Wine, first and foremost, as the name implies. About a hundred wines taking turns on the list, with a work-in-progress cellar and many available by the glass. This was the starting point, accompanied by a choice of nibbles: cheese, charcuterie, toasted bread with different toppings such as pâté. Today, the restaurant is bigger but it still has the same simple, welcoming ambiance and there’s a pretty terrace for alfresco dining in the summer. Even though the trattoria now serves cooked dishes the selection is still typical of a small eatery: a few first courses, which more or less reflect traditional recipes, and a limited number of meat or fish second courses.