All Top Restaurants

When the Alajmo brothers took over the only formal restaurant in the historic Piazza San Marco, they hiredPhillipe Starck to renovate the space, creating a unique version of the old and the new. Sergio Giavedoni and Sergio Preziosa run the kitchen, and though the cuisine is a bit less complex than at their Rubano restaurant, they manage to add the Alajmo signature to a highly effective Read more...

Gennaro Esposito has played a fundamental role in the gastronomic renaissance taking place in southern Italy. His cooking is elegant and smart while remembering its Neapolitan roots. His seafood soup with ten types of pasta is a classic. And his risotti, not to be missed, are the best you will find south of Rome; his risotto 80’s-90’s combines two vintage Read more...

Quique Dacosta pioneered a cuisine based on the ecosystem surrounding his restaurant, an approach that influenced countless other chefs. It is a cuisine that breathes the air of both the gardens and the Mediterranean, integrating the minerals, herbs and iodine flavors that are found in the region. Each year, Dacosta creates a completely new series of dishes to serve, while Read more...

Located in in the Galleria Vittorio Emmanuele II,  Carlo Cracco’s brand-new multifunctional space, includes a café, wine cellar and private dining rooms and an entire floor dedicated to his fine dining restaurant. Whilethe palatial interiors give the impression that you are about to experience a bourgeois cuisine, Cracco’s cooking, overseen by his longtime executive chef Luca Sacchi, still has a modern touch. A successful dish of sea urchins, crème brûlée, Moscato Read more...

Opened in 1981 by Erminio and Rita Alajmo, their children Massimiliano and Rafaelle have turned their parent’s prize-winning restaurant into one of the top culinary empires in Italy. The breakthrough was the simple risotto, which when adorned with capers and coffee powder, became one of the most famous dishes in the world of gastronomy. Unlike other chefs who have garnered Read more...

This elegant restaurant, which dates from 1757, almost 100 years before the unification of Italy began, perfectly captures both the spirit and the noble history of the city of Turin.Chef Matteo Baronett, former second to Carlo Cracco, offers a personal interpretation of Piedmontese cooking that ranges from perfectly balanced versions of traditional dishes like vitello tonnato while others include an element of surprise like a cuttlefish nigiri with oysters and mussels. Booking at Read more...

For Enrico Crippa, the magnificent ingredients of the Langhe are just a starting point for his clever cuisine. One of the first chefs in Italy to forage for ingredients , his use of wild herbs from the hills around Alba in his signature dish, Salad 21…31…41…51(the number designates how many ingredients have been included that day) is masterful. His tasting menu is titled “The Journey”, an 8-course excursion that pays tribute Read more...

Massimo Bottura’s successful combination of regional Italian cooking with French classical technique and the Spanish avant-garde have made The Francescana one of the world’s must-go restaurants. Though it transcends any particular style of cooking, Bottura’s cuisine still manages to reflect his Emilian roots. He offers two different approaches: a la carte, dishes like tagliatelle al ragù or the amazing tournedos Rossini (with caviar), and a tasting menu that changes based on the season. The encyclopedic wine Read more...

When self-taught Moreno Cedroni opened this restaurant on the Adriatic coast in 1984, Italian fine dining was in its formative years. Thirty-five years later, Moreno is still riding the crest of that wave. This is one of first restaurants in Italy to serve susci (the Italian way of writing “sushi”); it also incorporates various elements associated with Italian and Spanish Read more...

Back in the 90’s, when la nuova cucina was all the rage, Gianfranco Vissani was Italy’s most celebrated chef. His strongly personal views, and his avant garde approach to cooking played a fundamental role in the way fine dining evolved in the country. Decades later, his kitchen is still turning out an incredible number of new dishes, often including ingredients Read more...