Maxelâ Genoa

December 10, 2003

We are celebrating the inauguration of the first Maxelâ, situated in the old centre near the street of the historic slaughterhouses known as the “Macelli di Soziglia”. Here, small streams of water once coursed, gushing out in the “Piazza delle Fontane Marose” (Square of Billowing Fountains).
These "caruggi" (alleyways) full of water were used by the butchers and masters of the axe to dispose of the skin and organs of the cattle. Many centuries later, three Genovese companies, passionate about meat and about the history of their city, decided to open "Maxelâ", inspired to bring back to life the true story of those narrow streets. Throughout history, the alleys have provided the setting for amazing and fantastic tales, with their great 13^th century mansions which housed merchant traders from all parts of the world: a scene always surveyed by the watchful eye of the Lantern of Genova, shining down even now upon the city below.

The interior of the restaurant is very evocative. There are arches of stone and brick, pastel green tiles arranged in irregular patterns on the walls, marble table-tops mounted on dark wooden bases, and cork marking the contour of the rooms, as well as white porcelain plates which catch your eye the moment you cross the threshold. The restaurant is divided into two rooms: the first is proudly dominated by the meat counter, where the red steak, with just a marbling of fat, is on display, enticing guests to choose the cut to suit their palates. In the past, this room was a stable, and evidence of this use is provided by the hole in the ceiling, still visible, where hay was thrown down to the animals from the floor above. A small passageway leads into the second, larger room, an 18^th century restaurant, circular in shape, once the old “Corona di Ferro” (Iron Crown) which served the Inn of the same name. The room is circular in shape, with a brick arch spanning the centre; the floor is paved with Carrara marble, and now worn concave.

Today, as in the past, meat is enjoyed in this part of the old town. We serve it in four different ways: raw, grilled, and pan-fried, and it gives us pleasure to think we have inherited this passion from our ancestors.

Features:
floor area: 200m2 , seating capacity: 60, air-conditioning, 2 internal rooms, open for lunch and supper.