Michelin Guide Italy adds 25 restaurants, from a Taormina villa to Lake Como

MICHELIN added 25 restaurants to its Italian selection in October, spread across 12 regions. The list, dated 21 October, runs from Burgusio and Castelrotto in South Tyrol to Taormina, Pula and Vieste, with a small osteria on a Venetian canal and a hotel dining room on the western shore of Lake Como. By our count, 11 of the 25 belong to a hotel, a winery or a country estate. They are new entries. Stars come later: the 2027 selection will be announced on 12 November, as in our calendar of the MICHELIN ceremonies. MICHELIN published the October list in Italian only, under the title “Ottobre 2026: 25 nuovi ristoranti nella Guida MICHELIN Italia”.

The 25 new names, town by town

The order is MICHELIN’s.

Trentino-Alto Adige has the most new names, with four. Tuscany and the Marche have three each, and Veneto, Emilia-Romagna, Sicily, Lazio, Puglia and Sardinia have two. Abruzzo, Lombardy and Liguria add one apiece. Venice is the only regional capital on the list.

Bàtu in Taormina and Roteo at Sala Comacina

Bàtu and Roteo are among the new names in the guide’s top price band, marked with four euro symbols on their MICHELIN pages. Bàtu, at Via Luigi Pirandello 50 in Taormina, occupies a historic villa “riportata al suo antico splendore”, brought back to its former splendour, and MICHELIN describes it as part of the first Relais & Châteaux property in Taormina. Chef Luca Miuccio cooks two tasting menus of eight courses. Roteo is at Sala Comacina, on the western shore of Lake Como, inside the Musa hotel at Via Vincenzo Puricelli 4. Two young chefs run the kitchen, and MICHELIN does not name them. “Proposte tecniche ed elaborate, è un’esperienza di gran livello,” its page reads: technical, elaborate dishes, at a high level. The lake’s other tables, from Bellagio to Varenna, are in our guide to the best restaurants in Bellagio and Varenna.

Six tables in Burgusio, three in Castelrotto

South Tyrol brings two very small dining rooms. Mamesa is the gastronomic restaurant of the Weisses Kreuz at Burgusio, in the Val Venosta, a hotel “oggi composto da 37 suite”, now made up of 37 suites, and its room has “appena sei tavoli”, just six tables. Marc Bernhart is the chef. At Castelrotto, Lampl Stube has three tables inside the boutique hotel Lamm, at Via Dolomiti 19. Marc Oberhofer cooks a menu of five or ten courses. Bolzano adds Gries 13, which MICHELIN describes as a modern bistro with the soul of a wine bar. In Trentino, two partners run Osteria Storica Morelli at Pergine Valsugana, in a building that dates from the 16th century.

Rocca delle Macìe, a Pistoia residence and a rock-cut convent at Vieste

Tuscany’s three are each tied to a place. Oltre Osteria belongs to the Rocca delle Macìe wine estate at Castellina in Chianti, where chef Bardotti, as MICHELIN names him, works with three tasting menus. In Pistoia, chef Marco Cahssai has opened a new chapter at Baldo Vino, in a 17th-century residence, with a cellar of about 3,000 labels. Al 588, at Bagno a Ripoli, just outside Florence, is the restaurant of Borgo I Vicelli, “affacciato sulla piscina e aperto al tramonto”: it overlooks the pool and the sunset. Andrea Perini is the chef.

Elsewhere, the settings are as varied as the cooking. At Vieste, on the Gargano, La Ripa is “ricavato all’interno di un suggestivo complesso scavato nella roccia”, set in a complex cut into the rock that housed a convent in the 15th century. Don Carlo, inside the Sant’Efis Hotel at Pula, looks directly onto the beach. Colle Serrano, at Ripatransone in the Marche, sits on a 70-hectare estate and serves a seven-course menu under chef Ficcadenti. Seguire le Botti, at Terracina, grew out of the Cantina Sant’Andrea winery and has five rooms. At Urbino, Ponente is the restaurant of the Aura Relais. And in Giulianova, chef Gianluca Durillo has a new project, Rotta Cucina e Ristoro, inside a Liberty hotel of the 1920s.

The rest of the list sits closer to the trattoria. Antica Osteria Al Forno, at Refrontolo, goes back to the early 1800s. Osteria di Fornio, at Fidenza, stands out for its fresh pasta, made in house, and Trattoria Rensin, at Campomorone in the Ligurian hinterland, is family-run. In Venice, El Magazen osteria contemporanea is a small restaurant on a quiet canal, at Calle Larga Giacinto Gallina 5402, led by Yasmiin, its owner and chef, as MICHELIN writes. Don Ciccio, at Giardini-Naxos, and Bruna Bistrò, at Senigallia, both face the seafront. Madre, in Latina, is the work of a very young couple, and Atempo, at Martina Franca, is a young address too. There are even two restaurants called Origini: one at Mondaino, in Emilia-Romagna, with Filippo Benelli in the kitchen, and one at Narcao, in Sardinia, where Antonella Orioni reworks Sardinian tradition.

The Luxury.it perspective

October’s list reads like a travel plan. Eleven of the 25 come with a hotel, a winery or an estate around them, from a villa in Taormina to a hotel on Lake Como and five rooms at Terracina. The table and the room can often be booked together. The list also favours small towns. Venice is the only regional capital, and the other new names run from Refrontolo, in the Prosecco hills, to Ripatransone and Vieste. In September, MICHELIN added 20 restaurants, from Cortina to Rome, Sardinia and Turin, as in our report on the September list. Two months, 45 new names. On 12 November, MICHELIN publishes its 2027 selection for Italy.

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