sa pesta, Genoa

4 out of 5 stars 4 Stars - 6 Reviews

Via dei giustiniani 16r 010 2468336

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  • The House Mixed Plate
    The House Mixed Plate
    by Jetgirly
  • Sa Pesta
    Sa Pesta
    by marktynernyc
  • michael & farinata
    michael & farinata
    by pollon
  • pollon's Profile Photo

    Sa Pesta: farinata...

    by pollon Updated Mar 5, 2004

    4.5 out of 5 starsHelpfulness

    michael & farinata

    my first time there makes it special to me: it was my very first experience like a genoa guide with a dear austrian friend, michael aka globetrott in the pic, and at that time I didn't know any other place to go to dinner but when we arrived there, its rolling shutter were half-closed which means it's closing or it's completely full anyway when I got over the shutter and with an imploring look asked for a table for two, they gave it to me...

    its distinctiveness is that they serve good traditional food at reasonable price only remember that it closes very early!

    closed on monday evening and on sunday

    Favorite Dish: the mix dish of ripieni which are tastings, remember just tastes, of filled veggies, of the typical genoise pies, and of farinata as well;
    or you can order a full dish of farinata (made of chickpea flour and baked in wood-burning oven in special copper pans with olive oit) and/or other genoese dishes of pasta and fish

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  • Jetgirly's Profile Photo

    Sa Pesta Farinate: Really Local Dining

    by Jetgirly Written Mar 17, 2006

    3.5 out of 5 starsHelpfulness

    The House Mixed Plate

    Freshly off the train and having just dropped our bags off at the hotel, we went out in search of lunch. We walked high and low (literally- the streets of Genova are full of ups and downs) before reaching this gem of a restaurant. From the street we could see that the trattoria-style interior was packed with locals sitting on wooden stools dining on all sorts of unidentifiable Ligurian specialities. So, we grabbed a table and each ordered the house plate, which the waitress said was vegetarian. Meatless this assorted plate was, however it failed to actually contain a vegetable and instead was covered in all sorts of grain-based delicacies like farinata (a thin, wheat-free bread made from chickpea flour), tortes heavy with eggs and flour, some cheesy bread and a dough-ball covered with a fresh anchovy. We left feeling satisfied and pleased to have really sampled some of the regions cuisine, although we still can’t be sure exactly what we ate. Lunch cost EUR 8 per person for bread, water, a mixed plate and the cover charge.

    Related to:
    • Backpacking
    • Food and Dining
    • Budget Travel

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  • marktynernyc's Profile Photo

    Sa Pesta: a simple trattatoria...

    by marktynernyc Updated Jun 28, 2004

    3.5 out of 5 starsHelpfulness

    Sa Pesta

    A simple trattatoria that attracts the locals. A great place to sample farinata and other local dishes.

    Favorite Dish: Minestrone Genoa - a hearty thick soup redolent with pesto. The fried anchovies were feather light and fresh - the farinata fresh and warm from the oven.

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  • iskelios's Profile Photo

    sa pesta: Don't miss la farinata

    by iskelios Written Jul 31, 2003

    2.5 out of 5 starsHelpfulness

    If you are not scared by dark and narrow roads this tavern is really a beautiful place where to have a lunch or a dinner. Sa Pesta it is a jewel from another century where you can share your dinner with old professionals, artisans and roughs workers, this very old “frigittoria” existed here from the middle age, the service is friendly but Spartan, try the special “Farinata” with Gorgonzola or “Stracchino” soft cheese, they have also excellent Pasta with Pesto sauce or excellent “Zimino” (garbanzo soup with vegetables) when is available. To drink wine ask for Bianchetta a dry white wine from hills around Genova or Bonarda if you prefer red wine. For a dish of Farinata and house wine you can spend about 8-9 U$. The tavern is open at midday from 12 to 13.30 and on the evening from 19 to 21 (if the rolling shutter is half down enter and asks at the owner for a place!). Tavern is often closed in summertime and Sunday.
    Vico dei Giustiniani 16R

    Favorite Dish: There's only one dish you can' t afford to miss: LA FARINATA (of course together with red wine)

    Related to:
    • Arts and Culture

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  • globetrott's Profile Photo

    Sa Pesta: FARINATA !!! in "Sa Pesta"

    by globetrott Updated Nov 5, 2002

    2.5 out of 5 starsHelpfulness

    a Pesta is a very small restaurant in the old part of Genua - when you enter the restaurant, you first see a big pan, where Farinata is prepared - the tables are very small and the interior is not fancy at all but it is simply a place, where local people go...
    .
    ...do not expect a menu - the waitress will tell you what you may have, and might come again after a few minutes to tell you, they don't have it anymore, but you may order someting else...

    Favorite Dish: Farinata was my favorite - It is something that looks a bit like an omlette - made of chickpeas...

    more about it in the travelogues !
    .
    OPEN:
    Mon-Sat. 12.00 - 02.30 p.m.
    Tue-Sat 06.00 - 10.00 p.m.
    Sunday closed
    .
    THEY SPEAK ONLY ITALIAN !!!

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  • utttz's Profile Photo

    sa pesta: tipical genoise

    by utttz Updated Jul 10, 2003

    0.5 out of 5 starsHelpfulness

    sa pesta

    It's a real traditional restaurant.... they close quite early (i mean at 9.30 PM you can eat here only if your lucky!), the service is far to be a top service, but you can eat really good food for a reasonable price.

    Favorite Dish: low price 'traditional' cuisine... here you can taste pesto, farinata, and some other tipical food.

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