Impronta d'Acqua

The story

Impronta d'Acqua: Michelin-Starred Italian Contemporary in Chiavari

Impronta d'Acqua: A Transparent Kitchen on the Ligurian Coast

In Cavi di Lavagna, just outside Chiavari, Impronta d'Acqua brings a modern, transparent approach to Italian contemporary cuisine. The restaurant, which earned a Michelin star for its high-quality cooking, is the vision of Chef Ivan Maniago. It was born from the radical renovation of an old, long-closed restaurant, where the first act was to tear down the wall separating the kitchen from the dining room. The result is a kitchen designed by Andrea Viacava that is fully open to view, creating what the team calls “a transparent restaurant for a transparent kitchen.”

The name “Impronta d’Acqua” (Watermark) reflects a concept rooted in the meeting of Chef Maniago’s experience with the Levante Ligure territory. The cuisine focuses on local ingredients, with a strong emphasis on seafood and the often-underappreciated resources of the nearby hinterland. The restaurant works with small producers like La Granda for meats and Verrini for fish, ensuring freshness and traceability. Pasta, sauces, preserves, and all desserts are made in-house.

The menu is presented as an invitation to a journey, with three distinct tasting paths. “Profondità” explores the marine world from the shore, featuring dishes like Gambero Rosa marinated in its own fermented concentrate with an Earl Grey shrimp soup, and “Trasparenza,” a gelatine of salt with mussels, sea urchin, and water fennel. “Altitudine” turns to the mountains and hinterland, offering plates such as raw venison with thyme oil and resin, and a “Bosco Ligure.” A vegetarian “Vege Table” path celebrates the gardens and forests of Liguria. Each tasting menu begins with a “Punto Zero” welcome from the kitchen, a selection of small bites representing the region.