Le Calandrе

Chef Massimiliano Alajmo cooks here alongside his brother Raffaele, who runs the room — they took over from their parents in 1994 and have since built it into the heart of a group spanning a dozen restaurants across three countries. The setting is pared-back and quietly considered, down to the porcelain the brothers designed themselves, and Max's cooking sits somewhere between comfort and mischief: dishes like the Cappuccino Murrina, a nod to Venetian glassblowing in cuttlefish and sea urchin, have been around long enough to count as icons. Three Michelin stars and a steady place on the World's 50 Best. Worth the short hop from Padua.