Piazza Duomo

Up the stair, past a Francesco Clemente fresco, Chef Enrico Crippa builds menus that turn almost entirely on the plant world — vegetables, flowers, and herbs, much of it from the restaurant's own farm and picked the same day. Come in autumn and the Langhe's white truffle takes over; the wine list runs to several volumes and is reason enough to make the trip on its own. Three Michelin stars and a long stay on the World's 50 Best. Worth the detour into truffle country.