Self described as “Point Reyes Italian” with an unwavering commitment to local organic products, Osteria Stellina pays homage to the region’s impeccable ingredients.

With only 50 or so seats, and dusky green-grey walls punctuated by artfully arranged flowers and platters of colorful produce, the restaurant’s intimate, down-to-earth décor is the perfect backdrop to Chef Caizzo’s simple yet vibrant cuisine.

To begin, we ordered two delectable salads:  Star Route beets with wild arugula, ricotta salata, and aged balsamic; and Little Gem lettuce with anjou pear, walnut, and Point Reyes Blue vinaigrette. We also shared the “Beans & Greens”, rosemary-scented, creamy cannellini beans simmered with braised greens.

Pizzas followed. The stinging nettle, mozzarella, and sea salt tomato sauce combination was truly otherworldly, and the chanterelle mushroom, red onion, and fontina pie immensely satisfying.

Other favorites (eaten on other occasions, of course) are the GBD (read: golden, brown, delicious) grilled cheese, wood-fired in a brick oven; and the saffron stew, a heady mix of seafood, spices and legumes.

The wine list is eclectic and, in keeping with the locally grown philosophy, includes selections from Marin County producers Pey-Marin and Sean Thackrey, among other nearby AVAs. Most wines are available by the glass, carafe, and bottle, allowing one to sample and share the offerings. And, in keeping with the restaurant’s relaxed vibe, all wines are served in tumblers—no Riedel glassware here.

Osteria in Italian literally means a place where the owner “hosts” people, and one always feels welcome at Stellina.