After a long flight and incurring some rather confused circadian rhythms, it was time for some vino bianco and some smoked swordfish wrapped around robiola, artichoke hearts, Italian tuna in red peppers, bacala, and local sardines and anchovies marinated in lemon and olive oil. Perhaps the best food I’ve ever had, and not just because we we’re travel weary.

This is one of our secret spots, well out of the way, but so worth finding! Come join us.