San Lorenzo is one of the more reliable kitchens in the old town: a converted ground-floor space with stone walls and a small terrace on a quiet side street. The menu is largely seafood — raw plates, lagoon mullet, a couscous on Fridays — and the chef changes the chalkboard daily depending on what came in at the morning market.
The wine list is one of the best in the city, with a wide selection of Marsala vintages by the glass, including some hard-to-find old stocks from Pellegrino and Florio.