Chiavari eats well. The Ligurian tradition here leans heavily on seafood, fresh pasta (especially trofie with pesto), focaccia, and farinata — the thin chickpea flour pancake cooked in wood-fired ovens that is one of the great street foods of the region. The Caruggio Dritto and the streets around it have a good density of trattorias, focaccerie, and wine bars. Prices are noticeably lower than in Portofino or the Cinque Terre, which is part of the town's appeal.