La Taverna

Frommer's Review

One of the more refined restaurants in town, candlelit La Taverna is removed from the hubbub (but still central; just follow the signs). Soft music fills the brick barrel-vaulted ceilings, under which couples meet romantically and families celebrate special occasions. There are a trio of recommended first courses: zuppa di fave e carciofi (purée of fava beans with artichoke hearts), tagliatelle al ragout di anatra (noodles in duck ragù), and ravioli, stuffed with always-changing and oddly appetizing combinations. The chef gets most creative with the secondi, offering a stinco do maialino al forno (the baked piglet's ankle is good, but leave the lyonnaise potatoes alone) and the sweet-sour-salty experience of baccalà con prugne, uvetta, a pinoli (salt cod cooked with prunes, raisins, and pine nuts). La Taverna is justly renowned for its excellent dessert cart.

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