Reviews - Etra
Reviews
9.7/10
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All reviews
10
Sofisticated food, excellent place, lovely people
8.5
What really makes this place special is the flawless service and its truly original atmosphere. You feel taken care of without it ever feeling forced. The space has real character, and the food is elegant and enjoyable. I would definitely recommend it.
10
+1Etra never disappoints. The minimalistic set up is the perfect combination for the original and complex dishes of its menu. Its service is second to none and the overall experience outstanding! From my perspective one of the best restaurants in Genoa.
10
A fantastic experience from booking to arriving and ringing the bell to entering and meeting chef and his team. As art lovers it was great the exhibition framed the menu. What brilliant cooking, stunning presentation and great wines. We had a brilliant evening thank you.
10
+2A Hidden Jewel. This restaurant deserves one more star! It combines great service with a beautiful atmosphere, and delicious food. Outstanding is the word I would use to rate my experience!
10
very enjoyable time, food and service were held to a high standard. I'm surprised they didn't have a star!
8.0
Service was absolute perfect. The sommelier was really a plus. To was not a big fan of the menu , but the presentation was beautiful.
10
It is, VERY NICE!!
10
+2Outstanding menu, creative, surprising, delicious, memorable. Outstanding service and wine pairings. Beautiful surroundings with really interesting art on display. Comfortable non-pretentious environment. Davide, the Chef, welcomed us and shook our hands to thank us and say goodbye.
10
The best restaurant in Genoa! They deserve at least a Michelin star!!!
10
This evening was an amazing sensory experience: a series of exquisite and innovative dishes by renowned chef Davide Cannavino served beneath the suggestive paintings of Lorenzo Puglisi (on exhibit there for another month or so). We had the "Synthesis" menu, a stream of flavors carefully balanced between delicate and intense, including pumpkin soup with smoked feta and iced raspberries, an unbelievably creamy risotto with "fondo bruno" and white truffles, and "cavolo nero" transformed into 5 different textures and flavors to accompany a piece of divinely cooked "rombo". This was accompanied by multiple smaller taste treats, as well as a variety of homemade breads with delicious flavored butters (Ligurian taggiasche olives; Campari (!)). We continued this creative exploration of numerous new taste combinations with two desserts that were lightness itself. The sommelier is top-notch and guided us through the 4-glass pairing option; the staff is attentive and ultra professional, the service personalized. The setting -- in a restaurant that doubles as an art gallery, black walls with illuminated paintings -- is hauntingly beautiful. A opportunity (a) not to be missed and (b) to be repeated.
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