Michelin has added 15 restaurants to the developing selection for the 2027 Michelin Guide Italy.
They are already visible on Michelin’s site and in its app. What none of them has is a classification. Stars, Bib Gourmands and plain recommendations will all be settled on 12 November, when the 72nd Italian guide is presented in Piacenza.
Inclusion at this stage still means something. An inspector has been, and has decided the restaurant belongs in the guide. It does not make any of these addresses newly starred, and the distinction is worth holding onto over the next ten weeks.
Inclusion is a signal, not a verdict
Michelin has moved steadily towards publishing new entries through the year instead of holding every name until the ceremony. Diners see the inspectors’ finds earlier. Restaurants get into the digital guide the moment they are selected.
The category stays open. A new listing can end the year as a Star, a Bib Gourmand or a recommended restaurant with neither.
The distinction matters most for a hotel that has just opened a signature dining room. A chef may hold Michelin recognition somewhere else, and the new restaurant may already sit on Michelin’s platform, and still neither fact carries an award across to the new address.
For the tables whose Stars are confirmed, the reference remains our guide to Michelin-starred restaurants in Italy. What follows is a different stage of the same process: the fifteen restaurants Michelin has put in front of diners while the classifications are still being decided.
The 15 restaurants added in August
The group runs from Ventimiglia, within sight of the French border, to the Adriatic coast of Puglia, taking in Florence, Milan, Rome, Turin and a handful of smaller places along the way.
Lombardy
Gustoo, Busto Arsizio. Seafood-led, with a substantial raw selection and a simplified weekday lunch.
PEPE Barra Italiana, Milan. Contemporary Italian on the fourth floor of Palazzo Fendi, arranged around three walnut counters facing the kitchen.
La Corte del Noce, Villa d’Adda. Inside an 18th-century rural complex, splitting the menu between established dishes and a more contemporary line.
Piedmont and Liguria
Casa Vicina, Ivrea. The Vicina family back on its original ground, now inside a new hotel, working through a contemporary reading of Piedmontese cooking.
Antica Trattoria Cirio, Turin. A renewed trattoria that has kept the regional classics and the cold-weather boiled-meat service.
Tiffany Bistrot di Mare, Turin. Small, lunch only, seafood, with raw fish and the owner’s presence in the room doing most of the work.
Balzi Rossi, Ventimiglia. Seafood at the border, with a terrace looking west towards Menton and Cap Martin.
Veneto and Tuscany
Lemelae, Gallio. A compact project on the Asiago Plateau built on fire, fermentation and preservation, with a firmly local menu.
Terrae by Iside De Cesare, Florence. The restaurant at Tivoli Palazzo Gaddi, developed by Iside De Cesare with resident chef Salvatore Canargiu, connecting Tuscany to De Cesare’s work in the Tuscia.
Rome and the Lazio coast
Osteria Landi, Lido di Ostia. An intimate room that starts at the coast and the market, with a wine list leaning towards smaller producers.
Tribuna Campitelli, Rome. Central, Mediterranean, several small dining rooms and a garden.
Metis, Rome. A contemporary neighbourhood restaurant in Mezzocammino, with four seats turned towards the kitchen.
Viride by Carlo Cracco, Rome. The principal restaurant at Corinthia Rome, signed by Cracco and run in the kitchen by Alessandro Buffolino.
Puglia
Saleblu, Monopoli. The restaurant at La Peschiera, lighter at lunch and more structured at dinner.
Da Tuccino, Polignano a Mare. Open since 1968, still built on fish and raw seafood.
Four of the fifteen are inside hotels
Terrae is part of Tivoli Palazzo Gaddi in Florence. Casa Vicina has reopened inside a new hotel in Ivrea. Viride is the signature restaurant at Corinthia Rome. Saleblu belongs to La Peschiera on the Puglian coast.
That is a pattern in Italian hospitality more than a preference at Michelin. New luxury hotels increasingly build dining rooms meant to fill with people who are not staying upstairs, and established chefs use a hotel to enter a city where they have no site of their own.
The trade is a real one on both sides. The restaurant gets capital, a kitchen brigade, an events calendar and an international booking channel. In exchange it lives inside someone else’s opening schedule, and a share of its covers arrive because they booked a room.
Michelin will judge the food. The stars of the hotel above have never counted.
Viride gives Rome another chef-led hotel restaurant
Viride is Carlo Cracco’s first restaurant in Rome, inside Corinthia Rome. The hotel describes a seasonal contemporary Italian menu shaped by Roman ingredients and by the property’s internal gardens.
Michelin names Alessandro Buffolino as the chef in the kitchen. That detail is worth carrying, because a signed restaurant and a cooked-by restaurant are different things, and the guide is precise about which is which.
The August entry confirms Michelin’s interest in the room. It does not move the Star held in Milan down to Rome.
PEPE widens what a Milan entry looks like
PEPE is on the fourth floor of Palazzo Fendi, on Corso Giacomo Matteotti. Three solid walnut counters face the kitchen, which means most guests eat alongside one another instead of across a table.
The cooking reads Italian dishes through a contemporary, sharing-led structure. Michelin currently files it as Italian and contemporary, at three euro symbols.
Its inclusion is useful precisely because the format is informal. A counter is not a tasting room, and the guide has still gone in and taken it seriously, which says something about how Italian selections are being built now.
One practical note. PEPE is not Langosteria Montenapoleone, which occupies another part of the same building. Different restaurants, different menus, different reasons for being where they are.
Puglia keeps proving it is a dining coast
Saleblu and Da Tuccino sit within a short drive of each other on the Adriatic, and they are not interchangeable.
Saleblu is at La Peschiera outside Monopoli, with an informal lunch service and three tasting menus in the wider programme. It belongs to a stay: you book the hotel, and the restaurant comes with the days.
Da Tuccino has been at Polignano a Mare since 1968. Fish, raw seafood, a room that has held its identity through changes of management and presentation. It belongs to the coast rather than to any hotel on it.
Both are worth the drive. They ask for different evenings.
Balzi Rossi strengthens the Italian end of the Riviera
Balzi Rossi sits at Ventimiglia, close enough to the border that its terrace looks along the coast towards the Cote d’Azur.
For anyone staying between Monaco, Cap Martin, Menton, Bordighera and Sanremo, that geography is the whole point. Lunch there turns a border crossing into a reason to drive, and the restaurant belongs to a Riviera itinerary as much as to an Italian regional list.
This is the sort of thing a rolling selection surfaces before the awards absorb all the attention. A recommendation can change where a traveller stops even when no Star follows it.
The 12 November ceremony settles the categories
The 72nd Michelin Guide Italy will be presented on 12 November in Piacenza, in Emilia-Romagna. That is when the new Stars, Bib Gourmands, Green Stars and the wider classifications for the 2027 edition become public.
Until then the accurate descriptions are the modest ones. Listed by Michelin. Included in the developing 2027 selection. Recommended on Michelin’s platform.
Newly Michelin-starred is not among them, and the restaurants themselves are generally careful about this, because the correction lands in November either way.
How to use the list before the awards
- Treat it as discovery. Inspectors have chosen these fifteen. The category is the only thing still open.
- Book according to the format. A hotel tasting menu, a lunch-only seafood bistro and a counter restaurant need three different kinds of evening.
- Check the days. Coastal and hotel restaurants often change service once the summer season closes.
- Leave the Star speculation alone. Choose for the chef, the room, the menu and where it sits on the map.
- Look again on 12 November. Some of these fifteen will be carrying something new by lunchtime.
Luxury.it perspective
The August additions are at their most useful now, before they become awards.
They point at a lunch-only seafood room in Turin, a Cracco kitchen in a Roman hotel, a plateau restaurant working with fire and fermentation, and a terrace at the Italian edge of the Riviera. That is a better map than a Star count, because it tells you where to stop rather than only where to aspire.
Read the fifteen as itinerary intelligence. On 12 November, Michelin will hand over the classifications. Until then the one confirmed distinction is that an inspector went, and came back convinced.
Related guides
Continue with the guide to Michelin-starred restaurants in Italy, the wider Restaurants desk and recent arrivals in Luxury Openings.
For Italian hotel and restaurant reservations, private drivers and multi-city dining itineraries, contact Luxury.it Concierge.
