Fodor's Expert Review San Domenico

Year after year this restaurant defends its position as one of Italy's most refined dining destinations, and heads of state, celebrities, and lovers of fine food venture here to savor chef Valentino Marcattilii's wondrous creations. Typical of these is his memorable uovo in raviolo San Domenico, in which a large raviolo is stuffed with a raw egg yolk—it cooks only a little, then spills out and mixes with Parmigiano-Reggiano, butter, and black truffles (depending on the season). Valentino has passed his expertise on to the next generation, as his nephew Massimiliano Mascia is now in the kitchen with him, while the formal dining rooms are graced with stellar staff, who serve one delicacy after another with discreet aplomb. There are tasting menus alongside the regular à la carte, and the wine list impresses, with more than 3,000 choices.