Il Sanpietrino

Frommer's Review

This Jewish Ghetto restaurant, with three formal dining rooms, is stylish but affordable, with a sophisticated selection of both traditional and modern dishes. Chef Luca Bonapace uses market-fresh ingredients to prepare a seasonal cuisine that's varied and inventive at any time of the year. His combinations are often a surprise but generally delightful; for example, cream of fagioli (bean) soup comes not only with the traditional ingredients, but also with mussels and even octopus. The medley of fish antipasti, some of it smoked, is so tempting that you might want to make a meal of it, enjoying items such as savory fresh anchovies baked between layers of well-seasoned eggplant. Also look for asparagus-flavored tortellini with cheese, spaghetti with fresh anchovies and tomatoes, and a delectable version of cream of monkfish soup. Crème brûlée always makes a tempting dessert.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.