"New management and a new chef at this Santo Spirito address have shaken things up, and Gurdulù has morphed from a high-end gourmet restaurant into a deli/takeaway/eat-in hybrid. The sophisticated retro decor (moody blues and grays, 1950s-style brass lamps, etc.) is still intact, but both the vibe and the menu choice are more relaxed these days. The choice of wines is interesting with a predominance of little known labels. Young, classically-trained chef Alessio Ninci whips up the likes of French-style paté en croute with pickles, zingy risotto al cedro (“citron,” a kind of giant lemon), and Wellington-style roast guinea fowl with foie gras. There’s not much choice of dessert, but the homemade cantucci served with vin santo are a good way to end a meal. In spite of its astonishingly good food and keen prices, Gurdulù remains delightfully under the radar." - Nicky Swallow
