Le Tre Bocche

Reservations are essential at this Slow Food–recommended restaurant, which even has its own stand at La Pescheria market. The tasting of antipasti is a non-negotiable feast of fresh, vibrant coastal flavours. If you still have room, opt for a standout primo (first course), whether it be spaghetti soaked in sea urchins or squid ink, or perhaps a risotto of courgette and prawns.