San Domenico restaurant, in activity since 1970, was born in Gianluigi Morini’s family home, with the idea of proposing the cuisine of Italian aristocratic households, with great attention to local traditions.
Thanks to a young chef, Valentino Marcattilii, San Domenico became the first restaurant in Italy able to renovate the Romagna concept of “trattoria”, transforming it into an elegant experience.
Today, San Domenico restaurant can boast two Michelin stars and is an international reference point, thanks to passion and constant research by chef Max Mascia and his staff.
Signature dish is Uovo in raviolo “San Domenico”®: a handmade masterpiece, condensing in a dish the historical heritage and the aim to the future which caracterize the restaurant in Via Sacchi in Imola.
Another pride for San Domenico, are the underground cellars: built about 500 years ago by Dominican friares from the closeby monastry, today they host an endless collection of the rarest and most precious wine bottles and most refined spirits, able to surprise even the most expert on the matter.
A gastronomic excellence made in Imola, celebrating its first 50 years of activity.
Visit the website https://www.sandomenico.it/