Giotto - GENOVA

Staying at the Hotel Bristol Palace we also went for dinner to its restaurant 'Giotto '. We had made a reservation for 7.30pm, when it opens. Being alone at the beginning the head waiter and his assistant had plenty of time for us, giving us all kind of information. They were both very friendly and professional during the whole evening. We also liked the atmosphere of the elegant Art Nouveau dining hall with frescoes, also on the ceiling, with real flowers in pots and with white tablecloth. From the menu card with descriptions in Italian, English and French we saw that they offer plenty of Ligurian specialities. So as antipasto I went for a 'Cima Genovese ', a very typical dish, one doesn 't encounter too often, since it involves a lot of work. It is a veal belly, stuffed with varying ingredients like eggs, intestines, cheese, vegetables. It was served cold and in slices, all covered with lettuce salad. On the side was 'Salsa verde ', also typical for Genoa, but with the main ingredient not basil as in the pesto, but parsley. My wife instead had as an antipasto a 'Scrigno di Patata nell ' Orto d 'Inverno con Fonduta di Parmiggiano ' and as a main course a 'Polpo rosticiado con su crema di Patate allo Zafferano '. My second plate was the 'Catch of the Day ' alla Ligure, a piece of fresh fish with potatoes and pine nuts. To drink we he had ordered a Ligurian white wine, a Vermentino DOC Colli di Luni, bottled for the Hotel Bristol Palace. As dessert the choice of my wife was Ice Cream, while I went for a 'Tortino morbido al Cioccolato, Panna montata al Cardamomo e Salsa ai Frutti di Bosco '. We finished the superb dinner with Espresso and when I asked for a 'Grappa ' as local as possible, the head waiter said that he has something special for me, an 'A me Rappa '. When I gave some of it to my wife to taste, she said: 'This is a ladies ' grappa '. It is a locally produced Grappa from Bianchetta Genovese grapes flavoured with honey. Thus ended a wonderful evening in one of our favourite hotels in Italy.

I served the restaurant, as guest of the hotel bristol and I was surprised, as well as the elegance of the premises and the rare quality of food (for the first time in my life I found a real macedonia and not made of fruit syrup also from the extreme kindness, helpfulness and professional staff of the room, to which goes my personal applause and a special thanks.

Very elegant restaurant in the heart of the genova. very good and well presented courses. Good service. The only criticism is that I felt like a restaurant linked to the hotel, while it should try to value also to non-hotel customers.

Food is excellent, the seafood pasta first course and dessert especially. Very recommended.

So we made a reservation ... got a confirmation email. Arrived at the hotel... no-one at the reception. After some exploring we found out it was at the 2nd floor... the entrance there: deserted. Some leftover stuff from a breakfast buffet... 3 tables prepared for guests... but again, no-one there to receive us... walked through the restaurant, made noise, hoping to alert someone. Went to the top floor (beautiful building! and back.... no one there... had all hotel staff been abducted? So we left... still no-one at the reception.... We wish the hotel and restaurant all the best in the future... but without us....