Guests leave both their hearts and their hunger behind after a meal at this utterly captivating spot in cozy San Anselmo, where the chef busily prepares each dish from scratch in the back as his bubbly wife hugs regulars and ushers them inside. Adding to the quaint trattoria feel, fragrant blooms from the window boxes release their delicate scents into the dining room. The bill of fare is largely Italian, with a few fun twists: house-made fettuccine is twirled in a shrimp bisque and topped with plump, sweet Hawaiian prawns, and tiramisu becomes "crunchymisu" when puff pastry is subbed for ladyfingers. But even simpler dishes, like flaky, moist griddled Mt. Lassen trout with braised fennel, radicchio, and tangy lemon emulsion, are full of flavor.
- MICHELIN guide inspectors