Recco's reputation is built on a single dish: focaccia col formaggio di Recco, a thin sheet of unleavened dough wrapped around molten stracchino cheese and baked very hot. It is unlike the standard Ligurian focaccia di Genova: no yeast, no oil, and the cheese is the whole point. Eight restaurants in Recco hold the IGP designation that allows them to call their focaccia by the protected name; you can identify them by the consortium sticker on the door.
Beyond focaccia, the town has a serious tradition of seafood and Genoese cooking. The main streets are lined with restaurants, several of them family-run since the 1950s. Book ahead for weekend dinners; the focaccia restaurants in particular fill with day-trippers from Genoa.