A young chef of undisputed talent is the driving force behind this discreet restaurant, hidden away behind the busier, more touristy streets of Trastevere. We are speaking of Antonio Ziantoni and his cuisine: creative, yet always governed by rigour and restraint, and built on solid classic foundations. Through precise and delicate technical steps, ingredients of outstanding quality are transformed into dishes that are generous and well balanced, capable of delivering full, rounded and deeply satisfying flavours. A telling example? Quail with sage and carnation flowers. The cellar is equally accomplished, presented with passion, as is the service: knowledgeable and cordial, completing an experience of rare charm.