San Domenico In Imola

Ambiente molto elegante e raffinato. Grande varietà di pani fatti dallo chef di tutti i tipi e sapori. Nessun piatto mi ha deluso, tutto è stato perfetto ed estremamente gustoso. Non avevo mai mangiato il tortellino fritto e sono rimasto piacevolmente colpito dal gusto e sapore che mi è rimasto in bocca. Il caffè non mi è piaciuto e non ho capito se era un caffè espresso (allora venuto male) o un caffè "moka" allora meno peggio ma comunque deludente.

There isn't much to say, there is excellence here. Excellence in manners, excellence in people, excellence in experience and of course excellence in food. Attention to detail is never a detail and here the details really make the difference. VERY GOOD.

2 Michelin star restaurant more than deserved Once a year this is the place we choose to pamper ourselves, a three-hour journey if you choose a tasting menu, of pure lust. You come out full as an egg. PS: speaking of eggs, this is the place that gave its name to the famous San Domenico ravioli. Max, the chef, is very kind and often comes out to say hello. The price is aligned with the best restaurants

A "cantina" second only to Pinchiorri... and the hope of tasting a piatto che for its originality is patent status, not only a question left to the desire to try something unique, but the desire to live one 'emozione. Happy birthday! A "cellar" perhaps second only to Pinchiorri ... and the experience of tasting a dish that has been patented due to its originality, is not just a question linked to the desire to try something unique, but becomes the pleasure of living a ' emotion. Really good! «Pogreb», the voice, ustupayushchiy tol'ko Pinchiorri ... i opyt degustatsii blyuda, kotoroye bylo zapatentovano iz-za yego original'nosti, - this is not yours, svyazannyy s zhelaniyem poprobovat' chto-to unique, no prevrashchayushchiysya v udovol'stviye of these emotsii. Deystvitel'no cross! Osoraku pinkiōri is the name of `serā'... the company is the dokusō-sei of Tokyo o shutoku shita ryōri o ajiwatta keiken wa, I'm a yunīkuna mono o tameshitai to iu ganbō in kanren like shitsumondearu dakedenaku, ikiru yorokobi is mo narimasu. Kanjō. Totemo īdesu! Huòxǔ jǐn cì yú Pinchiorri de “dìjiào”......yǐjí pǐncháng yīn qí duchuàng xìng er huòdé zhuānlì de càiyáo de tǐyàn, bùjǐn shì yǔ chángshì dutè shìwù de yuànwàng xiāngguān of wèntí, he is the shēnghuó of lequ gǎnqíng. Zhēn de hěn hǎo! A "keller", who perhaps stands second to Pinchiorri ... and the experience, a reason for his patented originality, is not merely a question connected with the desire to try something unique, will be probed Vergnügen, ein ' Emotion. Really good!

We went to this restaurant to get the raviolo with egg yolk. That dish was topped by the gnocchi, which had a sugo that tasted of the sea. The pork secondi was, however, the finest pork dish ever tasted, truly world class. The sommelier worked with us to select a great wine that complemented our meal without being overly expensive.

Unique experience. True institution of Italian cuisine.

Impeccable. Classic service, dishes without defects and professionalism at very high levels

Surreal atmosphere with a dive into the 70s but with a modern elegance in the service and cuisine!

Beautiful gustatory and sensorial experience, masterful direction of the service, superlative presentation of the Couple's Menu, paired wines chosen by Francesco Cioria, which sends the taste buds into ecstasy, the kitchen team winning on the balance of flavors and choice of raw materials! Super recommended!

Aperitivo in cantina non ha prezzo , location top con bottiglie che raccontano una storia incredibile , pranzo curato servito dal grande Natale !