An intimate dining room that started out as a Tirolean tavern around the time of the Council of Trent, this is known for superb cuisine, both traditional and more innovative, adeptly served amid the coziness of wood paneling and an antique stove. The menu, which is updated throughout the year, is divided into mountain and seafood specialties. Not to be missed are mezzelune di patate (potato ravioli with cheese and black truffles) and trancio di orato (salted seabream baked in a pastry crust). Be sure to save room for the very creative desserts, including pastries created by the chef according to the season. Given the restaurant's deserved popularity with locals and the limited seating, reservations are a must.