Il Marin

The story

Il Marin, Genoa: Michelin-Starred Seafood Restaurant in Porto Antico

Il Marin

At Il Marin, the force of the Ligurian Sea meets the plate. Chef Marco Visciola has led this restaurant in Genoa’s Porto Antico since 2016, earning a Michelin star in the 2024 guide for his work. His cooking is rooted in the coast of his birth — the salt-tinged flavours of Genoa, the wild herbs of the hinterland — but it is never predictable.

Visciola’s philosophy is one of balance: Ligurian identity expressed through sustainable innovation. He explores the waters of the Ligurian Sea with originality, integrating Eastern influences and modern techniques. His celebrated dry-aged fish, created using a device called Il Pesciugatore, produces something close to fish salumi. Herbs grown on-site with an aeroponic system are cut and plated within moments.

The dining room looks out over the old port, the skyline of Genoa stretching to the Lanterna. Design is refined and unfussy. In the front of house, Benedetta and her team welcome guests with warmth, guiding them through a wine list that ranges from great names to Ligurian gems and natural bottles.

This is a kitchen that challenges Ligurian clichés. The cuisine is contemporary, rooted in the sea, and driven by a deep knowledge of the catch and the seasons. Every dish celebrates quality and biodiversity, approaching tradition with creativity and a contemporary technique.