The food is satisfyingly uncomplicated and delectable. Beneath a high, barrel-vaulted ceiling, you can feast on fritto misto of artichokes, fennel, and lemon slices; mussels roasted in an iron skillet; wood-oven-roasted poultry, meats, and shellfish; and a small selection of pizzas and pastas. There is a well-supplied raw bar, and main-course specials include a rotisserie-prepared main course that changes daily; Friday it's truly succulent suckling pig. Sharing dishes is the custom here.