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No. 81

Don Alfonso 1890

The experience is elevated in more ways than one. Views are spectacular, but they vie for attention once the food arrives. Davide Ciavattella’s vision is maximal, as demonstrated in a fancifully plated eight-course tasting menu. Pared-down dishes soar, say, in a 36-month-aged Parmigiano risotto or the chestnut-flour ravioli with ricotta. Desserts are artfully delicious.

Photography by Door 24

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