Cara Waters

"Served in a large platter to share, just like your Nonna would make if you had one, the oily black curls of pasta are dotted with seafood. There are scampi, prawns, clams, mussels and a local specialty which was almost like a mussel but housed in a long, thin shell and is found on the rocks in Manarola according to the waiter."

Jasmine Sue

"We splurged on a lobster linguine which had us donning paper towel lobster bibs. It’s safe to say that you will lick your plates clean when dining at Billy’s."

Michelle Lei

"Easily one of the best dishes that we had all trip."

Christina Guan

"What is it about squid ink that makes pasta taste so good? This place is well-known for their seafood, which is caught fresh and prepared with expertise."

Natalie Jahangiry

"I finished with a rather yummy panna cotta and we paid our bill (which was very reasonable), for the nicest meal we had in Cinque Terre."

Mary Gitter

"The BEST Panna Cotta with dark chocolate sauce."