Ligurian red prawns and local anchovies dictate the seasonal narrative at Ristorante Biggi, where the kitchen operates with a quiet, refined confidence. A standout is the silk-textured fish ravioli, featuring delicate pasta that envelopes a briny, oceanic filling, often paired with vibrant vegetable reductions. Chef Chicca prioritizes a technical dialogue between tradition and contemporary precision, showcased in a meticulously charred tuna crusted in toasted sesame and poppy seeds, providing a nutty counterpoint to the mineral depth of the rare interior. Texture plays a vital role across the menu, from the snap of tempura-light fritto misto to the velvety consistency of a signature pumpkin flan. Aromas of fresh marjoram and sharp garlic waft from plates of fettucce, deglazed with white wine and enriched by a concentrated crustacean bisque. Each plate reflects a disciplined restraint, ensuring the inherent sweetness of the Gulf's bounty leads the sensory experience against the salt-sprayed shores of Boccadasse.