With Italian Head Chef Giuseppe Di Mauro at the helm, this tiny hole-in-the wall wine bar, originally containing only 38 chairs, has expanded into a classy Italian empire.
The inside has recently undergone a major refurbishment and expansion, turning the modest trattoria into a sophisticated dining room.
The menu remains concise, but with options aplenty to suit everyone. To go with a refreshing Aperol spritz, starters include I due carabinieri – two giant chargrilled butterflied prawns, served with a fresh salad of fennel, blood orange and cannellini beans. Calamari alla griglia is perfectly charred with a crisp celery salad. For a table to share the Italian tagliere salumi leaves the chefs to provide their daily selection of cured meats. House-made pasta may include maccheroni with a rich slow-cooked duck ragu, porcini mushrooms and shaved pecorino cheese, or choose a vegetarian pasta option: a delightful and plump pumpkin, ricotta and sage ravioli has an amaretti crumb.
PSST! Be indulgent and splurge on their premium Italian wines, which are available by the glass, thanks to international wine vats that seal the wines to make them last longer.