We went here with friends at their suggestion. We had heard good things about and were curious. The reviews in Trip Advisor were right on. This place is great. It is tiny and perhaps can hold 28-30 people. There is seating outside for maybe 12 people. Reservations are a must. The menu may not overwhelm anyone but the dishes are prepared and presented tastefully. I shared calamari as an appetizer which was tender and had a spicy sauce. My wife has a beef salad which she gave two thumbs up. Two of us had the ravioli which was phenomenal. Another had cobia which was a special and another had barley risotto with porcini and wild mushrooms. The wines seemed fairly priced and we took our servers suggestions. Prices ran from $10 to $39. The former was for an appetizer and the latter for an entree. Parking is tight but there is more parking at the adjacent shopping area. The bread was to die for and it was homemade. The desserts were, also, very tasty. It's was a wonderful dinner and we'll be going back soon. Reservations are a must.

we love the feeling of an intimate but sophisticated dining experience. daily special on the board as you enter, white table cloth setting, interesting appetizers, great warmth. we willee go back frequently.

Small restaurant run by the former executive chef of the Ritz Carlton in Key Biscayne. He really knows what he's doing. High end Italian dishes to die for. Never knew anyone who didn't really like this place.

I am a huge Italian loving foodie that has lived in the west palm beach area for 25 years.. How did this restaurant escape me?? I have dined at them all and needing something different I looked locally at Trip Advisor and found Vagabondi. This is truly a well kept secret for many of the islanders. Very small, only 10 tables but intimate and not crowded. Wine only for alcohol. The menu has about 8 appetizers and 8 entrees. There were 4 blackboard specials. Service was on target. Bread offered was an olive Italian crusty selection served with a seasoned olive oil with a hint of rosemary. A nice palate teaser for what was coming. I started with pecino peppers stuffed with goat cheese served with arugula/balsamic and fried eggplant that was sliced so thin you know there was an expert chef with a great mandolin back there! It all came together beautifully. My entree was Fettuccine which was freshly made and tosses with mushrooms and tomatoes, and a wonderful truffle sauce topped with shaved parmigiana. This dish is making me salivate just describing it! That first bite with the pop of truffle was exquisite! I will now be one of the locals here for sure. Reservations are a must and it is a seasonal restaurant.