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We've never found better or fresher seafood than what's served in this 15th-century building. Don't be put off by the rough-and-ready service; just enjoy the great food. Alberto Quinzi and Anna Gabrieli earned their reputation on their simply cooked and presented fresh fish, such as sea urchin, octopus, sole, and red mullet. They're also known for their raw seafood, including a delicate carpaccio of swordfish, sea bass, and deep-sea shrimp. The house specialty is spaghetti with scampi and white truffles. In summer, French doors lead to a small dining terrace.