Consistent quality, competitive prices, and great ambience mean this place is often packed with Venetians, especially for lunch and an after-work ombra (glass of wine) and cicheti (snack). Chef Renato takes full advantage of the fresh ingredients from the Rialto Market, a few steps away, bakes his own bread daily, and prefers cooking many dishes al vapore (steamed). The spicy fagioli al uciletto (literally "bird-style beans," prepared with a light marinara sauce) has an unusual name and Tuscan origins; it's a perfect companion to a plate of fresh pasta. Don't confuse this restaurant with one of the same name in Via Garibaldi.
Calle dei Boteri, San Polo 1570, Venice, 30125, Italy