An Italian restaurant famed for its wood-fired cuisine. The chef’s experiences in Tuscany made him fall in love with cooking over firewood. Grilled vegetable dishes, such as shiitake mushrooms with anchovy butter and broccoli with karasumi (salted and dried grey mullet roe), are served one at a time, fresh from the kitchen. At lunchtime, prix fixe courses focus on pizzas, made using home-cultured yeast and noted for their high rims. Evening offerings include duck, beef and pasta.