Massimo Bottura’s successful combination of regional Italian cooking with French classical technique and the Spanish avant-garde have made The Francescana one of the world’s must-go restaurants. Though it transcends any particular style of cooking, Bottura’s cuisine still manages to reflect his Emilian roots. He offers two different approaches: a la carte, dishes like tagliatelle al ragù or the amazing tournedos Rossini (with caviar), and a tasting menu that changes based on the season. The encyclopedic wine list and wine service is run by Giuseppe Palmieri, one of the best sommeliers in all of Italy.