Rimini-born chef Enrico Croatti earned his first star at Dolomieu in Madonna di Campiglio (2013), a second at Orobianco in Calpe, Spain (2019), and—since the 2025 edition—one star for the 12-seat counter Moebius Sperimentale in Milan.
Born in 1982 on Italy’s Adriatic coast, Croatti grew up between Rimini’s fish market and the hills of Romagna. After culinary school he headed abroad—to the Ritz-Carlton Lake Tahoe and Martín Berasategui’s kitchen in the Basque Country—absorbing technical rigor and brigade discipline. In 2009 he took the helm at Dolomieu inside DV Chalet, where his modern Alpine cuisine secured a Michelin star in the 2013 guide.
Restless for new horizons, Croatti moved to Spain’s Costa Blanca. In 2018 his Orobianco became the first Italian-run restaurant in Spain to win a star, confirmed in the 2019 Michelin Guide Spain & Portugal. “The Mediterranean light taught me how brightness translates into flavor,” he recalls.
Returning to Italy, he chose Milan. In late 2020 he opened Moebius, an ex-textile warehouse on Via Cappellini housing a tapas bar, a cocktail lounge and Moebius Sperimentale—a suspended dining room with twelve seats facing the pass. The 2025 Michelin Guide awarded this experimental counter its first star for an ever-evolving tasting menu: shio-koji dry-aged wagyu, seaweed-toasted Riserva San Massimo rice, and squacquerone soufflé with charred artichokes are served to a backdrop of live electronic jazz.
Croatti calls his philosophy “emotional engineering”—designing flavors that trigger memory while retaining Romagnol warmth. Through “Moebius Officina” he hosts rising chefs and sound artisans, staging performances where music becomes an ingredient.
Recent honors include the Identità Golose Innovation Award 2022 for Moebius, TheFork Awards 2021 special mention as Italy’s most visionary format, and three Golosario “Cappelli” in 2023 for the fine-dining room.
