Being in a timeless restaurant, but constantly reinventing itselves within a crystal-clear identity: this is the challenge that San Domenico faces every day. In the kitchen, a generational handover between Valentino Marcattilii and his nephew Massimiliano Mascia is taking place. Besides the quintessential classics, some new classics are making their way, like the Guinea fowl and savoy cabbage ravioli with Marsala and truffle sauce, or new takes on classic fish like the Brill cutlet. A special mention for the affordable midweek menus and the caviar options.
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