Fodor's Expert Review Vinaiolo
$$$$
Au and Haidhausen
Italian
In the setting of an old apothecary, diners can enjoy specialties from Venice and other northern Italian regions, such as rabbit-stuffed ravioli and whole salt-crusted sea bass, created by chef Gianni Ianniccari. Service is good-humored and conscientious, and the menu changes regularly.
Quick Facts
Known For:
- Daily changing lunch menu weekdays
- Extensive wine list
- Well-priced pasta dishes
