Fodor's Expert Review Cucina

Pots of geraniums and rosemary and lavender bushes grace the entrance of this charming, eclectic eatery with a sophisticated Italian and Mediterranean menu. The original settlers peer out sternly from photos on the vanilla-colored walls, and a wood stove in the middle keeps the restored 19th-century space cozy. The chef's lemon-cured salmon with cucumber dressing merits mention, as does the goat-cheese souffle and roasted eggplant with tomatoes and mint leaves. Each makes a fine introduction to main courses such as seafood pasta in white wine and wild herbs and lemony chicken breast with capers. For dessert, try the phyllo leaves filled with crème anglaise and seasonal fresh fruit.