This former pharmacy, where the shelves are now filled with wine bottles, provides refined and old-fashioned ambience close to the Campo, a suitable setting for the serious cooking that many Sienese come to enjoy on a night out—sometimes just to fulfill a craving for a famous house specialty, malfatti all'osteria, ricotta and spinach dumplings in a cream sauce. The veal is the tastiest in town, and the delicate black truffle is used liberally in season, most notably in taglierini al tartufo, in a light butter sauce that doesn't mask the delicate flavor of the black truffles. Service at the fresh-flower-graced tables is polished and personable. It’s a good idea to reserve, especially for weekend dinners.