The “Rossa” inspectors’ notebook never takes a break. While we’ll have to wait until the fall gala to find out which restaurants will earn the coveted Star or the Bib Gourmand distinction, the Michelin Guide Italy continues to reveal its instant favorites month after month. As part of the dynamic revamp of the official selection—available in real time on the website and app—the summer update brings a vibrant and multifaceted culinary map, where technical expertise meets the authenticity of fresh ingredients.
From plant-based cuisine to coastal bistros created by culinary masters, here is a detailed look at the fifteen new culinary destinations featured this month.
Thelema - Maison de Cuisine (San Vito, MI)
Greek philosophy and high-level culinary artistry define Simone Tricarico’s new solo venture. After honing his skills among the most prestigious kitchens in Italy and France, the chef has forged a solid gastronomic identity within a space dominated by the warmth of wood and flooded with natural light thanks to the floor-to-ceiling windows overlooking the garden. The menu blends tradition and innovation, best exemplified by a mouthwatering saffron rice with veal alla milanese or a memorable braised suckling lamb with caciocavallo cheese and turnip greens. The dining experience, orchestrated with perfect timing and grace by Daniele Miceli, transforms the visit into a seamless and satisfying culinary journey.
Ausa (Isernia, IS)
There’s a breath of freshness and academic rigor at the heart of Molise’s capital, thanks to the vision of Anisia Cafiero and Pasquale De Biase, both of whom trained under Niko Romito. The menu, intelligently centered on the plant kingdom, stands out for its clean lines and pinpoint precision. The artistry of the artichoke dish is emblematic: cooked in two stages, it is glazed with a reduction made from its own trimmings and nestled on a bed of mashed potatoes adorned with herb and mint sauces. The bread, served as a true centerpiece, is a declaration of love for the art of baking, best enjoyed with select extra-virgin olive oil or perfectly crafted butter.
MARE Bistrot (Fiumicino, Rome)
In Fiumicino, the signature restaurant bears the name of Gianfranco Pascucci. The Michelin-starred chef doubles his presence in this seaside town with a casual, down-to-earth seafood concept. Here, locally caught fish is stripped of its most complex technicalities to reclaim the unadulterated power of traditional recipes, carefully executed by a talented team. The seafood cuisine is straightforward, clean, and full of flavor, harmonizing with the surrounding vegetable gardens to combine an approachable style with a signature culinary flair.
Tavola MoS - Stefano Zanini (Lonato del Garda, BS)
Set against the historic backdrop of the Rocca di Lonato, in the historic rooms that once served as the residence of Senator Ugo da Como’s librarian, Stefano Zanini demonstrates a refined and mature talent. The dining room—a sort of elegant veranda opening onto the greenery—serves as the setting for Italian dishes where creativity harmonizes with delicacy. The sea bass, seared briefly only on the skin side, finds a perfect balance in the savory intensity of the anchovy sauce, while the section dedicated to game and pigeon confirms a steady and refined touch.
Entroterra Trattoria Sostenibile (Teramo, TE)
In the historic streets of Teramo’s city center, just a stone’s throw from the cathedral, three passionate young chefs are charting a dynamic and contemporary culinary path. Jacopo and Paride run the kitchen, reinterpreting Abruzzo’s culinary heritage with a modern twist—as demonstrated by the superb veal tongue served with roasted pumpkin, salsa verde, anchovy mayonnaise, and rice wafers—while Luca oversees the dining experience and a wine cellar focused on ethically produced wines. Special mention goes to the desserts, which offer fresh ideas and sharp contrasts.
Borgo Cala Creta - Giardino Arabo (Lampedusa, AG)
Amid the untamed charm of the Mediterranean scrub that surrounds the island’s dammusi, this open-air restaurant offers a unique dining experience beneath a centuries-old olive tree. The cuisine reimagines Mediterranean classics through vibrant presentations and inspired touches, among which a memorable seafood caponata stands out, enhanced by the subtle bitterness of cocoa and the crunch of pistachios.
Il Ginkgo (Cremona, CR)
Minimalist and contemporary settings serve as the backdrop for the creations of young Cremona-born chef Lorenzo Barbieri. His gourmet cuisine breaks free from the strict constraints of Po Valley tradition, embracing international pairings and cutting-edge techniques. Among his most representative dishes are the grilled gnocchi, which play on smoky notes and carefully balanced sweet-and-sour elements, offering remarkable visual and gustatory elegance.
Osteria Terra Arsa (Foggia, FG)
The Munari brothers have succeeded in transforming a suburban street into an unmissable culinary destination. The restaurant, with its vibrant decor, serves cuisine rooted in Puglia’s vegetable gardens and seasons, where even childhood memories take on a new form. While local vegetables set the pace for the dishes, it is the baked salt cod with a savory crust—served over a purée of Carpino fava beans and sautéed chicory—that truly showcases the authenticity of the menu, accompanied exclusively by regional wines.
Aroma (Matera, MT)
In the historic premises of Matera’s first pharmacy, just a short distance from the viewpoint overlooking Sasso Barisano, Aroma offers a refined retreat where creativity is always at the service of flavor. The tasting menus and à la carte offerings showcase the chef’s sure hand, as he skillfully crafts dishes that are visually clean and expressive in flavor—perfect for an intellectual interlude in the heart of the City of the Sassi.
Lisander (Malgrate, LC)
Nestled along the Lecco shore of the lake, inside the Promessi Sposi Hotel, this elegant dining venue is helmed by a chef of Sicilian origin. The menu skillfully blends the two worlds: freshwater specialties and land-based dishes warmly embrace the island’s sunshine, ingredients, and memories, ensuring a rich and generous variety of culinary delights.
Osteria Stella (Masone, GE)
Reopened with bold vision in 2024 by a pair of young chefs with solid training, this historic restaurant on the border reinterprets the culinary dialogue between Liguria and Piedmont with clean, precise technique. The dishes impress with their simplicity and modern balance: be sure to try the gnocco stuffed with pesto and served with a delicate pine nut sauce, and the Ligurian-style guinea fowl accompanied by triple-cooked potatoes.
Partage (Rivarolo Canavese, TO)
Experiences from across the Alps and local roots come together in the project of a young talent from Canavese. His intimate restaurant transforms throughout the day: sleek and efficient for lunch, rich and sophisticated for dinner. Dishes featuring both land and sea ingredients complement a natural wine list curated with expertise and curiosity, reflecting a contagious entrepreneurial spirit.
Radino Wine Bistrot (Matera, MT)
Striking architecture that blends the walls of a 16th-century church with an ancient olive press serves as the backdrop for this bistro with a unique atmosphere. With dining areas featuring an open kitchen and private rooms for lovers of slow-smoked meats, the culinary offerings highlight the authentic flavors of Basilicata. Above all, the “tre dita” cavatelli, served with a ragù made from “pezzente” sausage and the unmistakable aroma of cardoncelli mushrooms, are a standout.
Casa Gasperoni (Poggio Torriana, RN)
Amid the narrow streets of the medieval village of Montebello, in the Valmarecchia hinterland, Chef Gasperini presents a Romagna-style cuisine rich in substance and authenticity. There’s no artifice for its own sake: the priority here is the pure pleasure of the table, where fresh pasta, artfully prepared fillings, and traditional sauces are reimagined with modern technique and a deep sense of indulgence.
La Marianna (Rimini, RN)
A staple of Rimini’s maritime scene that has been a fixture in the Tiberius Bridge area since 1908. The current management remains true to the restaurant’s original mission: a strong focus on the freshness of fish from the Adriatic, simple cooking methods, and no-frills recipes served in a warm, down-to-earth, and delightfully convivial atmosphere.
