Back in the Hollywood-on-the-Tiber 1950s, this was the place to be. Everyone from Sophia Loren to Aristotle Onassis reveled in the historic 15th-century palazzo. After several fallow decades, the restaurant reopened a decade ago and deals in top-quality ingredients like baby pig and black cod, and the chefs tease out maximum flavors using classic techniques and some esoteric ingredients. Highlights include a cacio e pepe ("cheese and pepper") ravioli primo with potato cream and crispy bacon, or an artfully presented secondo of pigeon cooked in myrtle leaves with lemon sauce and crispy chestnut-herb bread. Desserts are delightful: perhaps crème brûlée with coffee parfait, chocolate ice-cream, or cotton candy? Elegant dress is recommended.