There are fifty-five great restaurants of excellence in Italy. These are identified in the ranking compiled annually by the Gambero Rosso Guide, awarding them the highest recognition of three forks. At the top are three champions who have perennially topped the Italian and international gastronomic rankings. Leading the way are Osteria Francescana by chef Massimo Bottura, Piazza Duomo by Enrico Crippa, and Ristorante Reale by Niko Romito, each with a score of 97/100. Five new entries are included in this coveted category, with the addition of Contrada Bricconi, Il Luogo Aimo e Nadia, Villa Maiella, Zia, and Marotta. Among this year's interesting developments, it's worth noting that for the first time in the 2026 edition of the Guide, the Restaurant of the Year award went to a trattoria: La Trattoria La Madia in Brione, Lombardy, where Michele Valotti championed a trattoria that embodies pure avant-garde and innovation.
There's also significant news in the category of Italy's best trattorias, each awarded the Tre Gamberi, with seven new entries: 4 Archi, Trattoria Del Cimino dal 1895, Osteria La Grandissima, Osteria dei Maltagliati, Santo Palato, I sapori di Marianna, and Villa Rosa – La Casa di Lella. Nine internationally inspired establishments have been awarded the Tre Mappamondi, and 14 wine bars have been awarded the Tre Bottiglie, a true tribute to establishments where wine and cuisine intertwine, creating new opportunities for encounters, tastes, and experimentation.
Another new feature this year is the inclusion of agritourisms, which increasingly conceal great trattorias, unexpected fine dining establishments, or refined bistros. A completely revamped travel tips section at the beginning of each region is also included to guide the reader. A special section is dedicated, for the first time, to Italian restaurants abroad, championing a simple, unique, and recognizable gastronomic identity wherever you are: in this regard, Clara in Bangkok by chef Christian Martena stands out.
The key theme emerging from this edition is human sustainability: customer happiness increasingly depends on that of workers, commented Lorenzo Ruggeri, editor-in-chief of Gambero Rosso.
In the Tre Forchette sector, there are stories of passing the baton: students of great masters stepping up to the forefront of the high-end culinary scene. This is the case of Contrada Bricconi, with Michele Lazzarini, a student of Niederkofler, who has brought a 15th-century village in the Seriana Valley back to life; Zia, in Rome, with Antonio Ziantoni, trained by Anthony Genovese, who reaches the milestone with refined and contemporary cuisine; and Marotta, in the Upper Caserta area, who brings haute cuisine to an area that until recently seemed far from certain scenes, after his experience at Crippa's school; Villa Maiella, which finally sees its great family legacy recognized; and Il Luogo Aimo e Nadia, which returns with the solidity of those who have never stopped.
While management changes, provincial osterias remain a social hub. In Caprarola and Milo, they continue to be bastions of community, dining rooms where three generations sit together. These are the awards distinguished by Gamberi, the symbol that has always guarded traditional cuisine, the one closest to daily life and the heart of the local area. La Tavola, now in its second year, captures this fluidity: bistros, eateries that blend rigour and lightheartedness, incorporating delicatessens, fishmongers, and butchers with innovative formats. And wine is intertwined with this narrative: no longer just shelves and servings, but places where bottles and cuisine interact, creating new opportunities for encounters, awarded with the Tre Bottiglie. The Guide, the result of a scouting of 2700 restaurants and trattorias throughout Italy, presents itself as a thoughtful narrative, a journey through the local area: discovering the flavors of Italy. Then there are the special prizes. Restaurant of the Year is Michele Valotti's La Madia in Brione, which stands out for its fermentation, research, and constant innovation. The tasting menu of the year is Jacopo Ticchi's Da Lucio. The cellar of the year is that of San Domenico in Imola, with bottles dating back decades, some even centuries.
The three forks with their respective scores:
97 Osteria Francescana Modena, Piazza Duomo Alba [CN], Reale Castel di Sangro [AQ]
96 Atelier Moessmer Norbert Niederkofler Brunico/Bruneck [BZ]
95 Uliassi Senigallia [AN]
94 Le Calandre Rubano [PD], Casa Perbellini 12 Apostoli Verona, Madonna del Pescatore Senigallia [AN], Il Pagliaccio Rome, La Pergola dell'Hotel Rome Cavalieri Rome
93 To the Friends since 1887 Udine, Cracco in the Galleria Duomo Ragusa, Imàgo at the Hassler Hotel Rome, Pascucci at the Porticciolo Fiumicino [RM], Enoteca Pinchiorri Florence, Quattro Passi Massa Lubrense [NA], Torre del Saracino Vico Equense [NA], Villa Crespi Orta San Giulio [NO], Da Vittorio Brusaporto [BG]
92 D'O Cornaredo [MI], Dina Gussago [BS], Guido Serralunga d'Alba [CN], Silk by Antonio Guida Milan, La Trota Rivodutri [RI]
91 Antica Corona Reale Cervere [CN], Antica Osteria Cera Campagna Lupia [VE], Enrico Bartolini at Mudec Milan, Da Caino Montemerano [GR], Danì Maison Ischia [NA] Enoteca La Torre Villa Laetitia Rome, Harry's Piccolo Trieste, Krèsios Telese Terme [BN], Lido 84 Gardone Riviera [BS], La Madia Licata [AG], Miramonti l'Altro Concesio [BS], La Peca Lonigo [VI], I Tenerumi del Therasia Resort Vulcano [ME]
90 Andrea Aprea Restaurant Milan, L'Argine a Vencò Dolegna del Collio [GO], Berton Milan, Contrada Bricconi Oltressenda Alta [BG], Da Gorini Bagno di Romagna [FC], Don Alfonso 1890 Massa Lubrense [NA], Taverna Estia Brusciano [NA], Dalla Gioconda Gabicce Mare [PU], Idylio by Apreda of The Pantheon Iconic Rome Hotel Rome, Laite Sappada [UD], Il Luogo Aimo e Nadia Milan, Marotta Restaurant Castel Campagnano [CE], Pashà Polignano a Mare [BA], Dal Pescatore Santini Canneto sull'Oglio [MN], The Little Prince of the Grand Hotel Principe di Piemonte Viareggio [LU], Villa Maiella Guardiagrele [CH], Zia Restaurant Rome .
The Three Shrimps
4 Archi Milo [CT], Abbamele Osteria Mamoiada [NU], Agra Mater Colmurano [MC], Da Amerigo Valsamoggia [BO], Angiolina Pisciotta [SA], Antica Osteria del Mirasole with Locanda San Giovanni in Persiceto [BO], Antica Trattoria del Gallo Gaggiano [MI], Antichi Sapori Andria [BT], L'Arcangelo Wine and Cuisine Rome, Arieddas – The Cuisine of Marmilla Sanluri [SU], Masseria Barbera Minervino Murge [BT], La Brinca Ne [GE], Buatta Cucina Popolana Palermo, Buccia Sabaudia [LT], Da Burde Florence, Il Capanno Spoleto [PG], Trattoria del Cimino dal 1895 Caprarola [VT], Consorzio Torino, Al Convento – Casa Torrente Cetara [SA], Caffè La Crepa Isola Dovarese [CR], Ai Due Platani Parma, Osteria Fratelli Pavesi Podenzano [PC], Futura Osteria Monteriggioni [YES], Golden Grape Rome, Osteria Lagrandissima Milan.
I special prizes
Emerging Chef NIN Restaurant Brenzone sul Garda (VR)
New this year: Arso Orvieto (TR), Monte Vibiano Castle
Restaurant of the Year The Madia Brione (BS)
Quality-price Award
Le Vigneron Arvier [AO], Le Rocche – Osteria in Treiso Treiso [CN], Piccolo Ristorante Sarzana [SP], Opinable Brescia, Toni del Spin Treviso, Apollonia Nalles/Nals [BZ], Osteria agli Antenati San Lorenzo Isontino [GO], DaGorini Bagno di Romagna [FC], Osteria Le Panzanelle Radda in Chianti [SI], Hostaria Santa Lucia Jesi [AN], Luce Perugia, UMA Roma Rome, Zenobi Colonnella [TE], Osteria del Borgo Larino [CB], Acqua e Sale Scafati [SA], Taverna del Porto Tricase [LE], I Sapori di Marianna Maratea [PZ], Agorà Rende [CS], Casa & Putia Messina, CUCINA.eat Cagliari
