This historic Prati bottle shop expanded into a wine-bar annexe a few years back, and has since built up a loyal local following. Of an evening, tables spill over into the enoteca itself, amid tall wooden shelves crammed with bottles. The menu offers a series of hot and cold dishes that can be combined in various ways. The oven-baked ravioli with salmon and courgette sauce is a good demonstration of the modern approach; secondi might include a scallop of sea bass with pan-fried cicoria. The dessert selection features a knockout chocolate fondue. The only off-note is the steep markup on wines: often almost triple what the same bottle would cost to take away (especially painful if you happen to be staring at it on the shelf).