Superior quality, competitive prices, and great ambience means this place is often packed with Venetians, especially for lunch and an after-work ombra (small glass of wine) and cicchetti. Chef Renato takes full advantage of the fresh ingredients from the Rialto Market, located a few steps away, bakes his own bread daily, and prefers cooking many dishes al vapore (steamed). The spicy fagioli al uciletto (literally beans, bird-style) has an unusual name and Tuscan origins; it's a perfect companion to a plate of fresh pasta. Don't confuse this centrally located restaurant with one of the same name in Via Garibaldi.
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