I wrote this up in my review about The Madrones, but want to do it again here -so there is a direct link to the great chef running this small café, Patrick Meany. My husband and I stayed at The Madrones this past weekend and spent both nights exploring his small and finely honed menu. The first night we had his exquisite scallop with mushrooms, delicate and simple, the sauce bringing out the essence and best of all flavors, the buckwheat gnocci with spring vegetables, again what Patrick does with sauces and broths is the secret of the fabulous nature of his food. The chiccarones - mushroom, not pork rind! What an unexpected explosion of flavor. The second night we went straight forward pizza. As a rule I never order pizza anywhere - first because I prefer my home-made ones, also I'm always comparing them to the wood burning oven trucks found throughout France where they are the best in the world. Again, Patrick did not disappoint. Heavenly. And finally, the daily changing ice cream - one night "toast", the next night "green tomatoes". If you want a "tasting-menu" experience without the "fuss" this is your place. His lovely wife completes the picture, along with other equally experienced and enjoyable servers. Inside you can sit at the bar and watch him carefully prepare and plate the dishes, or sit outside on the lovely terrace next to the fountain. Either way you win. I hope he stays small and secret, but alas, this much talent doesn't stay quiet for long. Enjoy!