"Set on a bucolic canal on the outskirts of the city (read: a decent taxi ride), Erba Brusca is run by French-US chef Alice Delcourt, whose previous positions include a stint at The River Café in London. A mainstay of the menu is the pasta with clams, truffles and wild erba brusca (sorrel). As with many of the ingredients that end up in Delcourt’s colourful dishes, the sorrel is plucked directly from the adjoining garden: come in the warmer months when the tables spill out onto the patio. Delcourt’s partner – sommelier and maître d’ Danilo Ingannamorte – will help you to navigate the natural wine list."