New York Times Travel:
When I was advised to try a restaurant in that area, O Dezaseis — or 16, as it's widely known — I was a little dubious. It feels like many European tourist traps: subterranean, a little cavelike, an intentionally charming converted stable of brick and stone and wood, probably 300 years old, with wooden tables and chairs, and with farm and cooking implements hanging from walls and ceilings.
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When I was advised to try a restaurant in that area, O Dezaseis — or 16, as it's widely known — I was a little dubious. It feels like many European tourist traps: subterranean, a little cavelike, an intentionally charming converted stable of brick and stone and wood, probably 300 years old, with wooden tables and chairs, and with farm and cooking implements hanging from walls and ceilings.
Read the whole article here