Chef Lucas Minisi is the sort of friend (ami) everybody would like to have. First of all, he cooks mainly vegetable-forward dishes, which are fresh and light – indeed, he has given up meat, but not fish sourced from the fish market. Second, he changes his menu every week, which means he's faithful to the seasonality of local ingredients. Last but not least, his flavoursome dishes are sure to put a smile on your face: little tuna smoked with pine, beetroot and salt, or apricots, shortbread and olive emulsion.