Lari & Penati works on the model of a daily-changing menu chalked up on a board, with three or four mains drawn from whatever the kitchen picked up at Dolac that morning. The cooking is unfussy Mediterranean — risotto with seasonal vegetables, grilled fish, slow-braised lamb — and the prices, for the quality, are surprisingly low. Lunch is the main event; dinner service is shorter and sometimes booked-out.
The room is compact and informal; the pavement tables are pleasant for a long lunch in summer. The wine selection is short but well-chosen. Reservations strongly recommended for both lunch and dinner.