This restaurant has defended its position as one of Italy's most refined dining destinations year after year, and heads of state, celebrities, and those with bottomless pocketbooks flock here to savor the fare. The majestic appointments complement chef Valentino Marcattili's wondrous creations, like his memorable uovo in raviolo San Domenico, in which a large raviolo is stuffed with a raw egg yolk—which miraculously cooks only a little, then spills out and mixes
with Parmesan cheese, burro di malga (butter from an Alpine dairy farm), and sensational white truffles. The impressive wine list has more than 3,000 choices. If you happen to visit in the summer, the restaurant is open for lunch Saturday through Monday.