At the Old Port, within the same building’s floor that houses Eataly, the dining area thrives on simplicity to accentuate the panorama witnessed through glazed walls, while competent service, primarily female, tends to guests warmly. The cuisine pivots around 'territory', primarily maritime, yet is rejuvenated through modern techniques and ideas; for example, the Martini cocktail spaghetti, shaken in the dining room by Chef Marco Visciola, enriched with algae butter, Martini sauce, caviar, and nebulised Taggiasco gin, as well as the roasted monkfish cooked in bay leaf, almond hummus, kale, and caper Mugnaia. A varied selection exists, also à la carte, within the three tasting formulae presented.