Michelin Guide: Italy on the podium of starred restaurants in the world

What is Italy's weight in the universe of starred cuisine? The Michelin Guide 2026 was unveiled in Parma but - despite the new Rei Natura by Michelangelo Mammoliti in Serralunga d'Alba tristellato, and the two new bistellati Famiglia Rana in Oppeano (Verona) with chef Francesco Sodano and Tenerumi in Vulcano (Messina) with chef Davide Guidara - it is unlikely to upset the "balances" that have been structured over more than a century of history (the "Rossa" was born in 1900 and the Italian edition has been published for 71 years). A comparative analysis at an international level was made on last year's edition by the Fipe Studies Office, according to which the countries with the most stars overall are, in order, France (617), Italy (391, which become 394 after this year's entry/exit balance), Germany (323) and Spain (289). Outside Europe, the largest presence of stars is in Japan and the United States, with 375 and 260 restaurants respectively marked with one to three 'macarons'.
The recent awarding of green stars, reflecting the degree of attention to environmental issues, still sees France in first place with 91 restaurants, followed by Germany with 76 and Italy with 68.

If, however, we move on to the density index," specifies Fipe, "calculated as the number of starred restaurants in relation to the resident population", we find that in Europe "it is Belgium that occupies the first position with 11 restaurants per million inhabitants". France is second with an index of 9, Italy third with 7, then come Spain and Germany.

When calculating the distribution of restaurants by number of stars and by country, Fipe points out that 'more than 86% of Italian restaurants have one star, compared to 83% of the French and Spanish and 82% of the Germans'. The differences are also 'more evident when considering two and three stars. In this case, it is Germany that has the highest percentage of restaurants (17.7%). Interesting is the figure for Spain, which has the highest incidence of three-star restaurants'. In fact, in the Iberian peninsula there are 16, against 30 French and 14 Italian (thanks to the entry of Perbellini in the 2025 edition, which then became 15 this year with Mammoliti).

Fipe also goes so far as to summarise the average price, which should be 'taken with a grain of salt' given the large differences that exist according to the number of stars but also in the same 'category' and according to the place where the restaurant operates: 'the average price of 'starred' catering is 162 euros in Italy - Fipe estimates - 170 in France, 181 in Germany and 157 in Spain'.

But how does the compilation of the Guide work? Five criteria are used to evaluate a restaurant, applied in the same way all over the world: quality of ingredients, harmony of flavours, mastery of techniques, personality of the chef expressed in his cuisine, consistency of the entire menu over time. Michelin Stars are awarded for one year and re-evaluated each year by inspectors on the basis of anonymous and independent tasting experiences.