Braci is known for serving progressive Italian cuisine, but what’s not widely mentioned is how chef de cuisine Matteo Ponti uses his own family recipes as the building blocks for his dishes. Braci’s food is enjoyable for its unfussiness and simplicity. A standout is the nettle linguine, where the pasta is made with spring water sourced from the Italian Dolomites, coated in a vibrant green sauce made with seasonal nettle, and topped with Japanese clams. The result is a deceptively simple-looking pasta packed with delicious flavours. Every course is marked by an element of wow and even fun, thanks to the intermingling of traditional recipes and modern ingredients. Pacing of courses is excellent, and every dish is explained in detail to help diners traverse through the myriad of flavours. Service is impeccable and attentive, and the staff are adept at making diners feel comfortable and warmly welcome.