The story
Tucked between the alleys of Genoa’s historic centre, Santa Teresa has been a reference point for quality dining for decades. The Scala family, with over 35 years in the restaurant business, runs the place with a philosophy rooted in class, refinement, and serious sourcing. The kitchen is led by chef Roberto Scala, who inherited his passion from his mother Teresa and father Giorgio, and now works alongside his son Andrea. The result is a restaurant that feels both personal and polished.
The menu is built around modern cuisine that respects tradition while looking for fresh combinations. Dishes like the ceviche di pesce bianco with coriander, lime, and avocado sit alongside classics such as vitello tonnato cooked at low temperature, or mandilli al pesto. The sea is a constant presence: spaghetti affumicati con vongole veraci, paccheri al ragù di polpo, and a capponmagro genovese that honours the city’s culinary heritage. Meat lovers will find a tagliata di Cuberoll and a guancia di manzo brasata al vino rosso with purée.
Quality is the thread that runs through every dish. The restaurant works with local producers and suppliers, ensuring that ingredients are fresh and carefully selected. This commitment has not gone unnoticed – Santa Teresa holds a Michelin Recommended award, a recognition that speaks to the consistency and care behind the stove.
The wine cellar is a point of pride. The family describes it as a corner of the restaurant where the best available bottles are kept, both Italian and international. It is also a dining space on request, adding a touch of intimacy to the experience.
Santa Teresa is a place where the Scala family’s dedication to their craft is evident in every detail – from the sourcing to the plating to the service. It is a restaurant that earns its place in Genoa’s dining scene through quiet, steady excellence.
Recognition
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