Review
The name La Brinca comes from the nickname of Texinin (Teresina) dei Brinche, who lived in the farmhouse in the lush green hills of Val Graveglia in the mid-1800s. Since 1987, it’s been run as a trattoria and “Caneva con fundego da vin” — the old Ligurian way of describing an inn that also served as a shop and wine cellar. In ancient Ligurian, Brinca, Brincu, Briccu means “steep place,” a fitting reference to the rugged, sloping terrain that surrounds it.
La Brinca celebrates the rustic cooking of eastern Liguria, guided by the seasons and the bounty of the surrounding land. Dishes such as Prebugiun di Ne, Panella, Panissa, Baciocca, Frisciulle, Testaieu, Picagge, Tuccu, Tomaxelle, Sancrau, and Panera recall centuries-old flavours. Each is thoughtfully reimagined and presented as a way of sharing the stories, traditions, and character of this region. The restaurant’s remarkable wine cellar carried over 2,000 carefully chosen labels, featuring outstanding wines and vintages from across Europe. It’s an experience worth visiting in its own right.
Editor’s Highlights
- Frisciulla: flatbread made of local rustic flour, served with mortar pesto.
- Cabannina soto sale- local cow aged in salt.
- Chestnut gnocchi with mortar Pesto, fresh cheese and vegetables.
- Brisket of veal, cooked in wood oven with juniper berries.
- Tomaxelle: the traditional Genovese veal roll stuffed with meat, herbs and mushrooms.