San Domenico

San Domenico, founded in 1970 by Gianluigi Morini, represents Italian hospitality and grande cucina italiana through its meticulous design and intimate 20-table setting. The restaurant blends classic and modern Italian cuisine rooted in regional tradition, enhanced by innovative cooking techniques and shaped by renowned chefs including Nino Bergese and Valentino Marcattilii. Executive Chef Massimiliano Mascia carries forward this legacy with dishes like the signature Uovo in Raviolo featuring malga butter, sweet Parmesan, and white truffle. The refined interior features linen-covered walls and ceilings adorned with William Morris patterns, fuchsia linen tablecloths, silver chargers, and crystal glassware complemented by contemporary Italian artworks. The private Saletta22 offers an artistic and intimate atmosphere with dark ceramics, artisanal furnishings, and lighting in black, gray, brass, and gold, ideal for exclusive tasting menus. San Domenico’s cuisine focuses on fresh, seasonal ingredients, balancing respect for territorial flavors with creativity and precision. Specialties include Mattonella di fegato d’oca al tartufo with orange and cinnamon chutney and Sella di maialino ‘Mora Romagnola’ with crispy porcini. The dining experience is elevated by a world-class wine cellar and personalized service, including sommelier Francesco Cioria’s wine pairings at the chef’s counter.