

    Paolo took us here on our last night in Genoa. When we arrived, the place was packed but the owner said he would get rid of a few customers to make room for us.:o)

    The atmosphere is bright, cheerful and no nonsense. This is a place to enjoy good traditional Genoese food - not to pose in designer clothes.

    Our waitress is quick and efficient. She brings a black board with the day's dishes for us to choose from. Fortunately, Paolo has already kindly translated everything for us when we first walked in so we were prepared to order.

    Favorite Dish: I had to try the mandilli with pesto and GF had bagnun - a type of very thick soup made with anchovies and traditionally eaten by the local sailors. For mains we both had galinella - gurnard in English - that was roasted with potatoes and olives. Dessert for both of us was fried cream - another Ligurian speciality.

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