Chef Massimiliano Conti quickly won a loyal following after opening this charming neighborhood trattoria serving Sardinian food. The island's classics are all represented -- tender squid with mint and white wine; pasta with bottarga (salted mullet roe); and fregola (pebble-shaped pasta) with tomato, saffron, and clams -- and recommended. The space came with a pizza oven, so Conti also turns out a quartet of respectable thin-crusted pies. Opt for one of the Sardinian gems on the large wine list.
Visit the Travel Talk forums for help on planning your trip >>