Tucked beside the deconsecrated church of Sant’Agostino, a beautifully kept cloister ushers guests into the culinary world of chef Mauro Brina, a young talent with a stated preference for meat, yet one who truly comes into his own with seafood. Little wonder, then, that we recommend his marine preparations: the pisarei with shellfish or the fish soup brimming with tomato, crustaceans, mussels, cuttlefish, and the day’s catch. In fine weather, make a point of securing a table on the terrace, an evocative setting steeped in history and the timeless charm of the ancient convent.