Over the course of only a few years, brothers Alberto and Stefano Bruni have become a reference point in the city (and beyond) for all those who love so-called “natural” wines coming mainly from small producers. A continuous research, which embraces all of Europe, to the discovery of winemakers who carry out extreme projects – or certainly not common ones – a subject and a driving force for at times strong discussions, but for this very reason to investigate. At the same time, it must be said, the hunt for quality and niche food products, cheeses and cured meats is another forte, but also the tuna, anchovies and other valuable sea conserves. Not far from the Lungarno, equipped with a slicer in plain sight on the counter (that betrays how meals begin), is the ideal place for an easy approach, an aperitif accompanied by pleasant snacks, and then landing in the room furnished practically with… bottles. As far as the cuisine, in the kitchen is Daniele Nuti, author of a restricted but dynamic, season-sensitive menu.