À l'Opéra

In 2007 a rising young artist, Tatiana Tiziana, slap-dashed, in fewer than 10 hysterical days, a sprawling series of neo-baroque trompe l'oeil murals onto this restaurant's ceiling. Since then, diners invariably look upward, between courses, at the world's most amusing take on Michelangelo's Sistine Chapel. Fish is particularly well prepared here within a culinary palette that changes monthly. Menus might focus heavily on, among others, fresh asparagus, fresh peaches, exotic mushrooms, and even ripe olives from Spain, Italy, or North Africa. Service is impeccable and laced with genuine sensitivity on the part of the staff. The best specialties include goat cheese pickled in olive oil on beet root-yogurt salad with slices of Serrano ham; a superb version of icy-cold tomato-olive soup; fried veal steak in an olive crust with lime sauce and slices of grilled zucchini; and filet of arctic char coated in pulverized olives with a sour cream and strawberry sauce.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.