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There are shades of a quaint Tuscan osteria about this long-serving Italian hideaway with its exposed brick walls, warm Mediterranean hues, chunky wooden tables and rustic wine displays. The
kitchen keeps it simple, offering a tried-and-tested assortment of trattoria staples – from stuzzichini appetisers and antipasti such as garlicky mushrooms, asparagus with prosciutto or mussels in
tomato sauce to chicken risotto, seafood linguine, calf’s liver with butter and sage or filetto toscano cooked with garlic, rosemary and red wine and olive oil. There are a few pizzas too, while
desserts are old faithfuls such as tiramisu. Fixed-price ‘early bird’ menus (exc Fri and Sat) offer good value, likewise the well-spread Italian wine list.
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