A Star-Packed Edition
The MICHELIN Guide Italy 2012 offers an impressive selection of 6,493 establishments in 2,111 locations, including 3,384 hotels, 380 country guesthouses and 2,729 restaurants.
More importantly, the guide combines quantity with quality. The MICHELIN Guide inspectors
strictly comply with the rules of anonymous visits, independence, regular updates and well-defined criteria to select the best restaurants and hotels in every comfort and price category.
These rules ensure that the MICHELIN Guide meets its prime objective of making life
easier for its readers.
The result of a rigorous, consensus-based selection and assessment process, the 57th
edition of the MICHELIN Guide Italy offers readers an extensive range of starred and
unstarred restaurants, with around 100 new establishments to suit every purse and
palate. Thanks to consistent criteria but extremely versatile content, the MICHELIN Guide is
a good reflection of current trends. In the MICHELIN Guide Italy 2012, starred restaurants account for 11% of the selection and Bib Gourmand establishments for 10%. The number of restaurants offering inexpensive meals (|), on the other hand, rose by nearly 80% and now represents 35% of the total. This increase reflects the conscientious effort being made
by the hospitality industry to keep up with the times and the greater attention being paid to
the needs of travelers in search of a meal.
It has long been said that “people are what they eat” and it is true that culinary needs, tastes
and habits are part of one’s identity. Today, however, it is probably safe to say that people
know what they’re eating and they certainly know what they want, including when it comes to
dining out.
Value for Money with Bib Gourmand and Bib Hotel
953 restaurants that offer a simple meal for less than €23, a significant increase over
the 534 listed in the previous edition.
260 Bib Gourmand restaurants that offer good-quality cuisine, often typical of the
region, with a full meal for less than €30, or €35 in major cities and important tourist
destinations. Of the total, 45 are new additions.
123 Bib Hotels, which offer good-quality accommodation for less than €90 for two
people. The MICHELIN Guide Italy 2011 included 87 Bib Hotels.
Stars for Culinary Excellence
The 2012 edition of the MICHELIN Guide Italy presents 38 new entries in the starred
restaurant categories, including 1 newo, 4 new n and 33 new mmmm for a total of:
3 Stars 7 restaurants, including 1 new addition.
2 Stars 38 restaurants, including 4 new additions.
1 Star 250 restaurants, including 33 new additions.
In all, the 2011 edition of the guide offers a selection of 295 starred restaurants with a total
of 347 stars. The number of starred restaurants in Italy has risen by 30% in the last six years.
Stellar Facts and Figures
Among Italy’s regions, Lombardy still has the most stars, with a total of 56 starred
restaurants. Piedmont ranks second, with Campania and Emilia-Romagna coming an equal
third. Tuscany is the most dynamic region, with 6 new starred restaurants and 6 new Bib Gourmand restaurants in this edition. Among the country’s provinces, Cuneo and Bolzano come out on top with 17 starred restaurants each, followed by Naples. Bolzano is also the province with the most Bib Gourmand restaurants.
A Wide Choice of Accommodation
33 luxury hotels in the traditional style
380 country guesthouses and B&Bs
937 “especially pleasant” establishments designated by a red pictogram
388 hotels with spa facilities
Symbols for Everyone’s Needs
The MICHELIN Guide uses symbols to indicate which establishments are handicapped-accessible (a) or child-friendly (.) and which establishments do not allow dogs (D).
The 2012 edition also indicates which hotels offer an equipped beach (d).
The MICHELIN guide: A Better Way Forward
Thanks to its rigorous selection process that is applied consistently around the world, the MICHELIN Guide has become an international benchmark in gourmet dining. The MICHELIN Guide collection comprises 27 guides covering 23 countries on three continents, with more than 45,000 addresses worldwide. The selection is prepared by anonymous inspectors, who are experienced hospitality industry professionals. All Michelin employees, the inspectors pay their hotel and restaurant bills in full.
When they invented the automobile tire, cofounders André and Edouard Michelin revolutionized the world of transportation and, subsequently, travel. Since introducing this technological innovation, Michelin has remained firmly committed to making like easier for travelers by providing them with information that is objective, accurate, clear and understandable.
Launched in 1900 to provide motorists with a full range of useful information for maintaining and repairing their vehicle and finding food and accommodation, the MICHELIN guide was distributed free of charge until 1920. Since then, Michelin has become the undisputed benchmark for maps and guides.
With an unwavering commitment to quality dating back more than a century, Michelin today publishes some 13 million maps, atlases, tourist guides, and hotel and restaurant guides in more than 100 countries around the world, always with the same goal of making travel easier.
Guida MICHELIN Italia 2012
Le stelle
NUOVO 3 Stars
Osteria Francescana (chef Massimo Bottura) MO MODENA
NUOVI 2 stars
Principe Cerami – Hotel San Domenico Palace
(chef Massimo Mantarro) ME TAORMINA
L’Olivo – Hotel Capri Palace (chef Andrea Migliaccio) NA CAPRI
Quattro Passi (chef Antonio Mellino) NA MASSALUBRENSE
Oliver Glowig (chef Oliver Glowig) RM ROMA
NU
OVI 1 Star
La Clusaz (chef Maurizio Grange) AO GIGNOD
Magione Papale (chef William Zonfa) AQ L’AQUILA
Loro (chef Pierantonio Rocchetti) BG TRESCORE BALNEARIO)
I Portici – Hotel i Portici (chef Guido Haverkock) BO BOLOGNA
Cielo – Hotel La Sommità (chef Sebastiano Lombardi) BR OSTUNI
Da Nadia (chef Maurizio Massetti) BS CASTREZZATO
Alpenroyal Gourmet – Grand Hotel Alpenroyal
(chef Felice Lo Basso) BZ SELVA DI VAL GARDENA
Johannes Stube (chef Markus Baumgartner) BZ NOVA LEVANTE
La Siriola – Hotel Ciasa Salares (chef Fabio Cucchelli) BZ ALTA BADIA
Il Centro (chef Elide Mollo in Cordero) CN PRIOCCA D’ALBA
La Rei – Hotel Il Boscareto Resort (chef Chen Shigin) CN SERRALUNGA D’ALBA
Coria (chef Domenico Colonnetta e Patti Francesco) CT CALTAGIRONE
Il Palagio – Hotel Four Seasons (chef Vito Mollica) FI FIRENZE
Ora d’Aria (chef Marco Stabile) FI FIRENZE
Acquacotta – Hotel Terme di Saturnia
(chef Alessandro Bocci e Michele Rinaldi) GR SATURNIA
Dattilo (chef Francesco Rizzuti) KR STRONGOLI
La Magnolia (chef Andrea Mattei) LU FORTE DEI MARMI
Bellevue – Hotel Metropole (chef Andreas Zangerl) ME TAORMINA
Al Pont de Ferr (chef Matias Perdomo) MI MILANO
Alice (chef Viviana Varese) MI MILANO
Unico (chef Fabio Baldassarre) MI MILANO
Sud (chef Marianna Vitale ) NA QUARTO
Pascia (chef Paolo Gatta) NO INVORIO
La Palta (chef Isa Mazzocchi) PC BORGONOVO VAL TIDONE
La Bandiera (chef Marcello Spadone) PE CIVITELLA CASANOVA
Lunasia – Hotel Green Park Resort (chef Luca Landi) PI TIRRENIA
Atman (chef Igles Corelli) PT PESCIA
Pascucci al Porticciolo (chef Gianfranco Pascucci) RM FIUMICINO
La Sponda – Hotel Le Sirenuse (chef Matteo Temperini) SA POSITANO
Locanda Severino (chef Vitantonio Lombardo) SA CAGGIANO
Al Ferarùt (chef Alberto Tonizzo) UD RIVIGNANO
Quadri (chef Silvio Giavedoni) VE VENEZIA
L’Approdo – Hotel Cala del Porto (chef Agostino Bilotta) VV VIBO VALENTIA