Run by chef-owner Sergio Cacciapuoti, this trattoria is named after the hermit crab, which you can sample cooked with almonds, prawns and squid ink. Other specialities include the canastrella di bianchetti ('basket' of whitebait), linguine al nero di seppia (pasta in squid ink) and rigatoni with scampi and almonds. The seafood antipasto Paguro is popular, as is the pezzogna al sale or sea bass cooked in truffle or gorgonzola. There's a delicious pear and ricotta tart to finish. It's good value for money, especially at lunch.