MICHELIN Guide Starred Restaurants 2025

1 Star • French Contemporary. Chef Romain from southern France revisits his culinary roots at Racines (literally "roots" in French). Classic heirloom recipes get a modern makeover and are crafted with seasonal produce from his home country and Hong Kong. From house-made sourdough with smoked butter to petits fours in a vintage biscuit tin, his tasting menu brims with personal touches. Crispy Brittany pigeon, a staple on the menu, is nicely balanced by the fruity tartness of berries.

1 Star (Green Star) • European Contemporary. This offshoot of its London namesake by British chef Simon Rogan moved here in 2025. As opposed to the tasting menus offered in the former venue, a new sharing-style set menu allows guests to dine flexibly and creatively. As always, the modern British score celebrates local sustainable produce and champions a farm-to-table zero-waste concept. Four types of libation pairings cater to both wine buffs and teetotallers.

1 Star • Japanese. Floor-to-ceiling windows let in natural light and allow expansive views, while designer furniture and artisan tableware exude style. Only a kappo-style set menu is offered and the courses feature the best ingredients in season. The chef’s favourite Omi Wagyu katsu with black truffle and egg confit was inspired by sukiyaki and its flavours are in perfect harmony. The dinner set menu also includes an array of sake distributed by the restaurant itself.

1 Star • Cantonese. The name refers to the owner – the seventh son who learned his culinary skills from his father from the age of 14. The must-try barbecue meats include roast suckling pig which is smoky and rich. The skills of the kitchen team are manifest in traditional dishes like deep-fried egg custard with chicken kidney, and steamed beef patty with dried tangerine peel. The smart room comes complete with teak floors, gold accents and warm lighting.

1 Star • Cantonese. This elegant restaurant has been a reliable favourite for Cantonese classics for over 40 years. Chandeliers and Sung-style paintings create a stunning backdrop for the refined cooking, prepared meticulously by the seasoned chef. Seafood is cooked in myriad ways, so it never gets tired. Leopard coral grouper can be steamed with ginger and scallion, shredded pork and mushrooms, or deboned and sautéed with dried tangerine peel and olive-pickled mustard leaves.

1 Star • Cantonese. The space evokes old Shanghai circa 1920 – stained-glass windows, teak floors and rugs all nod to the golden era. On the menu, meanwhile, classics rub shoulders with novel creations. Green lobster two ways juxtaposes smoky caramelisation from wok-frying with wine aromas and the clean taste of the steamed crustacean on egg white custard. Their smoked barbecue pork is another must-try (you need to pre-order). Try their tea-infused cocktails, too!

1 Star • Cantonese. This established name has long been synonymous with quality, which means it's hard to get a table, especially at lunchtime. With decor inspired by the palace in Beijing, the room exudes a timeless grace. The menu is a roll call of Cantonese classics infused with modern twists – don't miss the double-boiled soups and dim sum. Besides signatures like crispy chicken, and braised Yoshihama abalone in oyster sauce, ask about their seasonal dishes.

1 Star • Cantonese. Synonymous with top-quality Cantonese cooking, Sun Tung Lok spares no effort to ensure that every item on the menu is as good as it could be. The experienced team is famous for its deft way with gourmet dried seafood, such as abalone. A number of set menus are available featuring the chef’s innovative creations and imported produce, while the à la carte menu caters more to the local palate. Try the crispy suckling pig stuffed with ‘bouncy’ minced shrimp.

1 Star • Sushi. Chef Kin’s stints at famous sushi-ya in Hong Kong and Japan explain his exceptional sushi making skills and artistry. According to the oiliness of each fish, he pairs it with rice dressed in one of his two vinegar blends. A single omakase menu is served, composed entirely of ingredients flown in from Japan, such as umami-laden kuruma prawn that is perfectly cooked and boasts bouncy, juicy flesh. The lunchtime menu is a bargain. By reservation only.

1 Star • Sushi. Here, edomae sushi is made with the freshest catch flown in from Japan five days a week, most of which is wild- or line-caught. Yamagata sushi rice is dressed in a special blend of red vinegar for optimal acidity and is replaced regularly to maintain perfect temperature and moisture. If you’re lucky, you may get to taste live baby cuttlefish, available only for two weeks in the year. There is a private room available that seats up to eight guests.

1 Star • Cantonese. This elegant restaurant adorned with lush greenery is run differently to most – bookings are made online on certain days only, and diners order one of the set menus emailed to them in advance. The kitchen insists on the freshest ingredients, mostly organic, sourced from local farms and fishermen. The must-try steamed crab with Huadiao and chicken fat on a bed of Chen Cun rice noodles seduces with its silky texture, intoxicating aromas and seafood umami.

1 Star • Shun Tak. This restaurant pays homage to the hotel's founding patriarch. Against a backdrop of breathtaking harbour views, it serves a variety of Shun Tak dishes, such as minced fish soup and pan-fried fish head. For dessert, try the deep-fried milk custard and white sugar pudding. The restaurant supports the local economy by sourcing directly from local fishermen, artisans and farms. A dress code applies at dinner.

1 Star • Italian. The Sicilian chef champions dishes that may look deceptively unfussy on the plate, but their obvious refinement makes them especially delicious. His signatures include house-made pasta and blue lobster dishes, while his modern take on rum babà is quite something. The set menu comprises seasonal and signature dishes, making it the best way to sample all specialities. Did I mention its sweeping views from the 102nd floor?

1 Star • Italian. This dining concept by the eponymous chef is dedicated to the black and white treasure of gastronomy; its name also refers to the genus to which truffles belong. The head chef, who worked under Chef Bombana for over 20 years, demonstrates dexterous handling of seasonal ingredients from around the world, including jumbo carabinero prawns from Spain. The tasting menu offers a choice of dishes from starter to dessert.

1 Star • Innovative. An imposing counter and an open kitchen dominate the room, commanding the best view of chef Cheng in action. You are definitely in for a stellar experience, thanks to his 8-course tasting menu that rolls out a “Chinese x French” concept. Each course tells a story about Hong Kong’s food culture and his childhood memories, using Chinese and local ingredients finessed by blue-ribbon Gallic technique. Creative cocktail-food pairing suggestions.

1 Star • Asian Contemporary. Whey serves an intriguing 7-course tasting menu featuring modern European dishes with influences from the head chef's native Singapore. His cuisine is also influenced by his travels and experience working in Asia, Australia and Europe, as well as his childhood. Highlights include moreish brioche with a buah keluak emulsion, creamy silver pomfret with squid and aromatic nasi ulam. Maoshan Wang durian ice cream is worth paying extra for.

1 Star • Taizhou. Taizhou cuisine emphasises the natural flavours of ingredients, so dishes are only sparingly seasoned with aromatics. Braised wild-caught yellow croaker from the East China Sea is the must-try signature here; other recommendations include deep-fried conger eel and braised radish. Seasonal offerings include regional specialities like lamb offal which is rarely found in Hong Kong. Certain items require pre-ordering.

1 Star • Yakitori. Yardbird is always jam-packed, so book online or expect to queue. The main draw is without doubt the 20-plus types of yakitori skewers made with local ‘three-yellow’ chicken from beak to tail, grilled over binchotan charcoal. Rare cuts like thyroid and ventricle can be hard to find elsewhere, as are the crispy meatballs with tare and egg yolk. Check out the extensive list of Japanese whisky.

1 Star • Cantonese Roast Meats. Founded in 1957, this family business has been running at this spot since 2011. The unmissable, glistening roast geese are marinated with a secret recipe and go through over 20 preparatory steps before being chargrilled to perfection. You can order the goose by the quarter, best enjoyed with a bowl of lai fun noodles in clear broth with a drizzle of goose fat. Char siu, roast pork belly and soy-marinated chicken are also good.

1 Star • Cantonese. The dining room boasts dark wainscoting and moody lighting, making a refreshing break with its former conventional decor. Since 1990, the kitchen team has been crafting traditional but refined Cantonese fare that highlights the ingredient’s natural flavour. Dim sum, barbecued meats and stir fries are hugely popular. On top of the main menu, also check out seasonal offerings and slow-boiled soup of the day for its specific health benefits.

1 Star • Ningbo. The first outpost of this Shanghai-based brand in Hong Kong features wave-like crystal chandeliers and dangling glass fish in a nod to its fish-centric menu. Fish from the East China Sea is shipped here daily, and local produce is used to create authentic Ningbo fare. Most of the hallmark dishes from the parent branch are available, including some of their most complex recipes. Try raw mud crab marinated in wine, ginger and coriander that boosts the briny sweet meat and flanked by intoxicating rich crab roe. Preorder to avoid disappointment.

1 Star • Shanghainese. It may have moved to a swanky mall in 2020, but this household name in Shanghainese food has been on the radar of gastronomes for over two decades. The room is spread across two floors with a modern take on 1930s Shanghai charm. Apart from drunken chicken, and stir-fried river shrimps, try also their cold appetiser sliced pork dressed in garlic sauce – the paper-thin pork is springy in texture, and its richness is balanced by garlic and soy.

1 Star • Zhejiang. Run by a group of Hongkongers of Zhejiang descent, this traditionally furnished restaurant boasts universal appeal. On the menu, Zhejiang delicacies rub shoulders with Shanghainese specialities. Make sure you pre-order ‘snatched tiger tails’ – seared swamp eel in a brown sauce that reveal exquisite knife work and a springy texture. Also check out the seasonal dishes and excellent buns and pastries. Friendly, unobtrusive service.

1 Star • French Contemporary. Have a drink on the patio before sampling a line-up that is French in essence but enhanced by subtle Asian touches. The Singaporean chef honed his skills in top establishments around Europe and Asia. He ingeniously matches flavours and textures in precisely executed dishes that are not overly fancy. The two tasting menus are paired with carefully curated wines. The next-door cafe is a great spot for afternoon tea.

1 Star • Modern Cuisine. A pastel blue townhouse plays host to this series of intimate, elegant dining rooms, but many favour a spot in the striking glass-enclosed terrace overlooking the street. The multi-course menu opens with dishes inspired by the chef’s global travels, before moving on to offer refined versions of more local recipes. Beautifully presented, wonderfully flavoured Hungarian produce might include Danube salmon – accompanied by caviar, butter sauce and dill – or aged Mangalitsa ham with white asparagus, morels and chervil. Charming service and an impressive wine cellar add to the experience, as do the luxurious bedrooms.

1 Star • Modern Cuisine. A city institution, Babel represents the perfect blend of tradition and modernity. Its walls still show marks from the 1838 Great Flood of Pest, yet it’s also a chic, stylish place thanks to passionate owner Hubert and interior designer Annamaria Dekany. The cooking follows in a similar vein, with the multi-course tasting menu comprising consummately seasoned, creative modern dishes which simultaneously exhibit references to their Hungarian heritage. Highlights include red shrimp with tomato and plankton, and guinea fowl with a steamed bun; be sure to go for the casino egg ‘add-on’ too.

1 Star • Modern Cuisine. While it would be easy to do, to pass by this unassuming-looking restaurant near the Basilica would be a mistake. The kitchen here sources top-class ingredients, treats them with the utmost respect and allows them to shine. Subtle Hungarian influences run throughout dishes which are well-conceived, skilfully executed and have a notable intensity of flavour. There is an à la carte, but go for the tasting menu for the best experience. Wines are key here too: they offer 100 labels, including some of Hungary’s top producers, with many available by the glass.

1 Star • Modern Cuisine. Elegance and sophistication lead the way at Costes, from the smart décor to the well-orchestrated service. Ask for a seat to the front of the main room for a feeling of space, then enjoy the eager anticipation as the sommelier presents an exceptional, mostly Hungarian wine selection. The modern 7 course tasting menu comprises memorable dishes which not only look stunning with their bright colours and artistic style, but are packed with vibrant, complementary flavours. Seasonality plays an important role here too, with the featured ingredients always informing you of what’s in season right now.

1 Star • Modern Cuisine, Portuguese. Portuguese Chef-Owner Tiago and his Hungarian wife Éva have created a warmly run and deliciously different restaurant in the heart of the city. A bright front room with arched windows leads past the open kitchen to a more intimate room where patches of blue and white tiling hint at Tiago’s heritage. At dinner, pick from 5 or 7 courses – some have choices, allowing you to lead with either Portuguese or Hungarian influences, or to combine them for the best of both worlds. The interesting, flavour-packed dishes are poised and elegant, and Tiago has a deft touch when it comes to seasoning.

1 Star (Green Star) • Modern Cuisine. Pajta means ‘barn’, which is where it all began for Flóra and Ferenc – in the small barn beside this glass-fronted restaurant. The whole complex has a natural feel, from the beautiful meadow to the two-storey, nature-inspired forest lodges 1km down the road (they arrange transportation). Menus change with the seasons and perfectly reflect the area, championing produce from Őrség in historical Hungarian dishes. Fermenting and pickling are a feature, adding a welcome punch to the flavour-packed creations. Neighbouring Austria and Slovenia join Hungary for a tri-country wine pairing experience.

1 Star • Creative. After travelling the world, Chef Jenő returned home to open this unique restaurant. Located in the heart of the city, it comes with concrete walls hung with mirrors, and a 21-seater counter which wraps around the large open kitchen. Red leather stools and placemats provide colour, while a trendy soundtrack adds to the vibe. The set menu showcases elements from Jenő’s travels via a series of refined, creative, sometimes playful dishes that burst with flavour. These are matched by some serious wine pairings, with the Hungarian option offering some wonderfully unique, bespoke choices.

1 Star (Green Star) • Modern Cuisine. Within a boutique hotel sits this small, sophisticated restaurant, whose open kitchen forms an integral part of the stylishly lit room. Shelves are full of jars containing colourfully preserved foraged fruits, vegetables and herbs, and the butter, lardo and Mangalitsa ham are all produced in-house. The surprise set menu is made up of intricate, exquisitely constructed dishes – many of which are updated versions of classic Hungarian recipes – and tables all face the wood-clad ‘pass’, where the chefs assemble the dishes in front of your eyes with skill and dexterity.

1 Star (Green Star) • Creative. Excitement builds as you ascend the spiral staircase and are greeted by the chefs in the open kitchen at this contemporary restaurant. Environmental considerations drive everything they do here and the team's pride in this is clear, with palpable enthusiasm emanating from the chefs as they present their dishes. The cooking isn’t showy or overcomplicated, but soars thanks to clever combinations and the team’s ability to elevate simple ingredients into something truly special. You’ll find the likes of free-range Icelandic pork cheek with warm spiced cream and belly with pine, cabbage and mushrooms.

1 Star • Modern Cuisine, Regional Cuisine. The journey to Moss begins with a drive through a lunar-esque landscape of black rock where past lava flows scar the road. In this remarkable, hostile environment, nothing grows, with the exception of a blue-green algae and, of course, moss. Nestled within the exclusive Retreat hotel at the Blue Lagoon (a mineral lake warmed by the nearby geothermal power station) and boasting lava field views, dining here is a truly unique experience. The tasting menu showcases the best of Iceland’s produce in a series of exacting, visually stunning dishes such as langoustine with cauliflower textures, sesame dressing and ginger.

1 Star (Green Star) • Creative. Ring the brass lion’s-head bell to gain entry and begin a truly immersive experience lasting around four hours. The retro cocktail bar is modelled on the chef’s grandmother’s living room, while the 17-seater kitchen counter is hung with upcycled cupboards from his other’s grandmother’s kitchen. The cooking is rich and hearty, eschewing unnecessary adornment in favour of deriving maximum intensity of flavour, as with a side of hot and cold smoked Icelandic salmon dressed with caramelised sea urchin, cod head & butter emulsion, pickled pine for acidity, and grilled quinoa for added crunch.

1 Star • Modern Cuisine, Irish. 'Aniar' means 'from the west' and indeed the local area is a key inspiration for both the 'back-to-nature' cooking and the chic, moody décor here. The micro-seasonal menus are finalised based on the day's locally sourced produce, which is showcased in pure, delicate and well-balanced dishes such as exceptional raw beef dressed with top-notch nasturtium oil. The cooking cleverly blends traditional and modern techniques, while contrasts in texture, temperature and acidity are also a feature. Many courses are served by the chefs themselves, some with accompanying poems.

1 Star • Modern Cuisine. It takes some doing for a restaurant to stand out when it’s in a hotel as beautiful as this. Ballyfin Demesne is a spectacular, lovingly restored Regency-era manor house that screams luxury at every turn. The opulence continues into the dining room, where the chefs serve fittingly impressive dishes. Broths, purées and sauces are a real highlight and underline the technical skill of the kitchen team, be it a rich, glossy reduction or a roasted onion consommé with bags of flavour. Charming and attentive service completes the rather special picture.

1 Star • Modern Cuisine. This vibrant little restaurant with a lively spirit features an open kitchen in which you’ll find the chefs crafting their modern set menu around top-class Irish produce at the height of its season. This is cooking that comes from the heart, with the stripped-back dishes allowing each main ingredient to shine next to a few bold and beautifully judged accompaniments – such as butter-poached cod with an intense shellfish bisque or Anjou pigeon with a potent madeira jus. Start with an aperitif while you enjoy the delicate snacks.

1 Star • Modern Cuisine. Set in the very centre of town, Bastion is a contemporary restaurant owned and run by a talented couple: Paul McDonald cooks, while his wife Helen looks after the service. A large bar splits the room in two and twinkling candles add a welcoming touch. Paul is Scottish born but his cooking has a strong Irish base. Natural flavours are kept to the fore and local seafood is a highlight. The skilfully prepared, exacting dishes take on a modern style and often exhibit a playful, innovative element, while at the same time showing depth in their flavours and textures.

1 Star • Modern Cuisine. This long-standing restaurant is a living embodiment of the mantra that sometimes less is more. You won’t find anything superfluous on your plate here – just confidently cooked, skilfully balanced dishes, with exemplary plating, saucing and seasoning. Chef-Owner Garrett Bryne really knows his craft, resulting in richly flavoured, classical dishes like royale of Challans duck. His partner Brid Hannon runs the relaxed, friendly service with ease and the sleek décor includes curved banquettes and striking local artwork. Look out for the early evening menu as it's an absolute steal.

1 Star • Modern Cuisine. There's a relaxed yet professional feel to this sweet, intimate restaurant where the shelves are laden with wine, mead and all manner of jars full of produce marinating, curing or fermenting. Skeaghanore duck is among the County Cork produce championed on the constantly evolving tasting menu, where skilfully prepared dishes show a great understanding of textures and tastes, and are pleasingly understated in their pure, natural flavours. Smaller growers are present in the wine pairings, while they make their own juices and cordials for the non-alcoholic option.

1 Star • Modern Cuisine. The high ceilings and original plasterwork of this restored landmark building contribute to the appeal of the contemporary restaurant within. The well-travelled, Australian-born chef constructs a surprise menu powered by top-notch ingredients, incorporating multiple global techniques and flavours into his immensely detailed dishes prepared with a high level of skill and craft. There are seats at the counter for those wanting to see how the beautifully plated dishes are created, and the wine pairings are a great way to go.

1 Star • Modern Cuisine. Close to the canal in the Dublin suburbs sits this airy, glass-fronted restaurant run by husband-and-wife team John and Sandy Wyer. There's a minimalist, casual elegance to the place, with the cosiest tables those in front of the open kitchen. Go for the full tasting menu to experience as much of John's mature, controlled cooking as possible. Dishes are free of overcomplication and put the emphasis firmly on the superb ingredients, such as glisteningly fresh cod with an original celeriac beurre blanc. The efficient service comes from a friendly team.

1 Star • Modern Cuisine. Set in a prime spot on the second floor of The Fitzwilliam Hotel, overlooking St Stephen’s Green, is this chic, elegant restaurant with subtle 1930s overtones. Pink and green hues and pretty flower arrangements bring a certain softness to the surroundings; in contrast, Andy McFadden’s cooking is characterised by boldness – both in its flavours and textures – and his experience shines through in skilfully prepared, artfully presented dishes that put subtle creative twists on the classics, such as a mini 'pastilla' of squab pigeon or île flottante with the addition of delicate forced rhubarb.

1 Star • Modern Cuisine. A charming 200-year-old cottage houses this rural restaurant that counts the Atlantic Ocean as its neighbour. The lovely terrace allows you to enjoy a spectacular sunset over drinks, before moving inside to the characterful interior with stone floors, cookery books and rustic wooden tables. Wonderful Irish produce – such as glistening wild John Dory or flavoursome Burren Shorthorn beef – is used in equally impressive dishes that are clean and modern, with no unnecessary frills.

1 Star • Modern Cuisine. Located in the Cliff House Hotel – a modern, glass-fronted building which, unsurprisingly, hugs the cliffside – this restaurant benefits from a stunning view across Ardmore Bay. Fittingly, the cooking draws from the local surroundings by spotlighting high-quality produce such as Lismore lamb, in dishes that reflect the seasons and demonstrate impeccable balance. Classical French cuisine provides the basis for most of the dishes, with a few more creative touches weaved in. If you're in luck, you'll get to try the delicious strawberry and hibiscus dessert.

1 Star • Modern Cuisine. The 1,500-acre Mount Juliet Estate, now housing an impressive country house hotel, is one of the best examples of Georgian architecture in Ireland; it still boasts its original stuccowork and hand-carved marble fireplaces, and its luxurious, high-ceilinged restaurant comes with all the comfort and elegance one would expect. John Kelly’s boldly flavoured, visually impressive dishes are skilfully prepared, underpinned by ingredients from the estate, the county and the coast. The excellent desserts – such as a beautiful hazelnut and chocolate confection – provide a memorable finish.

1 Star • Creative, Innovative. Lignum is Latin for 'wood' and, as such, it’s the ancient method of cooking over an open flame which takes centre stage at this immensely likeable restaurant. It's housed in a modern barn conversion which has a distinctly Scandic vibe, from the large windows and minimalist furnishings to the roaring fire and throws on the chairs. The wood-fired cooking lends a delicious smoky dimension to the creative dishes, which – informed by the chef's heritage – blend ingredients from Ireland (such as sweet lobster tail) and Italy (Amalfi lemon). It all comes in the form of a surprise tasting menu.

1 Star • Modern Cuisine. A vaulted ceiling and flagstone floors combine with sumptuous, colourful furnishings at this striking restaurant packed with both character and luxury. It helps, of course, that it’s located in the cellars of Cashel Palace, a magnificent Palladian manor house which was once home to the Archbishops of Cashel. The various sitting rooms are ideal for a pre-dinner drink, but it's hard to look past a pint of the black stuff in the intimate Guinness Bar. The cooking puts local suppliers to the fore, extracting superb natural flavours from the likes of beef fillet from the town butcher.

1 Star • Modern Cuisine. We all need a little luxury in our lives and this beautiful restaurant in the heart of the impressive Carton House mansion ticks all the boxes. The breathtaking room features a high curved ceiling, Greek Corinthian columns, ornate plaster cornicing and sweeping banquettes, while the menu matches it for opulence with an abundance of first-rate produce, be it Union Hall crab or Achill lamb. The cooking is rooted in the chefs’ strong classical technique, but some wildcard flavour combinations work wonders thanks to their fine judgement.

1 Star • Modern Cuisine. This restaurant inside the impressive Adare Manor hotel has all the grandeur you would expect, with wood-panelled walls, lavish chandeliers and a glass-enclosed terrace with views over the 850-acre grounds. It's a fittingly formal experience, with a tasting menu at its heart that shows off the best quality produce around, along with some decadent touches – the result is dishes like glistening turbot cooked on the bone in a punchy mussel and saffron sauce, finished with a scoop of caviar. The wine list is a labour of love and offers a superb range by the glass.

1 Star • Modern Cuisine. A pair of lovingly restored Orient Express carriages dating back nearly 100 years are the impossibly elegant setting for Chef Angelo Vagiotis’ exquisite cooking. Settled on the Glenlo Abbey Estate, the views over the golf course and Lough Corrib cement this as a memory-making experience. Playing just as important a role is the food, showcasing the best Irish produce in beautifully balanced dishes like wild turbot with Oscietra caviar and a champagne and vanilla sauce. The service is equally delightful, as unstuffy as it is attentive. For an intimate celebration, book the individual 'Agatha Christie' compartment.

1 Star • Modern Cuisine. You’ll find charming chef-owner Keelan Higgs working calmly in the open kitchen of this inviting corner restaurant. Terracotta tones, exposed brickwork and warm lighting add cosiness, while the relaxed atmosphere is helped along by brother Aaron and the laid-back service team. Highly original yet unfussy dishes burst with freshness and flavour, and many are cooked over the open fire; Keelan loves this concept, as no two dishes will ever be exactly the same. The "Chef’s Choice" menu is designed for sharing and the monthly changing, mostly organic wine list is passionately compiled.

1 Star • Country cooking, Creative. Named after the birthday of chef Flavio Costa’s twin daughters, 21.9 reflects both his Ligurian origins and his deep ties to Piedmont. Set within a wine estate whose cellar dates back to the 15th century, with sweeping views over vineyards and rolling hills, the restaurant offers a creative cuisine at the crossroads of land and sea, marrying Piedmontese recipes and ingredients with those of Liguria, while also embracing more contemporary influences. In season, a menu dedicated to game is also available.

1 Star • Contemporary, Creative. In the heart of Milan's Certosa District, Abba is set in a former brush factory and welcomes guests with Nordic elegance: an open kitchen, only eight well-spaced tables, minimalist furnishings, and natural light streaming through large windows. In the kitchen, Abbattista offers two paths that tell his vision: excellent ingredients and modern techniques merge into delicious and surprising dishes. Among the must-tries, the tomato water risotto with parsley oil and mantis shrimp cream, or the whitefish, elegantly served on black lentils and turmeric. To end beautifully, the hazelnut soufflé is an indulgence not to be missed. The wine list is essential but carefully curated, with some natural and organic options. At lunch, there’s also a business lunch with selections from the menus.

1 Star • Contemporary, Mediterranean Cuisine. A historic palazzo that once served military and ecclesiastical functions now presides over the main promenade with understated grandeur. Inside, minimalist elegance converses with modern art objects perfectly integrated into the setting, creating a refined space of contemporary character. Here, Luca Abbruzzino explores his Calabria with a personal, engaging vision: a vibrant, modern cuisine that showcases technique and sensitivity through dry-aged fish, well-balanced contrasts, and masterful use of local ingredients. Bergamot takes the lead in the dessert course, while savory highlights include amberjack and grouper, prawns with sea urchin, and an oyster risotto that merits unequivocal recommendation. The menu, however, is a surprise: one entrusts the day’s selection to the chef, confident he will captivate with fresh, coherent intuitions. Intimate spaces, impeccable service, and a naturally romantic atmosphere complete an experience uniting history, elegance, and a cuisine that looks to the future without losing its bond to the land.

1 Star • Creative, International. Abocar (the word is Spanish for “to get closer”) demonstrates the Argentine origins of this restaurant’s young chef , who aims to offer his guests reasonably priced gourmet cuisine. Seasonal produce and South American influences are to the fore here, resulting in excellent cuisine focused around just a handful of recipes.The dishes are creative, yet with their roots in the classic foundations in which the young chef was trained in Michelin-starred restaurants in France, Spain and Italy – it was during this apprenticeship that he met his partner, Camilla, who assists him in the kitchen as well as overseeing the front of house. This welcoming restaurant hidden among the streets of old Rimini boasts a charming, youthful and unique atmosphere which is far from stuffy and which makes it an excellent choice.

1 Star • Creative, Contemporary. Situated just a stone’s throw from the Parliament building, this elegant restaurant’s origins as a wine shop are visible in the many wine bottles that line the walls of the dining room. Today, the restaurant offers elegant cuisine, divided into two tasting menus, one more traditional and the other more adventurous, as well as an à la carte menu featuring creative dishes such as the “Senza spaghetto alle vongole” and well-executed dishes inspired by the Campania region.Chef Gallo reveals a sure hand and remarkable skill in making the most of entirely plant-based ingredients, from which he conjures up interesting flavours and textures. There is a wide selection of wines by the glass, while bottled wines can be chosen directly from the wine shop’s shelves. At the entrance, there is a bistro that is also open for lunch, offering simpler dishes in an informal setting.

1 Star • Seafood, Contemporary. Family tradition is renewed with a contemporary spirit at this venue overlooking the historic Ma.Ri.Na. The philosophy here is clear: exceptional raw materials, carefully selected and showcased by chef Menoncin and patron Davide Possoni. The latter enjoys sitting down with guests at the start of the evening to guide them toward offerings best suited to personal tastes: fish, crustaceans, and mollusks interpreted in original recipes, occasionally with pleasing spicy accents, always generous and elegantly plated. The crudo selection is unmissable – notably the sumptuous crustacean trio of scampi, impressively sized caramote prawns, and red prawns – while among the hot dishes, we highlight the seared red mullet with Tuscan kale velouté and gorgonzola gelato, sampled on our last visit and truly memorable. The wine list favors Champagnes, with numerous labels available by the glass. In summer, the outdoor terrace adds an extra touch of pleasure.

1 Star • Seafood, Classic Cuisine. Arranged on a series of multi-levelled terraces, the tables at this restaurant boast breathtaking views of the semicircular port, as well as much of the island, extending out to sea as far as Gavi and Zannone – one of the most spectacular views in Italy! In business for over 30 years (20 of those with a Michelin star), Luigi Pesce and Patrizia Ronca delight guests with their fine cuisine which focuses almost exclusively on fish and seafood in classic, unfussy dishes which allow the ingredients to take centre stage (the selection of raw seafood dishes at the beginning of the menu is proof of the high quality), along with the surrounding scenery! An impressive wine list completes the picture.

1 Star • Creative. The word “modern” sums up the cuisine here, although more than one word is needed to do justice to this restaurant. Housed in an old courtyard typical of Lombardy, Acquerello focuses on flavour rather than colour, with dishes created by a chef who enjoys being in the kitchen away from the spotlight. Although the restaurant offers an à la carte, our inspectors recommend the tasting menu with its fine balance of delicate flavours and original combinations that offer a hint of Eastern influence and pleasing contrasts in cooking methods and temperatures. The wine selection reflects the owner’s tastes: a slight emphasis on sparkling wines from the other side of the Alps, but also something for everyone.

1 Star • Creative, Modern Cuisine. Just a few hundred metres from the church of Sant’Ercolano in a narrow alleyway in the heart of Perugia’s historic centre, this restaurant is home to chef Ada Stifani who serves expertly prepared contemporary cuisine with a regional flavour. There are two dining rooms here: one with an open-view kitchen and the other with a modern and elegant mezzanine. Among the highlights, don’t miss the tagliatelle with cardoncelli mushrooms and scampi which is full of perfectly balanced, intense flavours.

1 Star • Lombardian, Classic Cuisine. A long-established restaurant in the Lower Brescia region, where the elegant, meticulous service is skilfully overseen by the owner, Al Gambero is the perfect choice for anyone in search of cuisine that is full of flavour and prepared using skilful, modern techniques, and in which taste is everything. The restaurant opened in 1880 in the oldest house in the village and is now run by descendants of the same family. After so many years in business, the menu has accumulated a number of unmissable signature dishes, from its famous risottos to roast kid.

1 Star (Green Star) • Contemporary, Creative. Inside Maria Luigia, the welcoming country house envisioned by Massimo Bottura and Lara Gilmore to host a cosmopolitan clientele, the cuisine of Jessica Rosval revolves around fire, presenting dishes that are both visually striking and deeply appetizing. Her philosophy celebrates the finest local produce and the estate’s own farm, with cooking techniques that find their signature expression over live embers. Exemplary is the smoked meat selection, alternating various cuts and culminating in a wood-grilled beef rib, intense and succulent. Service is warm and attentive, while the knowledgeable and curious sommelier offers stimulating pairings that accompany the gastronomic journey with elegance.

1 Star • Regional Cuisine, Modern Cuisine. In a charming medieval palace, a spiral staircase leads to an elegant dining room where Liberty-style cement tiles and chestnut tables tell stories of taste and tradition. Here comes to life the restaurant led by talented Gian Marco Bianchi, with his motto: new rural cuisine. Prepare for a culinary journey that reinvents the flavors of the land with a contemporary touch. Choose between a tasting menu or a four-course experience, where the shepherd’s raviolo with sheep’s ricotta and lamb jus captivates with its intensity, while the grilled lamb with “cacio e ovo,” a zabaglione served alongside, is pure poetry to savor. The perfect toast? A local sparkling wine: malvasia with a touch of sangiovese, traditional method aged 36 months on the lees. A sparkling start to an unforgettable experience!

1 Star • Modern Cuisine, Mediterranean Cuisine. In the space that once housed the family pastry shop, the Fossaceca brothers have created a gourmet restaurant. The interior is minimal and contemporary, with neutral tones, as if to leave all the attention on Nicola’s cuisine. The outdoor area is more lively and airy, resembling a small piazza. The cuisine, technical and modern, gracefully highlights predominantly regional ingredients, primarily the best Adriatic catch. Excellent are the leavened products made with Abruzzese flours and the refined coffee menu.

1 Star • Piedmontese, Modern Cuisine. This restaurant is a true shrine to Italian cuisine, which continues to tell the story of the passion and dedication of two great professionals who have marked a turning point in the industry. Luisa Marelli, who has a degree in literature and is self-taught in the kitchen for love, creates dishes that have become true classics, rich in references to tradition and with a special focus on the seasonality of ingredients. Her husband, Angelo Valazza, is the master of the dining room par excellence, a true “maître” that all those aspiring to this profession should work alongside for a while. His elegance, his dialectic and his knowledge of wines, cheeses and many other delicacies are unparalleled!

1 Star • Campanian, Contemporary. Borgo Santandrea is a luxurious hotel along the Amalfi Coast, just outside Conca dei Marini, and Alici is its fineding, both symbols of Italian beauty. Beyond an interior dining room with vintage-style furniture, dinners always take place on the magnificent terrace with its blue and azure majolica floor, reverberating the splendour of the sky and sea. Chef Crescenzo Scotti clearly loves pleasant places: we remember him previously in Ravello and before that - with a star - on the island of Vulcano. Here he returns with skill and expertise to his favourite territory, that is, the flavours of the Amalfi Coast (sfusato amalfitano can be found in many recipes), but also those of Naples and his native Ischia, always adding a touch of fantasy. The inspector liked: “Cappuccino Mediterraneo”, that is, morsels of boiled lobster served in a cup with a soft and delicate potato and soya cream, as well as the fake cocoa on the surface which is nothing more than powdered squid ink to add flavour to the dish.

1 Star • Piedmontese, Contemporary. At the start of the refined Corso Roma, the city’s elegant promenade dotted with gourmet shops, this restaurant welcomes guests on the first floor of a thirteenth-century palazzo, which also houses the Cantina Regionale del Roero. Here, chef Davide Palluda continues, year after year, to impress with a cuisine that speaks for itself: dishes of exceptional caliber, at times truly memorable, revealing a confident hand and rare sensitivity. The menu looks to Piedmontese roots while embracing modern, personal interpretations. Among these, one dish stands out for its unexpected delicacy, despite featuring game: fallow deer with grapes, peated whisky, and fermented cacao. Special mention goes to the dessert chapter as well, with indulgent sweets and a generous sequence of petits fours to close the experience alongside coffee.

1 Star • Creative, Italian Contemporary. Housed in the basement of The H'All Tailor Suite, this restaurant boasts two contemporary-style dining rooms, with tables outside in fine weather. Here, Riccardo Di Giacinto serves regional and Italian specialities which he reinterprets with skill and flair, playing with traditional recipes and transforming these with surprising results. Including dishes such as a “summary” of carbonara, cappelletti in “dry broth”, Roman-style lamb, and tiramisù in both savoury (with potatoes and salted cod) and sweet versions, the cuisine here is both astonishing and satisfying.

1 Star • Creative, Contemporary. This is the gourmet restaurant at the hotel of the same name, one of the most luxurious in the Val Gardena. The elegant, contemporary dining room has an intimate and minimalist feel, which provides the backdrop for cuisine created by chef Mario Porcelli. Although originally from Puglia, Porcelli has been working in the Dolomites for many years and he is equally at home with local dishes as he is with recipes from his native region. He offers three tasting menus (Tradizione in evoluzione, Omaggio alle Dolomiti, and the vegetarian Terra), from which dishes can also be chosen à la carte style. A choice of delicious and memorable desserts and cakes, as well as an excellent selection of bread and pastries, completes the picture.

1 Star • Creative, Italian Contemporary. The top floor of the Executive Spa Hotel opens up like a lounge suspended between the sky and the hills: fine dining by chef Mattia Trabetti overlooks an elegant rooftop, where glass walls let in soft light and a relaxing view of the Sanctuary of the Blessed Virgin of the Castle. Before sitting down, you can start – or end – the evening in the adjacent Cocktail Bar Aria, also up there, among reflections and panoramic views. There are two tasting menus (but each dish is also available à la carte): “Modena Safari” and the vegetarian “Emilia vegetale”. Browsing the menu, a small map shows the origin of the ingredients, tracing a journey through Modena, the Apennines and Emilia, interpreted in a contemporary key. The recipes are a blend of memory and creativity: the fresh-egg pasta tortellini are absolutely memorable, a monument to these lands, filled with oxtail and served in a clear broth of meat and savoy cabbage, with a light touch of spicy oil that sets the palate alight. The wine list is a world unto itself: approximately a thousand labels from the region and as far afield as France, with service also by the glass, inviting guests to explore.

1 Star • Italian Contemporary. Set in the enchanting Byblos Art Hotel, Amistà reflects the colourful, dreamlike world of the villa itself, where the historical and the contemporary coexist in natural harmony, inspired by the hotel's defining muse: art. The food reflects this same interplay between past and present, reinterpreting traditional recipes using creative approaches presented in two distinct tasting menus. Dishes can also be ordered à la carte. The wine list is particularly noteworthy, featuring over 1,500 labels and a remarkable selection of rare wines.

1 Star • Modern Cuisine, Italian Contemporary. A new adventure for skilful chef Agostino Iacobucci (his original restaurant of the same name is in Castel Maggiore), housed within a villa that food-enthusiasts will remember as the former home of the two-Michelin-star Magnolia. In this elegant and welcoming setting, resident chef Marco Garattoni demonstrates the precise culinary techniques acquired during his many years working in top-quality restaurants. His dishes are contemporary, always colourful, beautifully presented, pleasing and attractive, even mouthwatering at times, and mostly based on fish, with the addition of a few vegetarian and meat options. Don’t miss one of this Neapolitan chef’s most famous signature dishes, namely his “babà a tre lievitazioni”, which is light, delicious and perfect in every way!

1 Star • Italian Contemporary, Seasonal Cuisine. Across the Po from the city center, where ample, convenient parking invites a stress-free stop, a luminous dining room awaits, one that once hosted recreational gatherings and social events. Today it retains that same spirit of conviviality, marked by genuine smiles, attentive service, and measured professionalism. In the kitchen, Andrea Larossa demonstrates a deep command of Piedmontese ingredients and traditions, enriched by Southern Italian influences inherited from his family origins and a natural inclination toward contemporary creativity. Two tasting menus favor pleasure over ingredient rarity, free from the dogmas and rigidity of tradition. Both unfold in a generous sequence of small bites, almost a playful prelude that introduces the journey like a fan of appetizers.

1 Star • Country cooking, Creative. Situated in the historic centre of one of the most romantic lakeside villages in Italy, and offering a picture-postcard view of bygone days, this small building houses a contemporary-style restaurant with a small private dining room and three romantic outdoor terraces (book well in advance). The cuisine here is creative and precise, with a menu that features fish and seafood alongside top-quality meat from the Piedmont. Each recipe is personalised, often focusing on contrasting flavours and textures (don’t miss the unstructured elderberry crêpe with pollen and pan brioche). The wine list is overseen by an excellent sommelier who is happy to guide you through the superb wine list.

1 Star • Modern Cuisine, Meats and Grills. Over 60 years after the restaurant's opening by his grandmother Andreina, Errico Recanati adds another splendid chapter to the family saga. Set in the elegant interiors of a former farmhouse, the excellent service is gracious, reinforcing the cultural roots of a cuisine where game and grilling have always been central. They seem to be telling the story of the only original elements left: the grill and the fireplace! Recanati's distinctive style leads straight to the open fire, grill, and spit, which he masters expertly, infusing these flavors into nearly every dish and finishing them with personal touches, often using home-grown fruits and vegetables. There are two tasting menus: Fuoco and Fiamme; in the latter, the dish “Strawberries and Cream” stands out – as it's not a dessert but a unique creation waiting to be discovered. The wine selection is well-structured.

1 Star • Modern Cuisine, Creative. In the maze of picturesque alleys of the historic center, housed in a 16th-century building with an elongated dining room under a vaulted stone ceiling, are a few tables and a fireplace. This is Angelo Sabatelli's niche, featuring his refined cuisine woven with Apulian inspirations and personal creativity. In the dining room, his son Daniele, an excellent sommelier, will guide you through one of the most extraordinary wine cellars in the region, spanning two volumes with approximately three thousand labels.

1 Star • Contemporary, Creative. Housed inside the prestigious Milano Verticale | UNA Esperienze hotel in the Corso Como and Piazza Gae Aulenti district of the city, this restaurant is run by multi-Michelin-starred chef Enrico Bartolini. Minimalist elegance and design are the key words to describe the stylish decor here, inspired by Gio Ponti’s city of the second half of the 20C. Resident chef Michele Cobuzzi prepares dishes with a modern flavour, prepared using top-quality ingredients which are mostly sourced from his native region of Puglia. Given his origins, it’s no surprise that this chef is highly skilful in his preparation of vegetables and bread-making. The wine list is enhanced by an interesting selection of cocktails, including original and exciting drinks from around the world alongside more classic options.

1 Star • Creative, Modern Cuisine. Although many brilliant “Anna’s” have cooked in this family-run restaurant over the years, in recent times there has been a superb male chef – Reimund Brunner – at the helm. Since December 2024, the restaurant has occupied a new purpose-built dining room (next to the hotel entrance) – this modern Stube has a few round tables, large windows and a summer terrace overlooking the centre of the small town. The cuisine is inspired by the Alto Adige, yet also remains open to ingredients from further afield, including fish and seafood, in dishes which are lighter and fresh in style with a reduced use of butter and sugar. Our inspector particularly recommends the organic duck serve with late radicchio and black poplar mushrooms.

1 Star • Country cooking, Modern Cuisine. Situated in a fairytale setting, this property resembles a castle although it was in fact built as a customs house on the Po river in the 14C. Although the family’s ancestors were once workers on the nearby farm, Massimo Spigaroli now owns everything here (guestrooms, Hosteria del Maiale bistro, spaces for events and business meetings), offering an all-round experience that includes a visit to the unmissable Museo del Culatello as well as his “gastrofluvial” cuisine which has its roots in local traditions. We particularly enjoyed the chicken ravioli cooked in a bladder (a French technique), as well as the Nero Spigaroli suckling pig served with its crispy rind, prawns and green shoots.

1 Star • Campanian, Creative. The dining room at this restaurant has the warm ambience of an old country house, where two small niches with their own tables are perfect for a more private and romantic dinner. The decor includes dove-coloured walls, an array of lamps and even a typical nativity scene in which the chef and his mother (“Nonna Rosa”) make an appearance. The cuisine is original and creative with its roots in local traditions, and is prepared using ingredients from Campania and the restaurant’s own kitchen garden. Some years ago, owner-chef Giuseppe Guida purchased a large garden where he now grows all the vegetables used in his dishes. The restaurant describes its cuisine as “An exciting discovery of flavours from bygone days, with imaginative touches that are fully respectful of local traditions.”.

1 Star • Italian Contemporary. Situated in a scenically impressive setting nestling in the Vallefredda countryside and housed in an original, avant-garde building, this sophisticated restaurant serves carefully balanced and elegant dishes that underline its proximity to Rome and its close connection with Lazio’s rural traditions. Here, nature and modernity go hand in hand: the restaurant is home to large, almost museum-like rooms adorned with works of art and surrounded by parkland. The dishes, on the other hand, are classic in style, in deliberate contrast to the striking, contemporary backdrop in which they are served, and are inspired by many of Italy’s different culinary traditions. We highly recommended booking a table on the lawn under the mature chestnut trees in summer.

1 Star • Creative, International. In beautiful Bressanone, the historic Hotel Elephant, housed in a building whose oldest section dates back to the late 15th century, is one of the city’s true icons. Managed by the same family since 1773, it is now in the hands of the eighth generation. In the intimate and exquisitely elegant dining room, with just four tables and the watchful eyes of the twelve apostles that, in the form of statuettes, observe you from the walls, Chef Mathias Bachmann presents a unique, extensive, and exclusive tasting menu. Drawing ingredients and techniques from around the world, with a special fondness for Japan, he reinterprets them with contemporary flair. Service is entrusted to Michael and Eleonora, whose expertise and innate warmth will also delight you with the incredible tale of the elephant that once passed through the city. In the warm season, aperitifs are served in the pleasant garden; during the colder months or inclement weather, they are offered in the elegant lounge, also on the first floor, just like the dining room.

1 Star • Creative, Contemporary. "Just a few tables arranged in a simple, minimalist dining room, facing the open kitchen: the focus here is on chef Giuliano Baldessari and his creative culinary interpretations. There is a restricted selection of dishes available à la carte but, if you really want to enter his culinary world, opt for one of the surprise tasting menus, the first of which consists of ten dishes, served if you’re visiting for the first time, while the last comprises sixteen. Whatever you choose, you can expect sophisticated, imaginative cuisine of the highest standard. "

1 Star • Contemporary, Modern Cuisine. The ambience at this hushed and discreet restaurant couldn’t be more different from the hustle and bustle of the elegant district in which it is situated. The softly lit dining rooms are elegant and minimalist in style, with lamps creating pools of light illuminating the dishes conjured up by Paolo Barrale. Originally from Cefalù but now settled in Campania, the chef’s cuisine is inspired by the culinary traditions of both regions which he reinterprets with ease, occasionally creating more personalised dishes. Generous in every way, from the warm welcome to the cuisine right up to dessert, Paolo offers guests a top-quality dining experience ably assisted by his well-trained, professional staff.

1 Star • Modern Cuisine, Creative. From the ground floor, the lift at this restaurant takes guests up to one of the most charming roof-gardens in Rome, where a terrace (covered in winter so that it can stay open throughout the year) boasts views of the Colosseum directly ahead of you, with the Domus Aurea to your right and a glimpse of the Victor Emmanuel II monument in the distance. Chef Giuseppe Di Iorio’s cuisine features classic Roman dishes, hints of Campania and more creative options, all showcased on four tasting menus (including one vegetarian), from which individual dishes can be chosen à la carte style.

1 Star • Italian Contemporary, Creative. Situated in the hills just beyond Bergamo, this smart, elegant and well-run restaurant has the Manzoni brothers (Alex and Vittorio) at the helm in the kitchen, where they create some of the most interesting cuisine in the region, while the capable Giovanna Danzo oversees the excellent service in the dining room. Creative and surprising, the dishes here are striking for their complex and original flavours, which combine vegetables with a clever use of herbs and spices without overwhelming the palate. The chargrilled veal sweetbreads (slightly crunchy on the outside and soft inside) are delicious, served with a selection of mushrooms and a fir extract that provides a hint of bitterness. There’s a strong focus on sourcing local ingredients in order to create cuisine which is both contemporary and sustainable at the same time.

1 Star • Contemporary, Country cooking. The Ossola gastronomic atelier offers a safe harbour for lovers of good food and drink in the town centre. The Bartolucci family's tradition has soared thanks to dynamic chef patron Giorgio and entrepreneurial sister Elisabetta, joined by Katia, whose smile and professionalism are invaluable to guest comfort. In addition to the welcoming service, the cuisine beckons clientele from afar. The evening menu is packed with revisited Ossola citations (among others, gathered in the tasting menu "Flavours and Aromas of the Mountains") alongside contemporary Italian culinary nods. In certain occasional dishes you’ll find the fusion of meat and fish, cooked with such skill and experience that the - not easy - balance aligns perfectly. Such is the case with small local veal rolls stuffed with apple and scampi tartare. A splendid selection of wines is available by the glass, where pairing them with your dishes will be both a pleasure and a delight. At lunch, the Bistrot is open.

1 Star • Creative. The village where the famous Leonardo was born (we highly recommend a visit to the museum dedicated to the artist) is now home to this renowned restaurant right in the village centre. Atman offers just one tasting menu which changes constantly in line with the seasons and market availability, in order to allow chef Marco Cahssai to express his imaginative talents to the full. Among the creations on the interesting new menu, don’t miss the spaghetti with five types of tomato, which demonstrates a play of techniques and is full of flavour – the dish is served cold in order to allow the aromatic seasoning to shine through. Also worth sampling is the glazed pigeon served with plums which emphasise its succulent texture. Make sure you ask for wine-pairing recommendations – the often intense contrasts of the dishes require careful attention to ensure the right balance.

1 Star • Italian Contemporary, Modern Cuisine. Behind the cathedral in Florence, this gourmet restaurant is housed in the Corte degli Imperatori at Palazzo Portinari, once the residence of the Salviati family. Here, chef Vito Mollica delights guests with culinary creations that focus on the sea and unusual combinations that come as a pleasant surprise. The ingredients are of the highest quality, from the fragrant home-made bread to the highly distinctive first courses, plus there’s an excellent choice of olive oils (mainly Tuscan and Umbrian). Meals are served in a dining room adorned with original frescoes depicting episodes from the Odyssey, alongside scenes of daily life in the 16C, while the gentle bubbling of a fountain provides a pleasant background soundtrack. The exceptionally professional service enhance this sublime experience that combines artistry and gastronomy.

1 Star • Italian Contemporary, Creative. Situated in the heart of Porta Nuova, the elegant, contemporary-style dining room at this restaurant has recently been expanded with a veranda that has given a new look to the façade and is perfectly in tune with the character of this new, futuristic district. Here, Andrea Berton’s cuisine focuses on just a few ingredients transformed into attractive dishes which are simple in style without being minimalist. Creative and modern, the chef’s meat and fish dishes are showcased on tasting menus from which courses can also be chosen à la carte style. His “Non Solo Brodo” menu has become a real classic – it is dedicated to different broths served with the dishes (for example, the squid with cherries and aubergines is enhanced by an intensely flavoured squid broth poured over the dish at your table), while in other dishes the broth is served as an accompaniment (lamb with cardamom and coffee served with fragrant chard, accompanied by a cardamom-flavoured lamb broth served in a glass alongside the dish). A business lunch is available on weekdays.

1 Star (Green Star) • Seafood, Italian Contemporary. Bistrot by name, but in fact an excellent gourmet restaurant, this is the flagship establishment of the Vaiani family, highly professional restaurateurs and true masters of hospitality, who have entrusted the kitchen here to the talent of chef Andrea Mattei. This collaboration has consolidated the style of the Bistrot over the years, maintaining a balance between tradition and modernity, with the quality of the ingredients setting the standard.The establishment’s reputation is linked particularly to the excellence of its fish, largely sourced from the Tyrrhenian Sea, but equally interesting is the use of two wood-fired ovens, thanks to which the chef creates extraordinary baked products and dishes with a unique character. Worth mentioning in this sense is the unmissable rosemary lobster with beans and herring roe, a dish that makes the most of wood-fired cooking to bring out its aromas and textures.At lunchtime, a smaller, more casual selection complements the main menu, without compromising on attention to detail or technical expertise. Completing the experience is a wine cellar of great prestige: nearly 2,000 carefully selected labels, with a special mention for the rich selection of Champagne and Burgundy wines.

1 Star • Contemporary, Mediterranean Cuisine. The former Furore Inn hotel has reopened with a new contemporary Mediterranean look and a new name (the Furore Grand Hotel ), along with a new gourmet restaurant, the Bluh Furore. Boasting a white colour scheme, minimalist decor and attractive sea views, the restaurant is headed by executive chef Vincenzo Russo under the banner of famous three-Michelin-starred Enrico Bartolini, who is behind some of its legendary signature dishes, such as the half-fried prawn. The menu focuses on modern dishes that feature recipes and ingredients from Campania. A vegetarian tasting menu completes the picture.

1 Star • Modern Cuisine, Classic Cuisine. The name of this restaurant in the Hotel Lungarno refers to its location in one of the most charming districts in Florence, namely Oltrarno, just beyond the Ponte Vecchio. Here, lucky diners will get the chance to sit at one of two tables on the balcony for an unforgettable dining experience – although wherever you sit, the superb cuisine created by Claudio Mengoni will linger long in the memory. Showcased on two tasting menus and an à la carte, the meat and fish dishes served here are creative and of the highest quality, with the occasional Tuscan influence.

1 Star • Country cooking, Creative. Nestled among the vineyards and overlooking the gentle hills of the Langhe, this restaurant helmed by chef Pasquale Laera presents a cuisine of distinct identity, where Apulian roots dialog with Piedmontese terroir in a personal, measured balance. In the tasting menus and à la carte offerings, seafood, seasonal vegetables, and select meats coexist, always treated with precise technique and keen gustatory sensitivity. Among the most striking dishes, the hay-smoked buffalo mozzarella with buttermilk and Senise pepper remains a signature course, effectively encapsulating the chef’s philosophy.

1 Star • Italian Contemporary, Creative. In the center of the small hamlet of Ghirlanda, in the heart of the Colline Metallifere, a discreet entrance leads to the elegant restaurant run by the Bracali brothers. Chef Francesco skillfully navigates between two tasting menus (with dishes also available à la carte), offering modern creations of both meat and fish. Luca, on the other hand, manages the dining room and passionately oversees the wine cellar, which is extensive, well-structured, and divided into two distinct sections: Italy and the rest of the world. Special attention is given to vertical tastings, curated with genuine dedication. Note: Reservations are mandatory!

1 Star • Italian, Modern Cuisine. Housed in a charming 19th‑century farmhouse and surrounded by a magnificent garden that delights in every season, Butterfly offers a setting as enchanting as its name suggests. The glass‑enclosed veranda dining room adds further appeal: in summer it opens fully onto the lawn, offering fresh air and relaxation, while in winter it remains closed and heated, still allowing diners to enjoy views of the greenery. In the kitchen, father and son Fabrizio and Andrea Girasoli complement each other with perfect harmony, presenting a wide and versatile menu that confidently balances meat and seafood. Their impeccable technique highlights both comforting flavors of tradition – such as unforgettable Tyrrhenian scampi grilled on blazing lava stone with liquid Catalana sauce, baby radish salad, and green mango – and imaginative creations, such as a delicious cocoa cigar filled with foie gras, apple, and hazelnut, a tribute to maestro Puccini. Hospitality is marked by a genuine family spirit, delivered with refined professionalism: Mariella, Fabrizio’s wife, gracefully and attentively orchestrates the service.

1 Star (Green Star) • Italian Contemporary. Surrounded by verdant landscapes, this attractive restaurant with a pleasant outdoor dining space is functional in style due to the use of simple materials such as wrought iron and wood, and as such boasts a distinctly minimalist style. A continual quest for cuisine that is both contemporary and rustic in flavour is reflected in owner-chef Vezzani’s reinterpretation of local recipes, which he enhances with interesting combinations and produce grown in the restaurant’s own biodynamic kitchen garden. The restaurant offers five surprise tasting menus: “Gli Intramontabili” (a tribute to the region, often with pairings of the best Lambrusco wines), “Oltremare” (inspired by the sea), “Terramadre” (a regional focus), “Cielo” (a journey between land and sea), and “Hortus” (vegetarian), all of which demonstrate a playful use of flavours and combinations with a keen focus on seasonal ingredients.

1 Star • Modern Cuisine, Contemporary. In the heart of a postcard-perfect village, the Musso family has welcomed guests for generations with the characteristic seriousness and professionalism of the Savoy tradition. Most importantly, they offer truly interesting cuisine. While grandmother Gemma and mother Sandra kept regional tradition at the heart of their dishes, today Massimiliano channels his passion for the Orient – where he has worked and loves to travel – into a modern, almost fusion approach. Expect amberjack, cleaned in Japanese style and grilled on a yakitori, served alongside a creative take on the family‑garden zucchini, or a yuzu‑based dessert. Plenty of fish is on offer, yet the connection to the past remains intact, embodied by the traditional plin (small stuffed pasta) and the signature risotto, which rarely appear on the printed menu but are offered verbally. When in season, be sure not to miss the classic dishes served with white truffle. The wine list highlights great Piedmontese wines alongside younger, dynamic labels; among the Barolos, there are some bottles dating back to the 1970s.

1 Star • Creative, Mediterranean Cuisine. Antonino Cannavacciuolo – the three-Michelin-starred chef of Villa Crespi – has chosen to set up his Turin establishment in the heart of Borgo Po, one of the city’s most intimate and elegant residential neighbourhoods, just a stone’s throw from the Gran Madre. The dining areas form a series of contemporary, intimate and meticulously designed rooms, the last of which looks directly onto the kitchen for those who'd like to watch the culinary magic unfold. This is where Gabriele Bertolo creates modern cuisine inspired by regional traditions — starting off with those from Campania — reinterpreted with his own personal touch and technique. Two tasting menus and an intriguing à la carte selection complete the youthful, thoughtful and well-prepared dining experience. Booking is essential, even for lunch.

1 Star • Contemporary, Modern Cuisine. Situated within the elegant Laqua by the Lake boutique hotel (part of the Cannavacciuolo “galaxy”), this restaurant boasts fine lake views to accompany the imaginative Mediterranean cuisine served by resident chef Giovanni Bertone. There are three tasting menus (the lake-inspired “Brezza”; the Neapolitan-influenced “Acquolina”, and a totally vegetarian menu), plus an à la carte option for anyone who wishes to choose their own individual dishes. Our inspector particularly recommends the amberjack, fennel and roe dish, as well as Antonino’s mouthwatering babà dessert.

1 Star • Mediterranean Cuisine, Modern Cuisine. This restaurant tells the story of Chef Cannavacciuolo, who wanted to create a special place to reconnect with childhood memories – here his grandfather was a caretaker – and that sense of hospitality that has always distinguished him. The philosophy of his cuisine, skillfully interpreted by resident chef Nicola Somma, celebrates the area by combining ingredients from his native land and his adopted home, in a journey across Italy from North to South. The carefully selected ingredients come from local producers or the restaurant's own garden, reviving the precious traditions that have shaped his character and culinary art. Great attention is also given to wine, with a continually evolving selection that satisfies the most discerning palates. An experience capable of offering unforgettable moments of gastro-bucolic relaxation.

1 Star • Creative, Mediterranean Cuisine. Situated in the hills outside Asti, this modern inn with guestrooms is nestled in around 18 hectares of woodland and meadows. The interior decor here is contemporary and minimalist, while the cuisine is overseen by the famous three-Michelin-star chef Antonino Cannavacciuolo, with resident chef Gianluca Renzi, who has already earned his spurs at other top-quality restaurants, at the helm in the kitchen. Originally from Rome (his focaccia is excellent!) and having trained professionally in various locations, Renzi creates cuisine that combines personal imaginative touches with regional influences, including traditional flavours from the Piedmont. The young front-of-house team includes a number of excellent female staff. The superb wine list features more than 2 000 labels, while the cheese trolley focuses on local options.

1 Star • Italian Contemporary. Chef Antonino Cannavacciuolo brings his vision of hospitality to a lesser-traveled corner of Tuscany, rich in charm and verdant landscapes. The resort integrates harmoniously with the completely renovated borgo, while the dining room combines contemporary comforts with a cuisine of decisive character: elegant, measured, and always balanced between flavor and finesse. From the open kitchen pass, you can see the meticulous work of the crew, finishing each dish with near-surgical precision. Service is of equal caliber, entrusted to well-trained professionals, many with experience gained abroad. The apartments are spacious and welcoming, with breakfast served directly in-room for a morning steeped in well-being.

1 Star • Modern Cuisine, Sardinian. Among the numerous luxurious resorts of the Costa Smeralda, the stunning 7Pines Sardinia stands out, with its fine dining evening restaurant, Capogiro. The name encapsulates the essence of the experience on the beautiful panoramic terrace: a breathtaking view of the sunset over Baja Sardinia and the sea and coast. Campanian chef Pasquale D’Ambrosio strives to match this beauty with modern Mediterranean cuisine, served on refined Sardinian porcelain and offered through three tasting menus, with à la carte options available. One standout dish features specially made Gragnano dry pasta: fusilloni with black lemon butter and mussel water, accompanied by large mussels and spirulina "caviar." An excellent dish, well-balanced in taste and acidity. The service is perfectly aligned with the location's charm, marked by kindness and professionalism.

1 Star • Modern Cuisine, Seafood. In business since 1965, at Capriccio you'll find a charming covered terrace overlooking a glimpse of the lake, but if the weather doesn't permit outdoor dining, the elegance of the indoor dining rooms will cause no regrets. In Giuliana Germiniasi's kitchen, the dishes are predominantly seafood, with often classic settings that leave experimentation aside and aim for taste satisfaction. Timeless offerings include eggplant parmigiana and lobster and lime spaghettone, on the menu since the opening. An interesting wine selection that will not disappoint fans of Champagne and German Rieslings

1 Star • Mediterranean Cuisine, Creative. The coast of Campania, and in particular the Bay of Naples, boasts a wealth of breathtaking views – and this is one of the most spectacular. Once you arrive at the Cala Moresca hotel, leave your car in the car park and hotel staff will accompany you to the restaurant. On a tranquil promontory surrounded by greenery, take a seat on a terrace overlooking the sea, with views of the islands of Procida and Ischia in front of you, the unmistakeable silhouette of Capri to your left and the mainland and mountains of Procida to your right – simply magnificent! At the helm in the kitchen, Angelo Carannante is the chef with the daunting task of competing with all this beauty, which he does with real aplomb. His long tasting menu features surprise courses in which he reinterprets regional traditions with freedom, creativity and the occasional exotic touch with outstanding results.

1 Star • Creative. Davide Scabin, one of Piedmont’s most famous chefs who was also awarded two Michelin stars at his Rivoli restaurant, is now demonstrating his culinary skills in one of Turin’s most prestigious hotels – the historic Grand Hotel Sitea, which celebrates its centenary in 2025. Here, the chef serves just one long tasting menu on which all preconceived ideas are overturned, starting with the order of courses. Based on the chef’s “up & down” concept, you start with the more intense flavours (such as sweetbreads and foie gras) and the dishes become lighter as the meal progresses, including more vegetables and acidic ingredients. The menu includes traditional Piedmontese recipes and more creative dishes, as well as the occasional more exotic influence. Instead of choosing a single bottle, we recommend the wine-pairing option.

1 Star • Modern Cuisine, Country cooking. This unexpected gourmet restaurant is housed in a sports centre just outside the charming historic centre of Recanati, birthplace of famous Italian poet Giacomo Leopardi (a visit, either before or after your meal, to the Casa Leopardi and the hill which inspired his famous poem “L’Infinito” is a must, in our opinion). At the helm in the kitchen, young, talented chef Andrea Bertini has returned to his native region where he reinterprets the traditions of the Marche (with a focus on meat) to create light, simple and unfussy dishes. The same simple style is echoed in the decor, which is elegant and very understated. Dishes are showcased on two surprise tasting menus and an à la carte which also features a few fish options.

1 Star • Country cooking, Creative. This unexpected Ligurian gem is situated in Trucco, a small village in the Val Roia just inland from Ventimiglia. There’s no à la carte here, just the “Orto e Mare” tasting menu to which guests can also add a meat dish and a selection of cheeses from the well-stocked cheese trolley. Although the dishes are occasionally influenced by Ligurian traditions, they are for the most part creative, surprising and beautifully prepared. Given its success, the restaurant has recently been extended while at the same time retaining its simple, colourful and welcoming ambience. The high-quality service comes courtesy of the chef’s friendly wife, ably assisted by her professional and capable staff.

1 Star • Italian Contemporary, Modern Cuisine. Year after year, the young, enthusiastic Leali brothers demonstrate their ability to run a top-quality restaurant: their Casa, elegantly housed in a restored 15C farmhouse, has become a renowned name in the region. In the kitchen, Andrea is precise and attentive in his selection of seasonal produce, preferring to concentrate on just a few ingredients in each dish, which he transforms with technical expertise and imagination. One example is the oysters cooked over the barbecue grill, served with olive pesto and shallots – a truly interesting antipasto, in which the sinuous flavour of the oyster is retained while combining it with other more elegant and subtle bitter tastes. The bread is also delicious. Marco is at the helm front of house, where he also oversees the wine list, demonstrating a real love for champagne and other sparkling wines.

1 Star • Creative, Modern Cuisine. At certain times of day, the tempting aroma of freshly baked bread greets you as soon as you step into this restaurant, leaving you in no doubt as to the nature of the restaurant’s newest venture. Other dishes are also baked in the oven here, such as wild boar served with a red wine babà and sage mayonnaise. There are two tasting menus available (Attimi di cucina and Momento contemporaneo), both of which showcase traditionally influenced cuisine full of distinct flavours.

1 Star • Modern Cuisine, Creative. A restaurant bearing the surname of three brothers who crafted this gourmet Trani address: two in the dining area, one in the kitchen. An atmosphere elegant and contemporary; the service cradles guests like family, whilst Felice Sgarra at the stove astonishes with dishes sometimes drawn from Apulian traditions, as well as those from other regions, all closely interpreted and elaborated personally. If cheese is your passion, don’t miss the remarkable trolley showcasing Piedmont and French offerings.

1 Star (Green Star) • Modern Cuisine, Creative. Just a few kilometres outside Manduria, the capital of primitive wine, this restaurant is part of the Vinilia Wine Resort, which occupies an imposing early-20C castle surrounded by splendid grounds planted with mature olive trees. The restaurant is the jewel in the crown of this fine hotel, with its bright, airy dining room and large windows offering views of its outdoor dining space (highly recommended in fine weather). The furnishings are modern in design and the cleverly arranged lighting adds to the charm of the setting. With plenty of experience at leading restaurants behind him, chef Pietro Penna has returned home to his native region, to which he pays tribute in his cuisine. He makes full use of locally sourced produce, often using fruit and vegetables grown in the restaurant’s own kitchen garden in his modern and imaginative dishes. Three tasting menus are available, one of which is entirely vegetarian.

1 Star • Regional Cuisine, Modern Cuisine. Run by the same family since 1976, this restaurant is accessed via a steep winding road and yet the many loyal guests who return here time and time again are proof that the journey is well worth the effort. Once here, the warm welcome offered by the whole family, the attractive dining room with a fireplace, and the delicious cuisine all add to the appeal. Showcasing substantial cuisine with a focus on local flavours (the winter menu featuring game dishes and mushrooms is extraordinary), the menu offers traditional dishes that appeal to the eyes and the palate. The equally superb wine list includes various organic and biodynamic labels.

1 Star • Contemporary. A dirt track leads to this magical setting – an 11C castle perched among the Tuscan hills which is now privately owned and has been restored and renovated over the past 15 years. Situated in the hamlet surrounding the castle, the restaurant boasts a beautiful terrace shaded by wisteria where meals are served in fine weather. In the kitchen, the successful partnership between new resident chef Francesco Nunziata and three-starred Michelin chef Heinz Beck is immediately obvious. Two apartments are available in Casa Parretti for anyone wishing to prolong their stay here.

1 Star • Emilian, Contemporary. In the rooms of an old farmhouse that “Drake” Enzo Ferrari purchased, along with the entire area now dedicated to the iconic Maranello factory and symbol of Italy in the world, to make it a company canteen later transformed from 1950 into a proper restaurant, today the creative vein of Massimo Bottura is expressed through the work of his student Riccardo Forapani and of Virginia Cattaneo. The most orthodox regional cuisine – the tortellini from Tortellante are unmissable – is therefore also represented with refined customizations, as with Mòdna, the Sachertorte in a customized version with sour cherries. Interesting wine list with many by-the-glass options; all in an atmosphere with charmingly vintage tones.

1 Star • Contemporary, Campanian. This charming restaurant in the Salerno hinterland is the creation of a passionate duo: Salvatore in the kitchen and Federica in the dining room. With just a few glass‑topped tables set beneath a lofty ceiling that recalls the historical character of the building, the atmosphere is intimate and enhanced by Federica’s attentive service (Service Award 2024) and her thoughtful storytelling of the wine list, which includes excellent selections by the glass. Salvatore presents a predominantly seafood‑based cuisine, offering contemporary interpretations of local ingredients and recipes. His technique is assured, the presentations playful and refined, and the raw materials of outstanding quality, supplemented by a nearby vegetable garden and a small family farm in Calabria, Federica’s homeland, from which she has also painted two of the canvases displayed in the dining room.

1 Star • Cuisine from Lazio, Creative. About sixty kilometers from the capital, along a road that winds through numerous curves in its final stretch, to arrive here you must have truly heard about the delicacies that Salvatore Tassa brings to the table. The tasting menu offers a choice between 5 or 7 courses, with infinite creativity: from tradition balanced between Lazio and great Italian classics, to the most daring pairings. Just a few dishes are enough to reveal the universe of this cook-poet, far from any trend or definition, who favors vegetables and employs interesting cold extraction techniques, as in the celeriac reduction. In the modern NU' Trattoria Italiana since 1960, tradition reigns alongside tributes to the chef’s historic recipes.

1 Star • Italian Contemporary, Creative. Within the Nuvola complex of Lavazza, alongside recommending a visit to the Coffee Museum, Condividere springs from an idea and the consultancy of famed Spanish chef Ferran Adrià. It's the precise and extraordinary style of Chef Federico Zanasi that pampers its patrons. The dining room itself is unique, colourful, and vibrant, where music seems as prominent as the decor. Two tasting menus are offered: Festival and the longer Gran Festival, featuring a series of dishes and sometimes tastings that highlight the quality of raw materials, crafting recipes from few ingredients, occasionally technical and simpler at times, always brimming with flavour and often storytelling about the great Italian cuisine. For desserts, diners relocate to the lounge veranda, where they will smile at a sequence of small sweet delights. Since their opening, they've made a mark on the hearts of Turin residents—booking well in advance is highly advised.

1 Star • Italian Contemporary, Japanese. On the slopes of Vesuvius, Giuseppe Molaro’s new venture stands apart with an approach that breaks from Campanian tradition. Expect neither classic cuisine nor a simple reinterpretation: here, the format calls for tasting menus booked a day in advance, selecting only the number of courses while the rest is entrusted to the chef’s creativity. A protégé of Heinz Beck, Molaro honed his craft internationally, particularly in Japan, where his interest in local techniques and flavors took root. This is not sushi, but rather a personal cuisine blending recognizable ingredients – tuna, sea bass – with fermented and acidic notes, often unexpected yet deeply captivating. An offering designed for those who love to experiment and look beyond familiar gastronomic boundaries, bridging Mediterranean and Orient.

1 Star • Modern Cuisine, Tuscan. In the charming setting of an old hamlet, chef Davide Canella, who has plenty of experience behind him, serves delicious, elegant cuisine presented on a tasting menu and an à la carte on which meat takes centre stage (although a few fish options also feature). Dishes include exquisite prawns and panzanella, and duck breast served with hosomaki. Manuela, the friendly, professional sommelier, oversees the front of house, offering excellent recommendations on the best wine pairings. In other words, a delightful all-round dining experience thanks to the competence and enthusiasm of all involved.

1 Star (Green Star) • Country cooking, Modern Cuisine. Leaving the Val Seriana behind, the road climbs through hairpin turns leading to a small fifteenth-century stone village perched above a breathtaking panorama. Here, a group of young visionaries has turned a dream into reality, breathing life back into this secluded mountain corner through the revival of local traditions and an integrated system of cultivation and livestock farming founded on quality and animal welfare. The tasting menu builds in a crescendo of flavors, constructed with classic techniques – from live fire to fermentation – alongside contemporary accents, such as the blackberry ferment that elevates the fusilli with chimichurri and basil oil. The bread program also deserves mention, served with house-made centrifuged butter, as does the sweet finale: a brioche accompanied by velvety pollen-infused zabaione. At the helm in the kitchen is young Michele Lazzarini, who skillfully translates his native peaks into an extended, moving gastronomic journey, strongly rooted in mountain identity yet surprisingly contemporary.

1 Star • Modern Cuisine, Innovative. Following recent refurbishment, this restaurant in a period building that conjures up an image of old Milan has a bright and colourful feel thanks to its shades of blue, red and green. The courtyard, a small, tranquil space that adds an unexpected touch of greenery to this urban setting, is perfect for a cigar or aperitif. Once inside chef Matias Perdomo’s home, you have a choice between the “Riflesso” menu (traditional dishes yet prepared using modern techniques) and the “Riflessioni” menu (bolder and more innovative options featuring unusual combinations). Contraste’s philosophy lies in the chef’s ability to bring his ingredients to life, using imaginative combinations that delight and appeal to the palate. Overseen with professionalism by an excellent team that will offer recommendations for the best pairings (either wine or non-alcoholic options), the wine list includes a selection of labels from around the world, with a particular focus on France.

1 Star • Italian Contemporary, Sicilian. Having left its previous premises in Caltagirone, this old acquaintance of the Michelin guide has now opened in Catania, right in the city centre between period palazzi and avenues planted with oleander. In a simple yet elegant setting enhanced by works of art by Nunzio Fisichella (a painter devoted to depicting Etna and its many moods), the delicate cuisine continues to focus on Italy with occasional Sicilian influences in its ingredients, sauces, style of cooking and flavouring – nothing here is forced. Special mention should be made of the grilled quail, which is perfectly cooked in Sicilian style, as well as the “Minnuzza di Sant’Agata” – stuffed cuttlefish with potato foam and candied lemon for a hint of freshness. When it comes to wine choices, the talented sommelier can tell you all about the region of origin, whether the wine is from Sicily, Italy or elsewhere in Europe. To finish your meal, make sure you try a glass of Marsala stravecchio from Intorcia.

1 Star • Creative, Modern Cuisine. Situated near Castel Maniace at the southernmost point of Ortigia, this restaurant is part of the Palazzo Salomone Luxury Suites and is one of the most elegant places to eat in Siracusa, where it serves some of the best Sicilian cuisine on the island. Here, Giuseppe Torrisi prepares creative and technically expert dishes which are typical of Sicily’s Baroque soul and offer a real feast for the senses thanks to their exciting, intense and often unforgettable flavours. We particularly enjoyed the monkfish meunière with fennel and asparagus and the “Made in Sicily” almond tartlet designed in the shape of the island. The extensive wine list offers plenty of choice – you might like to try one of the local labels from Etna or the west coast of Sicily, or perhaps ask expert, knowledgeable sommelier Antonino to help you choose one of the top-quality international wines available.

1 Star • Modern Cuisine, Contemporary. The Galleria Vittorio Emanuele II is one of the most iconic sights in Milan and as such it is apt that it is home to this star of Italian cuisine, whose professional career is one of the most impressive in Italy with influences that include the culinary master Alain Ducasse and wine expert Giorgio Pinchiorri. Together with owner Carlo, resident chef Luca Sacchi creates top-quality cuisine with impeccable technique. He showcases his dishes on a carefully composed tasting menu and an à la carte, with references to contemporary Italian cuisine in dishes such as the open ravioli and reinterpretations of classic favourites, such as vitello alla Milanese (breaded veal cutlet). The wine list is an experience in itself, offering one of the best and most comprehensive selections of French wines in Italy, as well as an excellent choice of wines by the glass. Guests also have the opportunity to taste wines from the organic Vistamare estate, owned by the chef and situated in the Romagna hills. The most popular tables are those by the window with views of the Octagonal building – these should be booked well in advance.

1 Star • Seafood, Contemporary. In Portofino, the celebrated chef Cracco has installed himself in the building that was once no less than Il Pitosforo, right in front of the small harbour, guaranteeing his lucky guests a view of it, the piazzetta and the enchanting gulf. Through the skill and expertise of executive chef Mattia Pecis, it offers a moderately modern line of cuisine, in two tasting courses - 7 courses or 11 courses - which do not lack beautiful references to Ligurian recipes and ingredients (many vegetables directly from the Fescion Farmer's vegetable garden, a short distance away, in the mountains), with the novelty of the cold room for “maturing” the fish. The charming terrace, open in fine weather from 6.30 p.m. onwards, is the ideal location for aperitifs and dinners in the open air.

1 Star • Contemporary. In the historic upper section, close to the namesake church, lies one of the most compelling culinary offerings. Within rooms exuding a modern and essential vibe, blanketed in dusky evening lighting, Marco Baglieri’s excellent cuisine becomes sophisticated and almost baroque, paying homage to the urban style of one of Sicily's most enchanting cities. Both the artichoke cooked two ways on brioche with anchovy sauce and the cod with leek foam and cuttlefish ink, embellished with black truffle and basil oil—sampled on our last visit—were exceptional. The scope also extends to meat and vegetarian dishes. The exterior proudly displays a glass-walled cellar showcasing the breadth and order of its selection.

1 Star • Modern Cuisine, Lombardian. A charming entrance through the courtyard, where in summer a few tables are set beneath the open sky, leads into what was once a sixteenth-century monastery. Inside, the atmosphere turns more classic and elegant, but the spotlight belongs entirely to the cuisine: excellent ingredients transformed with creativity (the staff’s recommendations on fresh arrivals are worth heeding), in meat and fish dishes that weave Italian roots with local touches, offered both à la carte and as a tasting menu. Among the creations that won us over: a creamy risotto with langoustines and lemon, paccheri bathed in fish soup, and to finish, “Mi piace il sole,” a Mediterranean dessert redolent of Sicily.

1 Star (Green Star) • Modern Cuisine, Country cooking. The location of this restaurant is certainly unique, with its different spaces (including small dining rooms adorned with modern works of art) for different parts of your meal – almost like a small village within a village. Here, chef Davide Pezzuto blends simplicity with creative experimentation, focusing on the region and its culinary traditions while also including the occasional influence from his native Puglia. He is ably supported front of house by the restaurant owner, who regales guests with interesting stories about the small town’s past. At the end of dinner, guests can order an excellent Turkish coffee, which is made according to an original recipe borrowed from the museum, and which highlights the Saracen dominance of the region around a thousand years ago.

1 Star • Modern Cuisine, Cuisine from Romagna. This restaurant in San Piero in Bagno’s historic centre takes its name from its young chef Gianluca da Gorini, who prepares original and creative cuisine inspired by the traditions of this beautiful hilly region as well as his own more imaginative creations. Frequently used ingredients include mushrooms, game, freshwater fish and Mora Romagnolo suckling pig, often combined with other more exotic fare. There’s a particular emphasis on dishes cooked over the barbecue grill, which gives ingredients such as lamb, eel and pigeon a particularly pleasant texture and flavour.

1 Star • Seafood, Contemporary. This restaurant boasts an impressive setting on the end of a jetty surrounded by the sea in Rimini docks. The entrance stands next to the open-view kitchen (a spectacle in itself!), which then leads into the long dining room. Nearly all the fish here (which comes from the Adriatic) is aged to allow water to evaporate so that the flavours are concentrated; it is then grilled or baked in a wood-fired oven, as well as served raw, with surprising and remarkable results.

1 Star (Green Star) • Country cooking, Creative. Between the blue sky and the Adriatic Sea, at the highest point of Gabicce Monte, Dalla Gioconda is the gourmet rebirth of a renowned dancing venue in the town. The design is warm, conceived and created with sustainability in mind. Thanks to a long experience at the Osteria Francescana of Massimo Bottura, the talented chef Davide Di Fabio creates precise and beautiful dishes, cooked with the best ingredients of the territory and of their own garden. The cellar hides real gems, and the summer terrace offers moments of sheer beauty.

1 Star • Meats and Grills, Modern Cuisine. You’ll be surprised by the entrance to this restaurant – the door opens into one of the region’s best-stocked butcher’s, delicatessen and general retailer of niche food products. It’s well worth taking time to browse the shelves before making your way to the dining room to the rear, where wine bottles line the walls (the wine cellar is also superb). Meat takes centre stage at Damini, including top-quality meat from the region and further afield. The menu features classic dishes alongside more creative options, plus a few more exotic ingredients.

1 Star (Green Star) • Country cooking, Creative. In a world of haute cuisine still dominated by male chefs, Caterina Ceraudo stands out for her authoritative presence and large personality. Her restaurant is housed in a charming agriturismo which offers simple guestrooms decorated in attractive, rustic style, a beautiful swimming pool shaded by thousand-year-old olive trees, and traditional produce such as wine, olive oil, cedro and orange marmalades, and fruit juices. All of this provides a fitting backdrop for Caterina’s modern, creative and yet unfussy cuisine which is made using local ingredients and showcased on two tasting menus and a fixed-price à la carte. The tour of the property with owner Roberto (the chef’s father), a forerunner of organic agriculture in the region who, together with his family, has dedicated his life to this farm, is both instructive and enjoyable.

1 Star • Classic Cuisine, Piedmontese. This historic restaurant, a jewel of Piedmont and with few equals in Europe, dates back to the 18th century. The Risorgimento room retains its 19th-century charm, enhanced by meticulous restoration. The creaking of the original parquet accompanies footsteps in a place that is also part of Italy's history: Cavour once sat here, with a view of Palazzo Carignano, the first Parliament of the unified nation. Behind it, the Pistoletto room offers a simpler, more informal atmosphere. The cuisine celebrates tradition with classic Piedmontese dishes – from vitello tonnato to agnolotti del Plin – but it's in the second courses that it truly shines: the pigeon alla Maredo is unforgettable, executed with mastery and served with great professionalism. Another distinctive feature is the extensive and carefully selected wine list, with important verticals, especially regional and among German Rieslings, perfect for pairing with delicacies such as steamed scampi in red sauce. Del Cambio also serves as a bistro for lunch and a "pharmacy" (in the sense of a boutique and taste lab), where you can sample delights from the talented pastry chef.

1 Star • Modern Cuisine, Apulian. Don’t be put off by the maze of narrow streets leading to this restaurant in the historic town – once you reach your destination, you’ll enjoy delicious classic recipes from Puglia prepared using top-quality ingredients and full of unmistakeable flavours, all served in a charming dining room with lime and stone walls crowned by a domed ceiling. Among the highly recommended dishes, don’t miss the “purely instinctive” scampi with sweet pepper and saffron. Wines from Puglia, elsewhere in Italy and further afield accompany chef Andrea’s eclectic cuisine, while front of house, bubbly and friendly Franca oversees the excellent service. In summer, don’t miss the outdoor terrace overlooking the village rooftops with views of the sea in the distance!

1 Star • Country cooking, Modern Cuisine. An idyllic picture-postcard setting in a panoramic location overlooking Santa Croce lake, surrounded by villages and mountain peaks. This is matched by an elegant interior with a mix of antique and modern furnishings, and a succession of stylish small dining rooms and lounges, including an open fireplace where many of the ingredients are cooked. For over a century, this restaurant has told the story of the De Pra family and their love for the mountains which is clearly evident in the cuisine served here. Chef Riccardo has strengthened this connection by intensifying his search for local ingredients (game, mushrooms, freshwater fish etc) and cultivating his own kitchen garden and vineyard. The fragrant ingredients are prepared simply yet with technical expertise, with flavour always the primary focus – an infallible recipe for resounding success!

1 Star • Italian Contemporary, Seasonal Cuisine. A truly regal location, and it couldn’t be otherwise: the restaurant entrance is located in the inner courtyard of the Reggia di Venaria, the splendid Savoy residence. An elevator leads to the fourth floor, where elegant rooms furnished with 1950s and ‘60s taste open up, along with a terrace overlooking the garden. The cuisine starts from the extraordinary products of Piedmont’s valleys, then ranges to the rest of the region and, sometimes, even beyond, offering dishes that move between tradition and creativity.

1 Star • Contemporary, Modern Cuisine. Though structurally connected to the DV Chalet hotel, it has its own independent entrance. The dining room’s modern elegance still pays tribute to its roots, with photographs on the walls honoring renowned local climbers. Trentino-born chef Fiorenzo Perremuto explores his home region, uncovering culinary treasures from Lake Garda to the Dolomites through refined, creative cooking.

1 Star (Green Star) • Creative, Italian. In Sant'Agata, poised between two gulfs, Don Alfonso represents an image of southern Italy, the family and Mediterranean cuisine found in few other restaurants. Boasting an enchanting garden, splendid guestrooms and an elegant dining room, Don Alfonso 1890’s reputation was established by Livia and Alfonso, who are still here, greeting guests as though they were old friends. They have now been joined by their sons Ernesto and Mario (the former in the kitchen and the latter front of house). The legendary wine list, as well as a good selection of spirits, plus the organic kitchen garden at Punta Campanella which provides many of the vegetables on the menu, add to one of the most beautiful family stories in Italian gastronomy.

1 Star • Creative. With only twelve seats, this intimate dining room inside the Majestic Palace Hotel is adorned with a vegetal‑themed mural that sets the stage for the romantic views from the windows: one of the coast’s most beautiful gardens, with citrus and olive trees – including a thousand‑year‑old specimen – and the vegetable patch that supplies some of the vegetables served in the dishes. Chef Mario Affinita offers four tasting menus (with an à la carte option as well), inspired both by the Campania region and by his international experiences. The result is a cuisine that is elaborate, technical, and precise, perfectly in tune with the refined elegance of its setting.

1 Star • Vegetarian, Mediterranean Cuisine. Situated within Borgo Egnazia, one of the most exclusive and luxurious resorts in the region (and further afield), this restaurant is home to chef Domingo Schingaro who showcases typical Puglian cuisine by placing vegetables centre stage. Working with local growers and often using heritage varieties, the chef creates an array of dishes, making the most of every single part of his ingredient in order to reduce food waste. His elegant presentations and intense flavours are sure to win you over, even if you’re not vegetarian. Attentive, welcoming and friendly service completes the picture.

1 Star • Country cooking, Creative. Le Due Colombe boasts a picturesque setting in a charming village in the heart of the Franciacorta region. The main dining room, housed in an old hay barn, boasts stone walls, a ceiling with wooden beams and a parquet floor, all of which add to the intimate and welcoming atmosphere. The fine cuisine celebrated here includes historic dishes that have become classic favourites and which can be chosen from the three tasting menus. A good example is the beef cooked with olive oil and served with polenta: “Nonna” Elvira made this dish in the post-war period and her grandson Stefano follows the same recipe today. The menu also includes a few fish dishes, while wine-enthusiasts shouldn’t hesitate to ask sommelier Federica for her recommendations – you won’t regret it!

1 Star (Green Star) • Alpine, Creative. The creak of the ancient wooden floor welcomes you to this seventeenth-century mill, where chef-owner Alessandro Gilmozzi – an authentic alpine guide of gastronomy – conveys his deep passion for the territory. On the table, freshly executed smoking techniques, an extraordinary use of local herbs, barks, lichens, and resins are combined with rare cheeses, intensely flavored game, and freshwater fish, all interpreted with creativity and distinctive cooking methods. Three tasting menus are now offered: one of four courses, the other two of eight. The wine list features appealing labels, also available by the glass.

1 Star • Italian Contemporary, Umbrian. Elementi: a name that encapsulates the essence of the project, built on people, ingredients, and ideas. Inside, Chef Andrea Impero's kitchen takes you on a journey of intense flavors, creativity, and respect for the excellence of the Lazio region. The attentive and friendly service completes the experience, turning every dinner into a memorable moment.

1 Star • Ligurian, Contemporary. Consumed by a passion for cooking, young Jacopo Chieppa began his career working with sweet and savoury leavened products and gaining experience in renowned restaurants such as the Mirazur in Menton and Antica Corona Reale in Cervere. He has now opened his own restaurant in an old restored mill, where he serves exciting, delicious cuisine that is contemporary in style yet traditional in its ingredients, some of which are grown in the property’s own kitchen garden next door. We particularly enjoyed the playful (and tasty) opening “picnic”, as well as the mupa (a type of fish) served with asparagus and a clam and parmesan emulsion. Front of house, the chef’s wife Melania displays an equal passion for her work, while in summer there’s an attractive outdoor space for alfresco dining.

1 Star • Italian, Modern Cuisine. A true classic of Italian dining, Esplanade has held its star since 1992 and is so renowned among food lovers that it has become synonymous with Desenzano del Garda itself. Beyond its splendid lakeside setting, separated only by a well-tended garden (the summer terrace is unmissable), the spotlight remains firmly on the cuisine. The menu is among the most extensive and refined in Italy, balanced between meat and fish, rooted in both Italian and local traditions, and always attentive to seasonal ingredients. It is a classic style of cooking, respectful of the past yet nuanced with a modern touch, masterfully interpreted by chef Massimo Fezzardi. Completing the experience is an impeccable dining room, where service runs with metronomic precision, guided by two key figures: Marzio Lee Vallio, sommelier and winner of the 2024 Wine Service Award, and the charismatic Emanuele Signorini, a brilliant professional with irresistible charm.

1 Star (Green Star) • Sardinian, Modern Cuisine. Fradis Minoris is a naturalistic and sustainable venture, inspired by the distant allure of the Nora Lagoon Natural Park. This captivating environment serves as a muse for creating a distinctive journey within the realm of fine dining. After parking, guests take a short walk of a few hundred metres along the isthmus, entering a protected marine area managed by the restaurant owners themselves. It seems almost inevitable that the culinary direction here embraces a fully circular approach. The menu features a single tasting option, deeply rooted in the seasonality of local ingredients: the catch is often sourced directly from the lagoon, or at most, the southern Sardinian sea. Additionally, wild herbs are gathered from the lagoon, and a variety of vegetables are sourced from nearby Campidano's small-scale producers. Creativity and the technical prowess of chef Francesco Stara shape exquisite and novel tasters. The wine list, with its profound focus on discovering small-scale producers scattered across the island, mirrors a strong attention to the region, complemented by an intriguing wine pairing suggested by the sommelier. Supporting this offering is their bistrot version, FradisLab.

1 Star • Creative, Contemporary. Nestled among the vineyards of the Réva resort less than 4km from the delightful village of Monforte d'Alba, you’ll find the FRE restaurant run by chef Francesco Marchese, who offers a perfect combination of sophisticated French techniques and fine ingredients from the Langhe with refined simplicity. For all their sophistication, the dishes are always full of rich flavours – the ravioli del plin with crispy sweetbreads, onion cooked in milk and dehydrated beer yeast is a perfect example. There’s a superb wine list with labels also available by the glass, while more informal fare is served at the Piccolo FRE Bistrot.

1 Star • Seafood, Mediterranean Cuisine. A restaurant that passionately celebrates the catch of the Ionian Sea, showcasing fish and shellfish through preparations that highlight their pure flavors: from pristine crudo to lightly dressed dried pastas, to grilled selections accompanied by sauces of unmistakable regional character, dominated by bergamot and chili pepper. Among the standout choices is the fresh scampi, offered grilled in its purest form or enhanced with a dressing that balances acidity and gentle heat, always maintaining impeccable clarity of taste. The cellar presents an appealing array of Calabrian labels, complemented by national and international selections to satisfy both traditionalists and those drawn to modern interpretations. Not to be missed is the SP1, a traditional-method sparkling wine from Gaglioppo grapes, an ideal companion for raw fish, thanks to its vibrant freshness and fine bubbles. A venue that pays tribute to the sea with authenticity and restraint.

1 Star • Modern Cuisine, Creative. Gellivs boasts a unique and atmospheric setting within the Antica Opitergium museum, surrounded by archaeological remains that tell the story of the town from the beginning of the Roman period, although the contemporary-style furniture and decor here bring us right into the modern day. Here, chef Alessandro Breda creates cuisine that is reassuringly traditional in dishes such as potato mousse, cooked and raw cod, quince and puntarella greens, and more modern in specialities such as the Treviso-Tokyo lobster. An impressive wine list which includes Italian and international labels completes the picture.

1 Star • Creative, International. In the heart of the most authentic Trastevere, among streets bustling with trattorias, Glass is located in what was once a carriage workshop – a detail still perceptible from the high ceilings – transformed into a refined and modern restaurant. Cristina Bowerman offers tasting menus, including a vegetarian option, alongside a more essential à la carte selection. Her cuisine, while leaving some nods to Lazio tradition, expresses itself mainly in a creative key. The wine list is also very well curated, enriched by an excellent selection of liqueurs and spirits.

1 Star • Mediterranean Cuisine, Italian Contemporary. Situated just outside Amalfi with the elegant Mediterranean landscapes of the Amalfi Coast as a backdrop, this fine-dining restaurant at the beautiful Santa Caterina hotel is perched above the sea and boasts stunning views and a tranquil ambience. Talented chef “Peppe” Stanzione from Salerno is at the helm here, having gained experience in renowned Michelin-starred restaurants in places as far afield as California, Australia, China and Thailand. While his passion for Asia is obvious in some dishes, it is the flavours and recipes of Campania that are to the fore, combined with other more exotic influences. Examples include the delicious tuna cooked in an infusion of sake and soy sauce and accompanied by smoked aubergine cream topped with crispy saffron onions and yuzu. There’s also a good choice of vegan, vegetarian and gluten-free dishes.

1 Star • Creative, International. Occupying a 13C post house, this restaurant is part of the elegant Stafler hotel, which means that there are guestrooms available for those not wanting to drive home after dinner. This intimate gourmet restaurant has just five tables laid out in a romantic Stube decorated with wood that dates back to medieval times. Chef Peter Girtler offers guests just one tasting menu (from which they can choose four, five or six courses) which features an array of creative dishes full of different ingredients and colours and a combination of meat, fish and vegetables.

1 Star (Green Star) • Farm to table, Creative. Technique, creativity and a focus on and respect for the past are just some of the criteria that guide chef Matteo Vergine. His modern dishes aim to reflect the ancestral flavours of Brianza and Lombardy in bygone days when hunting, freshwater fishing, growing vegetables and gathering wild herbs were all part of everyday life. In the evening, choose between three tasting menus – in an effort to minimise food waste, guests are required to make their choice at the time of booking. We particularly enjoyed the quail served with its own broth and a brioche, and the gnocchi with stracchino cheese, caramel and venison bottarga. Lighter and less expensive options are available at lunchtime, as well as a convivial table for eight which can be shared with “strangers”. This love for the region extends to the whole of Italy when it comes to the wine list, which is concise yet personal and exclusively features natural Italian wines, all of which are served skilfully and with a wealth of information by sommelier Riccardo.

1 Star • Contemporary, Italian Contemporary. Housed within the Lefay Resort & Spa Dolomiti, an elegant hotel that dominates Pinzolo and is one of the best hotels in the Trentino region, this gourmet restaurant takes its name from the mountain behind the hotel (the Grual). Here, in the evening, chef Matteo Maezza serves his own reinterpretations of typical mountain cuisine inspired by the three different altitudes from which he sources his ingredients. For example, the bottom of the valley (“fondovalle”) is the inspiration for his marinated whitefish from Lake Garda, served with different types of turnip and Mugo pine milk; the Alpine pasture region (“alpeggio”) has inspired the delicious rib of beef with mustard and carrots; while the high mountain area (“alta montagna”) is behind the elaborate saddle of venison with cardoon gratin with a beef marrow and creamed rye crust. There’s also an impressive wine list featuring an impressive selection of champagnes.

1 Star • Italian Contemporary, International. On Piazza della Signoria, the political heart of Florence and a showcase of magnificent Renaissance palaces, the Gucci building stands out, home not only to the brand’s museum but also to this remarkable restaurant, born of the collaboration with three‑starred Modenese chef Massimo Bottura. Among the signatures are the tortellini in Parmesan cream, while the menu also reaches toward Tuscan references and Japanese accents, the latter reflecting the origins of chef Takahiko Kondo, whose experience and creativity, however, are thoroughly Italian in spirit.

1 Star • Seafood, Modern Cuisine. Although from the outside this looks like a simple private beach club with views of the sea in the distance, the interior reveals an unexpected and hushed elegance. Guests flock to Guido’s for its excellent fish and seafood: the dishes sound simple on the menu, yet are actually refined, elegant and beautifully prepared, celebrating the Adriatic in all its glory, with a focus on top-quality fish dishes. The menu features long-established classics (“canocchia si ricorda il gratin”) alongside new dishes such as the pizza ai frutti di mare which are themselves destined to become staples here. There’s a good choice of sparkling wines, as well as a focus on excellent whites and renowned reds.

1 Star • Piedmontese, Contemporary. It was 1961 when Lidia and Guido Alciati opened their restaurant, giving life to a revolution that would forever change the face of Italian gastronomy. With dedication and sacrifice, they marked an epochal turning point: they were among the first to understand the value of the territory, passionately seeking out small niches of gastronomic excellence. Lidia, at the stove, enhanced these products with cooking that was immediate and respectful of the raw materials, while Guido oversaw exceptional service and an extraordinary cellar. Today their legacy lives on and is renewed in the sumptuous halls of the royal estate of Fontanafredda, where their sons, Ugo and Piero, continue the path traced by their parents. In the kitchen Ugo brings sensitivity and precision, while in the dining room Piero welcomes guests with experience and warmth: together they offer the best of Piedmontese food and wine, through dishes that celebrate the richness of the territory with an elegance made of authenticity and simplicity. Symbol of this tradition is the celebrated plin – the pinch with which Lidia closed her agnolotti – which has become a worldwide icon, still served today with the same enchantment: a velvety roast jus that envelops thin pasta, a treasure chest of fragrant meat and vegetable filling. And in a hall of ancient elegance, with sober charm, the modern fireplace creates an ideal bridge between past and present.

1 Star • Modern Cuisine, Classic Cuisine. Situated within the exclusive Baglioni Resort to the north of San Teodoro, this restaurant carries the name of Claudio Sadler who, together with resident chef Andrea Besana, creates Mediterranean-style cuisine that alternates between classic dishes such as lobster salad with sweet and sour vegetables, yellow cherry tomato gazpacho, and sautéed shellfish, and more modern options such the delicious rosehip and raspberry jelly dessert with rhubarb, basil gel and fior di latte ice-cream. There’s also a vegetarian tasting menu. Last but not least, meals are served overlooking a beautiful garden and swimming pool to add a real holiday feel to the dining experience.

1 Star (Green Star) • Modern Cuisine, Organic. Norbert Niederkofler comes to Milan, bringing his commitment to sustainability with him. The kitchen offers three tasting menus - L'Ora Etica, Il Lago, Vegetali Mon Amour - Norbert Niederkofler comes to Milan, bringing his commitment to sustainability with him. The kitchen offers three tasting menus - L'Ora Etica, Il Lago, Vegetali Mon Amour - in which the search for local ingredients (no more than an hour from the regional capital) is a must. In summer, the terraces, with views stretching from the spires of the Duomo to the Castello Sforzesco, are an added bonus, making it the ideal place for an aperitif thanks to its extensive cocktail list. The interior, with its natural wood tables, creates an understated and refined atmosphere suitable for both fine dining and a casual lunch, although in this second case the menu is simpler.

1 Star (Green Star) • Modern Cuisine, Calabrian. Located on the wooded Sila plateau famous since Greek times, this restaurant aims to take guests on a culinary voyage through the region, from the hills overlooking the sea to the high mountain peaks. Although spanning just a short distance, this covers a fertile area which boasts a rich diversity of ingredients. Enhanced by the experience of chef Antonio Biafora, the restaurant’s focus is on top-quality local produce (vegetables, aromatic herbs, walnuts etc) sourced from local farmers and growers, creating a chain which is both economic and socially responsible. In addition to its à la carte options, guests also have the choice of two tasting menus, the regional character of which is emphasised by their Calabrian names (Pùzaly and Chjùbica). The first, a seven-course menu, takes its name from the Greek word “pisseres” which means resinous, while the second refers to the ancient road that linked Paola to Cirò Marina and consists of eleven courses, all full of flavour. Excellent value for money!

1 Star • Classic Cuisine, Country cooking. In the Vigevano countryside, a rustic farmhouse with a portico, almost a private villa, welcomes guests amid antique furniture and paintings by local artists adorning the walls. Enrico Gerli, alongside his wife who oversees the dining room, has since 1989 been dedicated to a classic-modern cuisine executed with commitment and professionalism. He knows the Lombard area intimately, yet proves equally at ease with seafood preparations. Among the specialties are duck and goose, animals typical of the area, which appear in various dishes: a foie gras composition among the starters, braised duck tortelli, and goose leg confit cooked in its own fat.

1 Star • Creative, Contemporary. Occupying the atmospheric setting of the Eden theatre, a former late-19C musical café, this restaurant adorned with beautiful Liberty-style frescoes is the perfect backdrop for elegant, well-balanced Mediterranean-inspired dishes. Young, talented chef Nicola Annunziata offers three tasting menus of five (L’Ora Precisa), seven (La Spudorata) and nine (La Luce) courses with wine pairings recommended by the knowledgeable sommelier. If you’re looking for a quieter and more romantic ambience, book a table in the 14C icehouse, with its glass floor providing glimpses of the well-stocked wine cellar below.

1 Star • Sicilian, Contemporary. Having moved behind its old premises during 2025 (now home to TuMa, a modern osteria run by the same team), chef Tony Lo Coco’s new restaurant now occupies the lower part of the Villa Palagonia, a large historic 18C palazzo once visited and described by the poet Johann Wolfgang von Goethe. The cuisine continues to focus on Sicilian recipes and ingredients (meat and fish alike), which are personalised and imaginative, showcased on four tasting menus and an extensive à la carte. Various elegant dining rooms, a chef’s table for four guests who can observe the chef working close at hand, a well-stocked wine cellar on the first floor (home to around 1 300 labels), and a mezzanine space for more intimate dining all add to the appeal.

1 Star • Italian Contemporary. Housed in Villa Zarri, a historic family residence where one of the most famous brandies in Italy was created, this restaurant is home to chef Agostino Iacobucci, who creates a culinary bridge between his native Campania and the Bologna region. His dishes include a delicious rabbit alla genovese, a type of Neapolitan stew, served with a scamorza cheese and herb cream and topped with shavings of local black truffle. The impressive wine list boasts a selection of vertical labels including prestigious wines such as Sassicaia and Tignanello, with over ten different vintages available. The villa also offers a convenient car park and a delightful garden which is perfect for a stroll either before or after your meal.

1 Star • Italian Contemporary, Modern Cuisine. An elegant dining room in shades of blue and orange is the backdrop for Francisco Apreda’s cuisine, in which this chef combines Italian cuisine with spicy and Asian-influenced flavours thanks to his time spent working in Asia. He offers various tasting menus: one dedicated to his classic favourites, a second featuring his new dishes, and a third for vegetarians. There’s also an excellent wine list, with an extensive selection of wines by the glass.

1 Star • Creative, Contemporary. Although this restaurant now occupies new premises in an old building once used for salting fish, its style of cuisine (featured on three tasting menus, “Storie e passioni”, “Mura di Casa”, and the vegetarian “Erba Terra Foglie”, from which dishes can also be chosen à la carte style) remains unchanged. Inspired by regional traditions, chef Giuseppe Costa creates personalised and imaginative dishes that are influenced by local flavours and his past culinary experience, proving himself to be equally at ease with fish and meat options. Our inspector particularly recommends the local purple prawns, served raw with caviar and olives and a lemon and ginger coulis.

1 Star • Mediterranean Cuisine, Modern Cuisine. In the heart of Sorrento, diners can choose between the historic dining room, set in a 16th‑century cellar once used as a monastic storeroom, or a more contemporary space with a striking glass‑fronted wine cellar, boasting an impressive selection of over 1,600 labels. Wherever you sit, expect cuisine rooted mainly in Campania, enlivened with a few original reinterpretations. Particularly noteworthy are the pasta dishes by chef Giuseppe Aversa, often among the highlights of the menu.

1 Star (Green Star) • Contemporary, Alpine. A family restaurant run with passion and pride, Il Cantinone welcomes guests on a culinary journey dedicated to the region’s gastronomic treasures, from the mountains to the lake. Buckwheat, trout and eel, venison, polenta, mushrooms, potatoes and truffles are just some of the ingredients that define the authentic spirit of the contemporary dishes created by chef Stefano Masanti.Every now and then, exotic twists appear, inspirations gathered during his travels and brought back to his beloved mountains, capable of adding depth and intrigue to the culinary offering.Working alongside him is Thomas Locatelli, a remarkably talented and highly creative young chef, whose presence brings a touch of freshness and innovation to the kitchen, helping to refine and expand Il Cantinone’s gastronomic identity.

1 Star • Modern Cuisine. This welcoming, beautifully kept restaurant in the heart of the verdant Brianza region has two dining rooms: one with exposed stonework that gives it a rustic feel, the other more modern and elegant in style. Chef Mauro Elli moves easily between classic Italian favourites, occasionally adding his own individual touch to the dishes. His imaginative reinterpretations demonstrate a fascination with the sea (despite the restaurant’s geographical location), while the menu also offers “daily game specials” throughout the year. One of the most delicious dishes on the menu is the bottoni pasta in a Milanese sauce, served with tender quail and parmesan cream.

1 Star (Green Star) • Mediterranean Cuisine, Modern Cuisine. The change of chef at this restaurant is echoed by the excellent level of cuisine on offer here. Young Onofrio Pagnotto, who was already sous-chef at the resort’s Tenerumi restaurant and who is supported by the hotel’s executive chef Davide Guidara, offers two tasting menus (one shorter than the other). Both menus showcase local ingredients prepared with technical expertise to create contemporary, Mediterranean dishes that are full of flavour. Onofrio is not afraid to use the occasional French sauce, as well as his beloved fermentations in his dishes. As a final flourish, the desserts come courtesy of Gianluca Colucci, the pastry chef shared with Tenerumi. After enjoying a first, delicious dessert in the dining room, guests move to the “pasticceria” corner where pastry chefs “improvise” a final dessert in line with guests’ preferences. Last but not least, the restaurant boasts a superb setting within the Therasia Resort perched on the Vulcanello promontory above the sea, with breathtaking views of the Aeolian islands often enhanced by blazing sunsets.

1 Star • Piedmontese, Classic Cuisine. A breath of immortality hovers over this restaurant, where great Piedmontese cuisine finds one of its finest expressions thanks to the Cordero family. Elide at the stoves, her husband Enrico and son Giampiero in the dining room – the latter a profound wine connoisseur and guardian of an extraordinary, ever-growing cellar – carry forward with passion a venue taken over by Giampiero’s grandparents in 1956. Here, tradition takes center stage with hearty, flavor-rich dishes that never tire: from bread agnolotti filled with anchovy and a hint of thyme to the classic braised cheek with caramelized figs. In summer, the offering lightens with some seafood options, while an autumn visit calls for a proper white truffle dish; we suggest the classic egg tajarin. In January, February, and March, the legendary fritto misto del Centro returns, an epic 12-course sequence from savory to sweet, to be reserved well in advance. Just steps from the restaurant are the elegant rooms of Dimora Cordero.

1 Star • Contemporary, Classic Cuisine. A restaurant of solid tradition, born in the early 1990s from the vision of three brothers from the Marche region – Angelo, Giuseppe, and Massimo: the first at the stoves, the others in the dining room. Over time, this establishment has become a benchmark in Roman dining thanks to a cuisine of strong authorial character, presented through two elaborate tasting menus – one entirely dedicated to the vegetable world. These menus can be adapted in length and are structured by seasonal rhythms and a constant dialog with Italy’s gastronomic roots. Iconic dishes are available to complement the experience, such as the celebrated “Amatriciana dei Troiani,” on the menu since 1996, or the local lamb. In the cellar, some 3,600 labels form a monumental wine list, featuring vertical selections dating back to the 1990s, true rarities for connoisseurs and collectors. Thanks to Coravin, several of these gems can also be enjoyed by the glass.

1 Star • Italian Contemporary, Modern Cuisine. Housed in a fifteenth-century palazzo, the dining room showcases hand-painted exposed ceiling beams paired with exquisite taste alongside Murano glass lamps and chandeliers, complemented by contemporary artwork. Guests sink into the signature leather armchairs to savor an outstanding meal in what may well be one of Verona’s most refined drawing rooms. Opened in 1982 by patriarch Elia, the restaurant is now in the capable hands of his talented son, Matteo Rizzo, who presents a series of tasting menus alongside a focused à la carte selection offering three to five courses. An exceptional wine list is expertly guided by the knowledgeable sommelier.

1 Star • Italian Contemporary, Creative. In the sumptuous setting of the Grand Hotel Fasano, this restaurant decorated with a profusion of wood has just a few tables, where guests can choose between tasting menus (including a vegetarian option) and an à la carte selection. Although influences from chef Maurizio Bufi’s native Puglia and the Lake Garda region can be detected in the cuisine, other Italian regions (and indeed other countries) also make an appearance in the creative dishes, which are inspired by whatever ingredients are in season.

1 Star • Tuscan, Contemporary. To get to this exclusive restaurant, you drive through an idyllic landscape of small lanes lined with dry-stone walls and fields belonging to the Baracchi farm estate, of which Il Falconiere and the magnificent hotel of the same name are a part. Many of the ingredients served here, such as wine and olive oil, are produced on the estate and the restaurant’s strong connection with its local landscapes is evident. Specialities such as Chianina beef, local garlic and pici pasta feature in dishes spiced with aromatic herbs and full of the strong flavours of Tuscany.

1 Star • Creative. It would be no exaggeration to say that this restaurant (part of the Villa Cimbrone hotel) is situated in one of the most romantic and exclusive spots in Italy, surrounded by luxuriant Mediterranean vegetation and with stunning views of the Gulf of Salerno. Once at the restaurant, you make your way to the terrace, where views of the sea with the Cilento mountains in the distance are framed by a beautiful wisteria. The chef from Campania offers guests a superb selection of local produce, prepared in traditional and reinterpreted dishes that are full of the intense and explosive flavours of this extraordinary region. Make sure you book a table in advance!

1 Star • Italian, Mediterranean Cuisine. Situated in the magical, rural and secluded setting of the Petra Segreta resort, surrounded by Mediterranean maquis scrubland, the gourmet Il Fuoco Sacro restaurant overlooks a delightful garden and boasts stunning views of the coast. The founder of this hidden paradise is chef-cum-entrepreneur Luigi Bergeretto, who serves modern, Mediterranean cuisine with a focus on locally sourced ingredients, including the excellent aromatic herbs grown on the hotel farm (which also provides the resort with its vegetables, cheeses and some meat). Last but not least, the menu is overseen by Enrico Bartolini – a 100% guarantee of a fine gourmet experience!

1 Star • Creative, Contemporary. Within the Hotel Bertelli, the restaurant’s dining room offers an authentically alpine atmosphere, with a style that inspires both elegance and conviviality. The kitchen presents two tasting menus (plus a vegetarian alternative): the first inspired by the territory, the second featuring classics from other regions with seafood. Dishes may also be selected à la carte according to preference. Equally impressive is the wine cellar, with over 800 labels carefully curated by owner Marco Masè alongside veteran sommelier Giuseppe Greco, and a particular passion for gin and tonic.

1 Star • Italian Contemporary, Modern Cuisine. On the Milanese scene for over 60 years, still sought after by those seeking quality cuisine, the restaurant offers two tasting pathways highlighting Italian territory through a modern lens, yet subtly hinting at the origins of its dynamic chefs—Alessandro Negrini and Fabio Pisani—Lombard and Apulian respectively. Beyond the two menus, there are also ‘Heart Dishes’ from Aimo’s kitchen, including the eternal hard wheat spaghetti with fresh spring onion and chilli, graced with a strand of oil and Ligurian basil, a historic signature of the famous founder. Reserve some time to peruse a generous wine choice on tablets, uncovering some now almost unobtainable gems. The attentive and caring service accompanies your evening seamlessly.

1 Star • Seafood, Contemporary. At the Old Port, within the same building’s floor that houses Eataly, the dining area thrives on simplicity to accentuate the panorama witnessed through glazed walls, while competent service, primarily female, tends to guests warmly. The cuisine pivots around 'territory', primarily maritime, yet is rejuvenated through modern techniques and ideas; for example, the Martini cocktail spaghetti, shaken in the dining room by Chef Marco Visciola, enriched with algae butter, Martini sauce, caviar, and nebulised Taggiasco gin, as well as the roasted monkfish cooked in bay leaf, almond hummus, kale, and caper Mugnaia. A varied selection exists, also à la carte, within the three tasting formulae presented.

1 Star • Italian Contemporary, Modern Cuisine. Situated on the ground floor of the extraordinary Palazzo della Gherardesca, Palagio is a perfect choice for a romantic, luxurious evening, thanks to its marble decor, sumptuous Murano glass chandeliers, and its unforgettable setting in an elegant hotel. In the kitchen, Paolo Lavezzini creates two tasting menus and an à la carte featuring substantial dishes which are creative yet unfussy, and which focus on top-quality ingredients.

1 Star • Modern Cuisine, Campanian. Papavero is the Italian for poppy, a plant which grows tall and has strong roots, making it an apt symbol for this restaurant housed in a palazzo in the town centre. In a few classic-style rooms, the chef offers a menu that focuses on fish and seafood, although ingredients from the surrounding countryside also feature. Simple, solid recipes made with just a few ingredients, exactly as described on the menu, and a passionate dedication to the Mediterranean result in attractive cuisine which also offers good value for money. In fine weather, meals are served outdoors under the jasmine in a romantic garden. A restaurant that appeals to the heart as well as the palate.

1 Star • Country cooking, Contemporary. Set in ancient stables, with a refreshing terrace overlooking a garden prepared for outdoor service in the summertime, Il Patio is a popular gourmet destination in the area. Its success is due to high-quality gastronomy and excellent, highly professional service. Led by chef-owner Sergio Vineis, alongside his son Simone, the cuisine begins with a connection to the local area and evolves into a balanced contemporary style. The wine selection is extensive, well-structured, and always distinctive.

1 Star • Creative, Italian Contemporary. Chef Michelino Gioia from Campania, now a Tuscan by adoption, is in charge of fine dining at the famous resort Il Pellicano, whose terrace overlooking the sea, enhanced by the scent of rosemary in the air, makes it one of the most romantic addresses in Italy. Michelino, thanks to a good technique, is highly skilled in creating different textures in the same dish while retaining the precise flavours of the excellent ingredients used, both land and sea (excellent, for example, the cooking of the pezzogna, which remains soft, accompanied by small quenelles of pappa al pomodoro in a creamy version, mussels and lovage). His work is - finally - enhanced by a very extensive wine list and, above all, by the friendly and professional service offered by the numerous staff.

1 Star (Green Star) • Country cooking, Creative. The home of Claudia and Riccardo, Il Piastrino is the realization of a long‑nurtured dream, lovingly refined and enriched year after year amid the rolling hills of Montefeltro. Here, the warmth and simplicity of the countryside blend harmoniously with contemporary details and furnishings. At the heart of it all is chef Agostini’s cuisine which, supported by technical mastery and creativity, brings out the best in seasonal, locally sourced ingredients. His complex and carefully constructed dishes never feel contrived, but instead convey his vision with balance and flavor. Of particular note is the “Collina” tasting menu, a culinary journey inspired by the Marecchia River springs, crossing twelve hills before reaching the sea, celebrating the territory’s products and traditions along the way.

1 Star • Country cooking, Modern Cuisine. At the stove shines the talent of Antonio Iacoviello, a young chef who weaves his Campanian roots with international experiences, creating strongly characterized dishes in Tuscany that span the Mediterranean and Asia, while maintaining a connection with the local area. There are three tasting menus: "Ricomincio da tre," a tribute to his homeland; "Un amore carnale," dedicated to meat and Tuscany; and "Sempreverde," entirely plant-based. In the summertime, dining takes place in the romantic tranquility of the old courtyard. For wines, let yourself be guided by Elisabetta, an expert sommelier who oversees a collection of over 800 labels. Excellent options are also available by the glass.

1 Star • Mediterranean Cuisine. Housed within the Monastero Santa Rosa, one of the most original and iconic hotels on the Amalfi Coast (the monastery was founded in the 17C and some of its original features can still be seen), this restaurant occupies a spectacular terrace in a magical, tranquil setting with views that extend from the garden to the swimming pool and right out to sea. The cuisine comes courtesy of Alfonso Crescenzo, whose slogan “Nothing is more complex than simple cuisine” lies behind his tasteful reinterpretations of Campania’s traditional dishes, which are natural, full of generous flavours and beautifully presented. Our inspector recommends the turbot with bitter chicory, grouper soup, morel mushrooms and smoked provola cheese. There’s an equal balance of meat and fish options, with some vegetables sourced from the property’s own garden.

1 Star • Creative, Mediterranean Cuisine. Alain Ducasse, one of the great names in contemporary fine dining, has arrived in Naples, opening this restaurant in the former premises of the prestigious Ristorante Il Comandante. Situated on the 9th floor of the ROMEO hotel overlooking the port, the restaurant boasts fine views of Vesuvius and the Bay of Naples, especially at sunset when the colours are truly spectacular. Meanwhile, the modern dining room, decorated completely in black, is equally as stunning as its surroundings, as are the finishing touches added to the dishes in the dining room by the excellent serving staff. Executive chef Alessandro Lucassino, who was born in 1991 and has years of experience working with his mentor, adds a personal flavour to local recipes from Campania: by using short cooking times, he preserves the nutritious qualities and flavours of local fish and vegetables (a few meat options also feature on the menu) while remaining faithful to Ducasse’s cuisine de la naturalité approach. The sauces and broths are textbook French, as is the chocolate soufflé.

1 Star • Piedmontese, Modern Cuisine. Perched in a panoramic setting amid extraordinary rolling hills, this restaurant is housed in a seventeenth-century former monastery transformed into the refined Relais San Maurizio, one of the region’s most exclusive venues. Andrea Alciati and Monica Magnini preserve and reimagine the legacy of Guido and Lidia Alciati, legendary figures in Piedmontese gastronomy. In the kitchen, Cuneo-born chef Fabio Sgrò carries on the family tradition with respect and passion, interpreting it through a modern lens: his revisited menu also features freshwater fish and a selection of off-menu specials that enrich the offering. Among the vegan options, the grilled endive with almond cream and vegetable jus stands out, an intense yet surprisingly harmonious dish. Equally unmissable is the glazed eel with kale, remarkable for its balance and depth of flavor. The wine cellar deserves special mention: an extraordinary selection featuring verticals and rare bottles that adds further allure to the experience.

1 Star • Mediterranean Cuisine, Modern Cuisine. The chef’s Amalfi origins re-emerge in great style in this restaurant at the gates of Bergamo, with a chiefly seafood cuisine of great quality. From raw seafood to spaghetti with sea urchins and breadcrumbs, from seabream to the fish of the day, it is a feast for the palate, culminating in the desserts. The quality of the leavened products is noteworthy, from bread to focaccia with oregano and cherry tomatoes. The wine list is good too, starting with the selection of Champagnes.

1 Star • Modern Cuisine, Contemporary. Leaving the road that runs through the village, you descend almost to the lakeshore to find the restaurant within the luxurious Il Sereno hotel, an elegant new structure enhanced by the architectural creativity of Patricia Urquiola. In the summertime, the restaurant is hosted on the terrace with arched openings, offering views of the blue expanse and the villages on the opposite shore. The mastery of the brilliant Neapolitan chef Raffaele Lenzi spans all kinds of cuisine with equal success and balance: some regional references, vegan dishes, Asian influences, Lombard and lake-inspired creations, and a lot of creativity. The interesting wine list includes a rich selection of fine Italian reds, with verticals featuring older vintages.

1 Star (Green Star) • Contemporary, Cuisine from the Marches. It's quite a journey to reach the slopes at the foot of the Sibillini mountains where chef Enrico Mazzaroni’s restaurant is situated, but the effort to get here is more than compensated by the exquisite cuisine on the menu! Although the chef’s great passion is for regional ingredients such as mushrooms, trout, venison and potatoes (much of which is produced at his own agriturismo), his approach is decidedly creative and his recipes highly original. Balanced flavours are to the fore in dishes such as trout and veal with mushrooms thanks to the chef’s technical expertise, while over the years his presentation has become even more photogenic. A successful mix of experience and youth ensures excellent service, which adds to the enjoyable dining experience.

1 Star • Creative, Mediterranean Cuisine. Enjoying an attractive location in the Nautilus Marina, overlooking the Tiber and the boats moored along it, this restaurant decorated in a modern, minimalist style represents a childhood dream for its chef, who learned his craft from observing his grandparents, both of whom were excellent cooks. Following years spent gaining experience abroad and in Italy, including an informative period with Gualtiero Marchesi at L’Albereta, Usai now creates contemporary cuisine with a strong regional character, prepared from top-quality seasonal ingredients and enhanced with cutting-edge techniques. His cuisine is also open to more exotic influences, including from Asia, the aesthetic quality of which reflects the chef’s own love for elegant presentation. The restaurant’s kitchen garden, visible from the steps leading into the dining room, provides the many herbs that are used skilfully by the chef to add colour and even more flavour to his delicious fish and seafood dishes. Excellent wine list, plus the highly recommended option of starting your meal with an intriguing cocktail!

1 Star • Creative, Contemporary. At the end of a dirt road leading from the contemporary art village of Pievasciata to the cultivated hills, you will find the impressive gate of The Club House hotel. Il Visibilio is a small gourmet restaurant that offers a delightful combination of Tuscan cuisine and the creativity of chef Iannotti from the two-Michelin-starred Krèsios restaurant in Telese Terme. Iannotti brings to Siena a formula similar to that offered at his restaurant. A single blind tasting menu, a long gastronomic journey consisting of surprise dishes that alternate between ingredients from land and sea, with extensive use of vegetables. Numerous technical flourishes ensure a top-quality fine-dining experience, starting with the introductory finger food. The inspector recommends: the pigeon with its delicious rhubarb and absinthe sauces.

1 Star • Italian Contemporary, Creative. Between the sea and the railway, an open-space restaurant with a minimalist, contemporary design welcomes guests with its open kitchen, where chef and owner Ivan Maniago and his team transform ingredients from Liguria into sensory experiences. The philosophy is clear: 90% of the products come from small local producers. Three tasting menus offer an original interpretation of Liguria: Altitudine, a jouney from the coast towards inland Liguria; Profondità, an immersion in the wonders of the sea; and Vege-table, dedicated to green freshness.

1 Star • Modern Cuisine, Mediterranean Cuisine. To describe this restaurant as a corner of Sicily in Bergamo would be a cliché, as the menu offers so much more. However, there’s no hiding chef Cristian Fagone’s Sicilian origins, which are evident in his convincing reinterpretations of some of the island’s classic recipes, including its street food (such as the grilled “stigghiola” made from intestines) and main courses such as the superb lamb. The restaurant is housed in a converted bus depot, which has been transformed into a modern, vaguely post-industrial dining room. Excellent service, especially from young sommelier Francesco, completes the picture.

1 Star • Italian Contemporary, Creative. The location of this rooftop restaurant could hardly be more glamorous. Head up the most famous flight of steps in the world to the Hassler hotel, where you take a lift up to one of the Italian capital’s most celebrated restaurants. Here, you dine surrounded by floor-to-ceiling windows that offer superb views of Rome, from the twin bell towers of Trinità dei Monti church to a whole host of the city’s iconic monuments – see how many you can recognise! In the meantime, chef Andrea Antonini prepares two tasting menus that showcase his classic dishes alongside more recent creations. His cuisine is often based on recognised recipes and ingredients, while also exploring new ideas, unusual combinations and amusing reinterpretations.

1 Star • Creative, Contemporary. The name of this restaurant gives a good indication of the experience you can expect here: a culinary voyage through the chef’s varied selection of recipes and ingredients, some from the Alps, others from countries across the globe. Dishes are served on tasting menus of five, seven or nine courses in a quiet dining room with just a few tables, where the chef himself explains his dishes to guests.

1 Star • Creative, Seafood. Don’t miss the appointment with sunset: as the sun sets behind you, the sea before you ignites with marvelous hues, thus revealing the meaning behind the restaurant’s name. We find ourselves in an exclusive area of the Hotel Regina Isabella, a small marina from which the view embraces Lacco Ameno, Casamicciola, the island of Procida, Vesuvius, Bacoli... a unique and unforgettable panorama, with the sea enclosed between lands and islands as if in an enchanted bay. In the kitchen, Ischia-born Pasquale Palamaro evokes his island memories through refined and creative dishes. The offering takes shape in two seafood tasting menus, whose dishes can also be ordered individually à la carte. Of exceptional note is the wine accompaniment, which combines an extensive selection – over one thousand labels – with the passionate and knowledgeable advice of the sommelier.

1 Star • International, Creative. Situated in the beautiful semi-circular Piazza della Repubblica, this elegant restaurant delights guests with its surprising cuisine. At the helm in the kitchen, Heros De Agostinis serves dishes which are influenced by his past experience working in famous restaurants around the world, often accompanied by sauces, spices and ingredients from across the globe. The result is a remarkable gourmet experience in a luxury setting that will live long in the memory.

1 Star • Creative, Contemporary. Calabrian chef Salvatore Morello brings a breath of fresh air to the city synonymous with gastronomy. Drawing on an international background, he presents a cuisine that weaves together recipes and ingredients from diverse culinary worlds, united by finesse, personality, and a striking cohesion. Exceptional raw materials, occasionally accented by exotic notes, find precise balance in every course. Special mention goes to the bread program: the loaf, crafted from sourdough and minimally refined flours and baked in a cast-iron pot, captivates with its pronounced crust and unexpected lightness. Equal care is devoted to the focaccias and grissini, all of outstanding quality. The list offers a thoughtfully curated selection of wines, craft beers, sake, and spirits, ideal companions to the dining experience.

1 Star • Contemporary, Italian Contemporary. Within an extraordinary palazzo in the historic center, the experience begins in the fifteenth-century cellars, where an amuse-bouche is served in an evocative atmosphere before guests ascend to the sixteenth-century dining room. Amid frescoes, exposed stone, and brick, with the open kitchen visible at the far end, this ranks among the most elegant restaurants in the region. At the stove, Giacomo Sacchetto offers several tasting menus, with dishes that may be freely selected from one list or another. Both seafood and land-based offerings, elaborate and creative, leave the mark of a thrilling gastronomic experience.

1 Star • Creative, Contemporary. Now established as a reference point in Porto Cervo, this restaurant occupies an elevated position overlooking the marina. Mirrors, golden accents, and glass details complement the open kitchen, where Italo Bassi leads his team. Technique and refined presentation stand out, whether in fish dishes (such as the textbook-perfect sole with mint-marinated zucchini and an exquisite beurre blanc foam recalling the classic à la meunière) or in meat preparations. Guests enjoy absolute freedom of choice: two tasting menus are available – one featuring the restaurant’s classics, the other with new creations, offered in various lengths – or they may order à la carte, which also includes luxury ingredients served in pure form, such as oysters, caviar, and raw seafood. On the lower floor, the Bubble Bar & Bistrot offers aperitifs and more informal dishes.

1 Star • Japanese, Asian Contemporary. After an extensive renovation, Iyo presents itself in a completely new guise: black marble gives way to more contemporary tones, making the restaurant even more international, though still characterized by a certain Japanese essentiality and rigor. Upon entry, a small lounge and a long open kitchen with numerous sushi chefs at work provide the welcome; you then proceed to a dining room with soft, relaxing colors, while the round Patagonian marble tables are – to say the least – stunning! The particularly extensive menu lists the classic offerings you’d expect from a Japanese restaurant – sushi in its most celebrated forms, sashimi, and tempura, to name just a few – alongside more creative or fusion recipes, the result of original combinations of Japanese, European, and other elements. Good wine selection with about 500 labels and wines available by the glass.

1 Star • Japanese, Sushi. Kaiseki represents the most traditional and codified form of Japanese cuisine, structured as a succession of courses alternating raw preparations with cooked dishes, following techniques faithful to Japanese tradition and skillfully interpreted by the chef. In this modern structure at the foot of one of the Porta Nuova skyscrapers, a minimal, pared-back dining room, illuminated by natural light filtering through floor-to-ceiling windows, introduces guests to classic Japanese cuisine through a broad and distinctive menu. For a first encounter with Iyo Kaiseki, we suggest the chef’s menu: a sequence of sashimi, carpacci, and nigiri for the raw courses, complemented by traditional cooking methods – from steaming to preparations with bold, distinctly Asian flavors. Exemplary is the Iberian pork with leeks and sautéed mushrooms, draped in negimiso sauce and served on a hoba (magnolia) leaf: a dish as striking visually as it is on the palate. A recommended stop is in the back, where the open kitchens offer a captivating show. Not to be missed, by reservation, is Iyo Omakase: a completely independent journey at the sushi counter, in authentic omakase experience experience style.

1 Star • Alpine, Modern Cuisine. This fascinating restaurant within the elegant Engel resort has had a complete makeover, adding a contemporary feel to both the cuisine and the decor here. The dining room boasts a natural elegance, in which wood, stone and other local materials blend together harmoniously – the Dolomia chef’s table acts as an intimate setting for aperitifs and appetisers served by the chef himself. At the helm in the kitchen, young, talented Philip Lochmann is a real ambassador for sustainability and the local region. His cuisine is light and full of flavour, demonstrating impeccable technique and a meticulous attention to presentation. Local ingredients, especially seasonal vegetables, take centre stage, all of which are transformed with creativity and respect. To enhance your experience even further, friendly, professional sommelier Daniela is on hand with wine recommendations, so that you can enjoy the perfect wine for every course, choosing from a selection that showcases the best labels from the region and further afield.

1 Star (Green Star) • Vegetarian, Seasonal Cuisine. When you walk through the door, it's like stepping into a world suspended between philosophy and taste. This restaurant, the first in Italy to have introduced vegetarian and natural dishes to fine dining, conveys a message in every single detail: respect, awareness and harmony. Today, under the leadership of young chefs Sauro Ricci and Raffaele Minghini, Pietro Leemann's legacy translates into dishes that resemble works of art, evocative even in their names: Col favore della luna (With the favour of the moon), Ombelico del mondo (Navel of the world), La rosa che non colsi (The rose I did not pick). Creations that speak through vibrant colours, delicate textures and aromas that caress the senses, in a journey that is both real and dreamlike. Two tasting menus define the experience, while, at lunchtime, the Piatto Quadro offers five taster dishes for a quick but refined break. The restaurant's simple, understated and bright design completes a journey that nourishes both body and soul.

1 Star • Italian Contemporary. Nestled amid the greenery of a private park, Kitchen is an elegant restaurant which serves creative Italian cuisine with a focus on seasonal ingredients and a perfect balance between produce, technique and flavour. The chef uses herbs and vegetables from the restaurant’s own biodynamic kitchen garden which can be seen in front of the entrance. This natural bounty provides the basis for the Green tasting menu; the other tasting menu is called Experience; there’s also an excellent à la carte. Service is attentive plus there’s an excellent selection of wines.

1 Star • Farm to table, Modern Cuisine. The many positive adjectives that can be used to describe the Trafoier family can be summed up by simply saying that they are unique! Their individual talents come together in the natural and engaging welcome they offer guests, demonstrating a warmth and professionalism that is typical of the Kuppelrain experience. Chef Kevin, who is as skilful as his father Jorg (now front of house), demonstrates precise, excellent techniques in his search for comforting and appealing flavours that bring out the full flavour of his ingredients with no frills or unnecessary fuss. Local produce takes pride of place, such as fruit and vegetables from the restaurant’s own kitchen garden, and meat and fish from the region. The desserts, as well as the imaginative pralines, are made by daughter Natalie. Wine-enthusiasts will also be in their element here, thanks to the excellent wine list (including a fine selection by the glass, as well as magnums and 3-litre double magnums) which is overseen by talented Sonya (the winner of the 2022 Michelin Sommelier Award!), who creates unique wine pairings. Bistro service only at lunchtime.

1 Star • Country cooking, Creative. This perfectly restored old mill is home to a chef who creates original cuisine that demonstrates her connection with her region and showcases ingredients grown in the restaurant’s own kitchen garden, especially the aromatic herbs that are a characteristic feature of many of the dishes served here. Antonia Klugmann’s house stands in attractive unspoilt scenery near the Slovenian border and in the middle of two major wine-producing areas, namely the Colli Orientali del Friuli and the better-known Collio, both of which are well represented on the extensive wine list.

1 Star • Tuscan, Creative. Situated at the entrance to a romantic village in the Chianti region, this former stable has been converted into a quiet, elegant restaurant by a young couple, with a beautiful garden for summer dining. Here, guests can sit after dinner and enjoy the sound of neighbours calling to each other in the background, a pleasant reminder of life in Italy in days gone by. At the helm in the kitchen, the husband champions traditional cuisine which is minimalist in its choice of flavours and made from just a few well-balanced ingredients. The impeccably kept garden, which is as beautiful and well presented as his dishes, is also the chef’s work (he certainly has green fingers!). A real Italian culinary gem!

1 Star • Creative, Modern Cuisine. Situated in a period palazzo near one of Modena’s oldest churches (the façade of Santa Maria della Pomposa dates from the medieval period and the church was rebuilt in 1717), this recently restored, modern and minimalist restaurant has just nine tables and is adorned with contemporary paintings on its walls. There are numerous options here: a tasting menu which focuses on historic Emilian recipes (tortellini in capon broth, tagliatelle in a Modena-style ragù etc); a second menu featuring the chef’s latest dishes; a vegetarian option; and an à la carte which includes many of the restaurant’s house specialities.

1 Star (Green Star) • Cuisine from Abruzzo, Contemporary. The journey to get there is long, no matter where you come from, but it's truly worth it! An entire family – second and third generation – walks side by side along the path set since 1977, devoting themselves with great passion to the art of gourmet hospitality. The cuisine, crafted and executed by father Marcello together with his son Mattia, is founded on a deep respect for the land and the seasonality of the ingredients. These principles often lead to self-production: products from their two gardens, one conventional and one synergistic, appear in almost every dish, as well as their EVO oil. From a technical standpoint, the offerings embrace modern preparations, making them true flagbearers of quality Abruzzo cuisine. Unforgettable during our last visit was the taste of "Arrosti-GIN 2025": IGP mountain meat flavored with juniper, truly mouth-watering! The other son, Alessio, passionately and competently manages the dining room and the wine cellar, offering a selection that will delight pairing enthusiasts: beginning with a rich selection of options by the glass, including top-tier wines.

1 Star • Seafood, Contemporary. Choose a table on the outdoor summer terrace (right over the water!) at this restaurant in order to best appreciate its location overlooking the picturesque canal port and its period houses. The indoor dining room is also attractive, with its open-view kitchen and modern and elegant feel, while the menu focuses almost exclusively on fish, often served with vegetables, some of which are organic. Enjoy a wide selection of raw antipasti to start (some simple in their preparation, while others are more elaborate), then choose from an array of beautifully presented, modern dishes, such as stuffed mullet with pickled plums and lemon salad, perhaps accompanied by one of the many champagnes included on the wine list.

1 Star • Sicilian, Creative. Sea & Air - Earth & Fire: the four elements come together on the tasting menus at this restaurant, where some dishes are named after movies (the Benjamin Button dish features fresh pasta “buttons” served with veal ragout and rosemary oil). Other highlights include the “cacao meravigliao”, a dish of delicious seafood tagliolini with red prawns and mozzarella foam, in which the delightfully fresh, raw Mazzara prawns have a wonderful texture. Elegant service, soft background music which creates a pleasant holiday atmosphere, and a vast selection of regional, Italian and European wines complete the picture.

1 Star • Campanian, Mediterranean Cuisine. La Caravella’s history is intricately linked to that of gastronomic tourism on the Amalfi Coast, so much so that it’s impossible to mention all the famous personalities who have dined here and fallen in love with the Dipino family’s cuisine. The food is proudly inspired by local and family traditions, while at the same time constantly seeking to reinterpret these traditions and create new imaginative recipes. Examples include pears cooked in Aglianico wine served with raw shrimps and cow’s ricotta cheese, and raw fish and seafood options accompanied by a careful selection of seasonal vegetables. Two important features here are the focus on simple, traditional cooking techniques and the speed of preparation. The menu showcases the best of the area’s fresh fish, including pezzogna (a variety of sea bream), swordfish and tuna, supplemented when necessary by options from the nearby Cilento region. Other ingredients include tomatoes (which feature in almost half the dishes), Amalfi’s famous lemons (the classic lemon soufflé is highly recommended), basil and Agerola bread – you’ll want to order almost everything on the menu! The excellent wine list features reds, whites, sparkling, sweet, young and vintage wines, with legendary labels such as La Tâche listed alongside smaller, unknown, rare and organic wines. Whatever your preference, sommelier Tonino has that rare talent (also found at the Enoteca Pinchiorri) of finding just the right wine for you.

1 Star • Italian Contemporary, Country cooking. In the Barbaresco hills, in a characteristic building dating back to 1931 that used to be a nursery school, the large dining room is the stage for a magnificent performance that unfolds over the hills through the glass walls. You can enjoy it even more if you take a few minutes between courses to step out onto the terrace and admire the view which, on clear days, stretches all the way to the Alps. The culinary creations of Maurilio Garola and Marco Lombardo take you on a journey of flavours with refined tasting menus and a rich à la carte menu featuring succulent meat dishes and fresh fish. The desserts are a real treat: don't miss the freshly made, velvety smooth and fragrant vanilla ice cream. The wine cellar is an experience all of its own: shelves like works of art, bottles that tell stories. For those who love good wine, including vintage wines, this is a place where losing yourself is an absolute pleasure.

1 Star • Contemporary, Seasonal Cuisine. As you approach, the greenery enveloping the ancient farmhouse seems to shelter it like a refuge far from the city’s frenetic pace. Dating back to the 1700s, crossing the threshold reveals a place where time intertwines with the present: exposed beams fragrant with wood, a grand fireplace that whispers stories, intimate dining rooms where privacy meets modern comfort. The cuisine celebrates the territory, transforming local treasures into dishes that highlight seasonality and authenticity, an experience that speaks of heritage and creativity.

1 Star • Creative. Three dining rooms with a modern atmosphere–one of which overlooking a small garden where in the summer there is room for just three tables, so book early if you want to eat outdoors, weather permitting–and a cuisine that starts from a Piedmont base to then wander off along more creative, sometimes even orientalizing paths. A remarkable wine cellar, approximately 1700 labels illustrated in two volumes in addition to which there is an extensive choice by the glass.

1 Star • Italian Contemporary, Creative. You follow winding roads up into the Lessini hills to get to this small paradise, a rustic setting which is home to an elegant, family-run restaurant where everyone works hard to ensure that you enjoy your evening. Federico Pettenuzzo and his mother are at the helm in the kitchen (the latter responsible for the delicious pastas), while Federico’s brother Riccardo oversees the front of house. The creative cuisine is prepared from ingredients sourced from all over Italy and further afield, with some occasionally original combinations.

1 Star • Country cooking, Creative. Chef Luciano Villani creates menus that focus on simplicity, organic produce from the Sannio region and an uncompromising philosophy. The restaurant is situated within the Hotel Acquapetra Resort&Spa, once an old farmhouse transformed into a luxurious hamlet, where antique furnishings and modern cutting-edge facilities combine to ensure a delightful stay in elegant surroundings. The gourmet restaurant adds to its appeal, featuring cuisine that is delicious and always recognisably regional, albeit with the occasional influence from elsewhere. There are two tasting menus: Aqua (fish dishes only) and Petra (dedicated to meat dishes). Aperitifs and drinks are served in the charming bar next to the restaurant.

1 Star • Modern Cuisine, Creative. In the Byron Hotel, one of the gems of the Forte's hôtellerie, the Magnolia's cuisine will be remembered for its technique and sophistication, with refined and impressive presentations. Meat and fish are on the menu with local and international references, while the bread deserves special mention for its remarkable quality. The inspector recommends: choice of fish with grilled artichokes, cuttlefish lard and lactume - charcoal-grilled suckling pig, broad beans, borage and citron - citrus pavlova, vanilla and cardamom. The chef's table must be booked well in advance!

1 Star • Country cooking, Creative. Situated on the plain at the foot of the hills visible in the distance, this restaurant resembles a typical country house with an elegant dining room extending into a kind of covered veranda, the windows of which open on to the garden and the greenery of the Bassa Piacentina countryside. The ambience here is pleasant and relaxed, perfect for an elegant dining experience, yet not too formal. Although the menu features local ingredients and recipes, such as the excellent focaccia (bread is a house speciality) served with ciccioli(pork scratchings), the cuisine is creative without being overly fussy, and aims to please rather than amaze the palate. Our inspector recommends the roast donkey meat with “saracca” (herring) and “gorgnalini” – the latter is wild chicory, which adds a bitter taste and dash of bright green to an exquisite dish.

1 Star • Country cooking, Modern Cuisine. Just a few kilometres from Acquapendente, a must for those travelling the Via Francigena, in a residential location overlooking the bucolic valley below, Cesare and Romano's Iside offers local cuisine, rich in authentic flavours and local products, with a few technical touches, such as the iced chickpea hummus with a drizzle of local EVO oil, with incredible texture, or the lentil caviar to start. One of the highlights, when available, is the pigeon, delicate and tender, served with a succulent bruschetta with liver ragout and a dumpling in broth. The wine cellar offers good wine, some labels with a few years on their shoulders, and the terraces allow for splendid outdoor moments.

1 Star • Seafood, Classic Cuisine. Driving through the pine forest, you arrive practically on the shoreline, facing a panorama that opens onto beach, sea, and waves. On the left appears a low building, which at first glance might seem like a simple beach club: in reality, it’s the historic seafood restaurant of the Zazzeri family, with Daniele in the kitchen and Andrea in the dining room. True to their identity, without yielding to trends or chasing modern turns, they offer straightforward and genuine cuisine, in perfect harmony with the pleasantly vintage atmosphere of the interior. Clear pairings, classic cooking techniques, and the quality of the catch – largely local – remains exceptional. As long as these ingredients don’t change, it will continue to be an address worth recommending, capable of withstanding time and trends.

1 Star (Green Star) • Creative, Alpine. Set within the La Fiorida complex – a low‑impact, farm‑stay operation – the restaurant La Preséf serves a modern cuisine that is deeply rooted in the local terroir. Most ingredients come from the property’s own garden and the adjoining farm (zero‑kilometer, farm‑to‑table sourcing). The venue features a traditional feeding trough (called a “preséf” in the local dialect) and an on‑site creamery. It stands out for its visual and sensory experimentation, a hallmark of a cuisine deeply rooted in the local area. Guests who love alpine products can choose between two tasting menus, selected online at the time of booking: the first is a shorter, more traditional route; the second is slightly more creative while still staying firmly anchored to local tradition. The wine list also offers an excellent selection of indigenous labels.

1 Star • Italian Contemporary, Modern Cuisine. Set in the enchanted heart of Magredi, between Pordenone and Aviano, this elegant restaurant is steeped in over 150 years of history under the ownership of the Canton family, now re-energised by the return of their son Marco, a passionate sommelier. Time and tradition go hand in hand here, making this restaurant a timeless classic in the province and an example of reliable, refined gourmet dining. The dining room, with its majestic fireplace, wraps guests in a warm welcome, while in the kitchen, Andrea composes dishes from land and sea, adding modern touches and creating comforting flavours. The wine cellar is a treasure in its own right: a rich selection and bespoke service, even by the glass, with some of the most reasonable mark-ups in Italy. The same building is home to Osteria alle Nazioni, which serves more informal lunches, where the food celebrates Friulian tradition simply and deliciously.

1 Star • Creative, Contemporary. Situated just a stone’s throw from the famous castle in Sirmione’s historic centre, this restaurant is immediately striking for its elegant and creative feel. The choice here focuses on four tasting menus, from which guests can choose individual courses à la carte style if they prefer. Francesco Turturro’s cuisine is creative in feel, including various fish and seafood dishes alongside a few meat options and a menu dedicated exclusively to vegetables.

1 Star • Modern Cuisine. A beautiful drive through typical picture-postcard Tuscan scenery of vineyards, cypress and olive trees takes you to the imposing medieval Castello Banfi, which stands proudly in front of this restaurant. La Sala dei Grappoli takes its name from the vines depicted in frescoes on the walls of its dining room, although in fine weather you’ll want to take advantage of the outdoor terrace where the beautiful views combine with impeccable service and superb cuisine to offer an unforgettable experience. Originally from Puglia, chef Domenico Francone includes Puglian specialities on the menu, such as his taralli and exquisite panzerotti. Despite this, the chef has completely embraced Tuscan cuisine (often from the Maremma) which he interprets with real creativity, adding a personal touch to some of the region’s classic dishes. The wine list includes Castello Banfi’s fine Brunello wines, with recommendations provided by the excellent sommelier.

1 Star • Creative, Contemporary. In the heart of Sirmione, La Speranzina is a romantic retreat suffused with the scent of the Mediterranean. The bright interiors, decorated in pale lours, convey a timeless elegance, while, in summer, the terrace offers rare emotional experiences: the sparkling lake, the castle reflected in the water, tables suspended between water and sky. In the kitchen, Delfo Schiaffino creates flavours with an expertise that produces technical yet harmonious dishes, in which blue lobster meets caviar and wagyu beef merges with hints of French haute cuisine, in a dance of textures and aromas that seduces the senses. Every morsel is a story, every glass a journey: the wine cellar celebrates Champagne and great labels like Gaja, while three panoramic suites invite you to prolong the dream.

1 Star • Creative, International. To get to this restaurant you head up towards the church in the prettiest part of Corvara, where you’ll find the La Perla hotel, one of the best in the valley, on your left. Once inside the hotel, you’ll be accompanied to La Stüa (stube in Ladin), where the profusion of wood lends an intimate and romantic feel to the decor. Although the setting is typical of the region, Simone Cantafio’s cuisine will take you on an extraordinary culinary journey. Originally from Calabria, this chef worked for many years in Japan, just one of his many formative experiences. As a result, his dishes feature different influences, often with a focus on vegetables. The name of the restaurant is a reference to owner and manager Michele Costa, an indefatigable and extraordinary figure in the world of Ladin tourism.

1 Star (Green Star) • Creative, Contemporary. You follow a series of hairpin bends to get to this restaurant on the Asiago plateau, where you’ll find some of the most creative and original gourmet cuisine in Italy, largely thanks to owner-chef Alessandro Dal Degan. “Journey” and “path” are two of the chef’s favourite words, both of which are a good description of the gastronomic experience on offer at La Tana Gourmet. The chef offers a long tasting menu (there’s no choice of courses) which he himself explains to guests at their table. Every single dish will amaze you and open up new perspectives, as part of a gastronomic feast full of intense and decisive flavours which is all the more surprising given the absence of salt and sugar. Front of house, Enrico Maglio oversees an equally original and impressive selection of drinks to accompany your meal, all of which offer the perfect complement to the superb cuisine served here.

1 Star • Modern Cuisine, Innovative. Nestled atop the Eden Hotel, with its modern setting boasting glazed views over the city centre, from Quirinale to Saint Peter's, Rome emerges enchanting when seen from here. Salvatore Bianco, well-versed in his Campanian origins, presents a cuisine of high gustatory value, characterised by distinctive Mediterranean notes and intelligent seasonal spice and aroma usage. Notably, the chlorophyll buttons served with a deeply intense mussel cream or the modern rendition of Roman Sunday chicken are standout offerings. The skilful sommelier Ruggeri will assist you in wine selections with charm and professionalism, drawing from an internationally-styled wine list that emphasises depth over breadth.

1 Star • Creative, Contemporary. Il Castello del Nero, the spectacular 12C residence that is home to this restaurant, stands in a magical location that includes many of the attractions that make Tuscany such a special place to visit – a breathtaking view from its summer terrace, an elegant dining room full of history, and top-quality ingredients such as extra-virgin olive oil and wine (the attractive wine cellar boasts a generous selection of the latter). However, the main attraction here is the excellent cuisine made by friendly chef Di Pirro, which is technical, creative and at the same time full of flavour, and always beautifully presented as befits the charming setting. The property is home to a kitchen garden (cultivated organically although as yet not certified organic) which boasts up to 10 varieties of tomato alongside a number of fruit trees. The restaurant offers three menus: the “Evoluzione Vegetali” vegetarian option; “La Terra”, in which meat dishes take pride of place; and “Il Mare”, featuring fish and seafood specialities. Last but not least, the dessert menu is striking for its extraordinarily imaginative sweets, as well as delicacies such as mini cakes, chocolates and macaroons served with your coffee.

1 Star • Italian Contemporary, Classic Cuisine. In Gragnano, La Tortuga has been synonymous with taste and quality for generations, with lake fish as the main attraction: zander and whitefish leading the way. Spaghetti, warm appetizers, and Mediterranean flavors enhance the mineral notes of the fish, thanks also to the scents of Garda, from lemon to extra virgin olive oil. The wine cellar is impressive, featuring gems such as Lugana Orestilla. If you're lucky, you might meet long-time customers sharing stories of their visits since 1980!

1 Star • Mediterranean Cuisine, Contemporary. After navigating a majestic, picture-postcard driveway lined with cypresses, maritime pines and vineyards, you arrive at the L’Andana resort: an oasis of charm where the restaurant is situated at the rear of the estate. The dining experience here is truly memorable thanks to two tasting menus — with dishes from both also available à la carte — designed to showcase the local terroir and contemporary cuisine.The longer one is a tribute to seafood, featuring fish dishes seductively interpreted using the grill, while the shorter menu is the result of the combination of the resident chef’s creative flair and the refined culinary philosophy of Bartolini.The journey is completed by an excellent selection of wines, stored in the resort’s cellar, which is one of the establishment’s great strengths. A destination that captivates from the very first glance… and the very first taste.

1 Star • Country cooking, Creative. Before entering this restaurant, stop for a moment to admire the crystal-clear waters of the Santa Susanna canal which runs opposite the building. La Trota has revolutionised and raised the standard of cooking freshwater fish, elevating it to the level of other produce traditionally considered to be more refined. At this restaurant, the Serva brothers, ably assisted by their respective children, showcase ingredients such as trout, tench, freshwater crayfish, pike and catfish, which are sourced from the clean waters nearby and which feature on the menu alongside a few meat dishes. They also make good use of wild herbs – guests are given an extract of these to take home, which they can use to make a warm herbal tea or a cool drink. There’s also an excellent choice of wine to accompany your meal, plus a surprising selection of cognacs and liqueurs. In fine weather, guests have the option of dining on the small wooden bridge spanning the canal. The restaurant celebrates its 60th anniversary in 2023.

1 Star • Seafood, Classic Cuisine. In the heart of the Po Delta, a romantically secluded farmhouse on a tiny islet welcomes guests in a suspended atmosphere, amid unspoiled landscapes and surprising wildlife. Before entering, pause for a moment: the silence is broken only by the song of dozens of birds populating the lagoon. In the kitchen, fish reigns supreme, celebrated in classic preparations such as golden-fried seafood and the steamed fish salad with vegetables and house-made mayonnaises – from traditional to an intriguing squid ink version. Eel dishes are a must, including the typical preparation over embers. In season, allow yourself to be tempted by the caramelized beignets with mandarin sauce, a tribute to the legendary Trigabolo.

1 Star • Regional Cuisine, Traditional Cuisine. Within two magnificent wood-paneled stuben from the seventeenth and eighteenth centuries, nestled in a traditional mountain house in a quiet area of authentic charm, chef Fabrizia Meroi draws from tradition and reinterprets it according to season and personal inspiration. Local aromas and fresh ingredients guide every dish: no virtuosity for its own sake, but a precise and sensitive reading of flavors. Emblematic is the treatment of tongue, which acquires a subtle smoky note from yakitori-style cooking before being veiled in a delicate licorice glaze. The wine cellar is equally impeccable, offering a window onto the world; it is overseen with passion by Elena, Fabrizia’s daughter, whose youthful spirit shines through especially in her excellent by-the-glass recommendations, offered strictly verbally. In essence, Laite remains a dining destination of singular atmosphere, capable of leaving the fortunate few with emotions and memories that endure.

1 Star (Green Star) • Regional Cuisine, Modern Cuisine. Thanks to its fireplace, the welcoming, classic-style dining room at this restaurant is perfect for winter dining, while its garden terrace attracts guests in summer. Whatever time of year you visit, you’ll enjoy cuisine which balances traditional recipes with more contemporary options and fish from the lake. The Tonola family have been renowned throughout the province (and further afield) for their gourmet cuisine and welcoming hospitality for over 40 years. Their appeal is even greater today, thanks to the combined efforts of young chef Roberto, who provides a skilful, modern touch in the kitchen, and his experienced parents who oversee the front of house. The latter also make helpful wine suggestions from the impressive wine list that features labels from all over Italy, including a few rare bottles.

1 Star • Italian Contemporary, Creative. Although it is now home to a welcoming and contemporary family restaurant, this building was once used as a place to rest horses and provide hospitality to workers from the sugar factory opposite. Daniela Siviero oversees the front of house with charm and professionalism, while her brother Piergiorgio is at the helm in the kitchen. The restaurant serves two tasting menus: “DNA”, an 8-course menu showcasing technically creative cuisine that focuses on regional fish and meat options prepared in different ways, and the 4-course “Campagna Liquida” which changes weekly and on which vegetables take pride of place. Daniela will recommend the best wine pairing from a well-structured wine list that includes some real gems.

1 Star • Contemporary, Italian. This restaurant is situated in one of Capri’s many iconic hotels, the Punta Tragara, which was designed by Le Corbusier and which stands in a superb panoramic location facing Marina Piccola and its surrounding cliffs. The same views can be enjoyed from the restaurant, along with an imaginative and skilfully prepared cuisine.

1 Star • Italian Contemporary, Cuisine from the Aosta Valley. This is an exquisite gem within one of the region's most renowned and romantic hotels, the Bellevue Hotel & Spa, holder of two Michelin keys. With just five tables, two of which overlook the valley ending spectacularly with Gran Paradiso, Tuscan chef Niccolò de Riu celebrates the Valle d'Aosta in his kitchen with very few deviations, char and roe deer being excellent examples. Following the savoury part of the meal and preceding the talented pastry chef, Roberto from Bergamo will challenge your resistance with an excellent cheese cart, featuring mainly regional cheeses. Dinner will be overseen by the skilled maître Pietro, representing the fifth generation of the family that owns the restaurant, and by the renowned sommelier Rino, who was awarded the Passion for Wine Award a few years ago. The outstanding wine cellar is now also open to wines from unusual countries such as Japan, Turkey and Georgia, from which we recommend a highly impressive orange wine: the 2019 Rkatsiteli Zedashe. Vertical, dry, exquisite, with light balsamic notes.

1 Star (Green Star) • Campanian, Contemporary. This restaurant lies within the Capodifiume estate, a microcosm that is home to the source of the Trabe river (hence the restaurant name) and a hydroelectric power station which supplies the estate with its energy and which guests can visit with the friendly restaurant staff on a short but interesting tour before dinner. A welcome aperitif and canapés are served in the wine cellar, after which guests move to the elegant dining room – a beautiful setting which also takes into account respect for the environment, with various sustainable practices adopted by the restaurant. However, more than anything it is Marci Rispo’s cuisine that is truly memorable, showcased on two tasting menus that are inspired by the culinary traditions of Campania and its seasonal ingredients, such as the famous mozzarella used in the iconic “Bufala, bufala, bufala” dish. You’ll also be impressed by the attentive service offered by sommelier and maître-d’ Simone Munzillo and his team. In short, an enjoyable dining experience that offers an array of elegant and carefully curated dishes that are full of flavour.

1 Star • Country cooking, Creative. When you dine at Leon D’Oro, you feel as though you’re visiting old friends thanks to the attractive, rustic-style atmosphere, with two elegant dining rooms and a welcoming garden for summer evenings. The cuisine is regional yet also includes fish and seafood, with traditional recipes featuring alongside more modern and creative fare on the menu. There are two tasting options, both dedicated to the sea and water, while the extensive à la carte includes superb delicacies such as marubini pasta with a Marsala reduction and parmesan cheese, and sturgeon au gratin with a Mediterranean battuto, milk and sprouts. Special mention should also be made of the lemon, caper and liquorice dessert. Finally, the impressive and extensive wine list includes several rare vintages and vertical Grand Cru wines.

1 Star • Contemporary, Italian Contemporary. This restaurant housed within the elegant Villa Franca hotel in the upper part of Positano boasts a small, bright dining room with distinctive black marble tables (just seven of them!), a glass ceiling and floor-to-ceiling windows that open in summer to create an outdoor dining space. The beautiful view looks out to sea and Li Galli, the island after which the restaurant is named. Following the end of the restaurant’s partnership with Nino Di Costanzo, chef Savio Perna (originally from Torre del Greco) now steps into the spotlight on his own. He takes his inspiration mainly from the local region, although the pigeon in one of his more interesting dishes is sourced from one of the best breeders in Tuscany. Much of Perna’s technique focuses on beautiful presentation and a light touch, while the excellent service also adds to guests’ overall enjoyment of the dining experience. The trolleys that display a selection of olive oils, excellent bread and a choice of tempting desserts are also worth a special mention. The wine list practically spans the globe with around 1 000 different labels – France and Italy take centre stage, with a focus on champagne (especially Krug), with many wines also available by the glass.

1 Star • Creative, Country cooking. Inside the walls, but easily accessible from the car parks outside, a small treasure chest of elegance, with contemporary artwork on the walls, and congeniality. Here chef Giovanni Cerroni, with a lengthy experience in fine dining, offers two tasting menus: Mimesis with the great classics and A mano libera, where his talent is best expressed according to the client's tastes as well. For wines, one quietly relies on the expertise of Cesario Delle Donne. Finally, the choice of using books as centrepieces is very much appreciated: the one on Tuscan proverbs illustrated by Renato Bellabarba is not to be missed. In short, a well-rounded experience in one of Tuscany's tourism gems

1 Star • Contemporary, Creative. Modern and minimalist, with an open kitchen, Local is one of the best and most exciting restaurants in Venice, the result of the synergy between the extremely friendly owner, who works front of house, and talented chef, Salvatore Sodano. With a 7 or 9-course tasting menu, it is an experience not to be missed! Extraordinary wine cellar with almost a thousand labels, most of them Italian.

1 Star • Country cooking, Farm to table. After spending time working in the Aosta Valley, chef Giacomo Devoto from Sarzana has returned to his native region, where he has converted an old 17C country farmhouse nestled amid tranquil verdant landscapes into an intimate inn with guestrooms and its own farm. Sitting on the panoramic veranda with its views of the sea and the coast, guests are served creative cuisine full of the delicious flavours of the Lunigiana. Devoto’s imaginative recipes are inspired by seasonal ingredients, with many of the vegetables (and the extra-virgin olive oil) grown on the farm itself, while the meat and fish are sourced either from inland or the nearby sea.

1 Star • Creative, Modern Cuisine. Just a few kilometers from town, yet already deep in the magic of the hills – and what hills! From here, the gaze stretches across a 360‑degree panorama of some of the area’s most captivating vineyards, their neat rows chasing one another into an unforgettable tableau, made all the more spectacular in autumn. Within the elegant dining rooms, classic in style, the cuisine draws inspiration from seasonality and local traditions, interpreted with skill and passion by a chef with solid foundations. The tasting menu, which can be composed and personalized from the à la carte, allows guests to explore the offering at will. In summer, the bistrot on the beautiful terrace provides a more relaxed, yet equally panoramic, experience.

1 Star • Creative, Contemporary. Situated on the ring road which runs around Ibla, one of the most charming and picturesque historic districts in Sicily, this restaurant is as delightful as its surroundings. Despite being partly built into the rock, the dining room here is elegant rather than rustic and the service highly attentive, making this the perfect choice for a romantic, gourmet dinner. Vincenzo Candiano is an extraordinary chef who continues to experiment with new dishes, combining classic favourites with other more innovative recipes (still with a Sicilian influence) on his menu. There’s also a renowned wine list with some superb vertical tasting options, plus one guestroom on the premises and others within walking distance in the charming hotel of the same name.

1 Star • Modern Cuisine, Classic Cuisine. Situated amid beautiful countryside with views of the tranquil hills and rustic farmhouses that surround it, this restaurant is home to young and talented chef Stefania Di Pasquo who creates dishes using regional ingredients to which she adds her own personalised and modern touch. The wine list, which also includes a few champagnes, is skilfully overseen by the chef’s husband, sommelier Thomas Torsiello, while the dining room with its warm, romantic ambience, open fireplace and copper items on display, is in complete harmony with its surroundings. Guestrooms are also available.

1 Star • Creative, Contemporary. With sweeping views over Trento and the Adige Valley, this restaurant showcases the cuisine of Chef Edoardo Fumagalli, who channels energy and creativity into three tasting menus. Among these, the Passione Bollicine menu stands out, designed to highlight the celebrated sparkling wines of the house, Ferrari spumante. Local ingredients are front and center, especially in the menu dedicated to Trentino, but they are also reinterpreted with refined technique, paired with products and inspirations from other regions. Next to the restaurant, the Bistrot offers a more informal experience, with authentic Italian dishes and the option of dining outdoors.

1 Star • Modern Cuisine, Seasonal Cuisine. The Dal Farra family opened this inn way back in 1900, when the current owner-chef Renzo’s grandparents established a simple osteria-style restaurant to provide meals for workers at the nearby mill. In the 1950s, Renzo’s parents took over at the helm, with a Michelin star awarded to the restaurant in 1997. Passion and consistency are the characteristics that have drawn guests to this restaurant for over a century: the cuisine makes full use of regional ingredients in dishes that have occasionally been reinterpreted with a modern twist. Some guests may prefer the modern dining room, although regulars may well choose the more rustic-style room, where two of the tables are laid out right in front of the fireplace. There’s a good selection of wine, plus a few simple guestrooms on the upper floors.

1 Star • Mediterranean Cuisine. Even if the weather isn’t kind and you can’t eat outdoors, make sure you have an aperitif or perhaps just take a look at the terrace with its stunning views of the Bay of Naples, especially at sunset. Once the sun has set, enjoy dishes prepared by chef Ciro Sicignano, who hails from Gragnano and who showcases the specialities of Campania to perfection. The region’s traditional recipes and ingredients are reinterpreted with energy and imagination, with a focus on vegetables (which the chef sources from two kitchen gardens) and a dedicated olive oil menu. The elegant setting of the Lorelei Londres hotel adds to the appeal.

1 Star • Seafood, Italian. A historic restaurant in Forte, Da Lorenzo has welcomed many famous personalities who have enlivened the Versilia seasons. In the well-kept succession of three rooms, you can feel the love for classic and timeless dining. The menu reflects this, featuring essential dishes that attract a global clientele season after season. The tradition of preparing mayonnaise tableside is a highlight, along with offerings such as the grand raw seafood platter, seafood bavette, Versilia-style spaghetti, and some meat dishes. A vast wine selection, detailed in two elegant bound volumes, showcases depth and exploration, featuring both Italian and international labels, including classics and contemporary discoveries. For the daring, there are even bottles from remote regions of the world.

1 Star • Creative. Imaginative, light, and genuinely healthy: that's the cuisine at LoRo. Sea flavors dominate, especially in the appetizers and first courses, creatively and enticingly titled on the menu. Chef Pierantonio Rocchetti often starts with classic Italian traditions, reinterpreting them with flair and originality. Portions are generous, and the flavors are intense, culminating in desserts that provide moments of delightful indulgence.

1 Star • Contemporary, Creative. In the heart of artistic, monumental Florence, elegant spaces unfold on the first floor of Hotel La Gemma, enveloped in soft lighting and refined details. The cuisine is pared-back yet rich in nuance, where quality ingredients meet creativity. Among the most captivating offerings: goat tagliolini with anchovies, Sorrento lemon, and caviar; squab cappelletti; and prized wagyu beef. For a romantic dinner, choose one of the oval tables overlooking the kitchen, where the chef’s gestures become part of the show.

1 Star • Creative, Contemporary. Schlosswirt Forst is a charming 16th-century residence housing a traditional restaurant, some rooms, and most notably, the Luisl Stube: a small gem set among beautiful antique woods and traditional chandeliers of a historic stube. With more candles than tables (only 4), it offers a truly intimate and timelessly romantic atmosphere. The culinary approach is contemporary, thanks to chef Luis Haller, who explores local products while also incorporating some exotic or seafood ingredients. He offers two tasting menus – one vegetarian and the other with animal proteins – that can be mixed as if they were one menu. Talented sommelier Nicola Spimpolo enhances the experience with uniquely intriguing wine pairings, exploring older vintages to evoke memorable enological emotions.

1 Star • Modern Cuisine, Country cooking. One of the most imaginative and original chefs in Versilia, offering a showcase restaurant inside the luxurious Plaza e de Russie hotel. In a modern and bright dining room overlooking the famous Viareggio promenade, Luca Landi's menu features three tasting options: one dedicated to fish, another combining seafood and vegetables, and a third focused on meats, with the possibility to mix and match dishes à la carte. The courses are elegantly crafted, showcasing creativity that is substantial and not just for show, with presentations that truly impress. Supported by excellent ingredients, the chef honors the region, using local seafood and inland products, sourcing as much as possible from trusted small producers, and maintaining a focus on circular cooking to reduce waste. The wine list is a journey through around 800 labels, with a special emphasis on Piedmont, Tuscany, and Burgundy; prices are accessible, and the by-the-glass selection is notably unique.

1 Star • Creative, Italian Contemporary. A lift takes guests up to the roof garden of this restaurant housed in the Principe Forte dei Marmi hotel, where a terrace provides the perfect setting for an aperitif with its enchanting views of the coast and (if you’re lucky) beautiful sunsets. From here, you move into the dining room preceded by an open-view kitchen. Originally from the hills around Modena, the chef here likes to include Emilian touches in his perfectly presented dishes. The wine list has an unusual layout, with wines listed according to grape variety and each one accompanied by an interesting description.

1 Star • Creative, Sicilian. In a town renowned for its splendid villas built by the Palermo aristocracy, this restaurant occupies a small 16C tower on the edge of the historic centre. The name is a tribute to lemon, a fruit that grows in abundance in Bagheria. The restaurant has two elegant, contemporary-style floors, where dinner starts on the small terrace-cum-lounge – the setting for sampling a whole host of delicious appetisers. This is guests’ first encounter with the cuisine of Nino Ferreri, a skilled and creative chef who uses regional ingredients as the foundation for his imaginative recipes. The courteous and professional service is overseen by the talented Giandomenico Gambino.

1 Star • Italian Contemporary. This charming restaurant is built on the site of an old 18C olive oil mill (part of which is still used as a convivial wine cellar) in a secluded and tranquil location. The rest of the building is modern, elegant and colourful, while the delightful outdoor space boasts a garden overlooking the surrounding hills and olive trees. Since early 2024, a former sous-chef here has returned to take over at the helm in the kitchen, where he creates dishes that mirror the modern simplicity of the setting. He offers a carefully prepared blind tasting menu (booking ahead is mandatory and you choose your number of courses when you book) that focuses on local ingredients and makes ample use of vegetables.

1 Star • Seasonal Cuisine, Creative. The story of the Donei family is intertwined with that of this ancient Alpine dairy, transformed into a restaurant in the 1950s, when the parents of current chef-owner Paolo delighted early vacationers with wholesome dishes, helping establish it as one of Val di Fassa’s most celebrated tables. Today, only the name and panoramic setting remain from the original structure, suspended above the village and overlooking the valley, now admired from a new Alpine-style dining room enclosed entirely in glass. The rest is haute cuisine, thanks to the chef’s talent for reinterpreting the flavors of the territory with contemporary sensitivity. The wine list is organized into two sections, whites and reds, with a selection that highlights labels rooted in research and local terroir.

1 Star (Green Star) • Creative. Surrounded by hills planted with olive trees and agricultural crops, and situated on a beautiful road leading from the border of the Ciociaria region to the Arcinazzo plateau, this 19C farmhouse is home to Marco Bottega, one of the most interesting young chefs working in the Roman countryside. As well as offering comfortable guestrooms, Aminta Resort also produces its own fruit, vegetables and meat from its 50ha estate, all grown and reared without the use of pesticides. From farm to fork, the ingredients produced here are used to create cuisine with a focus on the traditions of Lazio yet also open to other influences, resulting in authentic dishes full of flavour. The interesting wine list offers a wide selection of champagnes – the chef has also created a room in a separate building where guests can enjoy an aperitif or a wine tasting.

1 Star • Creative, Contemporary. Situated on the first floor of a beautiful period palazzo, this restaurant recalls the style of a winter garden, where natural daylight, greenery and pretty floor tiles all contribute to the attractive setting. Here, Marco Martini creates imaginative cuisine (with occasionally surprising combinations) that nonetheless remains influenced by the gastronomic traditions of Rome, not so much in the recipes used but in the chef’s love for intense flavours that leave the palate completely satisfied.

1 Star • Modern Cuisine. Nestled amid the verdant hills of the Upper Caserta region, this delightful restaurant is a real gem. Young chef Domenico Marotta serves surprisingly high-quality cuisine with a focus on local ingredients and vegetables (some from the restaurant’s own kitchen garden) which he transforms into modern, minimalist yet generous dishes which are anything but predictable, and are showcased on three tasting menus and a short à la carte. We particularly enjoyed the Leccarda-style pigeon, a reinterpretation of a traditionally Umbrian dish, in which every part of the bird is used. The sommelier/head waiter is as impressive as the talented chef, as he guides guests on their culinary journey with his detailed and enthusiastic explanations.

1 Star • Modern Cuisine, Piedmontese. A new chapter for the Camia family, historic interpreters of haute cuisine in the Langhe. Chef Massimo, together with his daughter Elisabetta, starts anew in a refined location among vineyards and hills, where a renovated rustic building becomes inn and restaurant. Here, Langhe tradition dresses in contemporary elegance; dishes that tell the story of the territory with character, such as risotto with local snails and Roero asparagus, while in the dining room his sommelier son will know how to recommend the right pairing from an almost encyclopedic choice of wines available in the cellar. A few rooms complete the experience, for those who want to stay and savor every detail.

1 Star • Italian Contemporary, Creative. This restaurant in the heart of the small town is run by a brilliant couple: Sara, who is extremely knowledgeable about her own wine list, offers guests an interesting selection of wines while also overseeing the precise and friendly service front of house; and Fabio, at the helm in the kitchen, prepares original cuisine that showcases the ingredients of the Agro Pontino. The chef shows real sensitivity in his lamb dish, which combines local ingredients with Indian influences, as if to encourage integration with the many Indian immigrants who have settled in this area. The “non-sweet desserts” served at the end of the meal are particularly interesting, including unusual ingredients such as olives, basil and artichokes.

1 Star • Creative. While this restaurant’s recent move has brought a new setting and a change of address, it continues to serve cuisine which is a fusion of Italian, Asian and other influences, with a menu featuring plenty of vegetables, spices and aromatic herbs used by the chef to create dishes full of concentrated flavours. If you enjoy innovative and original combinations, this is the restaurant for you as many of the dishes on the menu (including the desserts) offer something different, including recipes with more challenging and acidic and bitter flavours. Our inspector particularly enjoyed the pickled whitefish served with roe and bitter local salad leaves. In addition to the à la carte, there’s also a lighter menu available at lunchtime.

1 Star • Sicilian, Contemporary. In the heart of monumental Palermo, set in a 16th-century palazzo almost opposite the Cathedral (after your meal, ask to step out onto the balcony: a fitting finale to a special evening), this distinctive restaurant shares its space with an exhibition dedicated to Steve Jobs. Diners are welcomed into one of three elegant rooms, beneath frescoed ceilings and surrounded by photographs and memorabilia tracing the story of the computer pioneer. In the kitchen, chef Carmelo Trentacosti reinterprets Sicilian recipes and ingredients with a personal touch: his famous caponata, for example, becomes a velvety sauce enhanced with shavings of Modica chocolate – irresistible with house-made bread. Before dessert, a fine cheese trolley makes its appearance, all complemented by attentive, courteous service.

1 Star • Italian Contemporary, French. An Italian‑French couple runs this charming villa with a classic atmosphere on the outskirts of Brescia, with some tables set in bay windows overlooking the garden. Miramonti l’Altro has made history in Brescia and Lombardy dining by bringing together diverse gastronomic traditions: chef Philippe Léveillé’s French origins introduce some of the finest ingredients from across the Alps, combined with reinterpretations of classic Italian dishes, including Mediterranean favorites. Not to be missed is the glorious and essential cheese cart, extraordinarily well‑stocked.

1 Star • Creative, Modern Cuisine. Occupying an old textile workshop, this restaurant is one of the most attractive in Milan with its modern, chic-industrial setting divided into three separate spaces: a cocktail bar with an impressive selection of gins, a bistro serving tapas, and an experimental restaurant. The restaurant is housed in a glass-enclosed room with space for 30 guests, built on a suspended platform in the centre of the building. Creative and exciting cuisine.

1 Star • Creative, Modern Cuisine. At lunchtime, enjoy informal dishes on the ground floor of this restaurant, while more creative gourmet cuisine is served by attentive and professional staff in the dining room on the first floor. Talented Roman chef Andrea Pasqualucci is at the helm in the kitchen, where he prepares creative and imaginative dishes. There are just a few typical Roman dishes on the menu here, and so the experience at Moma will appeal more to those keen on trying new ingredients and combinations.

1 Star • Country cooking, Modern Cuisine. Crossing the threshold of the hotel of the same name, a traditional mountain dwelling, guests are welcomed by the immediate warmth of two dining rooms: thanks not only to the crackling fireplaces, but also to the embrace of wood, the understated elegance of the interiors, and attentive service. In the kitchen, animal proteins remain central, while growing attention is given to the plant world, supported by three gardens – two of them owned – that supply much of the produce. The menu features the “HABITAT” tasting journey, more creative and devoted to local products, alongside an à la carte option allowing guests to freely compose two or three courses plus dessert. Not to be missed is the shop across from the restaurant: a small treasure trove where guests can find the bread sampled during the meal and other house specialties.

1 Star • Creative, Seasonal Cuisine. The kitchen changeover at the beginning of 2025 brought into the spotlight the young and talented Trentino chef Andrea De Lillo, who skillfully draws on his extensive experience in top-tier establishments. Together with the owners, who also manage the Hotel Belfiore that houses NIN’s spaces, he has established an ultra-modern and creative cuisine based entirely on local raw materials. It won’t be contradictory to see shiitake mushrooms or wagyu beef served, because these are all local cultivations and farms: the famous Japanese beef, for example, comes from nearby Monte Baldo. The dishes, theatrical and well-executed, are presented in two tasting menus that alternate between meat and lake fish, showcasing extensive use of vegetables, particularly those from their own small farm. Fortunately, the dining room remains the same: on the first floor with views of Lake Garda, especially from the few tables on the veranda, which, as always, we recommend booking in advance.

1 Star • Country cooking, Creative. This is the stage for chef Stefano Ciotti, where elegant interiors meet a contemporary flair. From its recent past remains a playful mix of round and square tables, along with a touch of “pop” spirit in the small outdoor area. The chef-owner continues to express his distinctly “local” style, working primarily with ingredients from the Marche region and nearby Romagna, drawing from both the sea and the generous inland. Service is young and dynamic.

1 Star • Ligurian, Creative. Set in Villa della Pergola, a lavish historic residence immersed in a beautiful botanical park (open to visitors by appointment upon payment of an admission fee), it is hard to imagine a more exclusive and panoramic setting. The spectacular balcony overlooks the sea, which stretches out across the horizon after the last tight bends on the road to the villa. And it is here that modern cuisine built around local produce and vegetables spurced mainly from the property's biodynamic farm and the Orto Rampante is created. Extraordinary rooms complete the experience, for an exclusive stay immersed in silence, with Alassio stretching out right below the villa’s gardens.

1 Star • Italian Contemporary, Modern Cuisine. The name pays homage to the chef’s father, himself a cook, an ultimatum issued by his then-girlfriend to “force” him ashore from cruise ship work, which has since become something of a family mantra. The talented sommelier is his wife; together they worked in various gourmet restaurants along the Campanian coast before realizing their dream of ownership here, in Luigi Tramontano’s hometown.

1 Star (Green Star) • Campanian, Contemporary. Run by the Fischetti family, this gastronomic oasis has been a stronghold for fine cuisine and regional flavours for 35 years now. The restaurant was opened in 1988, a year that is celebrated on the first page of the wine list with an extensive selection of fine labels from that year and also in the ricotta ravioli with walnut and seared garlic created by the restaurant’s founder – a dish still on the menu today. Now, as in the past, it is the women of the family who are at the helm in the kitchen: Michelina Fischetti and her granddaughter Serena Falco continue to conjure up delicious cuisine full of flavour which is prepared using carefully chosen ingredients (mostly organic) from the region with a focus on the passing seasons. The intention here is to create recipes that are open to new food trends and influences, while remaining faithful to a simple style of cuisine that is clean, ethical and inspired by traditional dishes from bygone days. Front of house, the friendly brothers of the family look after guests and oversee the courteous and attentive serving staff.

1 Star • Creative, Modern Cuisine. Housed in two small dining rooms connected by an arch on the ground floor of an old palazzo, this restaurant is decorated with materials that give it a minimalist feel – a combination of stone, wood and iron in the tables, glass in the mirrors and bottles on display, and paper in the books arranged in small niches, just like the lounge of a private home. There are just 20 seats in this warm, intimate and unfussy restaurant, as well as a large counter separated by an arch at the entrance which precedes the recently restructured kitchen. Observation of his own region has shown owner-chef Luca Fracassi that the varied geography of his province is an inexhaustible source of inspiration. As a result, he has embarked upon an impassioned search for ingredients that best showcase the region, combining these in dishes that not only respect the flavours of his produce but also revive traditional local techniques and include the occasional oriental influence. His cuisine is modern yet eschews modern trends, paying careful attention to integrity of flavour and zero waste. In this way, the kitchen becomes a place in which wild ingredients and forgotten flavours are rediscovered and brought back to life. This focus on lost traditions combines ingredients such as snails and game (often neglected in urban restaurants) with a skilful and updated use of contemporary culinary techniques.

1 Star • Seafood, Italian Contemporary. Within The Box, a multifunctional space with vintage cars and contemporary art surrounded by a garden with splendid olive trees, you’ll find the restaurant (bistro service at lunch) and above all excellent seafood cuisine with a small menu dedicated to oysters and caviar. Flavorful and substantial recipes supported by remarkable ingredients, traditional foundations with just the right amount of creativity, nothing excessive. Many memorable dishes, particularly the first courses, including an extraordinary rice with basil pesto, raw and cooked seafood, and cherry tomato extract.

1 Star • Modern Cuisine, Creative. Olmo takes its name from the large elm tree that stands in the centre of Cornaredo’s small square, a symbol of the town’s pedestrianised area. This new restaurant opened by chef Davide Oldani has just three tables, which can be pushed together to accommodate a maximum of 14 guests, plus an open-view kitchen. The tasting menu here showcases the chef’s creative, modern dishes which focus on seasonal ingredients, balance and an attractive play between texture and temperature. Riccardo Merli is the young, talented resident chef who, having gained experience in renowned French restaurants as well as at Olmo, has now returned to take over the reins here. Although there is just one 6-course menu available, guests can also choose a reasonably priced 3-course option at lunchtime.

1 Star • Fusion, Creative. Among the most sophisticated and daring kitchens in the capital, Orma Roma stands today as a benchmark for signature fusion cuisine. Here, exotic ingredients and culinary traditions from Latin America, Asia, and the Mediterranean – including Sardinia, homeland of the chef’s wife – interweave in surprising creations, such as the unforgettable “Fregula, sea urchin, and XOrma sauce” sampled during our last visit. The vegetable component is equally significant, supplied in part by the owned gardens just outside the city. The signature, after all, is that of Roy Caceres: Colombian by birth, Italian by adoption, and a true citizen of the world, capable of transforming every dish into a small feat of culinary magic. His offering is structured around two tasting menus of five or seven courses, with the option at lunch to build a shorter journey by selecting two or three dishes from either menu.

1 Star • Italian Contemporary, Creative. Housed within the Hotel Cipriani, one of Venice’s legendary hotels which is pleasantly located in a tranquil corner of Giudecca island, the round-shaped dining room at the Oro Restaurant boasts views of the lagoon and the lido. Here, chef Vania Ghedini from Ferrara serves an array of Moroccan dishes which bear witness to her professional past. Her Laguna dish is particularly striking thanks to its skilfully mixed flavours and delicate textures. The tasting menu is equally impressive and offers a good introduction to the chef’s cuisine, including dishes from the lagoon alongside a few light vegetarian options. To finish, we recommend the cherry tart (an absolute must for anyone who enjoys fruit desserts) flavoured with a dash of balsamic vinegar.

1 Star • Creative, Contemporary. A few kilometers from Lake Garda, on gentle vine‑clad slopes, the entrance to Villa Cordevigo, home to L’Oseleta, makes a grand impression as it opens between two rows of cypress trees. Inside are two intimate dining rooms, but the best tables are in the elegant veranda with wide glass windows, where views of the gardens and pool create a charming atmosphere, made even more delightful by impeccable service. Chef Marco Marras conducts with finesse a menu that ranges across seafood, vegetarian, lake‑inspired, and meat dishes, all presented with near‑surgical precision and refined theatrical flair. Among his signature creations, the Fusillone… my way (2022, but surprisingly up to date) stands out: perfectly al dente pasta with bagna cauda, borage, saffron, roasted eggplant, and cuttlefish ink. The sauces, skillfully harmonized, evoke both marine and earthy sensations on the palate.

1 Star • Contemporary, Creative. Osmosi is part of the Fattoria Svetoni, a hotel with beautiful guestrooms housed in a historic villa overlooking vineyards in open countryside, and which also boasts a winery dating back to 1865. The restaurant is situated inside the old building, as well as on a modern veranda with views over the surrounding countryside through its floor-to-ceiling windows. Although Mirko Marcelli’s cuisine features some local specialities, it also includes more creative fare, hence the appearance of the famous local Chianina beef alongside an innovative gentian root rice dish. Other meat options include delicious breaded sweetbreads with peas, teriyaki and goat’s cheese, and duck with chard, confit leek and Cajun spices (a typical North-American spice mix). Guests have real freedom of choice with three tasting menus from which courses can also be chosen à la carte style. Enthusiastic owner Simone, ably assisted front of house by the friendly Elena, is on hand to help with recommendations from the detailed wine list.

1 Star • Modern Cuisine, Alpine. Centrally located and with a plain, almost minimalist interior and a small charming outdoor space on the pedestrianised street for summer dining, Osteria Acquarol serves dishes which are strongly rooted in the region yet prepared with modern techniques and very much influenced by the character of the owner-chef here. Regionally sourced sustainable ingredients often feature in its highly original cuisine, including aromatic and wild herbs grown in the chef’s own garden. In 2023, the restaurant’s kitchen garden was extended so vegetables now play a more dominant role in the two tasting menus served here (seven and nine courses, with dishes that can be chosen à la carte style) – examples include the cold minestra soup entitled “L'orto dietro l'angolo” (“the garden around the corner”) and the unusual green tagliatelle with its carefully balanced bitter flavours. Originally from Cremona, chef Alessandro Bellingeri showcases the region in interesting and original ways.

1 Star • Italian Contemporary, Modern Cuisine. A small gourmet restaurant surrounded by the verdant landscapes of the Friuli countryside. In what was once a simple farm, owner Guido Lanzellotti has brought this seemingly rustic yet delightfully romantic restaurant to life, creating modern dishes that focuses on top-quality ingredients and careful preparation. Alessio Devidè’s cuisine includes a few local specialities alongside classic Italian dishes which he has reinterpreted with his own personal twist. There’s a huge wine cellar, and if you’re a wine-enthusiast, it’s well worth having a word with the restaurant owner – he has extensive knowledge of the world of wine which he is delighted to share with guests, at the same time as recommending the best labels to accompany your meal.

1 Star (Green Star) • Emilian, Modern Cuisine. Situated on the first floor of the 13C military fort in the centre of Rubiera, this elegant restaurant boasts five dining rooms, each one more delightful than the last and all frescoed, with the exception of the old limonaia which is decorated with wallpaper depicting its former function. This stylish and romantic setting provides the backdrop for young and enthusiastic chef Jacopo Malpeli who, having been born and raised between Parma and Reggio, creates cuisine that reflects the grandeur and opulence of local culinary traditions. Among his many interesting dishes, a particular favourite is the savarin di riso, which pays tribute to the legendary Mirella and Peppino Cantarelli and their former two-Michelin-starred restaurant in Samboseto. The extraordinary wine list includes several French wines alongside Italian labels and champagnes.

1 Star • Italian Contemporary, Creative. Perched in the foothills embracing Bergamo, a garden leads to an elegant country house where parquet floors, exposed beams, and a striking fireplace set the stage for refined hospitality – ideal for an intimate dinner. A fresh wind blows through the kitchen: Bergamo native Paolo Cortinovis, whose impressive credentials include international experience and a previous tenure here, now works alongside Beatrice Arrigoni, who carries on her family’s culinary legacy under her father Stefano’s guidance. Available as both a tasting menu and à la carte, the offerings are broad and dynamic. The cuisine draws from Italy’s varied regional traditions before venturing into more contemporary territory, alternating effortlessly between fish and meat. Heritage staples – such as house-cured salumi – share the stage with more refined ingredients, from lobster to caviar, reflecting a well-calibrated balance of roots and ambition.

1 Star • Modern Cuisine, Tuscan. Part of the Antinori estate, this restaurant has an elegant feel despite describing itself as an “osteria” (a more informal inn). It occupies an old site next to the old Badia di Passignano abbey after which it is named, and in whose wine cellars some of Antinori’s best Chianti is laid to age. This charming setting is full of history and references to wine. In the kitchen, the young chef maintains strong connections with the region and its wine, creating a menu with a resolutely seasonal focus. The personalised dishes are modern and cleverly designed to make full use of the property’s two stand-out features – the abbey’s beautiful kitchen garden which provides the chef with his herbs and vegetables, and the wine list which is truly impressive. The Tuscan wines are particularly notable, especially the legendary labels from the restaurant’s own winery.

1 Star • Mediterranean Cuisine, Sicilian. The elegant atmosphere at this restaurant is typical of Taormina and of Sicily’s old villas, with just eight tables laid out on a terrace adorned with bougainvillea and overlooking Taormina, the Bay of Naxos and Etna. The decor here shows real attention to detail, with an emphasis on the splendour of a grand old residence, while chef Roberto Toro creates typical Sicilian dishes reinterpreted with his own personal twist. His cuisine is showcased on various tasting menus, including a vegetarian option, from which dishes can be chosen à la carte style. We particularly enjoyed the chef’s signature dish, a memorable spaghetti with roast peppers, prawn, sesame and lime which was recommended by the attentive and discreet serving staff, who skilfully manage to put guests at ease in this impressive setting. More than 400 different wines are available to accompany this gourmet journey, with a choice of regional, Italian and French labels, including several excellent wines from small local wineries.

1 Star • Italian Contemporary. This beautiful gastronomic establishment just steps from the historic center offers modern Italian cuisine that pays great attention to raw materials, selecting small local producers and, where possible, local ingredients. The exquisite Colonnata lard is often served with delicious bread offerings: from rice flour bread to chestnut bread. Excellent service completes this pleasant gourmet experience in the city of Prato.

1 Star • Country cooking, Contemporary. Paolo and Barbara have been serving excellent cuisine in San Remo since 1987, demonstrating a real passion for local ingredients and regional specialities. This interest has culminated in kitchen gardens that now provide most of the ingredients used in their dishes, including eggs, olive oil and a small amount of wine. Along with top-quality fish, vegetables form the basis of western Liguria’s cuisine, which Paolo combines in his reinterpretations of traditional recipes. His style is showcased in dishes such as cappelletti (a type of egg ravioli) filled with San Remo crayfish and served with a vegetable and Abruzzo saffron broth, an elegant dish that is full of flavour. Barbara oversees the service front of house and provides guests with wine recommendations.

1 Star • Creative, Italian Contemporary. A historic city restaurant, overlooking Aosta's main square, has been brought back to life by the passion of young chef Paolo Griffa. It offers colourful, balanced and contemporary cuisine, available in 3, 5 or 7-course tasting menus. Always attentive to the harmony of flavours and chromatic beauty of dishes, the chef demonstrates a growing skill in handling vegetables, as evidenced by the vegetarian dishes always on the menu. The service is of an excellent standard and the wine offerings of great depth. Of course, as the name suggests, some spaces are dedicated to excellent coffee, equipped with an excellent pastry corner, making this place recommended for any time of the day, from breakfasts to aperitifs!

1 Star • Seafood, Mediterranean Cuisine. Chef Edoardo Tilli’s restaurant is reached after winding your way around the gentle bends of a picture-postcard Tuscan landscape, a succession of olive groves and vineyards that leads you right to Chianti Rufina. Here, in an authentic, almost perfectly preserved, 18th-century farmhouse, a few tables are arranged in rooms with a rustic-romantic charm, enriched by vintage furnishings and soft lighting. The food is inspired by the surrounding countryside, reinterpreting it with elegance and technical skill, and never lacking in boldness: the most iconic dishes include brûléed brain, with its distinctive and surprising flavour. The chef has a strong passion for charcoal-grilling, particularly when it comes to game. A prime example is fallow deer, served as part of a complete course that includes the meat with its kidney, a heart carpaccio and a slow-cooked stew served in a bun, made using meat scraps. The restaurant also has a few guestrooms, a precious commodity given the property’s deliberately secluded location, perfect for a peaceful getaway surrounded by nature, silence and the finest cuisine.

1 Star • Modern Cuisine, Apulian. In the extraordinary setting of a 14th-century farmhouse with a park and centuries-old trees, located in the Puglian countryside behind Polignano, you'll find one of the region's top gastronomic destinations. The choice is between two tasting menus, with five or seven courses, where chef Michele Spadaro offers his modern and creative take on Puglian cuisine. With over a thousand wine labels and a table set among the bottles, you'll experience excellent service in a fairytale setting.

1 Star • Seafood, Classic Cuisine. Situated just a few metres from Via Giulia in the heart of the historic city, this restaurant is home to chef Giulio Terrinoni who, over the years, has built a reputation for his superb fish and seafood cuisine which he serves in classic, unfussy style with a focus on top-quality ingredients (meat and vegetarian options also feature on the menu). If you’d like to watch the chef at work and experience a more creative surprise menu, book one of the two seats at the counter facing the open-view kitchen.

1 Star • Modern Cuisine, Creative. In this restaurant situated less than 1km from the shores of beautiful Lake Garda, chef Peter Brunel from Trentino not only creates contemporary cuisine but has also designed many of the decorative details in the dining room, demonstrating a truly artistic soul. The whole place is designed to provide an enjoyable gourmet experience, from the friendly welcome to the sofas and armchairs where guests can sit and enjoy an aperitif accompanied by some enticing appetisers. With the passing of time, Brunel has proven to be ever more skilful in showcasing the Trentino to Italy and the rest of the world, sometimes in nikkei-style dishes, and sometimes in more Mediterranean fare with the occasional flight of fantasy inspired by the chef’s passion for Italian poet Gabriele D’Annunzio. Front of house, the equally brilliant Christian Rainer provides recommendations from the excellent wine list with an acclaimed professionalism that knows few equals.

1 Star • Italian Contemporary, Piedmontese. On the ground floor of what has become one of the icons of Turin's urban landscape - the Intesa San Paolo skyscraper designed by Renzo Piano - you will find the dedicated entrance to the restaurant. Here you will be accompanied to the lift with which, at great speed, you will ascend to a height of 150 metres: before sitting down in the restaurant proper, do not miss a “diversion” to the panoramic terrace from which you will enjoy a splendid view of the city centre. Then, in the large and bright dining room surrounded by the greenhouse, the gastronomic choice will be presented to you in the form of three tasting courses: one dedicated to Piedmont, one to the cuisine and flavours of Italy (the maltagliati are very tasty; they are only two but huge, cooked in seafood sauce and seasoned with borlotti pasta, fish, squid jus and squid ink) and a last one dedicated to the mother house Piccolo Lago. At lunchtime, however, you will find the simpler bistro version.

1 Star • Creative, Contemporary. Situated opposite the church of Santa Maria in Vallicella (known to locals as Chiesa Nuova or new church), this restaurant is named after its owner Alessandro Pipero. Ciro Scamardella, a young chef from Campania who is not yet in his forties, is at the helm in the kitchen, where he prepares modern and creative meat and fish dishes with a focus on the seasons (the beef with spinach, bay leaf and black garlic sauce is particularly good), including a few specialities from his native region. His recipes feature ingredients such as rapini, escarole and lemons and his beautifully presented cuisine demonstrates a continuous search for balance and colour. Front of house, friendly Achille Sardiello leads a team that is fully focused on the needs of guests.

1 Star (Green Star) • Creative. In the heart of the Sienese hills, Borgo San Felice Resort enchants like a Tuscan dream. At the helm is Stelios Sakalis, an Athenian chef with a star-studded past in France, England, and Italy, who interprets local cuisine with elegance and modernity. Captivated by these places, he has put down roots, blending regional flavors with Mediterranean touches that also reflect his homeland.

1 Star • Creative, Mediterranean Cuisine. Inside the modern Badia Hill hotel, patron Marco Verginer offers two tasting menus: one focused on seasonality, the other inspired by his creativity, featuring ingredients such as Wagyu beef produced in Alto Adige. The pairings are flavorful and lively, with extensive use of vegetables, often from the home garden. The result is an excellent dining experience served in a contemporary setting surrounded by glass walls that offer splendid views of the surrounding landscape. The menu presents a succession of mountain territory references combined with Mediterranean and international touches in highly elaborate dishes.

1 Star • Mediterranean Cuisine. The menu at this restaurant features traditional dishes from Campania with updated twists, some of which (such as the “sigilinium” bread) even date back to Ancient Roman times. The cuisine, which is always delicious and beautifully presented, is showcased on various tasting menus from which individual dishes can also be chosen à la carte style and swapped from one menu to another. Although we chose to order fish (we particularly enjoyed the “Mediterraneo da scoprire” grouper dish), there is also a vegetable-based option. The front of house is overseen by the chef’s friendly and efficient wife, who is happy to offer wine recommendations and willing to open bottles of finer wines even if you only want one glass.

1 Star (Green Star) • Alpine, Creative. Once you leave Merano, you follow a road through the woods for about 5km to reach Castel Fragsburg, a small, fairytale-like residence with an elegant feel and guestrooms decorated in the traditional style of the southern Tyrol. At the gourmet Prezioso restaurant, in fine weather lucky diners can choose to sit on one of the most spectacular terraces in Italy, perched high above the valley. In the kitchen, chef Egon Heiss demonstrates his culinary talent on a single tasting menu of creative dishes which are made mostly from local mountain ingredients, sourced from the restaurant’s own kitchen garden and other producers from the nearby mountain valleys. The menu nearly always features char and trout, as well as wild game and top-quality meat – the Val di Funes lamb served in two courses (the first as a pink fillet served with its own jus and confit tomatoes, the second a mouthwatering shoulder of lamb with aromatic herbs served with parsley polenta) is truly delicious.

1 Star • Mediterranean Cuisine, Contemporary. Primo Restaurant is home to young chef Solaika Marrocco, who was born in 1995 in nearby Gallipoli and who creates modern, highly personalised dishes which are not only a feast for the eyes but also for the palate. Guests can choose between a seven-course surprise tasting menu; an eight-course tasting menu with a focus on Puglia (traditional favourites are often reinterpreted with an imaginative twist); and an à la carte featuring some of the dishes which have proved most popular with guests since the restaurant opened. Whatever you choose, you’ll enjoy an extraordinary dining experience in one of the region’s most charming towns.

1 Star • Modern Cuisine. In the summertime, the splendid terrace captures your heart even before tasting the cuisine of Massimo Mantarro, present since before the lengthy closure for the complete renovation of the San Domenico Palace hotel that hosts it. His cuisine remains generous in flavors and colors, with combinations that allow an ideal journey throughout the island: from the sea to the mountains, up to the volcano. Great attention is given to seasonal products, with fruits and vegetables taking center stage, constituting a significant part of the ingredients used in his imaginative dishes.

1 Star • Modern Cuisine, Contemporary. Talented chef Emin Haziri, originally from Kosovo but raised in Italy and with significant professional experience behind him, now signs a line of contemporary and personalised cuisine. Alongside the more creative and imaginative offerings we find another with raw seafood, from oysters to caviar, from Sicilian shrimp to scampi. In the elegant and refined dining room with harmonious colours and fine furnishings, the open kitchen and marble counter with velvet stools stand out. The restaurant also has the soul of a cocktail bar where you are led once you enter for a welcome drink, before sitting down accompanied by live piano and vocal background music. And, as if that were not enough, kudos to the good Eduardo, sommelier and maître who will guide you through the wine selection, which is not very wide, but well conceived. We had pleasure in pairing a Mazzara red shrimp with a 2023 Etna Graci, fresh and mineral.

1 Star • Italian Contemporary, Creative. In the elegant Prati district, Pulejo reflects its surroundings with stylish interiors where guests dine in a romantic half‑light, attended by professional service that is discreet, attentive, and always present. The cuisine stands out for its balance and variety, with nods to Lazio’s flavors enriched by inspirations drawn from the chef’s personal experiences, all expressed through carefully crafted dishes supported by excellent ingredients.

1 Star • Creative, Calabrian. A captivating journey through the wild countryside and olive groves of Aspromonte serves as a prelude to an almost mystical experience at Qafiz, where Chef Nino Rossi tells the story of Calabria and its roots through an instinctive, profound, and remarkably accomplished cuisine. Guests are seated around a small kitchen in omakase style, embarking on an immersive gastronomic journey supported by an impeccable wine selection and service that keeps the energy of the moment alive. For those wishing to fully immerse themselves in the spirit of the place, Casa Qafiz offers the possibility of an intimate, refined stay, while at AsproCocktail Bar one can savor a signature spirit beside the crackling fireplace. A perfect conclusion to an experience that unites authenticity, terroir, and a contemporary vision of Calabria’s gastronomic heritage.

1 Star • Modern Cuisine. Il Quadri showcases traditional Venetian dishes interpreted with a contemporary twist by chef Sergio Preziosa, who focuses on ingredients from the lagoon, such as fish from its shallow waters, vegetables from SantʼErasmo island, shellfish and game in season. Ask the staff for wine recommendations and you’ll discover some unusual labels on the extensive and varied wine list, such as the Adega do Vulcão Ameixambar, a white wine from the Azores with mineral notes and great flavour – the perfect accompaniment to the rich, tasty cuisine served here.

1 Star • Creative, Modern Cuisine. A young chef and a brilliant maître-d’ work together at this restaurant, where the cuisine is full of character and has its roots firmly anchored in the region. The menu allows guests to choose from four to six courses, all prepared using local ingredients such as lamb raised on a nearby farm served with parsnips and a refined jus, or reinterpreted dumplings served with morel mushrooms and spring peas. Matteo oversees the wine list, guiding guests on a unique journey through Italian and international labels collected over the past twenty years, all offering excellent value for money. Three impressive wine cellars can be visited by guests, while fine wines and historic vintages (especially from Tuscany and Bordeaux) are evident on the wine list. Excellent bread and dessert options complete the picture.

1 Star • Modern Cuisine, Contemporary. What a fascinating historical context: the Swabian castle is right in front of the restaurant, the dining rooms, on two levels, are also within period walls, and finally there is the possibility, when the weather permits, to eat on a panoramic terrace from which you can also see the famous bell tower of Trani cathedral (as well as a table set up in a small room used as a wine cellar for dining among the bottles). No less than four brothers, between the dining room and the kitchen, share the restaurant's tasks; at the cooker, Stefano Di Gennaro, who creates a cuisine rich in substance and flavour, avoids unnecessary complications and virtuosity and aims firmly at satisfying the palate, in dishes that mostly reinterpret the classic Italian tradition using various Apulian products.

1 Star • Contemporary. Just a few metres from the Duomo, within an elegant period building, a bright corridor leads guests from the entrance to the open-plan kitchen, crossing a minimalist, contemporary dining room. Quality reigns supreme in the kitchen: carefully selected ingredients, artisan breads with great character and desserts that leave a lasting impression. There are three tasting menus and a constantly evolving à la carte menu, based on the concept of gastronomic precision, distinct flavours and rigorous balance. The rich and well-structured wine cellar showcases some of Italy’s most prestigious labels, completing an experience of clear and conscious character.

1 Star • Mediterranean Cuisine. Situated across the water from Capri, this restaurant boasts one of the most beautiful views of the island from its dining room and outdoor terrace, with its unmistakeable and legendary silhouette visible in the distance. Fumiko Sakai is at the helm in the kitchen, but don’t be fooled by the name – although he was born in Japan, this chef has worked in this region for many years and creates authentically Campanian cuisine, often using vegetables from the restaurant’s kitchen garden. Fish obviously takes pride of place on the menu, but meat also makes an appearance, especially regional breeds such as Nero Casertano suckling pig and Laticauda lamb.

1 Star • Creative, Contemporary. In the heart of Porto San Giorgio's picturesque old town, among the exposed brick houses, is a room of minimalist elegance with just a few tables. Customers' eyes, when they are not enchanted by the dishes, are enraptured by the open kitchen, where the crew, led by Richard Abou Zaki, creates extraordinary dishes, characterised by the hint of acidity that has become a hallmark of contemporary cuisine. Despite his young age, Richard boasts a brilliant resume; his cooking, while showing some traces of his Modenese past, is mostly fuelled by an inventiveness that stirs deep emotions. The wine selection is excellent, always evolving and expanding, capable of satisfying every need, also in terms of serving. The selection of cocktails, spirits and liqueurs is also notable.

1 Star • Mediterranean Cuisine, Farm to table. The historic family restaurant on the Ligurian Levant sees young Matteo in the kitchen, marking the fifth generation of Rezzano involved in this field. This year they've also recruited Jorg Giubbani, who boasts stellar experiences in the area, further elevating the quality of the offering with three tasting menus primarily dedicated to seafood and gardens (three in total) to deliver dishes consistently delicate but flavourful, balanced in pairings, never contrived and visually striking. We were particularly conquered by the caponata of mackerel and desserts, all served in the lovely veranda overlooking the setting sun and central square or at tables just beyond the welcoming, wooden-toned entrance.

1 Star • Cuisine from Romagna, Modern Cuisine. Once off the main road, follow a series of twists and turns uphill to reach the village of Acquapartita, at an altitude of almost 800m, where you’ll find one of the best restaurants in the region. Here, the Bravaccini brothers are at the helm, with chef Simone creating dishes that are proudly focused on local ingredients such as mushrooms, trout and game. His signature dish of wild boar is delicious and full of flavour – the meat is sliced tartare-style so that it cooks quickly and is then served covered with soft mashed potatoes sprinkled with juniper. Front of house, his friendly and skilful brother Andrea oversees an encyclopaedic wine list – two volumes featuring almost 1 600 labels, with a focus on Italy and France (almost 40% of the wines are French). The choice of wines is as impressive as the quantity and the service. All in all, an excellent choice!

1 Star • Seafood. Celebrating its 60th anniversary in 2026, the timeless Romano continues to serve top-quality fish and seafood, occasionally updated yet always maintaining the traditions which have made it one of Versilia’s culinary institutions. Although this long-established restaurant’s philosophy has not changed over the years, current chef Nicola Gronchi should be applauded for adding a hint of contemporary flavour and technical expertise to the cuisine, bringing it in line with the times, while still retaining everything that this restaurant does best, namely serving fish of the highest quality (there are also a few meat dishes), including the occasional typical Versilian recipe. Front of house, talented Roberto and his team guarantee an enjoyable all-round dining experience, including wine recommendations.

1 Star • Mediterranean Cuisine, Contemporary. The famous fine-dining restaurant at the beautiful Palazzo Avino hotel features classic, elegant dining rooms and a stunning terrace boasting views of one of the most spectacular stretches of the Amalfi Coast. Dinner begins with a flute of champagne served in the fabulous garden below the terrace (offering the same magical views as far as Minori and beyond), accompanied by delicious and imaginative finger food served on superb ceramic tableware. Your experience then continues with fine regional cuisine created by chef Gianni Vanacore, which is full of light and balanced flavours. Skilful sommelier Luigi Nitto is also at hand to assist with your wine selection from an extensive and exhaustive list that includes a vast choice of options from around the world.

1 Star • Italian, Seafood. Housed in the Casa Baglioni hotel, a beautiful Art Nouveau building dating from 1913, this restaurant has a contemporary feel with an elegant dining room featuring colourful armchairs. The cuisine is precise and distinctive, with a harmonious balance of traditional and innovative flavours thanks to the top-quality ingredients used. The wine list is also top-notch, featuring excellent Italian and international wines, including some rare and exclusive labels. An interesting business lunch is available at midday, while the Rooftop Bar on the seventh floor boasts 360° views of Milan and serves a selection of aperitifs designed especially by the chefs (open daily from 6pm-1am).

1 Star • Modern Cuisine, Ligurian. In a beautiful, still-central location steps from Brignole (the city’s second train station) with ample paid parking, San Giorgio is “THE” place in Genoa: elegant and classic, with solid quality ensured by the Scala family and the charm of a well-known local restaurateur. The restaurant is led by Guillermo Busceni, recently appointed head chef but a longtime second in command. The Mediterranean gastronomic line boasts a strong Ligurian influence – savory, aromatic, and flavorful – while incorporating modern presentations and techniques. It revives ancient traditions, such as "Meat-Stuffed Lettuce in Capon Broth," and introduces unique creations such as “Pearls of Genoa...our Gnocchi with Pesto.” The wine list is notably above average, internationally awarded, with a dedicated volume on Italian and French sparkling wines.

1 Star • Seafood. San Martino is a classic and elegant grand restaurant with timeless appeal, which makes your dining experience here truly memorable. The restaurant boasts two important characters: Paolo Colleoni who, with his extensive knowledge and skills, is the perfect front-of-house host, welcoming guests with joy and enthusiasm and always finding exactly the right words; and, at the helm in the kitchen, Stefano Locatelli, a chef who is equally at ease with the restaurant’s historic dishes (the restaurant has held a Michelin star for decades) and more modern creations. Although fish continues to take centre stage (starting with the legendary “plateau royal”), meat dishes also feature on the menu, and there is also a superb cheese trolley. There are plenty of French options on the wine list, with some remarkable labels also available by the glass.

1 Star • Modern Cuisine. Michela offers guests a friendly welcome at this restaurant, where chef Raffaele creates intensely flavoured recipes enhanced by the use of vegetables fresh from the garden. Unmissable dishes include a delicious tortello pasta with sea snails which is full of fresh and decisive flavours, and lightly seared scallops served (in season) with mixed mushrooms and a delicate peach compote, as well as pigeon cooked in two different ways. The wine list features an extensive selection of Italian and international options, including a choice of some vintage labels. The dining room here is contemporary in style, with a beautiful modern fireplace adding warmth on cold winter evenings. Book a table in the wine cellar (only available in summer!) for a unique dining experience.

1 Star (Green Star) • Alpine, Modern Cuisine. This restaurant has just a few tables amid a decor of elegantly recycled old wood, while a large window offers views of the stunning Ampezzo Dolomites outside. Your meal starts in a memorable way: waiters file into the dining room carrying mountains of creamy butter, which is served to every table accompanied by excellent bread with an incomparable texture. Owner-chef Riccardo Gaspari makes careful use of home-produced and regional ingredients, creating delicious cuisine in which mountain traditions are refreshed with modern touches, most noticeably visible in the desserts which are made without adding extra sugar. Sanbrite literally means “healthy pasture”, a name that definitely evokes the qualities of the cuisine served here.

1 Star • Sicilian, Modern Cuisine. Despite his young age, Alessandro Ingiulla creates mature cuisine which showcases the best Sicilian ingredients, including olive oil, fruit and vegetables from his own garden, with skill and imagination. The restaurant occupies an old warehouse that has been fully restored to create an elegant, contemporary space which also hosts art exhibitions with works by artists from the region and further afield. In addition to the dining room, there’s a chef's table in the spacious kitchen and convivial tables in the wine cellar, where guests dine surrounded by bottles from all over Sicily. The excellent service comes courtesy of Roberta, the chef’s partner, and Andrea, the discreet and competent sommelier. You may need to be patient when looking for a parking space nearby, but it’s well worth it!

1 Star (Green Star) • Tuscan, Italian Contemporary. Saporium is the new fine-dining restaurant at the superb Relais Borgo Santo Pietro, an old property where the internal decor demonstrates a rare elegance, especially in the evening when hundreds of candles provide soft lighting and a romantic ambience in the dining room. In fine weather, meals are served under an elegant 13C portico overlooking the garden, with the property’s 100ha grounds and the Valle Serena as a backdrop. Much of the produce used in the cuisine (designed by executive chef Ariel Hagan and transformed by resident chef Luca Ottogalli into modern, delicate dishes) comes from the hotel’s own olive groves, vineyards, orchards and vegetable gardens. The focus here is on seasonal ingredients from this extraordinary region – the saddle of hare with cavolo nero and pear is a perfect example! A whole host of wine-pairing options are possible thanks to a wine list featuring over 1 300 labels. We recommend trying one of the Borgo’s own wines, such as the harmonious and elegant Pinot Nero.

1 Star (Green Star) • Creative, Contemporary. At this restaurant, Ariel Hagen, a young and friendly chef who, despite his name, hails from Florence, divides his time between the open-view kitchen and the tables in the dining room, where he happily explains dishes to guests and shares his enthusiasm for sustainability. His dishes are showcased on tasting menus but can also be chosen individually à la carte style from either menu depending on your preference. Among the desserts, don’t miss the Caterina De' Medici’s rose, a modern version of the traditional Florentine “zuccotto” cake with a beautiful combination of milk and Alkermes liqueur. The wine list is of the same high quality as the cuisine, featuring excellent labels with an impressive choice of wines by the glass, as well as some extremely rare labels from the 1980s and 90s that will be appreciated by wine connoisseurs. There’s also a choice of excellent Borgo Santo Pietro wines.

1 Star • Seafood, Modern Cuisine. This fine restaurant enjoys a pleasant location in the charming Borgo Prino, a string of houses painted in typical pastel colours right in front of the sea. The legendary mildness of the Ligurian climate makes it possible to eat outdoors often, but should that not be possible the charm of the indoor dining room, an old shed furnished with excellent contemporary taste, will be anything but an afterthought. Service is elegant and impeccable, headed gracefully by hostess Alessandra. Last but not least, the cuisine of the chef-patron, as well as husband, Andrea Sarri: the extraordinary quality of the ingredients, indicated by seasonality and sourced from the Ligurian Sea, as well as vegetables and sprouts grown in organic gardens, give rise to original proposals such as the vertical of raw food or the shellfish of Oneglia casserole with aromatic herbs. The desserts also appear to be really interesting, including a must-try hazelnut crunch, salted caramel, mango compote and passion fruit sorbet.

1 Star • Regional Cuisine, Classic Cuisine. With over 30 years’ experience behind them, the Baumgartner brothers’ restaurant is an excellent choice for classic specialities from the Alto Adige, offering a menu that focuses on regional dishes yet also includes a few fish-based options. The most important feature here is that all specialities are made from top-quality ingredients (often locally sourced), prepared by chef Karl with an expertise that ignores modern trends and passing fashions. Meals are served in rooms that are elegantly decorated with local wood, including a beautiful lounge space with a piano in front of the bar, Stube-style dining rooms and a veranda, while in summer the cool, shady terrace is particularly appealing. Last but not least, the excellent wine list is as impressive as the cuisine.

1 Star • Creative, Mediterranean Cuisine. Inside the elegant St. Mauritius hotel, chef Alessandro Ferrarini, supported by a trusted team, creates colorful, delicious, and balanced dishes using impeccable, often local ingredients. These are available in both tasting menus and à la carte. The focus is mainly on seafood (we especially remember the anchovy butter ravioli with bread and raisins, and the Mediterranean-style sea bass with cherry tomatoes, olives, and capers), but there are also various land-based options. Service is led by an experienced maître who coordinates a young and cheerful team.

1 Star • Mediterranean Cuisine, Creative. All five senses will be satisfied by a visit to the gourmet restaurant of the Hotel Residence. Housed in a splendid 18C palazzo just a few metres from the famous cathedral, the restaurant boasts an interior design which combines modern and functional features with the building’s classic look, using a colour scheme which is typical of the Amalfi Coast. Although the cuisine focuses mainly on Mediterranean fish and seafood, the menu also features a few meat specialities.

1 Star • Creative, Modern Cuisine. We recommend arriving early at this restaurant housed within the “EALA – My Lakeside Dream” hotel so that you can admire the spectacular daytime views of the lake through the floor-to-ceiling windows in the two dining rooms. Here, Alfio Ghezzi creates two tasting menus (from which dishes can be chosen à la carte style) which celebrate the region, starting with a focus on freshwater fish. His unmistakeable style results in dishes that are elegant and occasionally minimalist (but not simple), while avoiding unnecessary frills so that the flavours of the superb ingredients shine through.

1 Star • Italian Contemporary, Modern Cuisine. The sweeping view over Florence is only one of many reasons to choose Serrae, complemented by its fully renovated setting, the magnificent backdrop of a Medici villa, and above all a cuisine that shines with flavor, creativity, and a strong connection to the local area. Among the must‑try dishes, the pigeon with fake olives made from chicken livers is particularly memorable.

1 Star • Sicilian, Modern Cuisine. Choose from four tasting menus at this restaurant, including one which changes depending on the chef’s inspiration and another which focuses on fish and seafood, all of which feature dishes that can also be chosen à la carte style. We particularly enjoyed the creamy Provola cheese risotto with lemon, wild herbs and black truffles, and the lemon dessert which made a fitting conclusion to our memorable dinner.

1 Star (Green Star) • Sicilian, Contemporary. Young chef Martina Caruso was born and raised at Signum, and after gaining formative experience elsewhere, decided to return home to personally take charge of the kitchen. Today she leads a brigade of nine, while her brother Luca manages the enchanting hotel built in the style of a typical Aeolian village. Martina knows how to make the best use of the vibrant products from her land, her garden, and the sea; she doesn’t deny their power, skillfully playing – with lightness and creativity – even with the intense salinity of certain ingredients, not masking it but enhancing it. Luca and cousin Raffaele perfect the gourmet experience with exceptional wines (some from their own production), also available by the glass, and excellent cocktails. Three tasting menus of 6, 7, and 9 courses are offered.

1 Star • Tuscan, Modern Cuisine. In a tiny village at the foot of Mount Amiata, chef-patron Roberto Rossi captivates his guests within elegant and relaxed settings, offering decidedly Tuscan cuisine meticulously prepared, consolidating classic cooking techniques that reveal the fragrant flavour of prime materials. Moreover, when in season, the chef’s own garden plays a principal role in the menu (it’s a pleasure to visit and admire its “design”): excellent pigeon ravioli, alongside bread—which is among the chef’s passions—and a steadfast presence of fish dishes. The entire menu is seasoned with the chef's own Evo oil produced using olives from Seggiano.

1 Star • Italian Contemporary. Sine serves contemporary cuisine influenced by the chef’s native Naples, as well as the local region of Lombardy. The dishes are occasionally playful in style, as demonstrated by the shrimp ravioli served in various ways, including with an intensely flavoured fish stew. The chef’s speciality is his fried pizzetta with palamita fish and courgettes, while his new dishes are showcased on the exciting and creative “Sine Confini” menu, on which he demonstrates his culinary skills to the full. Attentive, courteous service and a constantly evolving wine list which includes some lesser-known labels complete the picture.

1 Star • Contemporary, Seasonal Cuisine. A modern and welcoming restaurant that finds in its slogan “Tradition & Innovation” the truest expression of its cuisine. On the menu – à la carte or tasting – you’ll find classic dishes such as “risotto with peas, lemon, and raw langoustines” alongside more creative offerings such as “grilled veal sweetbreads with wild strawberries from Nemi and herbs,” presented with modern precision, sometimes incorporating Eastern techniques and Northern European preservation methods (fermentations, marinades, fish aging). The wine list evolves with the seasons and menu changes, and is complemented by a line of house-made juices and kombucha offered as non-alcoholic pairings. Work colleagues and partners in life, chefs Matteo Compagnucci and Sara Scarsella know how to win over their guests.

1 Star • Modern Cuisine, Classic Cuisine. As you cross the threshold into this restaurant, you come into an elegant Art Nouveau-style dining room with sparkling chandeliers, patterned flooring and other fascinating retro details that make this a real gem. Owner-chef Andrea Fenoglio is the heart and soul of Sissi, dividing his time between the kitchen and front of house so that he can take time to chat with guests. His cuisine has solid classic foundations with a contemporary and personalised touch, and a good choice of dishes on the à la carte, plus a tasting menu (“Settepiatti”) which changes every year (as does the ceramic tableware on which it is served!). The cuisine is comforting and full of generous flavours, yet also creative and always surprising with elegant presentation and unusual combinations. Whatever dish you choose, you can be sure of finding the perfect wine pairing for your meal thanks to friendly, knowledge sommelier Arianna, who will be happy to make recommendations from the wine list.

1 Star • Creative, Modern Cuisine. We recommend allowing plenty of time to get to this restaurant, which is accessed via a winding uphill road that can’t be rushed. However, the journey is more than compensated by the romantic dining room housed in an old rustic mountain building. The entrance is through the old stables, while the dining room itself occupies the first floor of an old hay barn, where a large floor-to-ceiling window boasts views of the valley, especially from the closest tables (there are only four tables in total, plus a small private room). At the helm in the kitchen, chef Corrado Fasolato, who has plenty of experience in Michelin-starred restaurants, conjures up creative, regionally influenced dishes with his customary enthusiasm.

1 Star • Modern Cuisine. This small, welcoming restaurant in the province of Padova is run by its two owners, one at the helm in the kitchen, the other overseeing the warm and beautifully decorated dining room. The cuisine is complex and elaborate rather than minimalist, with chef Davide Filippetto either creating different dishes from the same ingredient or preparing different ingredients in imaginative combinations. An abundant and generous menu, which includes an extensive wine list.

1 Star • Creative, Regional Cuisine. In a quiet and secluded location, inside the Biohotel Hermitage, the restaurant occupies an early twentieth-century stube: a wooden treasure chest with few tables, where you can be lulled into an evening of romance and haute cuisine, offered through three tasting menus. In the chef’s dedicated menu, Domenico Sepe brings his Ischian roots to Trentino, introducing seafood ingredients sometimes paired with meat. This talented young chef proves equally at ease embracing Trentino tradition, as demonstrated in the Cena in Famiglia menu. Vegetarian enthusiasts, meanwhile, will opt for the Cappuccetto Verde menu.

1 Star • Creative. A modern dining-room with an open-view kitchen where young Alfio Nicolosi can be observed at work, ably assisted by friendly and attentive staff front of house. When you book, you’ll be asked if you have any food allergies or intolerances, or any ingredients that you don’t like, as there is just one surprise tasting menu served here. The truly extraordinary dishes are inspired by the chef’s remarkable knowledge of culinary traditions from Italy and further afield (strong Asian and South American influences are obvious), resulting in highly personalised dishes. Nicolosi is one of the most interesting young chefs in Italy at the moment and his exciting cuisine is full of intense flavours, including grilled dishes with a hint of street food and other influences apparent throughout.

1 Star • Italian Contemporary, Modern Cuisine. In Ladin, Suinsom means “at the top” and this is a name that alludes not only to the position but also to the summit of a sophisticated gastronomic journey. In two welcoming stube clad in light-coloured wood, guests discover gourmet cuisine with a polished Mediterranean accent, enriched by international influences. In addition to dishes that honour the chef's Tuscan roots, the menu features recipes with a distinctly Mediterranean flavour, such as the delicate citrus-infused yellowtail sashimi with caviar and dandelion, or the lobster with Jerusalem artichoke cream, foie gras and caviar beurre blanc. The wine list, carefully organised by grape variety, offers a wide and interesting selection ranging from the finest Italian labels to prestigious international wines, adding the finishing touch to a truly exquisite dining experience.

1 Star • Creative, Italian Contemporary. Having trained with Antonino Cannavacciuolo, young chef Vincenzo Manicone has, with his wife Sara, embarked on a new venture in this elegant restaurant with a glass-fronted dining room and a terrace suspended between the lake and the sky. Showcased on tasting menus and an à la carte, the chef’s cuisine demonstrates a maturity that pays close attention to colour and flavour, with beautifully presented dishes prepared from top-quality, well-balanced ingredients. Also evident is the aim, currently in vogue, of reducing food waste by using every single part of the animal (as in the case of the excellent amberjack, curly salad and sea urchin dish that we very much enjoyed). In summer, we recommend requesting a table at the front of the terrace, right over the lake.

1 Star • Creative. A series of hairpin bends lead downhill to Marina del Cantone, one of the most beautiful beaches on this stretch of coastline, situated in a romantic bay sheltered by the Tre Pizzi promontory. Here, you’ll find the Taverna del Capitano, where the Casa Caputo dining room near the entrance serves simple, traditional cuisine, while the Michelin-starred gourmet restaurant boasts a rooftop setting where guests dine overlooking the beach with the sound of the waves as a backdrop. In the open-view kitchen behind the tables, Alfonso Caputo prepares dishes based on local fish, as well as the occasional meat option, all of which have a Mediterranean flavour and a focus on the region’s extraordinary ingredients.

1 Star • Creative. In the heart of Sorrento, a delightful garden leads like a long corridor up to the entrance of the Excelsior Vittoria, one of the most iconic hotels on the Sorrentine peninsula, where this gourmet restaurant sets out its tables on a panoramic terrace as soon as the weather allows (otherwise, guests eat indoors). Here, chef Antonino Montefusco prepares various tasting menus (including a vegetarian option) with dishes inspired by recipes and ingredients from Campania, all reinterpreted with an elegant, aesthetic touch. There’s an extensive wine list, including an excellent choice of wines by the glass.

1 Star • Modern Cuisine, Contemporary. This glass and steel cube in the middle of the garden of the former Grand Hotel in Dobbiaco has been home to the Tilia restaurant since 2010 and is now more intimate than ever, with just five tables and seating for 12 diners (booking is highly recommended). Chef Chris Oberhammer’s menu is enticing, featuring just under 20 dishes with a modern yet regional flavour. Many of the ingredients (such as the flour and some of the meat) are sourced from the “Klaude” farm which is run by one of the chef’s childhood friends with whom he works very closely, while other more exotic fare comes from further afield, adding luxury ingredients such as caviar, truffles (in season) and prawns to the mix. Anita Mancini oversees the front of house with skill and professionalism, as well as taking care of the wine list which includes a selection of international labels.

1 Star • Modern Cuisine, Italian. This restaurant occupies an attractive Alpine house outside the town centre on the road to the Falzarego pass and at the foot of the Tofane mountains. Here, the chef shows himself to be completely at ease with both traditional cuisine and more creative fare. Using top-quality ingredients from this mountainous region, as well as fresh fish sourced daily from the markets at Venice and Chioggia, owner Graziano Prest creates delicious dishes full of generous flavours. Wine is another of his passions, hence the top-quality labels, historic vintages and renowned French bottles that can be found in the wine cellar here. The panoramic terrace boasts picture-postcard views of Cortina, as does the dining room – but only if you request one of the two tables by the window when you book!

1 Star • Regional Cuisine, Traditional Cuisine. In the heart of Collio, among gentle hills just steps from the Slovenian border, this restaurant stands as a true gastronomic ambassador of the territory, celebrating tradition with consistency and warm hospitality in relaxing surroundings where time seems to slow down. The menu embraces the most authentic cuisine – the zlikrofi, potato-and-chive-filled tortelli served with pan juices and shavings of aged Montasio are emblematic – alongside more contemporary interpretations, such as an elegant, restrained squab presented in two services. The carefully curated cellar tells the story of the land through an almost climate-based organization of labels, enriched by numerous reserves and captivating vertical selections.

1 Star • Italian Contemporary, Creative. A young team led by talented chef Davide Marzullo surprises guests with modern techniques and cuisine, offering dishes that showcase both national and international flavours and combinations, including a completely vegetarian - Istinto - menu, including a not-to-be-missed risotto with goat's milk, capers, liquorice and soya. At lunchtime, the menu is lighter, but you can also enjoy à la carte specialities and three tasting menus (with varying numbers of courses). The industrial redevelopment of a former cotton mill provides a fitting backdrop for all this energy.

1 Star • Emilian, Regional Cuisine. Situated in the hills immediately outside Bologna, Amerigo pays tribute to the typical Italian trattoria, taking guests on a nostalgic journey back to a time that will be familiar to all Italians and not just the inhabitants of Emilia. Just a few metres from the main square, the restaurant’s entrance is via its own shop selling wine, sauces and other delicacies. From here, you enter the dining room which leads to two further rooms on the first floor, one of which was home to the first television in the village, now decorated with period ornaments. Alberto Bettini’s menu is typical of Emilia and the Apennines and changes, albeit not radically, with the seasons. Dishes include lasagne with a tomato-free ragù featuring either local truffles or seasonal mushrooms, pumpkin-filled pasta with a superb game ragù and, on the coldest days, tortellini in chicken broth. The restaurant also serves excellent sourdough bread and “tigelle” flatbread, a local speciality served with some dishes, including the Mora Romagnola ham which has been aged for 56 months.

1 Star • Modern Cuisine, Regional Cuisine. Beyond the porticoes, a small courtyard leads to an early twentieth-century building that houses a historic trattoria, transformed by chef Christian Milone into a refined restaurant. The ancient elements have been skillfully preserved and enriched with more modern details. On tables set with particular care and elegance, cuisine with solid Piedmontese roots is served, often reinterpreted with creativity. For those who wish to observe the chef’s work up close, a chef’s table is available, while the enchanting winter garden offers a more secluded environment for those seeking greater privacy.

1 Star • Creative, Campanian. Oliver Glowig, German by birth but Italian by adoption, has returned to Campania where he’s now at the helm in the gourmet restaurant at the Savoy Beach Hotel. Here, his cuisine is showcased on two tasting menus (with dishes also available à la carte style) with many of his zero-mile ingredients sourced from the property’s own kitchen garden. He makes every effort to bring out the best of the Cilento’s abundant produce and typical Mediterranean recipes in his dishes which are contemporary in flavour and appearance. The restaurant’s only structural change is the new private room, which boasts its own kitchen, which can be used to host private events. The front of house also has new staff, whose skills ensure that guests are looked after with careful attention. When it comes to choosing wine, sommelier Roberto is on hand with his expert recommendations.

1 Star • Seafood. In a spectacular setting beneath the Church of Soccorso, with breathtaking sunset views over the sea, Umberto rises to match such natural beauty with elegant, contemporary Campanian cuisine. The tasting menu Sogno di una Notte di Mezza Estate (A Midsummer Night’s Dream) dazzles with the signature Gioco di Mare dish, while the dessert selection is equally memorable. Don’t miss the grouper tortelli or the daily catch, prepared with modern techniques. The visitable wine cellar houses over 1,500 labels, featuring exceptional Champagnes, great French classics, and outstanding German Rieslings. Special praise goes to the young sommelier-owner, whose passionate and precise recommendations enhance the entire experience.

1 Star • Mediterranean Cuisine, Contemporary. An atmospheric panoramic lift leads from the Casa Angelina hotel to the restaurant: in good weather you can dine on a terrace, by candlelight and with a breathtaking view of the Coast. Leopoldo Elefante's cuisine is Mediterranean and largely dedicated to the sea, although there is never a shortage of excellent meat specialities. Not to be missed is his “soufflé alla pastiera”, a signature dish that combines an international dessert with typically Neapolitan flavours. Great care is given to presentation and the lighting uses various colours to accompany the guest through the different courses, changing in tone and intensity throughout the meal. The chef is well supported by the service, precise and friendly, and an important wine list. The wine cellar is around 1500 labels, with an incredible availability of large formats for connoisseurs.

1 Star (Green Star) • Creative, Umbrian. Situated in a hamlet of Foligno criss-crossed by springs and streams (UNE is the word for water in the old language of Umbria), this restaurant occupies a 17C mill. The dining room has retained all the rural and romantic charm of the original building, which was once used for the milling of cereals and later for the production of olive oil. Today, young chef Giulio Gigli brings a touch of modernity to the restaurant. Having gained experience working in Italy and abroad, he creates elaborate and personalised dishes from local produce, most of which is grown and raised within a 20km radius of the restaurant, as well as occasionally more exotic ingredients, showcasing his dishes on two tasting menus. The wine list follows the same philosophy as the cuisine, featuring local labels alongside bottles from elsewhere in Italy and further afield which are sourced from small wineries with a focus on organic, biodynamic and natural wines.

1 Star • Innovative, Italian Contemporary. Stefano Mancinelli and Sabrina Stravato are the two chefs who have taken over the reins in the kitchen at this original restaurant just a stone’s throw from the Santuario della Consolata. Although the format here remains the same (a blind tasting menu), the chefs are also making their mark on the creative cuisine, which combines typical dessert techniques and recipes with savoury elements (and vice versa) throughout the meal, as seen in the savoury potato crème caramel with onion. As previously, guests are greeted by the chefs in a small lounge and then served at a counter where they sit side by side (there are ten seats in total). Meanwhile, the volume of the background music (which is often quite loud) is adjusted to allow the staff to explain the different courses and wine pairings.

1 Star • Country cooking, Creative. Situated in a small alleyway in a tranquil spot above the historic centre of Malcesine, this restaurant opens on to a surprising garden planted with olive trees and boasting fine views of much of Lake Garda. The restaurant is run by chef Leandro Luppi, originally from the Alto Adige, who has been creating superb cuisine in this region for over 20 years and is renowned for his skilful and imaginative dishes. He now showcases his creative, personalised recipes on two tasting menus: “Qcina 24” features his latest creations, while “Our Classic” is dedicated to his iconic specialities. Dishes can also be chosen individually à la carte style.

1 Star • Cuisine from the Aosta Valley, Contemporary. Despite its central location and elegant ambience, this former 17C mill, which has retained its old wheel and millstone in the dining room, has the feel of the open mountains. The excellent service here is overseen by Paolo Bariani, one of the partners, who is also responsible for the 300 or so wines in the cellar. The wine list features a careful balance of famous names and small wineries, with wines also available by the glass. The second partner, chef Filippo Oggioni, is at the helm in the kitchen, where he skilfully showcases the flavours and traditions of the Aosta valley with a modern twist, as well as including a few recipes from nearby France. His dishes are all cooked “express”-style, i.e. in the moment, which gives his cuisine additional appeal. His superb venison cooked in red wine and with a splash of grappa, which creates a delicious jus and is served accompanied by smoked potato purée, is well worth trying. In addition to an à la carte, there’s also the option of choosing from three tasting menus, one of which is vegetarian and all of which are prepared using fresh ingredients from the market.

1 Star (Green Star) • Country cooking, Contemporary. Far away from the tourist hordes, Venissa is situated in a small walled vineyard dating back to the Middle Ages – complete with 14C belltower – on the small island of Mazzorbo, a magical setting which is perfect for a short stroll before settling down to eat. In addition to the Dorona di Venezia vineyard, the restaurant also has a kitchen garden which provides most of its vegetables, including unusual varieties such as “castraure”, a type of local artichoke. Once out of the garden, you come to a small wooden bridge which links Mazzorbo to neighbouring Burano, where you can complete your visit to the lagoon by exploring the lacemakers’ shops and admiring the colourful local houses. The main focus here, however, is the cuisine – and excellent cuisine it is too! Chefs Chiara Pavan and Francesco Brutto describe their dishes as “ambientale” (environmental) because of the close connection between the lagoon and the Upper Adriatic: the menu features plenty of fish and vegetables and almost no meat. Guests choose their number of courses and the dishes come as a surprise, accompanied by organic wine pairings. At the Osteria Contemporanea next door the dishes are simpler but still full of flavour.

1 Star • Campanian, Contemporary. At the first terrace leading up to Vomero, with the comfort of paid parking just steps away, an intimate, captivating venue awaits, where warm décor meets impeccable dining room service. The sommelier, with grace and discretion, guides guests through intriguing labels, unveiling small regional producers and sparking curiosity with every recommendation. In the kitchen, the approach turns refined: several tasting menus or the option to order à la carte from the Essenziale and Autentico offerings. Particularly appealing is the Formula Funky, three surprise courses from the chef reserved for under-35s, an invitation to discovery. Marco Caputi interprets the territory with elegance, exalting Campanian flavors and beyond in delicate, chromatically perfect compositions. Among the creations that leave their mark: spaghetti with smoked butter, clams, pine nuts, and lemon: a bold balance of sweet and savory, and the amberjack with celeriac, bay leaf, and helichrysum, releasing intense aromas and vegetal notes.

1 Star • Ligurian, Modern Cuisine. The Ricchebuono family has long been renowned for their excellent cuisine and warm welcome, and now that the couple’s two enthusiastic children have joined their parents at the restaurant, this is truer than ever. Father Giuseppe is the pivot here, a skilful and precise chef who creates elegant and minimalist cuisine from delicious local ingredients, such as fish from Noli which is listed on the menu in dialect (for example, “cicetta” is monkfish). His son and daughter work front of house alongside their mother, with Martina supervising the wine list (subdivided into three sections – Liguria; the rest of the world; wines available by the glass), while her brother Elia is responsible for the cheese trolley, which features exclusively regional cheeses. In season, dine on the splendid panoramic terrace overlooking the small bay in Noli. Guestrooms are also available in the 15C Palazzo Vescovile which is the setting for the restaurant.

1 Star (Green Star) • Umbrian, Creative. Situated in the historic centre of Norcia which is slowly returning to life after the earthquake, this restaurant is part of the smart Palazzo Seneca hotel. You pass through a succession of small rooms to get to the elegant Sala del Vespasia, where a female Japanese chef now showcases the best of Umbrian gastronomic delights after many years working in Campania and renowned restaurants elsewhere in Italy. Olive oil, cured hams, lentils, Cannara onions, crayfish and river fish, lamb from the Sibillini mountains and, of course, the excellent local black truffle are used in her creative and occasional complex dishes. Our description would not be complete without mentioning the excellent service and warm, friendly welcome offered by the Bianconi, a long-established family in Norcia’s hotel and restaurant sector.

1 Star (Green Star) • Modern Cuisine, Farm to table. At Vignamare, a new chapter unfolds: two chefs at the helm, a shared commitment to the land, and a cuisine that weaves together agricultural production and contemporary sensitivity. From Andora, a winding road climbs through switchbacks to the parking area; from there, a short walk leads to the restaurant. The panorama alone is an invitation: vineyards tumbling toward the sea, olive groves, and maritime pines compose one of Liguria’s most verdant vistas. The project was born from the restoration of an abandoned 1970s cistern, now transformed into a destination for refined cooking. When weather permits, the panoramic terrace takes center stage; otherwise, a modern wood-paneled dining room welcomes guests in a warm, contemporary atmosphere. The culinary offering comprises two tasting menus – 7 and 9 courses – alongside an entirely plant-based menu. The technique is clean and precise, with preparations deeply rooted in the Mediterranean, leveraging impeccable regional products, largely sourced from the gardens and farms of PEQ Agri, the agricultural enterprise to which the restaurant belongs. Don’t miss Sunday brunch served on the panoramic terraces: a different way to experience this corner suspended between hills, sea, and signature cuisine

1 Star (Green Star) • Cuisine from Abruzzo, Modern Cuisine. Way back in 1966, Ginetta and Arcangelo probably never dreamed for a moment that their modest tavern would become so famous. Nowadays, the Tinari family comprises mother-and-son Angela and Arcangelo in the kitchen, and Peppino and Pascal front of house, all of whom offer guests a warm welcome in their restaurant on the edge of the Parco della Maiella. Here, you’ll enjoy authentic Abruzzo dishes with the occasional surprising and creative twist on three tasting menus (chosen when you make your booking). A good choice also for beer-lovers, with over a thousand different labels available including a wide selection by the glass.

1 Star • Modern Cuisine, Italian Contemporary. Now housed within Tenuta Riccagioia (the region’s agricultural research facility), two elegant and modern dining rooms with large windows overlook the internal courtyard directly. The chef’s cuisine aims to be territorial, though it willingly wanders along the peninsula with excellent lamb culurgiones. Additionally, there’s Sicilian extra virgin olive oil from Castelvetrano, outstanding bread service, and intriguing desserts. Among the must-tries is certainly the local duck, flavored with rhubarb, wild garlic cream, and coffee jus, prepared in traditional fashion. Wine is a beautiful chapter unto itself, with Oltrepò Pavese standing out in both quality and quantity, while the rest of Italy and international selections are carefully balanced to complement the cuisine. The evening atmosphere is relaxing with soft lighting and excellent service.

1 Star • Italian Contemporary, Sicilian. Situated in the historic centre of Taormina, just a stone’s throw from Corso dello Struscio and the many brand-name boutiques that have sprung up here in recent years, this restaurant started out as a wine-bar. The passion for wine remains and is evident not only in the extensive, carefully selected wine list, but also in the enthusiasm of its staff. Nowadays, the wine accompanies fine cuisine prepared by the skilful Dalila Grillo, whose brother Ettore oversees the front of house. Guests have the option of two tasting menus or an à la carte (from which a minimum of three courses must be ordered) featuring creative and elaborate dishes with a Sicilian flavour (as well as influences from elsewhere), all served in an elegant dining room. In summer, the outdoor tables overlooking a pedestrianised street are particularly attractive.

1 Star • Italian, Classic Cuisine. A classic of the Turin dining scene for nearly thirty years, this venue continues to stand out for its rare consistency, unmoved by passing trends. The interiors, intentionally somewhat old-fashioned – though recently refreshed and perfectly in keeping with the Vintage name – frame the welcome of owner Umberto Chiodi Latini, a maître d’ of great personality and old-school charm. In the kitchen, the offerings have expanded over the years without ever compromising on ingredient quality: notable, for instance, is the attention devoted to vegetables, honored with an entire tasting menu. Alongside indispensable Piedmontese classics – from vitello tonnato in its traditional version, roasted and without mayonnaise, to tajarin – well-crafted vegetarian dishes find their place, such as Sinestesia, a medley of vegetables with citronette and acacia honey, as well as an ever-expanding selection of seafood. The wine list, finally, features compelling verticals from various Langhe producers and beyond, confirming a solid, knowledgeable approach.

1 Star • Creative, Modern Cuisine. The story of Vitantonio Lombardo captures the essence of Matera – an old abandoned cave has been converted into an elegant dining room and transformed into one of the town’s most successful gourmet restaurants. Situated in the heart of the Sassi district, the restaurant enjoys the perfect location for a post-dinner stroll through one of Italy’s most charming historic centres, especially at night when the soft light gives the town a haunting appearance when viewed from the belvedere at Piazza Duomo. The chef demonstrates a strong connection with the region through his cuisine, often choosing recipes and ingredients from Lucania and then interpreting these with a freedom that results in personalised and creative dishes. His creations (some of which are long-established old favourites) showcase the traditions of the region in a way that also appeals to the tastes of contemporary diners (many of whom are from outside Italy), ably assisted by the excellent Donato, his long-time colleague front of house. We particularly enjoyed the tuna tartare with a “corteccia di crapiata” (a local green soup which he serves with a crispy texture), smoked olive oil and red onion ice-cream; the “calamarro” (squid stuffed with lamb entrails) and the “Monte Crusko” dessert with its elegant crusco pepper ice-cream.

1 Star • Creative, Contemporary. Once you’ve passed through Vietri heading towards the Amalfi Coast, you come to the Giardini del Fuenti perched on a cliff sloping towards the sea. This hotel complex boasts a beach, terraced garden and the Riva Restaurant, which is open at lunchtime only and which also hosts various food and wine events. In a spacious dining room with large windows overlooking the beautiful bay, chef Michele De Blasio serves modern, elaborate and minimalist-style dishes based on reinterpretations of classic specialities from Campania, all showcased on two tasting menus and an à la carte. We particularly enjoyed the excellent and copious welcome snacks, with a special mention for the local speciality, Vietrese donkey meat, and the veal sweetbreads with citrus fruit, walnuts and rocket.

1 Star • Modern Cuisine, Seafood. A painting for sea lovers, admired in all its splendor through the dining room’s floor-to-ceiling windows. Behind guests, the open kitchen hosts two chefs – Giuseppe Causarano and Antonio Colombo – who create dishes of surprising quality and creativity, where fresh catch naturally takes center stage. Among the standouts that won us over: smoked spaghetti with butter and anchovies, a dish of exceptional creaminess, aromatics, and intensity. Seemingly simple, it demonstrates excellent technique and is worth the journey alone! On the wine front, let Cettina, the sommelier, be your guide on a journey through Sicilian labels – from Etna to the smaller islands – as well as the rest of Italy and beyond, with excellent selections and some fine by-the-glass options.

1 Star • Modern Cuisine, Contemporary. Nestled along the Rio de la Frescada, one of the numerous tranquil lateral canals, the modest entrance of Wisteria opens directly onto the outdoor area, enlivened by the eponymous wisteria under whose shade several tables are arranged when the season permits. Wisteria delights guests with dishes attuned to the seasonality of ingredients and the diverse offerings of the region: contemporary Venice’s gastronomic landscape through six or eight-course tasting menus. Highly recommended is the dessert with pumpkin, licorice, and almonds.

1 Star • Creative, Contemporary. Talented chef Amanda Eriksson brings together Swedish and Italian influences in her creative cuisine served at this restaurant situated at an altitude of 2 000m in the centre of Breuil-Cervinia. Originally from northern Sweden, she delights guests with a menu featuring imaginative recipes that alternate or even combine ingredients from the two countries, resulting in dishes such as elk tartare in beetroot ravioli with horseradish sauce, and cauliflower cooked in butter like an escalope and topped with smoked Fontina cheese. The wine list, which is overseen by the chef’s business partner Cristian Scalco, boasts excellent labels including rare vintages and a good choice of wines by the glass.

1 Star • Creative, Seasonal Cuisine. Once through the entrance gate, make your way through an orchard planted with citrus trees to get to this restaurant occupying a charming, carefully restored 19C “palmento” (a building once used for fermenting wine) that has retained its magical and romantic atmosphere. Here, Giuseppe Raciti’s top-quality cuisine is showcased on themed tasting menus from which dishes can also be chosen à la carte. His dishes put Sicily centre stage, as does the excellent wine list, with specialities which the chef reinterprets in impressive, modern style. For us, the charcoal-grilled tuna ventresca with smoked aubergines, grapefruit, red onion and teriyaki sauce was particularly memorable.

1 Star • Mediterranean Cuisine, Contemporary. The legendary San Pietro hotel is one of the world's most celebrated, the jewel of Positano and the Amalfi Coast. Within its illustrious walls lies this restaurant whose tremendous success (book considerably in advance is advised), aside from its undoubtedly enchanting location, owes much to the expertise of Belgian Chef Alois Vanlangenaeker, who has been here for over 20 years. His cuisine harmoniously and elegantly narrates the strength, fragrances, and flavours of the Mediterranean, primarily using the Campanian language that remains pure in tradition as the meal begins with a freshly baked Margherita pizza, gradually enriched by pleasant creative notes within the dishes. The property's organic garden is increasingly making its presence felt in a menu of both land and, predominantly, sea-focused options. The emblematic San Pietro dish is a masterpiece, lemon scented and accompanied by buffalo yogurt potato puree, seasonal vegetables, and the house’s renowned Champagne and truffle sauce. Opting not to take the lift to the main hall is recommended—instead, treat yourself to a spectacular descent through gardens, statues, and mesmerizing vistas of one of Italy’s most famous hotels.

1 Star • Innovative, Italian Contemporary. A young chef of undeniable and exceptional talent takes center stage in a restaurant tucked away behind the busiest tourist streets of Trastevere. We’re talking about Antonio Ziantoni – from whom the restaurant takes its name – and his cuisine, which is certainly creative yet always rigorous and measured, built on solid classical foundations. This technical mastery gives his dishes structure, balance, and a rare pleasingness, with full, rounded, and satisfying flavors. One of the most interesting addresses in Rome’s starred dining scene.

1 Star • Modern Cuisine, Regional Cuisine. The historic Zunica 1880 – and the numbers don’t lie – is reborn within Villa Corallo, an imposing resort and landed estate. Guest rooms are in the main villa, while the restaurant occupies what was once the farm equipment building. Two vegetable gardens, crop cultivation, raising of calves and pigs, plus a new garden and pool, primarily used for weddings and events. The cuisine of Gianni Dezio, an Abruzzo native from Atri and student of Niko Romito, already operates at a high level through two tasting menus – at the chef’s discretion – or à la carte. His stylistic signature is a judicious, targeted use of a few ingredients, many of them estate‑produced, each with its own value and precise effect. The result: dishes that are aesthetically refined – now essential at this level – but above all designed to deliver flavor and pleasure, drawing inspiration from both local traditions and the chef’s imagination. Overseeing it all is the discreet, understated presence of owner Daniele, a charismatic figure in Abruzzo dining.

1 Star • Regional Cuisine, Classic Cuisine. A gourmet landmark along the romantic South Tyrolean Wine Road, Zur Rose leaves a lasting impression. In this historic house, chef Herbert Hintner, who has been working here side by side with his son Daniel for over five years, offers his idea of contemporary creativity with a strong Alto Adige regional identity. Daniel offers a seven‑course seasonal menu that deftly balances the restaurant’s long‑standing traditions with a fresh look at local cuisine. In the elegant 14th‑century dining space, where the name “La Rosa” has been associated with the restaurant since 1585, the offerings change with the seasons, and a vegetarian menu is also available. On the crest of the wave for decades, the cooking here has lost none of its appeal, continuing to make this an unmissable gastronomic stop.

1 Star • Italian. Long experience at ristoranti scattered across Italy honed this chef’s culinary instincts, leading him to dishes that blend rustic charm with refinement. Confidence particularly shines in his pasta presentations. Bavettine of dried mullet roe and lime is a signature dish he has served for years. Arranged to mimic a mimosa flower in bloom, the presentation is delightful. Each item is simple yet distinctive.

1 Star • French, Contemporary. The dim interior suggests the depths of the ocean—the abyss—or the deep green of the forest. Pursuing the theme of ‘sea and mountain’, seafood and vegetables are combined in dishes that convey the bounty of Japan’s seas. The chef first understood the appeal of seafood while staying in Marseilles. Land and sea are united by the turning seasons; the clear streams of mountain uplands become rivers below. This is the eternal cycle by which the land is replenished and the ocean is refreshed. The laws of nature expressed in cooking.

1 Star • French. The gastronomy of Chef Tatsuhiro Takayama blends a passion for learning from nature with a modern sensibility. To attune his work to the sense of the seasons, he adds layers of texture. His spring ‘Sakuraniku, Sansai’ accents the bitterness of spring vegetables with the texture of buckwheat groats. The menu lists only the ingredients, as a mark of respect to the foodstuff producers. Natural rock tables and wooden ornamental plates eloquently convey the chef’s love of nature.

1 Star • French. Food conveys the seasons and culture of Japan. The curved earthen walls were fashioned by a plaster craftsman; the Japanese serving-ware was made in collaboration with contemporary ceramic artists. The chef draws inspiration for his cuisine from the strong relationships he fosters with food producers. Consommé made with essence of vegetables and fish is paired with house-made fermented foods. Working closely with producers, the chef creates French cuisine unique to Japan.

1 Star • Japanese. The name is a mashup of the name of the couple who founded the restaurant and the phrase ‘bumbu-ryodo’, ‘accomplished in both literary and military arts’. The phrase expresses the spirit of the chef, who devotes himself to both cooking and service. The third-generation chef commands the kitchen, guarding the flavours inherited from the first. Unmoved by an age that craves all things new, the chef passes on the handiwork and cuisine of the good old days. The simmered vegetable assortment is one example. With skilful knife work and carefully calibrated addition of dashi, the chef brings guests the flavours of the season.

1 Star • Japanese. The nameplate features calligraphy by Teiichi Yuki, a visionary who helped elevate the status of Japanese cuisine. The second-generation chef upholds the spirit that Yuki, founder of the Kitcho group, inherited from his mentor. The menu reflects the beauty of the seasons and conveys the culture of Japan. Gorgeous hassun appetiser platters incorporate elements of seasonal celebrations, placing traditional culinary craftmanship on full display. Inside the house, which is built in the tea ceremony room style, the decor is simple and rustic. The aesthetics of Japanese cuisine live and breathe in unbroken tradition.

1 Star • Japanese. Hearty deliciousness is the order of the day here. Simple arrangements convey the sincerity of the chef’s commitment to his craft. Hinohikari rice from Nara Prefecture is cooked in clay pots and seasoned with chirimen sansho (small fish cooked with peppers). The meal concludes with handmade confections served with matcha, to send you on your way feeling relaxed and calm. This Japanese cuisine is woven together with ingredients and crockery from Sakurai. The ‘aji no kaze’ or ‘winds of flavour’ blow gently amid the beauty of nature.

1 Star • Japanese. The chef here is a culinary master who never sways from his devotion to his craft. His daughters lend their strengths to his efforts, providing gracious service as a family. Bringing the true flavours of ingredients to the fore is the restaurant’s forte. Simple dishes such as boiled vegetables topped with bonito-flavoured soy sauce and vegetables reflect the family’s sincere devotion, embodying the chef’s adage that ‘cuisine reveals the person’. Heartfelt fare that is a true testament of the chef’s nature.

1 Star • Japanese. The chef grew up eating vegetables from the family garden in Yamagata and the restaurant is the fulfilment of a dream that one day he would serve cuisine made with vegetables grown by his parents. Deep-fried tofu leavened with those veggies brings the seasons of his hometown to the table. His affection for his ingredients inspired him to prepare kombu soy sauce for his sashimi, reusing the kombu from the soup stock. Akanezaka, the older name for Akasaka meaning ‘Red Hill’, conjures crimson associations of sunrise and sunset.

1 Star • Japanese. The Chinese character for ‘food’ combines the characters for ‘person’ and ‘good’, hence the saying of Akasaka Shimabukuro, ‘food makes us better’. With gratitude for the bonds he forms with guests and those around him, the chef follows his own culinary path. The mellow flavour of the clear broth used in wanmono derives from shaved bonito flakes. Soba with dried mullet roe, interposed between menu items, and juwari soba, served at the end, are house creations using native species of buckwheat. The calligraphy on the wall says ‘go-en’, ‘personal connections’, echoing the restaurant’s whole-hearted devotion to its craft.

1 Star • Spanish. ‘Basque cuisine you can taste only at Alarde’ is the theme, as the chef matches recipes studied in the Basque Country to ingredients found in Japan. His passion shines in the wagyu beef cooked in a stone oven. Fire is built from charcoal and firewood, then grapevines are added to wreathe the beef in smoky aromas. While you’re waiting for the meat to cook, treat yourself to some pinchos or mixed rice. Experience the world of Basque food culture.

1 Star • French, Contemporary. The pet theory here is that French cuisine does not add but multiplies: dishes are the product, not the sum, of their ingredients. The speciality is an espuma of sea urchin and Jerusalem artichoke, which is replaced with onion during summer. Food from sea and mountain mix, aiming at just the right temperature to melt in the mouth. To ensure consistency, vegetables are harvested from the chef’s own garden. Financier, served after the meal, offers a wry nod to the restaurant’s name, with a play on both the pastry and the financier as one who benefits from gold, echoing the alchemist’s quest to transform base metal into treasure.

1 Star • French, Contemporary. The chef’s experience as a pâtissier is put to good use as he fuses a medley of ingredients into a harmonious whole. Guests watch with rapt attention as he works his kitchen and serves each item directly. As guests tuck into their meals with expressions of delight and exclamations of ‘Delicious!’, his joy is tangible. The true pleasure of countertop French dining.

1 Star • French. Light French cuisine is the aim of chef Masashi Anpeiji. He even apprenticed in the south of France as he was drawn to how they favour olive oil over butter and cream. While still emphasising sauces, he takes great care to showcase high-quality Japanese ingredients. Presentations are brilliantly coloured and delicately prepared. Edible flowers, herbs, and citrus fruits add refreshing notes of sweetness and sourness. A breeze from the south of France wafts through the streets of Fushimi.

1 Star • French. The name of the restaurant means ‘highest compliment’ or ‘apex’. The pinnacle of cuisine, perched on the top floor of a soaring skyscraper, is the concept here. The precepts of apothéose are a trinity: respect for French culinary culture; a deep spirit of inquiry into Japanese ingredients; and devotion to knowing the present moment. Willingness to experiment, unconstrained by convention, ensures customers understand the joys of food.

1 Star • Chinese. Having honed his creativity through a series of gastronomic contests, the chef serves a unique interpretation of Chinese cuisine. Made using the finest Kawachi duck, the Peking duck is a vibrant and elegant dish, rich in both colour and visual appeal; with impressive attention to detail, the accompanying Kinzanji miso is sourced specially for this dish. The lively sounds echoing from the kitchen and the aroma of freshly made dishes make ‘atelier’ an apt name for this dining room.

1 Star • French. With the joy of choice at its heart, this restaurant offers an à la carte selection alongside a curated list of aged wines. Foie gras is served as confit; seafood and meat dressed in sauces redolent with wine. Classical techniques are honoured. Crab baked in pastry is filled with scrambled egg to lend a note of familiarity. Classic cuisine meets aged sake in harmonious union. The very essence cultivated through the history of French gastronomy.

1 Star • Japanese. An amiable couple from Nagasaki run this restaurant. The husband, an admirer of Kyoto cuisine, left his family’s kappo restaurant to gain experience in Kyoto. As he studied ways to present food, he fell in love with the bounty of ingredients available and decided to go independent. His habit is to visit producing regions, securing fresh ingredients in season, such as picking wild edible plants and mushrooms in Miyama and angling for sweetfish in Shiga. Under the tutelage of a potter, he makes his own ceramics, on which the couple serve their culinary creations.

1 Star • Japanese. A menu redolent with seasonal aromas and the kind hospitality of the couple in charge are the true charms of Azabujuban Fukuda. Katsuo-bushi (dried bonito flakes) is shredded, dashi drawn and seafood chopped in front of customers. Kazuto Fukuda uses ingredients from every corner of Japan. In spring, hatsu gatsuo (first bonito of the season) is grilled wrapped in straw. Unagi is smothered in mizansho (green peppercorn). Seasonal clay-pot rice dishes bring the meal to a close.

1 Star • French. A restaurant produced by an international giant of the culinary world. In an astute reading of the times, he was among the first to include generous amounts of vegetables and cereals in his creations, dialing back the fats and sugars. As a result, both flavour and postprandial feeling are light. BEIGE Alain Ducasse preaches l’art de vivre through gastronomy in an emporium that exudes elegance, from the beige interior to the Jacquard fabrics and the design inspired by Coco Chanel.

1 Star • Italian. The chef experienced the profundity of local cooking in Italy and learned about fermented cuisine in Switzerland. In Kyoto, he happened upon the charm of Ohara’s agricultural produce. He then set about creating cuisine as only this terroir could make possible, accented by the sourness and bitterness of fermented vegetables. ‘Bini’ is named after his Italian mentor—his dearly-missed father figure in Italy. The name expresses gratitude for teaching him the joy of cooking and guiding his early career.

1 Star • Italian. The chef trained in Italy’s regional cuisine, respecting the handling and pairing of locally rooted ingredients. His commitment to this philosophy is evident in his handmade pasta. Without a fixed recipe, he relies on experience to balance flour and eggs. The menu features specialities from his training grounds, such as tagliatelle with ragù and tajarin with truffle. Having honed his skills inland, he focuses exclusively on meat dishes for the main course.

1 Star • Innovative. The natural deliciousness of ingredients is expressed, mindful of the characteristics of each. Creative combinations weave a cuisine that lingers in the memory. The signature dish, ‘Caviar, Squid and Aubergine’, brings out a unique flavour profile through the interplay of saltiness and sweetness. ‘Bakuretsu Gyokai’, meaning ‘Exploding Seafood’, is a dish that combines baked risotto with soup of fish and shellfish, its humorous name conjuring an image of billowing aroma and concentrated flavour.

1 Star • Italian. Ken Sakamoto exults in expressing Italian cuisine through the bounty of Japanese produce. Putting kombu kelp, bonito stock and fermented ingredients like malted rice miso and sake lees to effective use is how he preaches the gospel of Japanese cuisine. Cured hams and cheeses arrive from producers who share the chef’s passion. Nonstandard vegetables are used in fermented form; pruned citrus fruits garnish lend a sour piquancy as garnish. Food that brings people together in every sense.

1 Star • Chinese. This restaurant explores the possibilities of Chinese cooking and wine. The name of the shop incorporates the phrases ‘Chinois-Fume’ and ‘Chinese Futurism’, announcing a cuisine that fuses the two. This spirit is reflected in the amuse-bouche arranged on a display shelf for tea utensils, tofu skin and vegetables in Peking Duck style, sauces fragrant with Shaoxing wine. Applying French techniques to Chinese fare, the house experiments with wine pairings. The menu, enigmatic and poetic, lends a playful mood.

1 Star • French. The names of producers the chef deals with are listed on the menu. He visits his suppliers, building bonds of trust with farmers and fishermen. The chef brings each dish fresh from kitchen to table and describes it with enthusiasm, building a bridge linking food, guests and restaurant. Prix fixe meals are modern in preparation while classic in concept. A unique touch is that different breads are paired with different dishes, pursuing unity of flavour between the two.

1 Star • French, Contemporary. ‘Circular gastronomy’ from the chef of Mirazur in southern France. Prix fixe menus are composed from four themes—roots, leaves, flowers and fruits—expressing the beauty of nature and the cycle that happens in our world. The fare is modern French woven from Japanese ingredients, but it also beguiles with influences from the chef’s native Argentina, such as tapas and asado. Having stretched out his roots in southern France and budded leaves of creativity, the chef has blossomed in Otemachi.

1 Star (Green Star) • Italian. A peaceful, traditional rural house surrounded by farmland is home to this restaurant. The shop is an advertisement for the good earth of Asuka, ‘the place where Japan began’, and its bounty. Main ingredients consist of produce cultivated by the chef’s family. One item, a brightly colourful salad, is named “Daichi Kara”, “From the Land”. Wheat is turned into pasta, rice into risotto. Set menus are a journey through the seasons, calculated to inspire gratitude to nature as one proceeds through the meal.

1 Star (Green Star) • Shojin. Being originally located in the grounds of Seishoji Temple is why Daigo began serving shojin ryori. What Nomura inherits as the restaurant’s fourth-generation owner is shojin ryori for gracious service. Note that dried bonito flakes are used in the broth, so the meals are not completely vegetarian. The nutrition and flavour of the vegetables and the sukiya architecture put the mind at ease. Relax and enjoy this moment of tranquillity.

1 Star • French. The inspiration for the name ‘Différence’, is a desire to provide a space to spend time away from the quotidian cares of life. The uniform white of the dining room, with its otherworldly milieu, reflects this aesthetic. The concept is ‘French with a sense of Japan’, so the focus is on food grown and raised in Japan. Desserts infused with vegetables to impart a sense of season and pastries combining two favourite Japanese confections, yokan and daifuku, are unique touches. Enjoy flavours and dining a little different from the ordinary.

1 Star • Italian. Prix fixe menus combine Italian gastronomic experience with Japanese ingredients, as showcased by the risotto of Japanese rice. Raw tofu lees and Daitokuji natto are uniquely Kyoto. The chef strives for a light palate, making eating a relaxed experience. Salt-pickled vegetables are made into sauces, and utilising the tartness of fermentation brings to mind Japanese cuisine. The open kitchen and the spacious, blue-walled dining room feel bright and fresh.

1 Star • French. A restaurant by Dominique Bouchet, an advocate of ‘tradition with progress’. The kitchen is entrusted to a Japanese chef. The two menus offer distinct concepts: ‘Générations’ expresses a particularly Japanese sense of seasonality through the ingredients, while ‘Héritage’ comprises specialities from his time in France, reflecting Bouchet’s desire to pass his legacy on to the next generation.

1 Star • French. A return to the origins of French cuisine. To sublimate the classics, the chef pores over old cookbooks and interprets their recipes for modern ingredients and environments, giving free rein to his curiosity with wine, butter and sauces pungent with spices. He emphasises herbs picked in the morning in Oharano and ingredients from around Kansai, expressing in food his conversations with producers. ‘Droit’ means ‘straight ahead,’ and that’s the steady course this restaurant charts.

1 Star • Tempura. This self-taught master of tempura was captivated by its craft of deep-frying and the pursuit of flavour. He hones his technique by attuning his senses to the batter’s consistency, the precise temperature of the oil and the crackle as it fries. Some ingredients may be cooked at lower temperatures, or steamed, drawing out or retaining moisture. Careful control of the Maillard reaction lends each piece a fragrant, golden crust. His distinctive tempura, which evolves day by day, is not to be missed.

1 Star • Sushi. The chef honed both his technical skills and also the spirit of the sushi craftsman at a long-established restaurant. A devotee of fish from Tokyo Bay, he regularly visits fishing ports, cultivating close ties with local fishermen that pay off in a supply of quality catch. Fish is meticulously prepared, whether cured in kombu or vinegar, or simmered. He pours his passion into Edo-style techniques, seasoning the sushi rice with red vinegar and salt. Tuna takes centre stage, while the nigiri begins with toro and concludes with tekkamaki.

1 Star • French. This restaurant strives to ensure that what you eat leaves an impression. No-nonsense preparations place the ingredients front and centre and the menu oozes luxury, with French ingredients such as caviar, foie gras and truffles. Counter-style service conveys the message of each dish directly to diners in their own language. True to its name, meaning ‘empathy’ in French, the restaurant creates in chef and diner a shared anticipation of each coming season.

1 Star • Tempura, Japanese. Try a variety of Japanese culinary styles, with the accent on tempura. The chef apprenticed in traditional Japanese cuisine before taking the road of the tempura artisan. The menu incorporates the food culture of Kyoto. The meal begins with beloved standards such as simmered Pacific herring with aubergine and grilled honmoroko fish before moving on to tempura. Tempura pieces include nama-fu (steamed mixture of wheat gluten and rice flour) and Kyoto vegetables. A small dish of dried sea cucumber gonads also serves as an appetizer, and is another popular standard. Subtle inflections and clever use of ingredients are testament to the chef’s experience.

1 Star • French, Contemporary. Chef Guillaume Bracaval expresses the Japanese landscape in his cuisine. Travelling across the country to familiarise himself with ingredients, he experienced its abundant nature first-hand. The map of Japan indicating where all his ingredients come from traces his journey. Wanting to create delicate and healthy dishes, he limits his use of butter and cream. Desserts inspired by contemporary art are highly original. Perched on the hotel’s top floor, the dining room affords stunning views of the city below.

1 Star • French. The concept is ‘a place that weaves a tale of an encounter between earth and sea’. ESTERRE expresses the terroir of Japan through the supervision of Alain Ducasse, a legend of the gastronomic world. Entrusted with the kitchen is Kei Kojima, who conjures fare that is both healthful and flavourful. Vegetables, selected in the markets of Kamakura, are colourful and fresh. Ingredients wreathed in the fragrance of a charcoal flame display a quintessentially Japanese approach.

1 Star • Austrian. Along the path to licensed-chef status, the chef encountered Austrian cuisine. Intrigued by this little-known food genre, he resolved to apprentice in its native land. The concept is traditional fare with a modern update. Terrine of foie gras paired with cacao and jam is a combination inspired by Sachertorte, a dessert that originated in Vienna. Famed Viennese china and glasses and classical music in the background befit a city of fine arts.

1 Star (Green Star) • Italian. Japan’s wealth of foodstuffs and culture support a creative approach to cuisine. The chef criss-cross Japan to connect farms with dinner tables. Vegan cooking is embraced here, seen as a lifestyle of the future. The principle of connecting to the good earth shines in desserts crafted with respect for nature and the herbs of Japan. ‘Flower tart’, for example, honours the culture of the rural hills. The possibilities of provincial villages presented in Ginza.

1 Star • Japanese. ‘Fushikino’ is a mashup of two words, one referring to a Zen phrase, and the other meaning ‘mysterious’. Together, they suggest things that never before existed. The restaurant’s aim is to create something unprecedented, an unexpected culinary experience made possible through the trinity of food, sake and utensils. The menu lists familiar items of Japanese cuisine, but one-of-a-kind touches manifest in subtle details, such as onion soy sauce and aged ponzu sauce. Drink pairings of one cup per dish, served in sake cups lovingly produced by modern artists, are an entertaining grace note.

1 Star • Japanese. The restaurant is tastefully appointed with the ambience of a tea house, with an elegant gate, garden path and waiting area. Chinese medicinal drinks served with waka poetry bring to mind the Kinki region’s history as a centre of medicinal wholesaling. Also telling a tale is the menu, whose chakaiseki offerings incorporate Osaka touches. Sembajiru wharf soup, with dashi drawn from vegetable offcuts, conveys respect for ingredients; tea poured by the chef soothes the soul. This is fare that conveys the richness of Japanese culture.

1 Star • Italian. The chef honed his craft in northern Italy as well as Kyoto. Pursuing original interpretations, he tacks Kyoto ingredients onto hometown Italian recipes. His passion leans toward the pasta dishes of the Piedmont region. His skill in making pasta by hand, factoring in the day’s weather, humidity and the condition of the ingredients, is craftsmanship personified. Flavours of Italy, reimagined for Japan’s four seasons.

1 Star • Japanese. The young kitchen team is a blur of motion at this counter kappo establishment. Believing that dining should be fun, the owner greets guests warmly, fostering a congenial atmosphere. The menu sparkles with originality. Oil-cooked dishes, a must-try, extend beyond deep-fried foods. Tsukuri are par-cooked in oil, in a technique known as aburadoshi. Tempura is fried before your eyes, so their aroma and sizzle reach you before the food does. Kakiage, tempura shrimp over rice in a clay pot, draws the meal to a close.

1 Star • Japanese. Kousui reflects both the aspiration to reach ever greater heights and is an allusion to the Zen phrase ‘Shoju sennen no midori’, meaning ‘the pine that stays verdant for a thousand years’. Like the pine that remains ever green while constantly changing, the chef believes that continual change is essential to preserve what is timeless and good. With deep respect for tradition, he reflects the seasons and annual observances in his appetisers and hassun platters. Drawing inspiration from ingredients of his native Shizuoka, and from close ties with local producers, he crafts an imaginative menu that showcases his refined technique.

1 Star • Japanese. Across the counter, the chef works his culinary magic right before your eyes. The aroma of the broth, the rhythmic chop of knife—this is not just a meal, it is a journey through all five senses into the subtleties of cooking and the soul of flavour. The chef spread the message of Japanese cuisine at two world fairs, Expo 2010 in Shanghai and Expo 2015 in Milan. The meal begins for everyone at once, out of respect for the ingredients and a desire to waste nothing: global experience also teaches reverence for the environment.

1 Star • Japanese. There is a traditional way of viewing the year as 72 distinct micro-seasons, each lasting no more than a few weeks. The turning of the seasons is but a fleeting moment, and the same is true for the seasons of ingredients. If ingredients are the cause, the effect is cooking, and the natural world is the connection between the two. The chef examines the nature of the foods he sources each day and crafts his results with respect for both cause and connection. The guests receive the life of the ingredient. The principles of cause, connection and effect are all found in cooking.

1 Star • Japanese. The menu easily runs to over a hundred items. As if to cover every aspect of the season, names of ingredients from mountain and sea tumble across the page. The kitchen buzzes with activity, the chef and his apprentices working in sync to prepare their creations. If watching the interplay appeals to you, sit at the counter for a front-row seat. Hamo sashimi may be parboiled or skin-seared; for soup, the chef offers creations tailored for each diner. Somen noodle soup is prepared with various types of dashi, each crafted from a single ingredient such as tilefish or clam.

1 Star • Japanese. Before all else, the aim is to entertain. Diners get a full view of the cooking area, befitting a counter kappo, as the chef’s open-hearted banter brings smiles to guests’ faces. Unstinting portions of lobster, matsutake mushrooms, crab, blowfish and other luxury foods in season ensure contentment. White rice is cooked in an old-fashioned clay hearth, known as an ‘okudo-san’, and accompanied by generous portions of the richly flavoured side dishes. ‘Tamago-kake gohan’, steamed rice topped with a raw egg, is available as a second serving.

1 Star • Japanese. The next generation of chefs apply themselves diligently to every task from cooking to service, following the proprietor’s teaching to always be sincere. The chef devotes himself to his craft, staying close to the basics while feeding his curiosity with inventive combinations. Vegetables such as peas, corn, ginkgo nuts and turnip are kneaded into baked sesame tofu, heralding the arrival of the season.

1 Star • Japanese. Pursuing ‘Japanese food for all five senses’, the chef makes fish and rice the pillars of his menu. To ensure guests can fully experience the cooking process, kitchen staff and diners face each other over a counter. Smoky aroma wafts from fish on the charcoal grill; steam billows from the rice pot. The rice dish ending the meal is Nara’s Hinohikari, freshly cooked and presented in bowls made by the chef himself. A chance to give thanks for the blessings of Yamato and to enjoy them with all five senses.

1 Star • Japanese. The chef is dedicated to bringing the natural flavours of his ingredients to life, and his char-grilling technique embodies that approach. Fresh from the kitchen brazier wafts aromas of wagyu beef and eel patiently grilled over bincho charcoal, bearing witness to the chef’s finesse. The meal concludes with a remarkable trio of clay-pot rices—plain, mountain delicacies, and seafood. Enjoy flavours of the season to your heart’s content.

1 Star • Japanese. As a ryotei cook, the chef learned never to forget the basics of Kyoto cuisine. In a mark of respect, the meal begins with a cup of sake. The chef expresses his commitment to gracious service through the passion he devotes to his cooking. Tilefish sashimi is lightly salted, enhancing flavour. Instead of simmered vegetables, hot-pot cooking is offered. Prizing engagement with his guests, the chef works his magic right before their eyes. The surest sign of a sincere craftsman is earnest devotion to his craft.

1 Star • Italian, Contemporary. A collaboration between two great Italian exports: fashion and fine dining. Gucci Osteria, a worldwide series of Italian contemporary restaurants, began with a handshake between a Florentine fashion creator and a celebrated chef from Modena. The result is a fusion between the magical world of Gucci, with its trademark green, and the avant-garde sensibilities of Massimo Bottura, a playful yet elegant cuisine that is always on the cutting edge of the times.

1 Star • Japanese. Rooted in the fundamentals of Japanese cuisine, the chef brings individuality to simple presentations. Ingredients arrive from his native Nagano. Sarashina soba from Matsumoto is paired with seasonal produce, while Koshihikari rice from northern Nagano is prepared as takikomi-gohan. The meal concludes with a tomewan, a closing soup, enriched with Shinshu miso. The restaurant’s name is the credo his mentor left him, to cook with ‘simple honesty’, an approach that shines through in every dish.

1 Star • Japanese. The proprietor of this refined, modern sukiya-style structure displays a unique approach while honouring tradition. The wanmono broth draws in the sweetness of kombu and the sharpness of shaved bonito. Sashimi showcases the chef’s disciplined knife technique. Generous amounts of seasonal ingredients are grilled over bincho charcoal. Even the handmade soba imparts a sense of season. ‘Omogashi’, the main sweet served in the tea ceremony, and usucha draw the meal to a close. Service is in the spirit of the tea ceremony.

1 Star • Contemporary. The concept is a fusion of French cuisine with the bounty of Japanese foodstuffs. Meat is oven-roasted and smoked with straw; sauces are accented with bonito stock; and unripe pepper takes the place of black pepper. In the restaurant’s name, ‘haku’ suggests a pure feeling towards cooking, and ‘nei’ represents ‘meticulous’ work. Millefeuille de crêpes, a dessert crafted by patiently adding layer after layer, embodies that commitment.

1 Star • Japanese. The restaurant is situated behind Minami-za, a theatre that has flourished since the early 17th century. The name HANA-Kitcho combines ‘hana’ from ‘hanamachi’ meaning geisha quarter, where it is situated, with ‘Kitcho’, the name of its celebrated origin. The framed calligraphy was written by Yuki Teiichi, the restaurant’s founder. The interior was crafted by multiple sculptors, the theme being a modern version of the Rimpa School of Painting. In keeping with the founder’s spirit, the chef weaves cultural elements into festive and seasonal decorations, exercising his talents to create kaiseki that reflects the seasons.

1 Star • Japanese. The star of the menu is the bounty of the Hokuriku region. Seafood is delivered from the chef’s native Ishikawa Prefecture; seafood from every part of Ishikawa express the shifting seasons: Noto abalone, Nanao egg cockles, Chirihama oysters, and Kanaiwa male snow crab. As he cooks on an earthen charcoal brazier, the chef holds forth on their particular qualities and the passion of the fishermen with whom he does business. The restaurant name derives from the historic Higashi Chaya district of Kanazawa. From behind the counter, the chef waxes eloquent on the charms of his birthplace.

1 Star • Japanese. ‘Muku’ means ‘immaculate; innocent; pure’. The keynote white of the interior and the focus on the inherent flavours of ingredients are hallmarks of Tatsuki Mishima’s approach. In his native Shimane Prefecture, the chef worked at a fishmonger’s to learn about fish. He now gets his crab, abalone and rosy sea perch from that very shop, deepening relations between the two. Takikomi-gohan (rice dish seasoned with soy sauce and boiled with various ingredients) is followed by somen noodles or curry to fine-tune the palate. Tradition preserved, but with a playful spirit.

1 Star • Japanese. This branch was opened by its parent restaurant, Ogata, to give its apprentices a place to shine. Across a counter formed from a single slab of wood, the cooks work in sync to offer graceful service. Their fare oozes rustic charm, a style handed down from their mentor. Only the minimum of ingredients is used in each dish, and seasoning is restrained to bring out their full character. Hot-pot dishes and items grilled over a shichirin charcoal brazier are bold yet delicate. Enjoy the spectacle of cooking while savouring the bounty of nature.

1 Star • Japanese. The menu is always original, thanks to the insatiable curiosity of the chef. Declining to be bound by Japanese cuisine, he makes pleasing diners his top priority instead. Rice paper rolls, an idea from Vietnam, are made with Japanese ingredients that change with the season. Meals conclude with dishes such as spicy curry rice or rice topped with raw egg and XO sauce. A freewheeling imagination entices with familiar ingredients such as dashi and miso used in unpredictable ways.

1 Star • Tempura. The chef began to specialise in tempura when, as an apprentice at a Japanese restaurant, he was placed in charge of the fryer. The tatami-matted interior recalls ozashiki-tempura, the practice of frying tempura in front of guests seated on tatami mats around a low table . Having diligently studied flavour in Tokyo and technique in Osaka, the chef adopts ‘taking the best from east and west’ as his theme. Tempura pieces are fried in sesame oil and served with warm dipping sauce. Pairing wine with tempura is advocated here, as the acidity of champagne and white wine brings out the flavour of the tempura.

1 Star • Sushi. The omakase set menu provides an impressive variety, beginning with side dishes. After sashimi and bar snacks, vegetarian fare follows to change the pace and to signal the transition from snacks to nigiri. Sushi toppings showcase the chef’s craftsmanship, honed over many years, as well as a few of his novel touches. The first piece is tuna, the measure by which a sushi shop is judged. Unique choices include botan shrimp and shiitake mushrooms from Minamiuonuma. Eggs are rolled into Japanese-style omelettes, light and gentle in flavour.

1 Star • French, French Contemporary. The themes here are richness and flavours. The flavour of kombu kelp is added to soup stock and other ingredients, creating culinary synergies. The chef’s approach is to focus on the foods of Japan and enhance their creativity. The cuisine weaves together the ‘three harmonies’: harmony with the changing of the seasons, harmony of flavours and gentleness of flavours. Presentation is colourful, flavours light. Traditional craftworks are used for serving vessels and cutlery, proclaiming the culture of Japan.

1 Star • Japanese. A Shiga-born chef with deep expertise in fermentation oversees the cuisine, weaving the umami of fermentation into the kaiseki experience while preserving ancient culinary traditions. A staple of the menu is funazushi, a local specialty of Omi, known for its distinctive flavour from fish and rice cured in salt. To make it more approachable, it is paired with a consommé jelly of bear and venison, accented with honey. Seasonal highlights include winter bear hotpot, celebrating the bounty of game meats.

1 Star • French, French Contemporary. ‘Héritage by Kei Kobayashi’ is not just a name: The chef has made it his mission to honour and give thanks to the French culinary culture and pass it on to future generations through his eponymous restaurant. Venerable standards such as pâté en croûte, roast dovelet and vacherin are prepared in the traditional way but given a modern arrangement. Homage to the classics and the hospitality of the hotel combine to open new horizons in gastronomy.

1 Star • Japanese. A Japanese restaurant at the foot of the Minoh mountains. The head chef weaves the turning of the seasons into his menu. Hassun platters are arranged on large plates using several small dishes, then garnished with leaves gathered on the mountainside. Tempura, prepared with rice oil, is light in texture. If you reserve a seat on the ground floor, the tempura master will fry each piece right before your eyes. Dine with relish on the bounty of nature, serenaded by the murmuring Minoh River.

1 Star • French. French cuisine and organic wine, presented by a nature-loving couple. Welcoming you into their parlour are the chef, a disciple of classic gastronomy, and the proprietress, a florist. To present the ideal bistro the name implies, the couple decorate the casual interior with flowers, fresh in season like the ingredients. Vegetables come from the good earth of their home farm in Wakayama, linking city and countryside through cuisine.

1 Star • Italian. A restaurant under the supervision of Niko Romito, whose unique philosophy is blazing a trail through the Italian culinary world. From the concept of ‘authentic yet contemporary’, Il Ristorante - Niko Romito brings together fare from every region of Italy. Vegetable soup is prepared without water; instead, moisture is extracted from the ingredients, yielding a pure expression of flavour. Spaghetti pomodoro features concentrated essence of tomato. The pursuit of the flavours and essence of Italy.

1 Star • French. Countertop French dining in a merchant’s house with a brick oven. The classic cuisine here is interlaced with woodfire cooking learned in Spain. Shiitake mushroom and shrimp wrapped in pie pastry is a feature menu item. Sauce is thoroughly reduced over the fire, wreathed in smoke from the embers. ‘Ima’ means ‘now’, inviting you to live in the moment. Every dish is imbued with the magic of wood smoke; all focus trained on the moment when the flavour of the ingredients leaps out.

1 Star • Chinese. Chinese cuisine cultivated in Japan interweaves with Cantonese cuisine experienced in Hong Kong. The prix fixe menu puts the accent on fresh, hot and fragrant; each course is limited in quantity, permitting a wide variety of items to be served. Congee expresses the daily rhythms of Hong Kong; dim sum includes shrimp wrapped in rice flour and tofu skin. Longtooth grouper and boar are served in hot pots. Striving for harmony among the five flavours, a wide range of sauces, seasonings and fermented foods are skilfully intermingled in this culinary bridge between China and Japan.

1 Star • Japanese. Dinner at Iroha should be a once-in-a-lifetime experience, the chef decrees, so he lavishes his guests with the flavours of what’s in season. The extensive menu and the chef’s endless ingenuity testify to this commitment. An arranged sashimi dish is prepared using the techniques of skin searing, skin boiling, and kombu pickling. The popular beef cutlets are a hearty meat dish, ensuring that everyone leaves feeling satisfied. True to the restaurant’s name, which means ‘coloured leaves’, dishes are decorated with leaves of the season.

1 Star • Chinese. With a name that reflects a desire to cherish ingredients, producers and the culinary craft of Chinese cuisine, ‘itsuka’ embodies a spirit of care and respect. Classic Chinese dishes are thoughtfully prepared using Japanese ingredients. The appetiser platter presents a medley from land and sea, enhanced with house-made doubanjiang and mala sauce to create a nuanced interplay of bold and delicate flavours. Sichuan cuisine is guided by the philosophy of ‘one dish, one character’ and ‘for a hundred dishes, a hundred flavours’, while Taiwanese cuisine is celebrated for drawing out the natural depth of its ingredients. Drawing on experience with both traditions, the chef presents a prix fixe menu that reveals a personal culinary journey.

1 Star • Japanese. Curiosity drives the creative spirit that powers this restaurant. There are no standard menu items: the direction is always forwards, never looking back on past dishes. Technique honed at a ryotei overlays creativity learned at an old-school Osaka kappo. Hamo is deboned, producing a texture of luxuriant plumpness. New techniques create new taste sensations, so eel are salt-grilled, not dipped in sauce. Ingenuity is everywhere, yet the ingredients are always the star.

1 Star • French, Contemporary. Contemporary French cuisine that welcomes influences from other culinary cultures. The chef, Jean-Georges Vongerichten, proclaims to the world a borderless cuisine born of his experience living in Asia. Recipes come straight from the flagship restaurant in New York. Spices and herbs accentuate the aroma; the tartness of citrus brings a light note. In the warmer months when the terrace is open, the tables beside the Shirakawa River, with their views of Kyoto scenery, fill up fast.

1 Star • Sushi. The name derives from an image of a Jizo, the guardian spirit who looks over children, which the chef received from a Buddhist temple. The character for ‘sushi’ is an unusual choice, harking back to the fermented fish from which modern nigirizushi originated. The chef is deeply interested in literature and the classics. As snacks were not part of a sushi shop’s menu in the days of food stalls, the chef presents the range of toppings available before starting to form his sushi. Gizzard shad is moulded in the shape of the Edo-era Katsuyama hairstyle. In a relic of traditional practice, shrimp on sushi rice is paired with nori.

1 Star • Beef. The prix fixe menu is joyously imaginative and well balanced. An impressive range of beef cuts are served, each with its own method of preparation for most delicious effect. Seared rump locks in the flavour, slow-grilled tail is fragrant. Chateaubriand is reimagined as a cutlet sandwich; sirloin, served shabu-shabu style, is shorn of unnecessary fat; fillet is grilled over charcoal to a rosy red.

1 Star • Japanese. The crest on the shop curtain depicts a Eurasian magpie, the official bird of Saga Prefecture, in flight. The same motif is embroidered on the cooks’ whites. From his native Saga, the chef sources rice, Imari beef and yuzu pepper. Serving vessels of Karatsu and mid-Edo-period Imari are a point of pride. In a nod to Osaka experience, each dish is served once the previous one has been consumed. No food is wasted, and for the same reason decorative vegetation is never used. Grilled items are served with rice and soup, as in a set meal, expressing the restaurant's free-spirited character.

1 Star • Innovative. Northern Europe and Japan share comparable climates and have cultivated similar lore in fermentation. Building on his experience in Denmark, the chef cross-fertilised the fermentation cultures of the two countries to create a cuisine bursting with originality. The item simply labelled ‘Tsukemono’ or ‘Pickles’ is a traditional element of Japanese cuisine. Mackerel marinated in vinegar is mated with handmade miso. Ojiya, a kind of rice gruel, derives inspiration from fermented crucian carp sushi, a hometown-cooking favourite. The theme of ‘fermentation’ harmonises avant-garde with tradition.

1 Star • Japanese. The interior of the old traditional house is refurbished, yet the Showa-era ambience is unmistakable. The chef cooks alone, dedicated to his credo of serving everything straight from the kitchen to the table. What impresses most are the vegetables. Each plate features leaf and root vegetables grown under the personal care of the chef’s father, a landscape architect. The chef uses restrained seasoning to bring out the flavours of the ingredients. Takikomi-gohan made with vegetables picked that morning is served with house-made pickles. Simple, honest cooking, done as only Morimoto can.

1 Star • Japanese. ‘Kaishoku’ is a coined word expressing a wish that guests will delight in dining with all their hearts. Toshihiro Shimizu’s vigorously inquisitive mind drove him to study agriculture out of a desire to know all he could about ingredients. He taught himself so that he could craft his own menu. A single dish may pair seafood with vegetables to explore contrasts in flavours. House-made soba is created with toppings such as dried mullet roe or mixed tempura fritters that offer the flavour of each season.

1 Star • Japanese. The proprietor loves sake above all other beverages and caters to his guests by pairing sakes of every region with compatible dishes. ‘Delicious sake and prized delicacies’ are the stars of the menu, a tapestry of kaiseki offerings interwoven with the chef’s imagination. One such creation features sashimi served as aemono—veggies or seafood, dressed with various seasonings. Appetisers arrive not on a platter, but one by one, freshly cooked. The meal concludes with chub mackerel sushi and somen noodle soup instead of the traditional rice and soup. Dishes designed to go well with sake keep the rice wine flowing.

1 Star • Chinese. Weave Kansai food culture and Chinese tradition together and you get Kamigatachuka. Ingredients from the Kinki region are prepared using Chinese and Japanese techniques; continuing the theme, items are served on Chinese and Japanese plates and bowls. Vegetarian cuisine, dubbed ‘Naniwa’ (‘vegetable garden’), brings to mind the Kawachi Plain’s fame as a vegetable-producing region. The fare is the self-expression of a chef who was born in Osaka and grew up in a family that ran a Chinese restaurant.

1 Star • Japanese. The ‘kaname’ is the crucial pivot pin of a folding fan. Taking that pivotal role, the husband-and-wife proprietors tour the famous restaurants and wineries of the world, blending the thoughtfulness and passion they find there with Kyoto’s spirit of graceful hospitality. Cooks and service staff are united in their shared mission. Guided by the rubric that ‘tradition is just the continuation of innovation’, this is a restaurant that is open to new ideas, like a folding fan produced by numerous artisans.

1 Star • Japanese. Behind a counter oozing Showa-era ambience, the chef plies his trade in his white smock and wooden clogs. As the second-generation chef of Kappo Hassun, he cherishes the history of Kyoto cuisine, populating his menu with dishes inherited from his father and foods associated with seasonal celebrations. Examples include assortments of sweet, steamed and layered egg cakes and burdock-root rolls, deep-fried tofu with thinly sliced veggies held together with hamo meat, and seasoned grilled fish. Gaining ideas from recipes he finds in literature, he brings old-style work to a new generation.

1 Star • Japanese. Drawing on techniques honed in Japanese cuisine and guided by a keen curiosity, the chef explores inventive approaches to ingredients from his own unique perspective. Served as an interlude, niebana, half-steamed rice, is cooked in kombu dashi to incorporate its umami. Fried dishes are coated in rice flour and prepared as kosen-age, speckled with cracker crumbs, for added aroma. The chef learned tradition at a Kyoto ryotei and innovation at a Tokyo kappo, a journey reflected in his menus.

1 Star • Japanese. The Kitashinchi branch of Kashiwaya in Senriyama offers ryotei service in a counter-restaurant setting. The chef, who has devoted his career to Kashiwaya, strives above all for a sense of presence. His adroit knife skills make an eye-catching display. On days when he cooks with straw, guests can watch the flames rise through a small window. In a thoughtful touch, the blaze is isolated behind heat-resistant glass, sparing guests from the flow of smoke. Every item is prepared with a ryotei’s meticulous care.

1 Star • Japanese. The low-profile exterior, small billboard and stripped-down accoutrements express an understated Japanese architecture aesthetic. The goal here is cuisine of which one never tires. Rishiri kombu kelp is selected for the dashi stock drawn for soups, reassuring with its light flavour. Fermented seasonings are handmade fish sauces, provide the subtle seasoning that enhances other flavours. Relying on patient craftsmanship rather than fancy ingredients, Katamachi Kawaguchi impresses with technique and singular character.

1 Star • Japanese. The first feature to catch your eye in the tasteful tea-house style interior is the lacquer counter, which the chef polished and coated himself. ‘Kentan’ means ‘the deep pursuit of self-improvement’. The seasonal interior decoration, serving ware and cuisine combine harmoniously to celebrate the history and food culture of Kyoto. Modern cooking techniques are also adopted here, such as grilling over low flame. A place to appreciate Japanese cuisine in a broader context.

1 Star • Japanese. There’s no point in cooking, says Kenya, if it doesn’t make the food tasty. Bringing fun and happiness to guests is important above all. Rice and sake both come from Aomori, where the chef comes from. His character reveals itself in his face when he lifts the lid on a pot of freshly steamed rice. Western music, classical music and Showa-era ballads are chosen to suit the cuisine, expressing the joy of good cooking as if weaving a tale. Flavours are fun here.

1 Star • Thai. Thai culinary culture interpreted through Japanese ingredients. She moved to Bangkok and honed her culinary skills, now offer her cuisine prix fixe. Chopped mix of pomelo and seafood derives from the table of the royal court; rice vermicelli yakisoba is inspired by Bangkok street food. Curries are prepared with fresh-pressed coconut milk. Regional cuisines are reproduced using fermented or matured homemade seasonings. KHAO overflows with inquisitiveness and passion for Thai cuisine.

1 Star • Sushi, Japanese. A ‘sushi kappo’ opened by the ryotei Kikunoi. Sushi is Japanese food, after all, so inventive steps are taken to incorporate sushi into the proceedings, interspersing nigiri into the flow of appetisers, sashimi and soup. Treatment of ingredients is unique: for example, Japanese tiger prawn is char-grilled and scorched in the shell, and conger eel is seasoned with black seven-spices and buds of the pepper tree. Another thing you won’t find elsewhere is the ability to choose from serving ware and sake decanters crafted by none other than legendary ceramicist and epicure Rosanjin.

1 Star • Japanese. Flexible and creative while revering the classics, Kinobu adds new twists to the way Kyoto cuisine reflects yearly events and the changing of the seasons. At the heart of the chef’s approach is a restless curiosity. He corresponds regularly with overseas chefs to deepen his store of knowledge. His ‘wine menu’ of dishes that pair well with wine is an innovation that broadens the scope of kaiseki. Kinobu began as a caterer and transformed itself into a ryotei. Treading a contemporary path, Kinobu keeps its eye on the future.

1 Star • Japanese. Water drawn from a well on the premises is where everything starts for Kiyama. Prix fixe dining begins with the service of plain hot water. The first infusion of dashi is prepared before the guests’ eyes, its aromatic fragrance and clear, refined flavour enlivening each simmered bowl. As the meal draws to a close, the proprietor himself prepares and serves thin tea, a weak matcha. The menu is a hymn of thanks for the pure groundwater of Kyoto that brings out the best in each dish.

1 Star • French. The chef prizes ‘combinations of flavours and aromas’. His mentor in Paris, Christian Le Squer, taught him to seek out new flavours by developing the sensibility of a perfumer. Experience and ideas come together in the ‘Warm Salad’. Vegetables picked in the Takagamine district of Kyoto’s Kita Ward are cooked in a variety of ways, drawing the flavour of each to the fore. Interplay of aromas between char-grilled meat dishes and their sauces express this fare’s unique character.

1 Star • Japanese. Intent on catering to guests’ every preference, the house restricts service to one party per lunch and one per dinner. For drinkers, there’s a surfeit of bar snacks; for diners, dishes of generous proportions. The chef assembles his omakase set menus with each diner’s preferences in mind. The name “Koikiryori” means ‘chic cuisine’, declaring a free and easy style of cooking. Some dishes incorporate elements of Western cuisine, showing a playful side. Immerse yourself in a once-in-a-lifetime experience, courtesy of a true veteran of the culinary world.

1 Star • Innovative. This creative cuisine reflects the chef’s gastronomic journey. Spanish and French techniques find application in recipes from Okinawa, where the chef was born and raised. A tapa named ‘Ryukyubon’ is one example. This version of a dish from the Ryukyu royal court is arranged on Yachimun pottery and served on a Ryukyu lacquer tray. Purees and sauces form tracks drizzled atop asado grilled over wood or charcoal in a stone oven.

1 Star • Japanese. The menu evokes the changing seasons and traditional culture of Japan. The proprietor is an accomplished gourmet whose deep knowledge comes from experience as a fishmonger and attentive reading of literature. Hassun platters, garnished with flowers as if to paint a picture of nature, showcase the ideas and origins found in the foods of traditional festivals. Behind each meticulously crafted dish breathes the living aesthetic and customs of Japanese cuisine.

1 Star • Japanese, Tempura. Staff welcome guests with sprinkled water to banish defilement and with incense to purify the space. The restaurant serves tempura kaiseki featuring bounty of land and sea. Wanmono and sashimi are prepared with orthodox Japanese cuisine in mind; tempura is thinly battered and served one piece at a time. Handmade sweets and tea draw the meal to a close. Like leaves that change throughout the year, the choice of serving vessels and ingredients expresses the seasons.

1 Star • Korean. Meika Hoshino breathes her own creativity into Korean royal court cuisine, which she studied in Seoul. Prix fixe offerings follow ‘yakushoku-dogen’, the idea that diet has an essential role in maintaining good health. The double-tiered food box filled with multi-coloured items is an inspiration drawn from Korea’s courtly dining tables. Namul and kimchi are prepared with Kyoto vegetables; cuisine from the early Joseon dynasty comes from a time before chilli peppers were introduced. A dialogue between traditional cooking and modern sensibility brings Korean culinary culture to a wider audience.

1 Star • Chinese. The food culture of Hong Kong is summed up in a simple proverb: Sik dak hai fuk: “Eating is a blessing.” The Hong Kong–born chef, known only as ‘Tommy’, delights in staging the daily ritual of gathering around the dinner table and merrily sharing a meal. He puts each ingredient on display as he cooks heaping platters of food and shares it out among his guests. Freshly roasted pork fillet and crispy chicken are flavours straight from his native city.

1 Star • Chinese. The restaurant aspires to cheerful Chinese fare that delights with fun and surprises. The appetiser assortment offers a tour of China’s regions, each inspired by hometown cooking. A touch of variation appears in every dish: beef and green pepper stir-fry is cooked over low heat; crispy pork is wrapped in crepe. The word ‘Garan’ in the name means ‘a place where monks gather’, reflecting the house’s practice of serving everyone at once. After dinner, the guests assemble around a table to relax over Chinese tea and share the warmth of the moment together.

1 Star • Chinese. The restaurant is temporarily closed. It's planned to reopen in September. Shizuo Miyamoto’s quest is for his own style of Chinese cooking with a seasonal aesthetic. Fish in season is stir-fried with chilli peppers; spring rolls are wrapped in three types of ingredients, so each mouthful tastes different from the one before. Counter seating, right in front of the kitchen, builds diners’ anticipation amidst the clatter of woks and aroma of food. At ‘Kyo Seika,’ graciously hosted by the Miyamoto couple, lively conversation between the veteran chef and his guests imparts joy to the meal.

1 Star • Tempura. A tempura eatery run by a father and his two sons. Supplied with fish in season and fresh vegetables, The chef expresses the turning of the seasons through his ingredients. Items are lightly battered and fried in cold-pressed sesame oil to bring forward the flavours of the tempura pieces. Two friers at different temperatures are used according to the needs of each dish; occasionally an item is double-fried, first in medium-hot oil, and then in hot oil. With the experience and skills of a craftsman honed over many years, the chef unerringly delivers the flavours of each season.

1 Star • Tempura. The tempura is unique, bursting with the flavours of each season. Coated in batter so thin it’s almost transparent, each piece is lightly deep-fried in a special oil based on a secret recipe. Service alternates between seasonal seafood and vegetables, dusted with hand-crushed salt to draw out the flavour. Pieces are small, in typically Kyoto consideration for the dainty appetites of geisha and maiko. The meal concludes with rice topped with tempura, over which refreshing green tea broth is poured—pure in its simplicity.

1 Star • Japanese. Coming from a family of vegetable wholesalers, the chef grew up with fond memories of visiting the market. As an apprentice he frequented marketplaces with his mentor, learning how to recognise good produce, listening to wholesalers and forming bonds of trust. Those days spent with his mentor, driving to the market and shopping for ingredients, may have been the origin of Kyoryori Fujimoto. The menu, rich in vegetables, evokes a sense of both season and the people behind the cuisine.

1 Star • French. ‘L’affinage’ means ‘maturation, ageing’. The name reflects the chef’s determination to mature as he ages, honing techniques accumulated over many years. Roasted and pan-fried dishes are complemented with sauces—a practice that is the very soul of French cuisine. Cooking methods inherited from generations past are tweaked to appeal to a modern clientele. Hometown cooking is refined and interlaced with distinctive touches, yielding a satisfyingly mature result.

1 Star • French. Applying experience in Paris and Copenhagen, the chef layers Scandinavian innovation on top of Japanese ingredients and the French classics. One embodiment of these influences is the foie gras torchon, an encounter between Kakegawa tea from the chef’s hometown and foie gras. Mushrooms delivered from producers in Shizuoka Prefecture are fermented and made into a soup. Modern French cuisine bursting with creativity, the chef’s roots and the bounty of food producers overlay each other to form a winning combination.

1 Star • French, Contemporary. Red and black are the thematic colours of L’ATELIER de Joël Robuchon. The classic Robuchon menu spins a tale like a 19th-century French novel. The menu ranges from famous specialities of years gone by to new arrangements incorporating seasonal Japanese ingredients. This really is ‘Joël Robuchon’s atelier’, where the genius honed his concept of French gastronomy.

1 Star • French. The round logo on the tabletop menu encapsulates the chef’s vision. The varying thickness of the line suggests contrasts between sharp and subtle flavours; the circle declares that the entire prix fixe menu expresses the cuisine as a whole. Sauces and cooking focus on the classic; the fascination with ingredients is a trait cultivated during the chef’s apprenticeship in France. The combination of the chef’s learned skills and passion for cuisine gives rise to a style all his own.

1 Star • French, Contemporary. The name ‘L’ÉTERRE’ is a mashup of two French words: ‘l’éterne’ meaning ‘eternity’, and ‘la terre’ meaning ‘the earth’. It encapsulates the restaurant’s determination never to stop gathering the bounty of the earth and crafting delicious cuisine from it. Japan is a country surrounded by sea, and L’ÉTERRE makes full use of this, focusing on seafood dishes. Vegetables and meat highlight the abundance of their terroirs, grilled sometimes over charcoal or firewood, sometimes over straw. Time-honoured cooking methods are eternal as well.

1 Star • French. A dining room fit for a noble mansion, décor of stunning symmetry and graceful service by the waitstaff create a moment cocooned in splendour. Commanding the kitchen is Christophe Gibert, a native of Bretagne. Accustomed to life by the sea, Gibert makes extensive use of seaweed. His preparations, with their strong accent on sauces, convey his spirit of respect for classic cooking.