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Specialises in Italian regional cooking. It's just as hard to get in now as when it first opened in 2008, but you can also try for a stool at the bar if you go early. Sitting in front of the kitchen area is enjoyable but should be requested when booking. The bar area is far nicer than the dining room at the back which can feel a bit cramped.
The whole sea bream baked in salt is highly recommended, as is the now classic radish and celeriac salad and any of the pastas. I always go over the road to little sister Gelupo for ice cream afterwards.
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