04 December 2025
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The new edition of The MICHELIN Guide Italy 2026 opens with great enthusiasm, celebrating gastronomic excellence across the entire peninsula. This year, the Italian culinary scene shines even brighter with new stars, honoring the talent, creativity and dedication of chefs and teams who elevate the art of cuisine every day.
Leading the way is La Rei Natura by Michelangelo Mammoliti, which achieves the highly coveted milestone of Three MICHELIN Stars. In Serralunga d’Alba, in the heart of the Langhe, the restaurant channels nature, memory and innovation into a singular sensory experience deeply anchored in its terrain. Perusing its Mad100 % Natura tasting menu at the panoramic counter feels like stepping into a living landscape. Its concept — described by the chef as the purest expression of his cooking — is rooted entirely in the natural world: The vegetable garden and greenhouse dictate when ingredients are ready, and their rhythms ultimately shape each dish. That philosophy hangs in the air, scented with herbal notes and damp earth from the biodynamic garden just beyond the glass. The lentil and eel cannolo is one of many standout dishes: a delicate shell that fractures gently on the tongue, revealing a supple, mineral-bright filling lifted by a thread of dill that recalls the meadows outside.
Among the new Two-Star establishments, two very different yet equally extraordinary restaurants stand out. Famiglia Rana in Vallese di Oppeano, led by Chef Francesco Sodano, offers a gastronomic journey that intertwines Mediterranean flavors, Asian influences and garden-fresh produce. Set right in the Feniletto Nature Oasis, the restaurant is laid out in a wooded garden that includes a farmyard, stables, an organic vegetable garden and an orchard.
Also earning its second Star is I Tenerumi, on the sun-struck island of Sicily, where Chef Davide Guidara is quietly rewriting the rules of its cuisine. In a region where fine dining has long leaned on seafood and slow-cooked meats, his plant-based tasting menu feels almost subversive — yet unmistakably Sicilian. Guidara treats vegetables, herbs and wild island botanicals with the same reverence others reserve for swordfish or suckling lamb, drawing out flavors through fermentation, aging and precise, almost scientific technique. A dish of fermented local mushrooms glossed with lupin miso, set against an almond cream made from ancient Sicilian varieties, lands with the depth of a long-simmered ragù: earthy, umami-rich and anchored in the island’s agricultural memory. What emerges at I Tenerumi isn’t simply a plant-based menu — it’s a new Sicilian language, fluent in lightness, originality and the expressive potential of the island’s soil.
Milan confirms its status as a capital of taste with Procaccini, which receives One MICHELIN Star. Chef Emin Haziri serves a contemporary, deeply personal cuisine in a space that pairs polish with a lounge-like warmth. The elegance is in the details: architect Alberto Baronio’s 1970s-inflected design — velvet textures, sculptural lighting, a touch of retro glamour — creates a setting that feels both curated and effortlessly relaxed, and a live pianist heightens the sense of occasion. But the experience is personal in the truest sense. With an open kitchen and a chef’s table that places Haziri squarely in the spotlight, he breaks the fourth wall, pulling diners into his creative orbit. His signature “Ci pensa Emin!” videos, where he introduces recipes directly to the camera, echo the same intimacy: a chef who wants you not just to taste his food, but to know the hand, the mood and the instinct behind it.
Among Haziri’s iconic dishes, Carbondoro — a sumptuous reinterpretation of carbonara — is already a cult favorite. He transforms a humble classic into a luxurious, high-impact dish, using premium ingredients like caviar and gold leaf. The presentation is also elevated and visually striking, aligning with fine-dining aesthetics, which is unusual for the dish. And of course there is the technical finesse: Haziri uses precise techniques to balance richness and elegance, ensuring the dish feels indulgent yet harmonious.
The names we’ve mentioned are just some of the Stars of this extraordinary edition of The MICHELIN Guide Italy 2026. But the journey doesn’t end here: From north to south, Italy is dotted with new Stars ready to surprise, excite and delight.
Discover the full list of this year’s new MICHELIN restaurants below and let yourself be inspired for your next culinary journey.
Three Stars
Serralunga d’Alba - La Rei Natura by Michelangelo Mammoliti
Two Stars
Oppeano - Famiglia Rana
Isola Vulcano - I Tenerumi
One Star
Badia - Porcino
Baia Sardinia - Capogiro
Cogne - Le Petit Bellevue
Firenze - Luca's by Paulo Airaudo
Forio - Isola di Ischia - Umberto a Mare
Forte dei Marmi - Sciabola
Limone sul Garda - Senso Lake Garda Alfio Ghezzi
Maranello - Cavallino
Milano - Procaccini
Milano - Abba
Napoli - Il Ristorante Alain Ducasse Napoli
Origgio - Olio
Portofino - Cracco Portofino
Recanati - Casa Bertini
Rimini - Da Lucio
Roma - INEO
Roma - La Terrazza
San Martino in Passiria - Quellenhof Gourmetstube 1897
Sant'Omero - Zunica 1880 a Villa Corallo
Sestri Levante - Rezzano Cucina e Vino
Tivoli - Al Madrigale | Nuova Cucina Rurale
Venezia - Agli Amici Dopolavoro
Hero image: Famiglia Rana, a new Two-MICHELIN-Starred close to Verona, in the North-East of Italy
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