La tradizione in movimento

Manuelina è, prima di tutto, una storia di famiglia che inizia nel 1885 quando la bisnonna Emanuela Capurro detta “Manuelina” aprì un’osteria che portava il suo nome e che per prima cominciò a proporre la Focaccia col Formaggio nel suo locale.

L’osteria divenne, da subito, un punto di riferimento per viandanti e avventori locali deliziati dalla cucina genuina in un ambiente caldo e familiare.

Anno dopo anno, sopravvissuta a due guerre mondiali, Manuelina divenne trattoria per trasformarsi, negli anni, in vero e proprio ristorante.

Mentre ai suoi tavoli si avvicendavano celebri personalità del mondo della politica e dello spettacolo, le eredi di Manuelina portavano avanti la tradizione di famiglia, con passione e determinazione, senza mai rinunciare alla cura nella ricerca delle materie prime e all’arte dell’ospitalità.

Cuisine is, first and foremost, passion. After passion comes experience. Finally, one must never tire of researching, testing, innovating, drawing from the past, and blending it with the present.

Cuisine is, first and foremost, passion; Manuelina’s offerings combine the flair of an ever-vibrant passion with the reliability of nearly thirty years of experience.

To maintain tradition and present it in a contemporary yet never exaggerated way, one must never tire of researching, testing, innovating, drawing from the past, and blending it with the present.

Now in our fourth generation, this is the philosophy of Cesare and Cristina (Manuelina’s great-grandchildren), who experience the kitchen every day alongside their chefs, selecting only the finest ingredients—those essential excellences that make every dish unique and delicious.

As in every great family where the upbringing is the same for all children, Manuelina’s catering follows the same rules as the restaurant: only excellent products, the freshest fish, expert hands, and long experience, and, of course, strictly express cooking to ensure maximum freshness for every course.

You can be tempted by the Manuelina focaccia with cheese, freshly baked, crispy and warm, capable of delighting children of all ages and ideal for informal refreshments, parties, and aperitifs.

The choreographic cappon magro, amberjack and raw shrimp carved on the spot, creamy risotto all’onda, and handmade pansotti are just a few suggestions for an unforgettable banquet where traditional Ligurian cuisine meets influences from distant lands: sushi, sashimi, asado, and gyros, all revisited and reinvented by Manuelina’s chefs.

There will be no lack of a sweet conclusion with the creations of Manuelina’s pastry chef, who will surprise you with ice creams, cakes, sugared almonds, and spectacular wedding cakes. Finally, our sommelier will guide you in choosing from the many prestigious labels in Manuelina’s cellar, which will accompany your menu courses hand in hand.