Ai Vicoli

If it calls itself EnoTavola there must be a reason. This modern and sophisticated restaurant, boasting the historical backdrop of the old city centre, puts on the same level and gives equal importance to food and wine, naturally offering the best of both. Meat and fish of excellent quality, to be enjoyed raw and cooked, parade on the table in a jolly atmosphere. The search for the unusual and really typical materializes in the form of a Kobe tartare and the subtle perception of rawness in the Mazara prawns. Firmly anchored to tradition are the "orecchiette con cima di rapa e pecorino" (orecchiette pasta with turnip tops and pecorino) and spaghetti with clams and cherry tomatoes. The wine happily agrees with each dish, a perfect companion also served by the glass.