A steep winding staircase on busy Robson Street leads diners up to the tranquil, second-storey location of one of Vancouver's finest Italian restaurants. The opulent Tuscan-inspired décor reflects executive chef Andrew Richardson's sumptuous, multi-course dinner menu, which includes antipasti; a mid-course pizzette from their wood-fired oven; the primi pasta, which is made fresh daily; carefully-grilled meat and vegetables for the secondi and contori courses; fine cheeses from the formaggi course; and house-made desserts off the dolci menu to finish.

Highlights include the Coniglio (saddle of rabbit wrapped in prosciutto, black trumpet mushrooms sunchokes, ricotta gnudi, and garlic puree) and the Salsiccia (house-made pork and fennel sausage, prosciutto-stuffed polenta, and pepronata). All dishes are paired with the impressive 800-bottle selection in the restaurant's custom-built wine cellar, which is maintained by CinCin's seasoned wine director Shane Taylor. The winner of the Georgia Straight's Golden Plates Award for Best Restaurant Wine List (Imported), CinCin is a popular restaurant destination for discenring drinkers and diners alike.