Chianti looks as if it has been in this heritage-listed building forever, its traditions carefully honed over decades. The food is well-priced, interesting and nearly always well prepared - look for dishes such as the grilled quail on roasted polenta with Treviso radicchio, the fruitti di mare soffocato or a properly prepared bollito misto.. Some dishes never move from the menu - such as deep-fried zucchini flowers filled with ricotta, slow-cooked rabbit with pancetta and onions, and the Florentine-style steak.
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