In this restaurant located in one of the most scenic and exclusive hotels in Italy, the kitchen was excavated from solid rock and is a technological feat in and of itself. Belgian chef Alois Vanlangenaeker oversees the impressive daily culinary production – everything, from bread to ice cream, is homemade – while much of the produce comes from the hotel’s organic gardens. The dishes are simple yet refined – think sea bass carpaccio with porcini mushroom and chestnuts or garlic-flavored paccheri pasta with potatoes and octopus – and aesthetically pleasing (Chef Vanlangenaeker moonlights as an amateur photographer).