The Michelin guide is giving away some spoilers for 2025: there will be 10 new establishments highlighted following the February inspections, already identified on the website and app as "novelties"; but it's only during the official presentation that we'll know if they will be distinguished by a star, green star, or Bib Gourmand.
The guide describes it as "good-level dining": a simple venue, where the young Michela Quaglio enlivens the great Piedmontese products with touches of international creativity.
Granoturco Bistrot - Castagnole Piemonte TO
Behind the deceptive appearance of a pub, another young chef, Gian Marco Russo, serves "one of the most convincing expressions of regional cuisine," without forgetting the lessons learned in his international training.
Classic Piedmontese dishes, but also seafood and even raw dishes according to market availability in an unpretentious venue that doesn't disappoint.
A venue dedicated to Neapolitan specialties, from ragù to octopus "alla luciana," with a shop of typical products.
Michelin praises the "fragrance and freshness" of the fish, the short but curated and inclusive wine list, and the "Romagnola" hospitality.
Luca's by Paulo Airaudo - Firenze FI
There's a hint of a star in the previews regarding the restaurant led by Paulo Airaudo, an "Argentinian chef of great value," with fresh and modern dishes.
Nello - San Casciano in Val di Pesa FI
Michelin loves the young, like Federico and Chiara, in charge of savory and sweet cuisine at Nello, praised for the modern interpretation of Tuscan cuisine in a "varied and intriguing" menu.
Rendenèr Alpine Food - Pinzolo TN
Simone Ubaldi, a "young and talented" chef, interprets a strictly seasonal mountain cuisine in this restaurant, with extensive use of foraging and in-house cultivated vegetable garden.
In an important location, the precious liberty rooms above the café chantant Scotto Jonno of the Galleria Principe di Napoli, Marco Ambrosino gives a "whiff of modernity with complex and elaborate dishes," inspired by the entire Mediterranean basin, not without the use of grill and fermentations. "A surprising experience," one might say worthy of a star.
In the nineteenth-century villa named after the historic chef of the House of Savoy, polished by chef patron Ivo Druetta, the proposal ranges eclectically from business lunch to fish, to gourmet pizzas.
