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 Massimiliano Mascia's wondrous creations. Typical of these is his pioneering uncle Valentino Marcattilii's 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). Amid the elegant, formal dining rooms the stellar staff glide around, serving 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.
