Marso Polo

A two-story trattoria with a year-round terrace in the wing of the Mikhailovsky Garden. Restaurateur Antonio Fresa builds the kitchen around the meat-focused cuisine of northern Italy. Menu highlights: a meter-long four-topping pizza from the oven and a goulash slow-cooked in a wood-fired oven. Ricotta, mozzarella, stracciatella and burrata are all made in-house, added to 12 kinds of pasta. Classic wines, mostly from Tuscany and Piedmont, make the ideal pairing for the menu.

You can also try cocktails, including the signature negroni sbagliato.

The restaurant's glass pavilion, cheese dairy, bar, two wood-fired ovens, grill, a wine-cabinet portal and plenty of antiques are all the work of another Italian, architect Fabio Bronda.