A twelve-seat kitchen and a single, changing menu — cooked with restraint, served without ceremony.
A short list, written by the season. Prices are per plate; the tasting menu is offered nightly at the counter.
A glass in hand at the bar while the first plates are dressed.
Four to seven courses, paced by the kitchen, never by the clock.
Amaro, a small sweet, and no rush toward the door.
Saturday, 20:00, for two.
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