The restaurants Al Gatto Verde, Orma Roma, and Pascucci al Porticciolo have been awarded two MICHELIN Stars. A total of 24 restaurants have been awarded a MICHELIN Star. The 2027 selection includes 382 starred restaurants.
Emilia-Romagna hosted the presentation ceremony for the 2027 MICHELIN Guide Italy in the splendid setting of the Teatro Municipale in Piacenza, a city that had already played a leading role in the event in 2019. The 72nd edition of the Guide brings to a close a year of celebrations marking Michelin’s 120 years in Italy. The new additions to the MICHELIN Guide Italy were unveiled at the Teatro Municipale during the ceremony hosted by Barbara Pedrotti. The event was attended by over 500 guests, including chefs, journalists, industry professionals, and institutional representatives. This year, the MICHELIN Guide Italy celebrates 27 new additions to the ranks of starred restaurants: three restaurants have earned two MICHELIN Stars, and 24 have received one MICHELIN Star. Overall, the 2027 selection of the MICHELIN Guide Italy includes 382 starred restaurants, spread across the entire peninsula.
“What particularly impressed our inspectors this year is the way in which Italy’s culinary heritage continues to evolve without losing its roots. Across the country, chefs are rediscovering regional recipes, highlighting local ingredients and traditional techniques, while at the same time bringing their own contemporary vision to the table. This dialogue between tradition and modernity is one of the great strengths of Italian gastronomy, and the 2027 selection reveals it in all its vitality and diversity.” commented Gwendal Poullennec, International Director of the MICHELIN Guide.
There are 13 restaurants in Italy that are “worth the trip” and have retained their 3 MICHELIN stars:
La Rei Natura by Michelangelo Mammoliti, Serralunga d’Alba (CN), Casa Perbellini 12 Apostoli in Verona, Villa Crespi in Orta San Giulio (NO), Piazza Duomo in Alba (CN), Da Vittorio in Brusaporto (BG), Le Calandre in Rubano (PD), Dal Pescatore in Canneto Sull’Oglio (MN), Osteria Francescana in Modena, Enoteca Pinchiorri in Florence, La Pergola in Rome, Reale in Castel di Sangro (AQ), Enrico Bartolini at MUDEC in Milan, and Atelier Moessmer Norbert Niederkofler in Brunico (BZ).
THREE NEW 2-STAR MICHELIN RESTAURANTS IN THE 2027 ITALY GUIDE
The new additions announced at the ceremony—hosted by Barbara Pedrotti and streamed live—spanned 12 regions, with three new entries in the 2-star MICHELIN category, bringing the total to 40 restaurants that are well worth a detour for travelers:
• Pascucci al Porticciolo, Fiumicino (RM) – Chef Gianfranco Pascucci
“A benchmark for seafood cuisine and hospitality, where the chef creates dishes with great personality, expressed through flavor and technical precision. A cuisine marked by care and attention to the guest, the selection of impeccable ingredients, and a constant pursuit of balance on the palate. The experience translates into dishes that leave a lasting impression and a menu that, just a short distance from the capital, stands out for its identity and character.”
• Orma Roma, Rome (RM) – Chef Roy Caceres
“At Orma, Roy Caceres presents a cuisine of great character, capable of uniting two distant cultures—the Colombian and the Italian. A journey through the chef’s past and present that engages both the palate and the intellect, accompanying guests on a journey where they can let themselves be transported through identity, memory, and modernity.”
• Al Gatto Verde, Modena (MO) – Chef Jessica Rosval
“Fire as a traveling companion, her own story as the spark: Jessica Rosval brings to Casa Maria Luigia a cuisine of sensations and memory, guided by a rigorous ethic and a deep respect for the ingredients. Cooking over an open flame rediscovers an ancestral practice, working with the ingredients to enhance their flavors in a theatrical and immersive experience.”
24 NEW RESTAURANTS RECEIVE A MICHELIN STAR
In the 2027 MICHELIN Guide Italy, 24 restaurants have been awarded a MICHELIN Star for the first time. Among these, 9 restaurants were added to the selection during the year and are highlighted in bold.
New Stars
N'Uovo Vino e cucina—Simone Lezzerini—Sutri (VT)
Akoya—Christian Mandura and Alessandro Daddea—Turin (TO)
Téa del Kosmo—Michele Talarico—Livigno (SO)
Osteria Arbustico—Cristian Torsiello—Paestum (SA)
Amanõ – Vincenzo Sorvillo – Cagliari (CA)
Tosca – Daniele Sera – Casole d’Elsa (SI)
1224 Restaurant – Federico Rovacchi – Cortina d’Ampezzo (BL)
La Spigola – Roberto Pisano – Golfo Aranci (SS)
Visione - Samuele Murro - Barbaresco (CN)
Charleston - Giovanni Solofra - Palermo (PA)
Nomos Ante - Gabriele Muro - Rome (RM)
Mamesa - Marc Bernhardt - Burgusio (BZ)
Casa Rapisarda - Alessandro Rapisarda - Numana (AN)
Maxi - Emanuel Scotti - Vico Equense (NA)
Ulìa - Salvatore Camedda - Arzachena (SS)
Casanova - Michele Panzarini - Polignano a Mare
Casa Romano - Luca Adobati - Alzano Lombardo (BG)
Quid - Juan Camilo Quintero - Rome (RM)
Locanda Baggio—Daniele Dalla Riva—Asolo (TV)
Autem—Luca Natalini—Milan (MI)
Strattoria—Alessio Rossi—Arona (NO)
Bros’—Floriano Pellegrino and Isabella Potì—Lecce (LE)
Baldo Vino—Marco Cahssai—Pistoia (PT)
La Limonaia—Cesare Grandi—Turin
Passion Dessert
The special “Passion Dessert” selection recognizes restaurants that stand out for the excellence of their desserts and the quality of the experience offered through their sweet creations. Sponsored by Molino Dallagiovanna, the award was presented in the 2027 edition to the following restaurants:
Verso Capitaneo—Mario and Remo Capitaneo—Milan
Orma—Roy Caceres—Rome
Loreleil—Ciro Sicignano—Sorrento
Quid—Juan Camilo Quintero—Rome
Charleston By Giovanni Solofra—Roberta Merolli—Palermo
Michelin Special Awards 2025
THERE ARE 4 MICHELIN SPECIAL AWARDS IN THE 2027 ITALIAN SELECTION
▪ MICHELIN YOUNG CHEF AWARD 2027, sponsored by Metro Italia, awarded to Simone Lezzerini of the restaurant N'uovo Vino e Cucina in Sutri (VT).
“Territory and tradition are the starting point for the cuisine of the young and talented chef Lezzerini, who reimagines traditional regional recipes using modern techniques. His cuisine is deeply rooted in his native region, drawing its primary inspiration from local culinary excellence and finding its distinctive character in his ability to reinterpret these ingredients.”
▪ MICHELIN SERVICE AWARD 2027, presented by Intrecci – Advanced Training in Front-of-House Service, awarded to Stefania Lepore of the restaurant Casa Klopè by Luigi Lepore, Francavilla Angitola (VV).
“For her ability to transform service into authentic hospitality. With naturalness, sensitivity, and a warmth that is never forced, Stefania knows how to establish an immediate and sincere connection with every guest. Hers is an attentive and deeply human welcome, capable of making everyone feel not simply served, but genuinely welcomed.”
▪ MICHELIN SOMMELIER AWARD 2027, presented by the Franciacorta Consortium, awarded to Andrea Bravaccini of Ristorante Del Lago, Bagno di Romagna (FC).
“Technical expertise and passion define Andrea’s work; he enriches every selection with anecdotes and insights into the world of wine, drawn from his experiences working alongside both small and large producers. This deep dedication, combined with a rich and thoughtfully curated wine cellar, results in offerings that are never predictable.”
▪ MICHELIN OPENING OF THE YEAR AWARD 2027, sponsored by Agnelli 1907, awarded to Juan Camilo Quintero of Restaurant QUID, Rome.
“A South American spirit, technical precision, and a modern, colorful cuisine: at QUID, Juan Quintero crafts a culinary experience that fully expresses his identity as a well-rounded professional. An engaging cuisine that stands out and makes QUID one of the most interesting new additions in the country.”
Closures and Downgrades
STATISTICS FROM THE 2027 MICHELIN GUIDE ITALY
• REGIONS
The region with the most new entries is Lazio, with a total of 5 new additions, including 2 restaurants with two MICHELIN stars. In second place is Piedmont, with 4 new one-star restaurants, followed by Lombardy and Sardinia with 3 new entries each.
In the MICHELIN Star rankings by region, Lombardy retains the lead with 59 restaurants (3 three-star, 6 two-star, 50 one-star), Campania remains in second place with 48 restaurants (7 two-star, 41 one-star), while on the third step of the podium we find Tuscany with 39 restaurants (1 three-star, 4 two-star, 34 one-star). Piedmont remains in fourth place with 34 restaurants (3 three-star, 2 two-star, 29 one-star), while Lazio moves into fifth place with 33 starred restaurants (1 three-star, 5 two-star, 27 one-star).
• PROVINCES
In the provincial rankings, Rome retains the top spot it claimed last year, rising to 28 Michelin-starred restaurants (1 three-star, 5 two-star, 22 one-star) and ahead of Naples, with 26 restaurants (6 two-star, 20 one-star). Bolzano remains in third place with 22 restaurants (1 three-star, 2 two-star, 19 one-star), followed by Milan with 21 Michelin-starred restaurants (1 three-star, 4 two-star, 16 one-star). Salerno rounds out the rankings in fifth place with 17 restaurants (all one-star).
• BIB GOURMAND
In the Bib Gourmand rankings by region, Emilia-Romagna returns to the top spot on its own, with 39 restaurants, followed by Piedmont, which rises to 36. Tuscany remains in third place, with 24 restaurants, followed by Lombardy with 23 restaurants. Lazio enters the top 5, rounding out the list with 21.
The Strategic Value of the Food Valley
The choice of Piacenza is no coincidence; rather, it underscores the crucial importance of the local gastronomic culture on the national and international stage. To date, the MICHELIN Guide has awarded Emilia-Romagna 25 starred restaurants, 34 Bib Gourmand selections, and 7 Green Stars. Emilia-Romagna reaffirms its status as Italy’s Food Valley:
- It boasts 45 DOP and IGP products, a record that generates a value of 3.9 billion euros for the DOP economy alone.
- The regional agri-food sector reaches a total of 37 billion euros.
- Exports approach 10 billion euros, confirming the sector as the driving force behind the region’s economy.
Michelin-starred cuisine and food and wine are recognized by institutions as a powerful asset for high-quality tourism. "We are delighted to announce our return to Piacenza and to be in Emilia-Romagna for the third year, to unveil the next selection of Italian restaurants in the MICHELIN Guide. This region, internationally renowned for its local products and traditional recipes, stands out as a gastronomic hub for the entire country and offers a unique and inspiring setting to highlight the creativity and passion of the leading figures in Italian cuisine,” commented Gwendal Poullennec, International Director of the MICHELIN Guide.
The Councilor for Tourism, Roberta Frisoni, highlighted how fine dining can promote tradition and sustainability: “Given the clientele it attracts and the extensive media coverage surrounding it, Michelin-starred cuisine serves as an effective promotional tool for Emilia-Romagna and its tourist attractions—from Motor Valley to the Cities of Art—as well as a powerful driver of economic growth. There is no better place than our Food Valley—unique in the world—to host the presentation of the Guide that celebrates Italian culinary excellence, and we are delighted to have the ‘Red Guide’ with us again this year, with Piacenza serving as the splendid setting for the premiere of the 2027 edition.”
The Councilor for Agriculture, Alessio Mammi, also emphasized the value of the local supply chain: “The restaurant industry is a key element of this journey toward quality, because it brings the region’s full value to the table, and it is a great honor to host the prestigious MICHELIN Guide, which successfully combines the value of food and wine with hospitality—a hallmark of Emilia-Romagna.”
Selection Criteria
Here are the scoring criteria listed on the Guide’s website:
- One MICHELIN Star is awarded to restaurants that use top-quality ingredients, where the dishes—with their distinct flavors—are prepared to a consistently high standard.
- Two MICHELIN Stars are awarded when the chef’s personality and talent clearly shine through in their dishes; their cuisine is refined and inspired.
- Three MICHELIN Stars are our highest accolade, awarded to the superlative cuisine of chefs at the pinnacle of their profession; their cuisine has been elevated to an art form, and some of their dishes are destined to become classics.
