Great suggestion from the Michelin guide, the food is simple and from what I can tell mostly local…read more I will say that they could be more precise with their presentation (the Crudo was cut in uneven sizes and oiled unevenly, making some bites much better than others) but overall the food was great! They also speak English witch is a plus, though I think most people have a very good control of it.

This is a Michelin 2 star restaurant and it delivers. Excellent food and service. This post would…read morebe too long for me to write all about it. You just need to try it for yourself!

After binge-watching Anthony Bourdain for days before our trip to Italy, my hubby's homeland, we…read moredecided San Domenico was a must. The raviolo, the orange egg yolk oozing out onto the fine china amid truffles and joy made my mouth water with a voracious hunger that I could not explain. I knew I had to have it. Now that I have, I'm sick with longing. Dreaming about it nightly as I envision walking through sleepy Imola and into the Garden of Eden that is this ristorante. The service, a performance art of elegance and reverence. The food, will make you fall in love again even after a shitty year like 2016. The atmosphere, nostalgia for things you never knew you missed. Go to this restaurant. Go with all your heart. Bypass tourist kitsch and have a timeless piece of Italian soul food that will remain in your foodie psyche forever.

What a gem! I was with good company who recalled the place from a previous dinner here - otherwise…read morethere's little chance you'd walk in just waking by. We sat in the small open-air space in the back, and sought advice from the chef. A good thing, too: I would not have deciphered the item in the menu that stood for "astonishing cured meat with some crazy savoury ice cream", or the giant filled pasta (the correct name of which I forget) with chives and a cheesy filling. The pasta itself made me remember why I avoid pasta pretty much anywhere -- because once every few months I have pasta like this, and nothing else is good enough. We were both content, but Jan remembered an exceptional piece of meat, and we asked about sharing a steak. When it arrived, in strips that revealed a deep pink surrounded by a perfect brown, our giving in to minor gluttony was justified: it was so tender that no knife was needed to cut this up, and we recalled stories of Kobe beef. When we complimented the chef he told us that the meat was from a private farm in Ireland where cows were treated as per the Japanese method -- no surprise, then. The price was perfectly agreeable, and the service friendly and helpful: superb food in an honest environment.