The story
San Domenico, at via Sacchi 1 in Imola, holds two Michelin stars (2026) for an Italian kitchen that pairs classic cooking with a modern hand. The restaurant opened on 7 March 1970 and has kept its place in Italian fine dining ever since.
Massimiliano Mascia, nephew of Valentino Marcattilii, now leads the kitchen. Marcattilii once worked alongside Nino Bergese. Mascia keeps the signature dishes and adds his own, and 50 Top Italy placed San Domenico 36th among its Grandi Ristoranti in 2026. The kitchens were rebuilt in 2022, thirty years after their inauguration.
The Uovo in raviolo "San Domenico" is the one dish that never leaves: an egg yolk inside pasta, finished with butter, Parmesan and truffle. Mascia's own work includes warm spaghettini with chopped mussels, caviar and burnt lemon powder. Elsewhere the menu runs to ravioli of guinea fowl and savoy cabbage, and saddle of Mora Romagnola suckling pig. The tasting menu costs €210, and on weekdays a five-course business lunch costs €70.
Guests can book a place at the kitchen counter, where Mascia cooks in front of them for three hours from 19:30. Sommelier Francesco Cioria pairs the wines. Saletta22 is a separate chef's table room for private occasions. The cellar is one of the richest in Italy.
Recognition
Ambience
Details
History
Excellent cooking
Over half a century of Italian fine dining, a name that remains a symbol of elegance and continuity. San Domenico is an institution, a place where the country's gastronomic memory renews itself every day with respect and restraint. From the legendary duo of Nino Bergese and Valentino Marcattilii to the current leadership of Massimiliano Mascia, Valentino’s nephew, the philosophy has never changed: honoring great tradition with technical rigor and contemporary sensitivity. Mascia crafts a menu that converses with the past, preserving signature dishes, above all the Uovo in raviolo “San Domenico” with butter, Parmesan, and truffle—and introducing creations that reflect his personal vision, such as warm spaghettini with finely chopped mussels, caviar, and burnt lemon powder. The expertise is evident in the extensive à la carte selection alongside a lengthy tasting menu offered at €210. On weekdays, the business breakfast featuring five courses for €70 offers a welcome convenience. The wine list remains among the most prestigious in Italy and authoritatively complements a dining journey that stands as a benchmark for balance, refinement, and impeccable service. A timeless classic of Italian fine dining.
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