cowaca

Pâté de campagne and pasta with bottarga are two dishes that feature repeatedly in diners’ comments about cowaca. You could start with the pâté and make pasta the centrepiece, or build a meal around small plates, perhaps beginning with prosciutto or an assortment of appetisers. Some visitors single out the pâté and prosciutto, making the appetisers a good place to start for anyone who likes to shape a meal one dish at a time.

Other menu possibilities include octopus with broccoli, oysters with basil sauce and duck confit. Visitors have also commented on clam aglio e olio and tomato pasta topped with white cheese, suggesting plenty to choose from when it comes to pasta. One diner remembers the cheese risotto and sea bream served in soup. These offer ideas beyond pasta, though some visitors note that the menu changes from day to day, so what is available depends on when you visit.

The wine list is described as extensive, and visitors have enjoyed natural wines here. A glass alongside the pâté or other appetisers could suit a meal built around a few small plates, while the intimate, counter-centred setting is also said to work well for solo diners. cowaca serves both lunch and dinner, and reservations are available for dinner.