The friendly owners turned an old bus depot into this stellar restaurant, creating a pleasant environment while retaining such elements as old wood beams and an antique gas pump. Every two weeks the kitchen presents a new selection of dishes using the freshest local vegetables, fish, and meat. Artistic and tasty antipasti might include roasted pigeon and lemon cream, or little tarts of mussels and vegetables. Look for entrées such as roasted quail with cherry tomatoes and beans. Throughout the year you can order a delicious degustazione (tasting) menu; the chef chooses your four courses.
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