There’s no competition among the Italian fine dining restaurants in town. Il Becco at Four Seasons is top notch. Located on the ground floor of the hotel, offers a refined cuisine based on very top quality ingredients well managed by chef Tobìas Petzold who has trained under very talented chefs like Mario Gamba in Munich (Tre Forchette in our Guide). You may start with some prosciutto San Daniele with buffalo mozzarella or some fried zucchini flowers filled with ricotta cheese. Our highliht? The risotto. Both the version with shrimps or parmigiano reggiano vacche rosse (aged 36 months) had perfect texture and balanced flavors. The Mediterrane seabass was also notable. Price are totally in line with the lever of the experience. Plus, open kitchen, elegant setting, and professional service. The wine list is more than huge, with all the most prestigious firms from Tuscany, Piedmont, and much, much more.