Few restaurants are as steeped in history as this place. Antonio Canova’s sculpture studio was kept as a workshop by the descendants of his pupil Adamo Tadolini until 1967, and even today it’s littered with tools and sculptures in bronze, plaster, and marble. The whole thing really does seem like a museum, with tables squeezed between models, casts, drapes, and bas-reliefs. The pasta menu features interesting riffs on gnocchi and traditional alla carbonara, while entrees might include seabass with a salt crust or steak salad with arugula and cherry tomatoes.