Ligurian hospitality and culinary excellence
How did I Tre Merli restaurant come to life, and what principles guide your work? I Tre Merli was born in Genoa in the 1980s, founded by three young individuals who, despite having studied for other careers, embarked on this adventure. The name, inspired by the Genoese dialect, humorously refers to “novices” but has become a symbol of international success. One of the founders expanded to New York in the ‘80s, eventually returning to Genoa in 1994 driven by nostalgia, to open a new venue. Since then, my husband and I, both architects, have carried on the tradition, opening new locations, including last but not least the “Ristorante I Tre Merli al Porto Antico.” Located in a historic coffee warehouse near the Genoa Aquarium, the restaurant blends tradition and design.
Its stone walls, marble and slate columns, and custom-designed wooden shelves housing thousands of wine bottles create a warm yet stylish atmosphere. Two open wood-fired ovens and medieval banners from Genoa’s historic districts complete the scene, making it the perfect setting for enjoying traditional Ligurian cuisine reimagined with a modern touch. How do you choose your ingredients, and which dishes best represent your cuisine? Our menu celebrates Ligurian gastronomy with a focus on high-quality ingredients.
I Tre Merli is certified by the “Genova-Liguria Gourmet” label, which promotes authentic local cuisine. Highlights include wood-fired specialties inspired by traditional sciamadde (historical Genoese eateries), such as chickpea farinata, Recco cheese focaccia, savory pies, stuffed vegetables, and fried fish. We also offer more elaborate dishes based on historic recipes preserved in Genoa’s National Museum of Palazzo Spinola, such as cappon magro (a layered seafood and vegetable dish), trofie al pesto, pansoti (herb-filled ravioli with walnut sauce), and ravioli al tocco (meat sauce). Fresh fish arrives daily from Camogli, and desserts range from classics like panera (coffee semifreddo) and canestrelli cookies to creative options like rose semifreddo or basil cream.
Our wine cellar, carefully climate-controlled, features prestigious selections from Liguria, Tuscany, and Piedmont, along with fine sparkling wines, dessert wines, and international labels. How important is the setting, and how do you enhance it in your offering? Set in the heart of Genoa’s Porto Antico, the restaurant enjoys a magical location near the Aquarium, surrounded by anchored boats. Guests can dine outdoors on sunny days, immersed in this enchanting urban waterfront. Over the years, I Tre Merli has become a landmark for both locals and tourists, combining fine dining with the vibrant cultural and entertainment offerings of the area.
How do you ensure an excellent experience for all types of guests? Hospitality is key to our philosophy, as reflected in our motto, “Hospitality in Liguria.” We cater to every guest, whether they’re enjoying a quick lunch, a romantic dinner, or a drink on the terrace, offering the same care to tourists, locals, and even the most discerning visitors. Our refined yet accessible atmosphere encourages guests to return for more in-depth experiences.
To complement this, we’ve opened Locanda I Tre Merli, a boutique hotel in the charming village of Camogli, overlooking the harbor. Guests can relax to the sound of the sea, enjoy a private spa, and stay in beautifully designed rooms with sea views. Personalized breakfasts and local wine tastings are served on the waterfront terrace, completing a unique and memorable experience.
