Corniglia has a handful of trattorias along Via Fieschi and a couple of takeaway windows for focaccia, fried anchovies, and seafood cones. Standards are high — the village is small enough that nobody can afford to serve a bad plate of trofie — but tables are limited, so book ahead in summer if you are eating dinner.
Local specialities to look for include trofie al pesto (the short twisted pasta of the region with the classic basil sauce), acciughe ripiene (stuffed anchovies), and the dessert wine Sciacchetrà, made from raisined grapes grown on the terraces above the village.