Here we are, in the small and cozy venue of Simone Tondo, one of the most famous chefs in town. A sort of return to the osteria, to product-driven cuisine. A place with few seats, wood paneling, natural Italian and French wines in plain sight and a straightforward daily menu. On our visit, we noticed high-quality ingredients, clean, yet not very distinctive flavors, as well as the by-the-glass wine selection. In short, we expected more. However, given the chef's talent, we are pretty sure that we'll change our minds.
The best trattorias/bistrots are marked with 1,2,3 shrimps according to their quality grades.