07/07/2026: We went expecting to find a historic and well-known restaurant in the area, but instead it was under new management and a new name. No matter, we wanted to try it anyway. As soon as we opened the door, we noticed a strong musty smell from the humidity. The place is tiny, with five round tables for four, tastefully decorated and pleasant to look at, but poorly lit.
The new managers, two young men fresh out of hotel management school, probably wanted to give it a more casual feel, but with disastrous results. Extremely long waits, an hour for a first course, which arrived cold, so why bother with the presentation? The pasta was completely bland and overcooked, and it was a treasure hunt to see the fish. Too bad. Good intentions, but not enough; the target, location, and preparation were certainly wrong.
Good luck.
25/06/2026: We ordered takeout: two testaroli with garlic, oil, and chili pepper, mussels, and turnip greens, and a tagliolini with squid ink and savory zabaglione.
And it was sublime. I've never eaten anything so good.
Really good guys.