This deservedly popular Italian restaurant is actually a franchise, with other branches in Italy, Spain, and Rio. Appetizers are dependable standards, and the main courses center on pasta and pizza with a sprinkling of fish and meat dishes. The tomato, buffalo mozzarella, and basil pizza tastes as it would in Naples, with delectable tomato sauce and a thin, thin crust. Porcini ravioli with butter and sage is one of several delicious and authentic main courses. The "garlic bread," however, is a strictly Icelandic phenomenon. Service is quick, if not exactly ingratiating, and the atmosphere is bright and casual.
- © Frommer's 2013
- Recommended 2010