November 14, 2023

Food

Michelin Guide 2024: all starred restaurants in Tuscany

All the news from the most popular gourmet guide

The Michelin Guide 2024 shows a new quality record for gastronomy in Italy, this year more than ever again many young chefs awarded with stars, even in small provincial towns.

Four new stars in Tuscany. In Florence - as predicted - Ariel Hagen of Saporium won the star, joined by Marco Bernardo of La Magnolia at Hotel Byron in Forte dei Marmi and two surprises: Mirko Marcelli of Osmosi in Montepulciano (Siena) and Daniele Canella of Visibilio in Castelnuovo Berardenga (Siena). Below is the updated list.

ALL THE STARS OF FLORENCE

Enoteca Pinchiorri ***

It is difficult to find the words to describe a true temple of taste of Italian cuisine considered one of the 10 best restaurants in the world. The hosts are Giorgio Pinchiorri and Annie Féolde, the world's most gourmet couple for more than 40 years. The first in Europe to hold the Wine Spectator crown since 1984, Enoteca Pinchiorri's cellar goes over 100,000 bottles with more than 4000 labels, unobtainable elsewhere in the world. Not to be missed is the exploration of the proposals based on the quality of raw materials by Annie Feolde and her kitchen brigade, led by chef Riccardo Monco.

Santa Elisabetta **

In the elegant restaurant of the Hotel Brunelleschi, chef Rocco De Santis' dishes surprise the palate with their pleasant contrasts: between acidity and sweetness, between cooked and raw, between savouriness and lightness. The result of his cuisine is a concentrate of technique, new ideas, experience and contamination of the customs and traditions of his homeland, Campania.

Atto di Vito Mollica (ex Chic Nonna) *

This fine dining restaurant is run by Executive Chef Vito Mollica, whose philosophy is to use raw materials of exceptional quality for a seasonal menu with a traditional yet international flavour. It is here that Vito Mollica creates his most ambitious dishes, thanks to that combination of technique and childhood memories that has made him appreciated by national critics. Here is our latest interview with the chef.

Il Palagio - Four Seasons Hotel *

Legendary restaurant at the Four Seasons Hotel Firenze, one Michelin star, the realm of Executive Chef Paolo Lavezzini. Seasonality, authenticity of ingredients, quality of raw materials are the main ingredients of his cuisine, to bring typicality and tradition to the table in an excellent way.

Saporium* (NEW)

Born in 1993, Ariel Hagen is the Florentine revelation of this Michelin Guide 2024. After starting his career in Belgium, where he worked at the Osteria Romana in Brussels, he returned to Italy - more precisely to the Dolomites - at the court of Norbert Niederkofler at St. Hubertus (three Michelin stars). He was also sous chef to mentor Gaetano Trovato at Arnolfo (two Michelin stars) in Colle Val d'Elsa, and then landed at Borgo Santo Pietro in Chiusdino, where he developed all his love for cooking into signature dishes in a self-sustainable environment with a zero-waste approach. A fine dining experience that he repeated in Florence, in his Saporium, which in a short time has already become a landmark in the city. Here is our latest interview with the chef.

Borgo San Jacopo *

A haute gastronomic experience and a memorable panorama of the most marvellous Florence. Chef Claudio Mengoni, is ready to introduce his philosophy of cooking, true and sincere where his ingredients find creativity and rigour, without compromise.

Gucci Osteria *

A compulsory stop for lovers of beauty, within the Gucci Garden universe, Gucci Osteria, with Karime López's cuisine, confirms its well-deserved Michelin star. Unmissable and full of memories, the menu is multi-ethnic, with Italian flavours blending perfectly with Mexican and South American ones. Thanks to a great master, Massimo Bottura.

ALL THE STARS IN TUSCANY:

Arnolfo – Colle Val d’Elsa **

A Gaetano Trovato confirmation. The rooms, elegant and cosy, are those of a former private residence from the 17th century. The panoramic terrace is enchanting to enjoy during the summer. The wine cellar is in the hands of the chef's brother, Giovanni Trovato.

Caino – Montemerano **

This is the creation of Valeria Piccini, a chef and woman of enormous gastronomic sensitivity and stubbornness, supported - now - by the precious contribution of her son Andrea. The 'creed' of this great cook lies in the desire to allow her guest to understand exactly what they are eating, avoiding too extreme techniques or products that are not up to scratch.

Il Piccolo Principe – Viareggio **

Intimate, cosy surroundings open up every day of the year to offer all lovers of fine cuisine the inimitable taste of Chef Giuseppe Mancino's exclusive creative recipes. Delicacies to be savoured wrapped in a relaxing and pleasant atmosphere: an experience made unforgettable by excellent service.

Atman a Villa Rospigliosi – Lamporecchio *

A modern cuisine, that of chef Marco Cahssai, where research and tradition coexist in a unique location, the 17th-century papal residence, surrounded by a splendid garden, which alone is worth a visit to Lamporecchio.

Bistrot – Forte dei Marmi *

A unique sea-flavoured experience. Open kitchen, elegant dining rooms with a colonial-inspired design and a cool summer terrace where you can enjoy dishes while listening to jazz music. Exclusive private dinners can be booked in the cellar. Chef Andrea Mattei is in the kitchen.

Bracali – Massa Marittima *

Situated in the heart of the Metalliferous Hills, in Massa Marittima, an old country restaurant that hides a reserved place full of details inside. A restaurant impeccably run by the two Bracali brothers, who divide their time between the dining room and the kitchen. At any season of the year, making a stop at this restaurant is well worth the trip, thanks to Luca, the older brother, who is the master of ceremonies in the dining room and a great wine connoisseur, and Francesco, a self-taught cook, both of whom are art lovers.

Butterfly – Marlia *

Splendid 19th-century farmhouse divided into small rooms that allow for dinners in peace and privacy. In fine weather, the well-kept garden is also set up for guests. Chef Fabrizio Girasoli is in the kitchen.

Campo del Drago - Montalcino *

In the marvellous setting of Rosewood Castiglion del Bosco, Executive Chef Matteo Temperini, Maître D' Maikol Calosci and their kitchen and dining room teams offer guests a journey of flavours through Tuscan food and wine culture, in an intimate and evocative atmosphere.

Castello di Fighine – San Casciano dei Bagni *

The menu is the result of a happy synergy between the three-starred chef Heinz Beck and a young and talented chef from Campania, Antonio Romano. The view from the restaurant's terraces, covered with roses and wisteria, is magnificent.

Franco Mare – Marina di Pietrasanta *

Davide Stefanini's Franco Mare with the talented Lombard chef Alessandro Ferrarini is a true place to be in Versilia and beyond. Predominantly seafood-based, the cuisine satisfies the palate with mostly classic proposals that focus on the highest quality catch without getting lost in artificial technicalities.

Gabbiano 3.0 – Marina di Grosseto *

Chef Alessandro Rossi blends his already rich experience of the area with his enthusiastic discovery of the coastline in the gourmet restaurant Gabbiano 3.0. A menu that combines gourmet research and fresh simplicity in a satisfying and surprising sensory exploration.

Giglio – Lucca *

Housed in a beautiful 18th-century palazzo, Il Giglio has existed since 1979, but the management entrusted to three young men only a few years ago: Stefano Terigi, Lorenzo Stefanini and Benedetto Rullo. It is - in fact - a team story - that of the three chef friends united in the relaunch of this restaurant in one of the many squares in the historic centre of enchanting Lucca.

Il Parco di Villa Grey - Forte dei Marmi *

An unprecedented gastronomic and taste experience. Set in the private garden-park of Villa Grey, it is a place where relationships and emotions, together with the quality of the dishes created by chef Roberto Monopoli, combine to create a unique, personal, unforgettable experience.

Il Pellicano – Porto Ercole *

At this elegant hotel in Porto Ercole, Chef Michelino Gioia's cuisine is always a surprise, filling one with joy and satisfying all five senses. The dining room of the Michelin-starred restaurant is a large veranda overlooking the sea.

Il Pievano – Gaiole in Chianti *

In the charming, romantic atmosphere of a thousand-year-old monastery, whether you dine inside in the Papal Hall or at tables set in the picturesque courtyard, you will be - in any case - in the reassuring hands of a young chef of Greek origin. Having long been in love with Tuscan cuisine, Chef Stylianos Sakalis will offer you a brilliant essay in refined presentation, a remarkable search for products (especially from local breeders) and the ability to 'translate' everything in a delicate and balanced manner.

Cannavacciuolo Vineyard - Casanova di Terricciola *

In the small Etruscan hamlet of Casanova, in the municipality of Terricciola, the Cannavacciuolo Vineyard restaurant led by executive chef Marco Suriano has come to life as an exclusive Relais, with six fine flats, an intimate Wellness Suite and, the great protagonist, the Cannavacciuolo Signature Gastronomic Restaurant.

La Magnolia at the Hotel Byron - Forte dei Marmi* (NEW)

The La Magnolia Restaurant welcomes guests with its elegant and cosy atmosphere and during the warm season lunch and dinner are served poolside. The menu includes starters, first courses, seafood and meat dishes, as well as two tastings. A gastronomic proposal by Chef Marco Bernardo that draws on the tradition of Mediterranean cuisine combined with the flavours of the territory. Chef Bernardo's signature style lies in simplicity: a few ingredients interpreted with long and complex elaborations to give the palate a taste experience made up of nuances and accents, of memories and amazement.

L’Asinello – Castelnuovo Berardenga *

L'Asinello is located in Villa a Sesta, in the municipality of Castelnuovo Berardenga. The high quality of the products and dishes on the menu and the excellent management of the dining room have been rewarded by the Michelin Guide. The recognition of absolute value that comes from the bestseller of catering is also the result of the work carried out by chef and owner Senio Venturi.

La Pineta – Marina di Bibbona *

Since '96, a landmark of Italian catering with a splendid location by the sea. We are on the beach at Marina di Bibbona, on the edge of the pine forest with Marina di Cecina. There used to be a little bar on stilts, next to the La Pineta bathing establishment, and the restaurant is still called La Pineta. Yna beautiful room overlooking the sea, the naval furnishings, the dark parquet. In the kitchen and in the dining room the direct heirs of the great Luciano Zazzeri: his sons Daniele, star chef in the kitchen, and Andrea, in the dining room.

La Torre – Tavarnelle Val di Pesa *

Giovanni Luca Di Pirro is the executive chef of La Torre restaurant and f&b manager of the entire prestigious Castello del Nero resort. The ingredients to hit the mark are all there, starting with the competence and professionalism of a thirty-year career, the pleasure of cooking, a fine palate and a love of good food. And then, no less important, a character without snootiness, also ready to question himself if necessary.

La Trattoria Enrico Bartolini – Castiglione della Pescaia *

Another creation of record-breaking star chef Enrico Bartolini, an elegant gourmet osteria, immersed in the marvellous Tenuta la Badiola, dedicated to the most authentic local cuisine interpreted with creativity and lightness for an immediate yet refined palate experience.

Linfa – San Gimignano *

San Gimignano has become a respected food destination thanks to Linfa, with chef Vincenzo Martella. The restaurant's aim is to extract the lifeblood from its young team; indeed, Linfa is synonymous with vitality and energy. The aim is to develop a new idea of Italian cuisine with oriental contaminations, working on national and international geographical 'diversity'.

Lorenzo – Forte dei Marmi *

By now a legend, both for Versilia and for Italy: excellent fish, attentive service and a cellar with more than a thousand labels. Very famous is its mayonnaise prepared in the dining room. A Michelin star guarantees everything.

Lunasia – Viareggio *

In the glamorous atmosphere of the Lunasia restaurant, Michelin-starred chef Luca Landi offers the opportunity to enjoy a gastronomic experience at the highest level, through a mix of classicism and innovation, aesthetics and flavour, colours and aromas that transform each course into an authentic work of culinary art.

Lux Lucis Hotel Principe – Forte dei Marmi *

Inside the Hotel Principe Forte dei Marmi, a lift takes you to the roof garden, where the view of the coastline is enchanting and, with any luck, so are the sunsets. From here you move to the dining room, preceded by the open kitchen. Originally from the Modena hills, chef Valentino Cassanelli likes to scatter a few Emilian touches here and there. Here our latest interview with the chef.

Octavin - Arezzo *

Chef Luca Fracassi's Octavin restaurant immediately focused on enhancing typical Aretine dishes with an international touch and great attention to quality. A passionate search for products as the best expression of this land, to then process and combine them in a new key.

Osmosi - Montepulciano* (NEW)

A cuisine made of matter and substance, in which the focus is on flavours and their evocative capacities. Dishes typically composed of a few ingredients but expressed to their full potential, with no particular constraints other than quality and taste.

Osteria di Passignano – Tavarnelle Val di Pesa *

It is part of the Antinori universe. It bears the name of the osteria and the focus on traditional cuisine, but it is actually an elegant restaurant within ancient walls, located next to the Badia di Passignano, founded in the 11th century. Chef Matteo Lorenzini is in the kitchen.

Paca - Prato*

Chef Niccolò Palumbo's Paca brings the much-coveted Michelin Star to Prato. Quality ingredients, harmony of flavours, and a cuisine that captivates every guest.

Poggio Rosso – Borgo San Felice, Castelnuovo Berardenga *

A treasure chest of traditional flavours and aromas that are reinterpreted in an international key by Executive Chef Juan Camilo Quintero, discovering an authentic gastronomic journey but with a strong sense of innovation.

Relais Il Falconiere – Cortona *

An address not to be missed for lovers of Tuscan cuisine, who will find here the great meats, flavoured with spices (we are in Cortona, where pepper is a big cult) and aromatic herbs. In the kitchen is star chef Silvia Baracchi, who proudly declares herself an Etruscan.

Romano – Viareggio *

A famous restaurant that celebrated fifty years in business in 2016 with its Michelin star, the oldest in Versilia. The Franceschini family's cuisine is a concentrate of quality and essentiality, which looks to the sea with intriguing forays into land-based flavours.

Silene – Seggiano *

Great tradition, indigenous products, a perfect combination of the energy of modernity and the timeless elegance of tradition signed by chef Roberto Rossi. The first courses and meats are excellent, with a few fish dishes, all seasoned with home-produced olive oil, herbs and vegetables from the kitchen garden.

Terramira - Capolona *

Tradition and innovation find a perfect fusion in the cuisine of Terramira where the brothers Filippo and Lorenzo, chef and sommelier, have combined their passion and experience, gained through qualified experience in excellent restaurants, to give life to their dream. A cuisine that enhances the products of the territory while respecting tradition, proposing a harmonious reinterpretation.

Visibilio - Castelnuovo Berardenga, Siena * - (NEW)

A fine dining restaurant signed by Chef Giuseppe Iannotti. The tasting menu is a gastronomic journey to discover the land of Chianti seen and told with flair and fun by the visionary mind of its chefs.

Three new Tuscan Green Stars, for sustainability in economic as well as social and environmental terms, are Enrico Bellino of Cerreta Osteria in Sassetta (Livorno), and also Ariel Hagen of Saporium in both Florence and Chiusdino.

The Passion Dessert 2024 Prize was also awarded for the first time, which went to Riccardo Monco of Enoteca Pinchiorri in Florence; Gaetano Trovato of Arnolfo in Colle Val d'Elsa (Siena). And Gaetano Trovato of the Arnolfo restaurant also received the Michelin Special Award Chef Mentor.