This two-storey restaurant takes its name from the act of using bread to mop up the last bit of sauce left on the plate. Homemade pizza and pasta, such as pizza vongole, and other specialities like Wagyu carpaccio topped with shaved black truffle slices, mean you’ll certainly not want to waste anything. The last facelift in 2018 left the dining room with a warm and romantic ambiance, making it an ideal choice for a date.