La Casa dei Capitani
Once upon a time there was a fortress that protected the inhabitants of Quinto neighbourhood from pirate raids ...
In 1900 the ancient fort became the society of sea captains and between telling stories about seafaring life and playing cards it reached our century.
Today, the Captains House is a restaurant, one of the few in Genoa in which fish is the absolute protagonist.
The beautiful two-storied pink house with its dining rooms overlooking the large terrace ideal for enjoying outdoors the cuisine specialities in a romantic and relaxing atmosphere during the warm season.
The menu of our restaurant follows the periodicity of the fish market and of other ingredients.
In one of the most charming places in Genoa, we will welcome you to offer what we do best.
Fish soup without bones
Halfway between a Tuscany caciucco and Provence bouillabaisse, such as Liguria, our fish soup is served strictly without bones.We use boned and filleted fish of the day to make up the base.
It should be cooked for about an hour with tomatoes, fish stock and bouquet of fresh aromatic herbs (oregano, marjoram, thyme). At the end of cooking we add squits and cuttlefish cut in strips, mussels, clams and shrimps.
We garnish the plate with three thick slices of toasted bread flavoured with extra virgin olive oil and oregano.
The chocolate soufflé
The chocolate soufflé cooked on the spot is a classic dessert for all seasons.Cooking on the spot takes a few minutes of waiting that you will surely forgive carrying a glass of fresh zibibbo liquor and another one of vanilla English cream.
Making a little hole on the cupola you will catch scent of the chocolate and you can drip inside the cold vanilla cream sipping the zibibbo liquor as you wish.
Umbrine baked with pink pepper
Umbrine is boned and filleted, then the fillets should be cut into thin slices in order to get a kind of escalope.The fish sprinkled with olive oil, pepper, salt, fresh thyme and pink pepper berries in brine is baked in the oven at high temperature for a few minutes.
Separately we steam green beans and potatoes, so that they remain firm.
Serve the fish on the plate with vegetables seasoned with light pesto diluted with olive oil and a few sprigs of fresh thyme.
Almond shrimps
Perhaps our most popular appetizer. The shrimps are shelled, put in a batter of water, flour and salt and then in a mixture of bread crumbs and sliced almonds.
Fried and served piping hot with homemade mayonnaise flavoured with mustard.
Gnocchi flavored with curry
Curry gives the edge over to a first course which is rather traditional concept.The fresh flavour of the sautéed season vegetables ( green beans, peas, courgettes, carrots, tomatoes datterino) matches perfectly with the sweetness of shrimps, the soft and dense thickness of the gnocchi contrasts with the firm and crispy consistency of fresh shrimps.
In addition to spicy oriental aroma the curry has got a beautiful yellow-earth colour that contrasts with orange tones of shrimps and bright green of lightly cooked vegetables.
