Da Claudio is a consummate fishmonger with a major sideline in fresh seafood. The weak nautical decor doesn't detract from the lovingly prepared platters of tuna tartare, diced swordfish with spring onions and octopus carpaccio flaunted on crushed ice. There's sparkling white wine on draught rather than the normal Peroni beer tap, and sauced-up half lobsters on the shell for a minor blowout. Order from the cashiers, canteen-style, then pick up your order from the servers. The dining area is a series of angled lecterns; balance your tray of frutti di mare on top and proceed towards repletion.