A former pub plays host to this sweet little osteria offering southern Italian fare, often using ingredients from the chef-owner's home region of Campania. There's a homespun charm to the place, so it's only right the hand-made pastas form the core of the menu. The rest of the simple, rustic cooking consists of small plates and snacks; look out for the 'polpette di pane al sugo', where bread has been used to fashion a 'meatball' of sorts. The same team run a deli a few doors down, which transforms into a wine bar at weekends that's ideal for a drink before or after dinner.