The story
Tucked away in the historic alleys of Genova, Soul Kitchen offers a refreshing and inventive take on plant-based dining. This vegetarian destination has quickly become a local favorite, drawing diners in with bold, meat-free flavors and standout plates like the Mandala di Sapori, Pappardelle al Tucco, and the complex Raviolo Ripieno di Patate e Vegolone Affumicato.
The kitchen’s commitment to originality is evident in unique offerings such as the Pastramami and Saaker Crudista. As the creators at Restory Food noted, the restaurant excels at crafting creative dishes that are well worth trying, even for those who do not typically follow a vegan diet. While the experience sits at a slightly higher price point, the quality and artistry of the menu make Soul Kitchen a compelling and essential addition to the Genoese culinary scene.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Soul Kitchen’s pastramami is the clear star, earning rapturous praise for its bold, savory depth. The overall vibe is warm and soulful, with reviewers celebrating hearty, comforting fare that feels like home.
“These are baubans with pastrami, tartar sauce and grilled pacchol. It's a bit far from the taste of pastrami, but it's okay. Pastrami is pure meat, so you really taste the caper in the tartar sauce. It's very flavorful, not even that bad, but it's also very very particular.”
What creators say
1 creator has covered Soul Kitchen. Most active: Restory Food
A vegetarian restaurant in the alleys of Genoa, offering creative vegan and raw dishes; the experience is recommended even for non-vegans, though the total bill of €80 for an appetizer, two first courses, a second course, a dessert and two drinks is a bit high.
Dishes mentioned
Mandala di Sapori
This is a really fresh dish, it's a bit hard to grab all the ingredients together and make a bite. I didn't taste the bitterness of the radicchio at first. The overall is not bad, I don't dislike it at all.
Pappardelle al Tucco
These pappardelle with kale and tucco, which is a soy ragù cut with a knife, really remind me of a classic ragù, a classic sauce. It's much more flavorful than traditional tucco, but in texture and taste it's very similar.
Raviolo Ripieno di Patate e Vegolone Affumicato con Crema di Cime di Rapa e Peperone Crusco
The filling is good because even though it's not provolone, it tastes a lot like smoked provolone. It's also a little bit spicy. Between the two first courses, I prefer the raviolo, it's something a bit more special.
Pastramami
These are baubans with pastrami, tartar sauce and grilled pacchol. It's a bit far from the taste of pastrami, but it's okay. Pastrami is pure meat, so you really taste the caper in the tartar sauce. It's very flavorful, not even that bad, but it's also very very particular.
Saaker Crudista
If they didn't tell me, I wouldn't know it's vegan. Maybe at the end it's a bit floury, but it's good. It tastes like sacher.
