Well past its tenth year of operation, this contemporary bistrot has by now established itself as a solid point of reference in the San Frediano quarter – and more broadly across the city. The setting, spare yet considered, plays upon exposed beams, brick walls and a handful of wooden tables left deliberately in their natural state, arranged in two rows: a simplicity that is only apparent, behind which is felt a carefully attuned minimal sensitivity. The same attention is to be found in the kitchen, where a creative and personal offering takes shape, moving with balance between meat, fish and vegetarian options. Among the dishes tasted by our Inspector, the ravioli with peas and asparagus, accompanied by a camomile and pollen goat’s cheese foam, are particularly convincing: an original recipe, chromatically elegant and decidedly accomplished.