Superior quality, competitive prices, and great ambience mean this place is often packed with Venetians, especially for lunch and an after-work ombra and cichetti. The location is a few steps from the Rialto market, and chef Renato puts the fresh ingredients to good use. He prefers cooking many dishes al vapore (steamed). The spicy fagioli al uciletto (literally beans, bird-style) has an unusual name and Tuscan origins, and is a perfect companion to a plate of fresh pasta. Don't confuse this centrally located restaurant with one of the same name on Via Garibaldi.
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