Falstaff Restaurant Guide Italia 2027 crowns Piazza Duomo

The Falstaff Restaurant Guide Italia 2027 has named Piazza Duomo in Alba, the three-Michelin-star restaurant of chef Enrico Crippa owned by the Ceretto family, its Restaurant of the Year.

The guide, the first Italian edition from the Austrian publisher, was presented on 28 September at the Excelsior Hotel Gallia in Milan.

It covers about 3,000 restaurants, trattorie and pizzerie across Italy's 20 regions, scored out of 100 points. Restaurants and trattorie receive up to four forks, pizzerie up to four margheritas. More than 80 awards were handed out on the night, special prizes and regional winners combined.

A new guide, an old consensus: Italy's top table still sits on a square in Alba.

Piazza Duomo also took the Piedmont regional title. In Crippa's home region the best trattoria is Cacciatori in Cartosio and the best pizzeria Sestogusto in Turin, while the Legend award went to Luisa Valazza of Al Sorriso in Soriso.

The main Falstaff Restaurant Guide Italia 2027 awards

Niko Romito of Reale in Castel di Sangro is Chef of the Year, and the Cerea family's Da Vittorio in Brusaporto takes Restaurateur of the Year. Trattoria alla Rivetta in Venice, open for more than 50 years, is Trattoria of the Year; Bob Alchimia a Spicchi in Montepaone, in Calabria, is Pizzeria of the Year.

The service award goes to Enoteca La Torre in Rome, the evolution award to Fradis Minoris in Pula, Sardinia, and the beverage list award to Laite in Sappada. Lukas Gerges of Atelier Moessmer Norbert Niederkofler in Brunico is Sommelier of the Year; Marco Pinna of Seta at the Mandarin Oriental in Milan is Pastry Chef of the Year. Contrada Bricconi, a farm in Oltressenda Alta, wins Best Concept.

A guide that scores the whole room

Falstaff says its inspectors, a mix of food journalists, critics and trade professionals working alongside reader reports, judge the full experience: cooking, service, setting and hospitality. Curator Alessia Manoli told WineNews that no guide can have the last word on Italian cooking and that the aim was an honest snapshot of the moment. The guide comes in print and as a free app; co-founders Othmar Kiem and Simon Staffler plan bar and hotel guides in the coming months.

Falstaff already runs the format north of the Alps, as its Restaurant Guide Germany 2026 showed. For readers who want the Alba kitchen at home, AMUSE has the tajarin al tartufo bianco recipe from Piazza Duomo. The Falstaff Restaurant Guide Italia 2027 enters a market already served by Michelin, Gambero Rosso and L'Espresso; its first winner is a room those guides crowned long ago.