In this small family restaurant uphill from the town center, chef Rita Fuso prepares innovative Italian dishes from high-quality local ingredients. The pasta is homemade, and the vegetables and meats often come from nearby farms. Some of the herbs come from Fuso's own garden. Try seasonal variations on regional fare, such as the exquisite lemon- and ricotta-filled ravioli in a butter-sage sauce. The best bet (and a great value at around 32 SF) is the daily two-course special, such as monkfish carpaccio followed by a beef fillet with grilled seasonal vegetables.