Guide

Italy second country in the world for number of Michelin-starred restaurants

La Rei Natura by Michelangelo Mammoliti enters the Olympus of Three Stars. 14 Three Stars confirmed

by Enrico Netti

19 November 2025

5' min read

Translated by AI

Versione italiana

Key points

The starlets
Other prizes
The impact on tourism
Intangible Heritage of Humanity

5' min read

Translated by AI

Versione italiana

With 15 three Michelin stars, thanks to the new entry La Rei Natura by Michelangelo Mammoliti in the Boscareto Resort in Serralunga d'Alba, in the province of Cuneo, 38 two stars and 341 restaurants to which the Red Guide inspectors have awarded a star, Italy is the second country in the world, after France, for the number of Michelin-starred restaurants with no less than 394 starred chefs. The presentation ceremony of the 71st edition of the Michelin Guide Italy was held in the Teatro Regio in Parma, in the heart of the food valley.

Stars

All 14 three Stars have been confirmed, while two two Stars have entered the restaurant elite: Chef Francesco Sodano's Famiglia Rana, in Oppeano in the province of Verona. The second is I Tenerumi, on the island of Vulcano in Sicily, by chef Davide Guidara.

A total of 22 new restaurants have been awarded a Michelin star. Among them all, the young chef Mattia Pecis, 29, of Cracco Portofino also takes the special Young Chef Award, who thanked "chef Carlo who chose him five years ago and gave him freedom". In the 'red' firmament, a star was awarded to: Le Petit Bellevue in Cogne, Valle d'Aosta; Liguria gets two awards, both in the province of Genoa, with Cracco Portofino and Rezzano Cucina e Vini in Sestri Levante. In Lombardy, the stars of Senso Lake Garda Alfio Ghezzi in Limone sul Garda (Brescia) now shine together with Abba in Milan, Procaccini in Milan and Olio in Origgio (Varese). While Trentino-Alto Adige wins two awards for the restaurant Porcino in Badia (Bolzano) and Quellenhof Gourmetstube 1897 in San Martino in Passiria (Bolzano). In Veneto, the star award goes to Agli Amici Dopolavoro in Venezia Isola delle Rose. In Emilia Romagna, the Cavallino restaurant in Maranello (Modena) and Da Lucio in Rimini were awarded a Michelin star. In Tuscany, recognition came for Luca's by Paulo Airaudo in Florence and Sciabola in Forte dei Marmi (Lucca). Three awards in Lazio: Al Madrigale Nuova Cucina Rurale in Tivoli, Ineo in Rome with chef and creative mind Heros De Agostinis, and La Terrazza in Rome. In addition, Al Madrigale Nuova Cucina Rurale in Tivoli also takes the special 'Opening of the Year' award, just eight months after its inauguration. From the Marche region, Casa Bertini in Recanati (Macerata) joins the starred selection. In Abruzzo, Zunica 1880 at Villa Corallo in Sant'Omero (Teramo). In Campania, the Alain Ducasse restaurant in Naples and Umberto a Mare in Forio-Ischia have been awarded a Michelin star. And in Sardinia Capogiro in Baja Sardinia (Sassari) now shines. The editors of the 'red' underline the renewal of the selection with the entry this year of six restaurants: Porcino, Sciabola, Al Madrigale Nuova Cucina Rurale; Ineo; Casa Bertini, Zunica 1880 at Villa Corallo. Also many young talents: the chef of Cracco Portofino, Mattia Pecis, and chef Emin Haziri of Procaccini in Milan are under 30. Less than 35 years old are Jorg Giubbani who joined Matteo Rezzano at the Ligurian restaurant Rezzano Cucina e Vino, Marco Verginer, chef and co-owner together with sommelier Michaela Mair of the restaurant Porcino, and chefs Riccardo Forapani and Virginia Cattaneo, who work in collaboration under the supervision of Massimo Bottura, at Il Cavallino in Maranello; Jacopo Ticchi chef and founder of the restaurant Da Lucio in Rimini; executive chef Alessandro Lucassino of the restaurant Alain Ducasse in Naples as well as Fabrizio Regine, the sommelier and owner of Umberto a Mare on the island of Ischia.

Other prizes

A tribute also went to entrepreneur-chef Antonia Klugmann, whose Michelin-starred restaurant L'Argine in Vencò was heavily damaged by the floods and mudslides of recent days in Friuli Venezia Giulia.

Heinz Beck of Rome's La Pergola, a three-starred chef for over 20 years, received the Mentor Chef Award. An emotional Beck dedicated the award to all the young people who have worked with him and become great chefs, making a special wish for all young people and the Italian restaurant industry.

The winner of the Young Chef award is Mattia Pecis, 29, of Cracco Portofino, who also won a Michelin Star with a cuisine that respects the territory in which he works and reflects his character. Pecis does not hide his excitement and remembers that 'in these years in Portofino we have done a tailor-made job sewn to the measure of that place'.

The Michelin Service Award went to Giulia Tavolara of the Maxi restaurant in Vico Equense, in the province of Naples. It was awarded by Dominga Cottarelle, co-founder of Intrecci, an academy that prepares the next generation of dining room professionals. Giulia Tavolara's secret? "It is naturalness, being yourself and the team," answers the winner.

Five more Italian restaurants have won the Michelin Green Star awarded to restaurants that stand out for their commitment to sustainable gastronomy, ethics and the environment. It is awarded to restaurants at the forefront of sustainability, recognising practices such as reducing waste, working with local suppliers and using renewable resources. There are around 500 Green Stars in the world. Five Italian restaurants have won Green Stars this year: La Bursch in Campiglia Cervo in Piedmont; Kircherhof in Albes (Bolzano); Johanns in Molini di Tures (Bolzano); Ca' Matilde in Rubbianino (Reggio Emilia); and Une in Capodacqua (Perugia). The director of the Italian edition of the 'red', Sergio Lovrinovich, also points out that La Bursch, Kircherhof and Johanns are restaurants that entered the Michelin Italy selection this year.

The impact on tourism

It should not be forgotten that it is precisely Italian cuisine, IGP, DOC and DOCG specialities, and the Mediterranean diet that, for foreign tourists, represent one more reason to choose Italy as a destination. According to estimates elaborated by Fiepet Confesercenti based on data from the Bank of Italy, recognition of Italian cuisine as Intangible Heritage of Humanity will increase tourist presences by between 6 and 8% in the first few years. Then the growth trend will slow down to settle between 2-3% in the next five years. For the first two years we estimate about 18 million more tourist presences. These will be added to the expenditure of foreign tourists in Italian restaurants, bars and public establishments, which continues to increase. In 2024 international visitors spent 12.08 billion, an increase of 7.5% compared to 2023. Anticipations for 2025 indicate further growth and an expected total of around 12.68 billion, an increase of 5%. In parallel, food and wine-related tourist travel now generates 9 billion in direct expenditure,

Intangible Heritage of Humanity

The new edition of the Michelin Guide also enhances the candidacy of Italian cuisine as an Intangible Heritage of Humanity that the Unesco commission will evaluate. In a team effort, Italian restaurants and establishments belonging to the Riae network, an acronym for Authentic Italian Restaurants Abroad, will be proposing a dish that symbolises Italian tradition together with a message of support for the candidacy until 10 December. A project promoted by Fipe-Confcommercio with the system of the Ministry of Agriculture, Food Sovereignty and Forestry and the Ministry of Culture. An action that aims to enhance the typical foods and authentic raw materials put in check by Italian sounding that causes, according to Coldiretti estimates, over 120 billion dollars.