A small seafood restaurant tucked into Vico Nuovo, one of the narrow lanes behind the Piazzetta. The kitchen specialises in raw and lightly cooked seafood — fresh oysters, gambero rosso, scampi crudi, sea urchins in season — and a short cooked menu that changes with the catch.
The room is tiny and the tables are close together. Less of a scene than the harbour-front places, which is a virtue.