Despite its name – Per Me means “for me,” but also “according to me” – chef Giulio Terrinoni’s restaurant is regarded as one of the most interesting fine dining spots in the city. Lunch features a list of Tappi, an Italianized version of Spanish tapas, while for dinner, choose the Head, Hands and Heart tasting menu, with dishes such as the Sea Carbonara (which has been on the menu since 2006), the overpowering risotto with scampi, lemon, black garlic and sea urchins, or a “variation” on monkfish, which includes the head, liver, stomach and tail of the fish.