It doesn’t look quintessentially Italian: the counter-height dining tables made of repurposed wood and dark metal are made to be shared with strangers. A bar at the centre of the restaurant wraps around a bright open space to reveal one of the four chefs prepping and plating, expertly flambéing pumpkin to which black cabbage and truffle are added (€12). At Retrobottega - located in the historic centre - waste is not wanted. With the same philosophy applied for the décor, reuse of materials creates unexpected and creatively flavourful dishes. Immunity boosting broth made from beef marrow, accompanied by meat, saffron and lemon-filled “bottoni,” (€13) embraces the “nose-to-tail” movement that has become popular in London and New York.

The menu changes daily, making the zero-waste attitude the perfect antidote to the usual rotation of amatriciana and carbonara. Setting your own table makes you immediately feel at home, pulling out silverware and a wine glass from drawers built into the high tables. You have the freedom to grab from a fridge as many bottles of Nepi as your heart desires; and calm, helpful waitresses pass often to offer up another calice of vino (€6 each - no matter what you choose). We recommend getting there early to satisfy your craving for different local fare, made directly in front of your eyes, in the warm embrace of Retrobottega - "Where food happens."

The restaurant takes reservations for a back room that seats eight, and offers event catering services.