A small-town restaurant on a terrace draped in vines, with colourful mismatched chairs and the coast stretching out below – the kitchen works to a seasonal, locally sourced menu plated up more prettily than the average trattoria. Spaghetti with razor clams, a black truffle pasta and come autumn, pumpkin finds its way into everything, including a very good tortello. Save space for the babà au rhum with vanilla cream and sour cherries.




