Niko Romito remains firmly anchored on the highest podium of great Italian restaurants. The Gambero Rosso Guide to Italian restaurants confirms him at the top of the ranking of the 52 Three Forks, the elite of Italian haute cuisine, flanked, in the 2025 edition, by Enrico Crippa who climbs to the top alongside him.
Both Romito with his Ristorante Reale in Castel di Sangro (AQ), and Crippa with Piazza Duomo in Alba (CN) obtained the very high score of 97 hundredths. Following with a score of 95 hundredths are the restaurant Atelier Moessmer Norbert Niederkofler and Osteria Francescana by Massimo Bottura which drops one notch.or, while confirming himself in the Olympus of chefs, also distinguishing himself for the Special Award for Newcomer of the Year with his Al Gatto Verde in Modena. Compared to 2024, the Three Forks have risen to 52, supported by the entry of 6 new excellences, increasingly younger and more creative: among the avant-garde, the Ristorante Dina by Alberto Gipponi in Gussago (BS) and I Tenerumi del Therasia Resort by Davide Guidara in Vulcano (ME) stand out. L'argine a Vencò by Antonia Klugmann in Dolegna del Collio (GO) also stands out as Forchetta Verde for its commitment to sustainability. Among other novelties: Andrea Aprea Ristorante in Milan, Dalla Gioconda in Gabicce Mare (PU), da Gorini in Bagno di Romagna (FC).
2.425 places were listed this year by the Guide, including restaurants, trattorias, wine bars, bistros, and international venues.
The Guide has listed 2.425 establishments this year, including restaurants, trattorias, wine bars, bistros, and international venues. In addition to the Three Forks that reward Italian fine dining, the Three Gamberi have also been awarded. There are 40 trattorias that have obtained the maximum score in this section, which highlights establishments that are increasingly protagonists of a phenomenon of cross-contamination that sees them adopt refined techniques typical of haute cuisine, enriching the culinary experience with proposals that transcend conventional labels. There are eight new establishments, including Arieddas – La Cucina della Mirmilla, which is making its debut this year. Among the most cutting-edge proposals, La Madia in Brione (BS) stands out, while Agra Mater in Colmurano (MC) is also Gambero Verde for its great attention to the environment.
53 restaurants get the Three Forks and 40 the Three Shrimps
Other awards: The Three Bottles and the Three Globes. There are 11 Wine Bars awarded with the Three Bottles, which sees Enoteca della Valpolicella in Fumane (VR) making its entrance; while 8 are the Three Globes that offer ethnic cuisine reinterpreted in a contemporary way and characterized by the search for quality raw materials. 2 are the new ones: the Chinese Il Gusto di Xinge in Florence and Vero – Omakase Rooftop in Nola (NA).
In the new edition, the Tables retire the Cocottes to tell the full transformation underway in bistros with quick but curated offers: 11 establishments have obtained the maximum score, offering simple, traditional flavors in elegant and refined locations. 7 new entries: Ahimè in Bologna, Al Callianino in Montecchia di Crosara (VR), Epiro in Rome, Nana Piccolo Bistrò in Senigallia (AN), Nidaba in Montebelluna (TV), Scannabue in Turin, Silvano Vini and Cibi al Banco in Milan. Finally, the Special Awards traditionally assigned by the guide offer a panorama of the new and emerging realities of the restaurant industry. “Restaurants that reinvent themselves as bistros, trattorias that embrace contemporary style, wine bars that experiment with new culinary concepts: the world of catering – underline the curators of the Guide – is experiencing a metamorphosis that reflects a profound change in the way Italians experience the culinary experience away from home. An experience increasingly influenced by frenetic lifestyles and the omnipresence of technology that reduces the attractiveness. “Tighter times and leaner recipes: the three ingredients per dish are now an unwritten law, away with baroque presentations and less stiff service, which is accompanied by the search for fresh and local ingredients – comments Lorenzo Ruggeri, director of Gambero, at the opening – Customers are looking for welcoming environments and a more informal experience”.
The Special Awards
Emerging Chef: Antonio Lerro of the Riva Restaurant of the View Place Hotel – Numana (AN);
New this year: Al Gatto Verde, Modena;
Restaurateur of the Year: Benedetto Rullo, Lorenzo Stefanini, Stefano Terigi del Giglio, Lucca;
Best pasta dish proposal: Osteria Arbustico at the Hotel Royal, Capaccio Paestum (SA);
Best bread on the table: Il Colmetto, Rodengo Saiano (BS);
Restaurant that best enhances Italian extra virgin olive oil: Campiello, San Giovanni al Natisone (UD);
Tasting menu of the year: Podere Belvedere Tuscany, Pontassieve (FI);
Best vegetarian option: Cucina Villana at Villa Fenicia – Ruvo di Puglia (BA), Antica Osteria Nonna Rosa – Vico Equense (NA);
Pastry Chef of the year: Elena Orizio of Trattoria Contemporanea – Lomazzo (CO), Valentina Marzano of Viandante – Rubiera (RE), Antonio Colombo of Votavota – Ragusa;
Best Wine List: Del Belbo da Bardon – San Marzano Oliveto (AT), Il Capanno – Spoleto (PG), ķLocanda Mammì – Agnone (IS);
Best proposal by the glass: Villa Maiella, Guardiagrele (CH);
Best mixed drink proposal, Bibite partner
Best spirits list, Grappa partner
Restaurants awarded for the best quality/price ratio:
The Vigneron – Arvier (AO);
The Falcon Inn – Valdieri (CN);
The Lodge – Camogli (GE);
The Colmetto – Rodengo Saiano (BS);
VI.OR of Villa Ormaneto – Cerea (VR);
Lerchner's in Ruggen – San Lorenzo di Sebato/Sankt Lorenzen (BZ);
Nerodiseppia – Trieste;
The result – Perugia;
Dogma – Rome;
Zunica 1880 – Civitella del Tronto (TE);
Mammì Inn – Agnone (IS);
Oasis Ancient Flavours – Vallesaccarda (AV);
Oregano Food and Wine – Palmariggi (LE);
Ancient Marconi Inn – Potenza;
The Friars' Inn – Roncofreddo (FC);
From Fagiolino – Cutigliano (PT);
Agra Mater – Colmurano (MC);
Osteria Zero – Taurianova (RC);
Costantino Terrace – Sclafani Bagni (PA);
They love – Cagliari.
The future tradition awards
Finally, in the new Future Tradition category, there are:
Agnese Loss of Osteria Contemporanea – Gattinara (VC);
Daniele Rebosio of Hostaria Ducale – Genoa;
Tommaso Bonseri Captains of Mountain Lodge of Sunny Valley Kelo Mountain Lodge – Valfurva (SO);
Emin Haziri of Procaccini Milano – Milan;
Chiara Pannozzo of Black Ox – Verona;
Silvia Banterle of Stilla – Colognola ai Colli (VR);
Elvis Dedi of San Martino 26 – San Gimignano (SI);
Carlotta Delicato from Delicato – Contigliano (RI);
Gianluca Mangiapia of John Restaurant at Casa Madre – Afragola (NA);
Francesca Barone from Fattoria delle Torri – Modica (RG).
Cracco in Galleria, Milan for the chocolate cream, vanilla lentils and peas;
Best dish with speck: Anna Stuben from the Hotel Gardena, Ortisei/Sankt Ulrich in Gröden (BZ) for the saddle of venison with summer broccoli, chanterelles and South Tyrolean speck;
The most beautiful wine cellar to visit: La Stüa de Michil at the Hotel La Perla – Corvara in Badia/Corvara
