STARTER
Charred leek, smoked cream
Slow-charred over the grill, finished with smoked cream, capers, and a thin slice of preserved lemon.
Now serving
Honest food. Slow rooms.
A short menu, written by the season.
A neighborhood Italian wood-fired restaurant offering a short seasonal menu and natural wines. A short menu, written by the season.
In the kitchen
Cooking the way the room is set.
Tavola Rossa opened with a short menu and a longer conversation. The kitchen is open, the room is loud in the right way, and the wine list is small on purpose. We change the menu when the weather changes — and the seats fill up either way.
From the kitchen
See full menuPASTA
Cavatelli, spring greens
Hand-rolled cavatelli with the morning's greens, brown butter, and aged pecorino.
MAIN
Wood-fired plaice
Whole plaice, salt-cured for an hour, finished over white oak with brown butter and capers.
DESSERT
Roasted plums, sheep's milk
Late-summer plums roasted in red wine, served warm with cold sheep's milk gelato.
In their words
“One of those rooms where the cooking, the room, and the people behind the bar all agree on the same idea. We came for an hour and stayed for three.”
— Field Notes, Restaurant column, March 2026
Lunch
Tue–Fri · 12:00–14:30
Dinner
Tue–Sat · 18:30–22:00
Closed
Sunday + Monday
Find us
Tavola Rossa · Center