A husband-and-wife team run this ambitious, but also charming and convivial restaurant. She'll greet you at that door with a huge smile, while he works his magic in the kitchen, artfully plating starters (we recommend going raw: both the beef tartare and the shrimp tartare with chickpea sauce are primo) to the pastas (artichoke/ricotta ravioli is a specialty) to the secondi, which often come heaped with truffle shavings. This is, without hyperbole, one of the best restaurants in Umbria, and quite popular, so be sure to get reservations well before your visit.