The story
In the heart of Genoa, just off Via XX Settembre, Il Michelaccio calls itself a “Bistrot Gastronomico.” The phrase is apt. Chef Fabio Fauraz leads a kitchen that prizes fresh, excellent ingredients handled with restraint – essential, not banal, and always with an eye to lightness and digestibility. The Michelin inspectors have taken notice: Il Michelaccio carries a Michelin Recommended award for 2026, a quiet endorsement of the care and consistency found here.
The menu moves between Ligurian classics and flavours borrowed from farther afield. Antipasti might include a fried chickpea polenta (panissa fritta) or vitello tonnato “alla nostra maniera,” with peppers. Pastas change with the season; a risotto with anchovies and raspberries shows the kitchen’s willingness to take risks. Mains like seppie in buridda (cuttlefish Genoese style with chard) sit alongside a tuna tataki with friggitelli peppers. Vegetarian and vegan options are always present – a reflection of the chef’s commitment to letting vegetables speak for themselves.
Desserts are equally direct: a San Sebastian cheesecake with black cherries, the classic Genoese coffee parfait called panera, or a chocolate mousse with raspberries. The menu is updated daily, built around what’s fresh and seasonal.
The wine list is entirely “Autentici” – wines made with spontaneous fermentation, no selected yeasts, and very low or zero added sulfites. It is broad in both regions and vintages. Il Michelaccio also doubles as a cocktail bar of high level, perfect for an aperitivo or a late dram.
The space is informal, welcoming. The staff serves with passion and attention. Open for lunch and dinner Monday through Friday, Saturday only for dinner. A short walk from Piazza De Ferrari, it’s a neighbourhood spot that feels both local and worldly – exactly the kind of place that earns its Michelin Recommended status without fanfare.
Recognition
Ambience
Details
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