Our kitchen
A kitchen that follows the boats.
Lanterna opened in 1998 as a fishermen's trattoria. Today it is a small seafood kitchen with one rule: we cook what the gulf offers that day.
From harbour to table
At half past six the chef is on the quay. He picks the fish straight from the crates, talks to whoever caught it and walks back to the kitchen with the menu already in mind.
Short cooking, Taggiasca olive oil, herbs from the hills. The dishes are few and change often: we'd rather run out of a dish than serve it the next day.
“Good fish doesn't need a disguise. My job is not to spoil it.”
Tommaso Bertoni
Chef (fictional profile)
Where your food comes from
Fishermen of the gulf
Small local boats, daily fishing with nets and lines. No farmed fish, apart from the gulf's own mussels.
Gardens in the hills
Vegetables and wild herbs from the hills behind Camogli, delivered three times a week.
Ligurian oil and wine
Taggiasca olive oil and a wine list from Liguria: Vermentino, Pigato, Ciliegiolo.
A table by the sea tonight?
The terrace fills up fast at weekends. Book online, on WhatsApp or on TheFork.