Ribone

The barbecue ribs are an obvious place to start: served as a pair, with barbecue, teriyaki or Chaliapin sauce to choose from. One diner was impressed by how tender the meat was, falling easily from the bone, and by the onion-rich Chaliapin sauce. Another meal was described as generous in size, including the potatoes served alongside. Choosing a sauce is part of the fun, and the ribs also make a good sharing dish for the table.

For another meat dish, consider the asparagus wrapped in pork and served with scallion Chaliapin sauce. One diner who ordered it described a thick green asparagus spear wrapped in pork and fried, with a crisp coating and a sauce that brought out the sweetness of onion. It stands out as a tempting option for anyone in the mood for a Western-style fried dish with sauce.

At lunch, a set pairs hamburg steak with a gratin croquette. A diner who tried it enjoyed the contrast between the browned exterior and soft centre of the steak, as well as the croquette’s crisp outside and creamy filling. There is also an à la carte house-made hamburg steak topped with a soft-boiled egg and served with red-wine tomato sauce. Its name makes clear how it differs from the set.

The pasta menu ranges from peperoncino with clams and green laver to tomato sauce with scallops, mushrooms and spinach. A pasta with scallops, mushrooms and shiso leaves is available with either peperoncino or cream sauce, so there is a choice to make even with the same ingredients. Pizza options include margherita, whitebait with corn, and a Bismarck topped with porcini mushrooms and aged bacon. There is plenty to choose from, whether you’re sharing a meal around the ribs and appetisers or making a pizza the centrepiece.

Lunch is served on Wednesdays, Thursdays and Fridays, with dinner available Tuesday through Sunday. The lunch sets and evening ribs and small plates offer different ways to dine, depending on the time of day.