Diners will almost always wait for a table at this casual walk-in Italian eatery, but it is well worth having patience, even if you are left standing at the tiny side bar. Affable staff will serve those waiting glasses of Aperol Spritz or vino from a drinks menu that largely celebrates Italian wines.

Once seated, start with the antipasti  – the specials are almost always the most exciting, using what’s in season or on trend – such as zucchini bruschetta with buffalo mozzarella or cervello   – lightly crumbed fried lambs brains with broccolini puree.

From the menu there’s crumbed Roman artichokes with stracciatella, mint and lemon or even better are the veal and pork meatballs, full of flavour but light and creamy, served with tomato sugo, polenta and freshly grated parmesan.  

There’s usually fish, steak, chicken and pork for secondi but pizza and pasta is where Beccofino rivals the best in the state.  Pizzas have that authentic less-is-more approach to toppings and the thinly rolled dough has the perfect balance of chewy, crispy, and salty with a hint of smoke from the wood-fired oven.  

The pasta menu pitches well above the standard cliches and first-timers must order the duck ragu.

Beccofino is a Teneriffe institution and while its decor is starting to look a little tired, most diners will be too busy enjoying the food to notice.

Must-eat dish: Pappardelle al Ragu d’Anatra