This time, there are ten stops, spread across Italy like a route that connects mountains, cities, and the countryside, with one constant theme: the desire to tell the story of the present without forgetting where we came from.
April brings not only changing seasons, but also new addresses to note carefully, as if they were fresh coordinates on a map that is constantly being rewritten. The Michelin Guide continues its quiet, methodical work—comprising travels, tastings, and observations—adding new places to watch out for month after month. No stars announced, no final verdicts, just a selection that grows and refines itself, like a notebook of notes in the hands of those who know where to look.
Orso Grigio (Cavalese): the mountain that refines its language
At Orso Grigio in Cavalese, the culinary narrative takes the form of a thoughtful reinterpretation of Trentino cuisine. The chef’s approach is one of respect, avoiding abrupt changes and favoring a gradual transformation that preserves the original identity while guiding it toward greater refinement. The result is a cuisine that manages to be contemporary without losing its familiarity, supported by a careful selection of wines, where organic, biodynamic, and amphora-aged wines find their place without feeling forced. The Schüttelbrot ice cream with blackberry, spinach, and thyme remains one of those dishes that best captures the essence of the project: memory and technique coming together without needing to make a statement.
Q.B. bistró (Cuneo): simplicity as a deliberate choice
At Q.B. bistró, the cuisine is defined by a deliberate simplicity, where every element finds its place without ever overwhelming the dish. The restaurant offers an intimate, almost secluded atmosphere and builds its identity on seasonal ingredients prepared with precision. The wine list broadens its focus to include independent labels, giving space to producers who work outside the realm of industrial logic. The result is an experience that prioritizes precision over spectacle.
Il Cigno (Mantua): elegance that embraces the present
Housed in a 16th-century building, Il Cigno offers a culinary experience that avoids being confined by the venue’s aesthetics, opting instead for a more fluid approach. Meat and fish alternate in a menu that employs modern techniques without sacrificing clarity. The yellowtail sashimi with almond cream, raspberry, and puffed quinoa sets the stage for a narrative of balance and restraint, while the desserts confirm a meticulous touch, capable of bringing the meal to a coherent close.
Sakeya (Milan): Japanese precision and urban rhythm
At Sakeya, the restaurant’s identity is evident from the moment you walk in, amidst yakitori grills and minimalist interiors that evoke the most authentic Japan. The sake list, featuring over 150 labels, weaves a parallel narrative that complements the cuisine, which is deeply rooted in Eastern techniques. Amid more contemporary touches and classic preparations, kushiyaki form the heart of the concept, while the service provides expert guidance, leaving room for discovery.
Sant’Agostino (Piacenza): the sea as a point of balance
In the intimate setting of Sant’Agostino, chef Mauro Brina presents a menu that alternates between meat and fish, finding greater creative freedom in the world of seafood. Dishes such as pisarei with shellfish or fish soup reflect a cuisine that focuses on the depth of flavor, set in an environment that invites guests to slow down and savor the details.
Nomos Ante (Rome): aesthetic rigor and cultural openness
Nomos Ante features a clean, precise aesthetic, built around crisp materials and a minimalist style that eschews superfluous embellishments. In the kitchen, Giulio Zoli has developed a culinary concept that draws on Roman traditions while embracing broader influences, creating a journey that balances familiarity with a drive toward new directions.
Enoteca Cavour 313 (Rome): a dual rhythm between the everyday and innovation
Reborn with new energy, Enoteca Cavour 313 retains its original spirit, offering a casual lunch menu and a more refined dining experience in the evening. The young chef, trained at ALMA, focuses on seasonal ingredients and technique, while the wine list strikes a balanced blend of Italian and French selections. The saffron-infused risoni with mantis shrimp perfectly captures this direction.
Insieme Dal Clandestino (Turin): personal identity and Piedmontese roots
Together, Dal Clandestino builds its cuisine around a human journey rather than a culinary one. The chef, of Albanian origin, reinterprets iconic Piedmontese ingredients with a contemporary sensibility, while keeping the dishes accessible. The flexible menu options allow guests to gradually immerse themselves in his world without sacrificing depth.
Marchese (Turin): classic architecture with a contemporary flair
The reinvention of Marchese is led by a new head chef, who preserves the restaurant’s traditional structure while expanding its culinary vocabulary with bolder pairings. The pumpkin risotto with blue shrimp, red fruit umami, and crispy Caesar salad becomes a symbol of this approach, where technique and innovation coexist without rigidity.
Osteria dell’Unione (Treiso): a legacy that continues to speak
Nestled in the hills of the Langhe, Osteria dell'Unione maintains a slower pace, characterized by a warm, welcoming atmosphere and recipes that remain timeless without needing to be modernized. Dishes like chicken cacciatore or spinach frittatine reflect a straightforward culinary style, complemented by a wine list that naturally showcases the region’s terroir.
