A long-established seafood restaurant a couple of streets back from the harbour, run by the Galizia family since the 1980s. The kitchen specialises in raw fish — the tartare di gambero rosso (red prawn) and the sea urchin pasta are the standout dishes. The dining room is in a vaulted stone basement; in summer there is a small courtyard. A Michelin guide regular without the pretence; expect to spend €60 per person without wine. Reservations recommended at weekends.