Step into Coquinarius and you might think you’re in Paris or New York, until you taste the handmade spinach ravioli or rucola tossed with fennel and blood orange. As an appetizer, try the crostini, small slices of Tuscan bread, or crostone, large slices for one, served with whipped marscapone cheese and fresh salmon. The thickzuppa di farro, or barley soup, is served in a heaping bowl with fresh-cut vegetables and a drizzle of olive oil. Salads are a forte here; creative choices include toppings such as sun dried tomatoes, eggplant, sunflower seeds, zucchini flowers or pear.
Since this restaurant is also a well-stocked wine bar, you can choose either a bottle or glass from over fifty local labels. Also try a pot of tea from their menu of exotic blends.