Whether it’s as simple as light, buttery spinach and cheese ravioli or a feast such as Spaghetti ai Frutti di Mare (spaghetti with squid, octopus, shrimp and lobster) this intimate restaurant, entered through a courtyard with lanterns hanging from the trees, nails it. The secret is the homemade pasta, made fresh every day, and it has been so successful for 15 years that Maria Michelon and Maurizio Gabrielli, the Italian owners, haven’t found a reason to change much beyond tweaking a dish every year or so. The couple is very hands-on, with Maria making the pasta and the two of them greeting diners every day. The menu leans toward northern Italian but provides a few surprises, such as ravioli stuffed with fish and shrimp; lasagna may appear in daily specials with duck or rabbit sauce or spiked with sausage (go early; lasagna can sell out). They also do excellent, if somewhat pricey, straight-on meat and fish dishes, including a mixed grill (lobster, fish, squid, and shrimp) for two. Good news for fans: They now offer gluten-free pasta and will gladly adjust recipes to accommodate allergies or prepare half-servings.
- Frommer's Staff