The story
Since 2010, Rosmarino has occupied a small space on Salita del Fondaco, in the historic centre. Founders Alessandro and Felice created a trattoria that feels like a classic Parisian bistro, with outdoor tables that spill into Piazza De Ferrari when the weather allows. The atmosphere is welcoming, the setting intimate – a place where the colours of the city become part of the meal.
The kitchen interprets Ligurian cuisine as a "trait d’union between past and present", reworking traditional dishes with modern technique and a constant study of current cooking methods. The chef, a member of the Slow Food Alliance, prioritises local, seasonal ingredients from small farmers and producers, many of which are Slow Food Presidia. Everything is made in-house: bread, focaccia, pasta, gelati, and desserts. The menu changes frequently, driven by daily market availability, but two evergreen dishes remain constant: "lasagna Rosmarino" and "baccalà brandacujun". As critic Gianni Mura wrote of the latter, "Baccalà bollito e patate, come cucinano bene i marinai."
Rosmarino’s commitment to good, clean, and fair food at a reasonable price has earned it a Michelin Bib Gourmand – an award for good quality, good value cooking. The recognition underscores what regulars already know: this is a trattoria where careful technique meets genuine hospitality, and where the flavours of Liguria are honoured without pretension.
The wine list focuses on regional labels, with a few classics. Rosmarino serves lunch and dinner Monday through Saturday, and lunch only on Sunday. Whether you sit inside the intimate dining room or outside on the piazza, the experience is rooted in the same philosophy: made 100% in the trattoria, with respect for the land and sea.
Recognition
Ambience
Details
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