2003

www.frommers.com

With four separate and artfully minimalist dining rooms in a 16th-century building close to Campo de' Fiori, this well-managed restaurant combines creative cooks with a polite and efficient wait staff. Many of the dishes include dollops of some kind of Italian cheese, a flavor that seems to make the wines here taste better. Menu items are based on a combination of traditional and creatively modern cuisine. Examples include house-made, ultrafresh bucatini alla matriciana; bucatini flavored with fresh-ground black pepper and aged caciocavallo cheese; tonnarelli pasta with Sicilian broccoli and aged pecorino cheese; and roasted, aromatic rabbit laden with herbs and Camembert cheese and drenched in apple-flavored Calvados liqueur. There's even a delicious roasted shoulder of lamb drizzled with aged pecorino sauce, or a stuffed filet of veal with French brie and sweet-textured Sicilian broccoli that could have you asking for the recipe.