The most casual operation in chef Fabio Trabocchi’s portfolio, this orange-toned trattoria exudes a masterly assurance. The staff is crisp and knowledgeable, the soundtrack old-school and adult, the mood soothing and sophisticated. And the cooking? Think of it as Trabocchi at his most crowd-pleasing and approachable.
Rusticated fine dining is all the rage right now, but rarely has it felt so thought-through or tasted so delicious. From the opening nibbles to the pastas (go for ravioli stuffed with greens and ricotta and treated to a sauce of butter, toasted almonds, and nepitella, a wild mint) to the exquisite desserts, there’s no weak link on the menu. And you can relax and let the meal unspool with choreographed seamlessness.
- Grilled flatbread with ’nduja (spreadable sausage)
- Tortellini in broth
- Bucatini with prawns
- Branzino with roasted tomatoes
- Fusilli cacio e pepe
- Lamb shoulder with gremolata
- Zuppa Inglese (an Italian trifle)
- Quince crostada
- Cookie plate