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Cioppino Restaurant Review: A stylish Tuscan-inspired restaurant with arched windows, warm woods and yellow hues, Cioppino also offers authenticity via its ingredients---olive oils, balsamic vinegars, cheeses and fish such as branzino---flown in twice a week from Tuscany. Chef de cuisine Carlos Sernaglia cooks a bit too earnestly, perhaps (he'll add gold leaf to risotto for special customers), but he shows restraint with potent flavors and allows the main ingredients to shine. His honest touch is best on classics such as homemade spinach-and-ricotta ravioli, grilled scampi (giant prawns) or bistecca alla Fiorentino. You might not want to dine here for the entire seven days of your vacation; the menu is a bit too simple to hold that kind of thrall. But you could easily order a daily antipasto with creamy burrata cheese and open a different bottle of regional Chianti every afternoon on the terrace that overlooks tropical gardens and gentle ocean waves.