Pinotta

This is the kind of wonderful trattoria you expect to discover in the backstreets of Florence. The kind of place where you can pop in for a decent glass of wine and a plate of good, honest cooking in a pared back but warm setting and be confident they'll get the little details right - knowledgeable, friendly staff, handwritten menus, the hum of jazz on vinyl. The food is unfussy and fresh. things like kingfish carpaccio with crunchy fennel and salty-sour marinated white anchovies. Pasta is house-made - give the colourful snapper and saffron agnolotti dumplings a try if they're on. Gnocchi gorgonzola is a mainstay (for good reason), with a creamy sauce coating tender ricotta gnocchi finished under the grill for texture and colour. Straightforward mains such as baked garfish let the freshness speak for itself. Buffalo ricotta tart - its crisp biscuit base filled with airy ricotta and topped with sour, stewed blood plums - is a perfect finish.