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.