A long-running borgo trattoria with a small terrace strung along one of the medieval lanes — Da Nicolino has been feeding locals and visitors fresh Adriatic fish since the 1960s and has a deserved reputation for unfussy, traditional cooking.
The fritto misto of small fish and squid is reliably excellent, the spaghetti alle vongole made with locally fished clams, and the brodetto served in proper portions. Cheaper than Svevia, more casual, and walk-ins are usually possible outside high season.