In the Michelin Italy Guide 2025 there are 16 new Bib Gourmands for a total of 250 restaurants. The Bib Gourmand, or the smiling face of a Michelin Man licking his chops, is the pictogram that indicates a restaurant that offers a pleasant gastronomic experience, with a full menu and an excellent quality-price ratio: “accurate meals at reasonable prices” is the definition . The regions with the most Gourmands Bib are: Emilia Romagna 33, Piedmont 31, Lombardy 25, Tuscany 25, Veneto 18. Here are new entries: Osteria La Pimpinella - Bra (Cn), Osteria Veglio - La Morra (Cn) , Magazzino 52 – Turin , Fratelli Bruzzone – Turin, Osteria Numero 2 – Stradella di Bigarello (Mn), Da Felice – Chiavari (Ge), Ronchi Rò – Dolegna del Collio (Go), Osteria dell’Accademia - Montegridolfo (Rn), L’Osteria Fratelli Pavesi – Podenzano (Pc), Antica Locanda di Sesto – Ponte a Moriano (Lu), Trattoria della Fortune - Monterotondo (Rome), Oishi – Teramo, Osteria dei Maltagliati – Torano Nuovo (Te), Ostaria Pignatelli – Naples, Vez - San Marzano de St. Joseph
(Ta), Bro’s Trattoria – Scorrano (Le).
Michelin guide
It’s the guide every chef has dreamed of, the one that can definitely change (again
today) the fate of a restaurant. The Michelin Guide was born in France in 1900 by order of the
the brothers Édouard and André Michelin, founders of Michelin, to help the few thousand
French motorists who struggled with a journey that was, at the time, often adventurous.
It contained practical information (where to refuel, where to get a workshop, where
changing tires) and directions on where to eat and sleep. The Michelin Guide was born
therefore as an aid to travellers, like all Michelin products (tires, maps and guides),
and it continues to be.
Due to the strict selection criteria the Michelin Guide is a reference in the field of
catering. Anonymous Michelin inspectors operate following a consolidated procedure
methodology around the world and pay the bill at the restaurant, considered exclusively on the
the quality of the cuisine based on five criteria defined by Michelin. In Italy, the first Guide
Michelin was released in 1956 with the title Dalle Alpi a Siena. Hide all editions, among the symbols
and pages, old stories, of families who offer dishes from traditional recipes and from
Italy was born again after the war. Since 1957 the entire national territory has been covered by the Directive and
in 1959 the first Stars arrived. They are “unique” stars: two and two do not yet exist
three Stars to reach respectively in 1969 (“An excellent table: he deserves one
detour”) and in 1986 (“One of the best tables: worth the trip”) to the crown
Gualtiero Marchesi.
Interview between Time.news Editor and Michelin Expert
Time.news Editor: Welcome to Time.news! Today we have a special guest, Chef Marco Bellini, a prominent culinary expert and consultant for the Michelin Guide. Marco, thank you for joining us to talk about the recently released Michelin Italy Guide 2025.
Chef Marco Bellini: Thank you for having me! I’m excited to discuss the new Bib Gourmands and the incredible culinary landscape in Italy.
Time.news Editor: Let’s dive right in. This year, the guide features 16 new Bib Gourmands, bringing the total to 250. For our readers who might not be familiar with the term, could you explain what a Bib Gourmand signifies?
Chef Marco Bellini: Absolutely! The Bib Gourmand is a recognition given to restaurants that offer high-quality meals at reasonable prices. It’s about finding that perfect balance of taste and value, providing guests with a memorable dining experience without breaking the bank.
Time.news Editor: That sounds fantastic! I think many food lovers appreciate that balance. Which regions of Italy stand out this year regarding Bib Gourmand selections?
Chef Marco Bellini: This year, Emilia Romagna leads with an impressive 33 Bib Gourmands, followed closely by Piedmont with 31, and both Lombardy and Tuscany with 25. These regions are known for their rich culinary traditions and innovative dining experiences.
Time.news Editor: It seems like these regions have a wealth of delicious offerings! Now, you mentioned several exciting new entries. Could you highlight a few and what makes them special?
Chef Marco Bellini: Of course! For example, Osteria La Pimpinella in Bra, and Magazzino 52 in Turin are already creating buzz. Osteria Veglio in La Morra is famous for its incredible wines paired with seasonal dishes, while Trattoria della Fortune in Rome combines classic Roman recipes with a modern twist. Each of these places not only serves delicious food but also reflects the unique local culture and ingredients.
Time.news Editor: It’s clear that each restaurant offers its own story beyond just the menu. What do you think contributes to the success of these restaurants in receiving the Bib Gourmand recognition?
Chef Marco Bellini: It’s a mix of passion, creativity, and hospitality. The chefs at these establishments are dedicated to their craft, using locally sourced ingredients and traditional techniques while also remaining innovative. Good service and a welcoming atmosphere are equally crucial in creating that pleasant dining experience.
Time.news Editor: Speaking of atmosphere, how important do you think the restaurant ambiance is in conjunction with the food?
Chef Marco Bellini: Completely essential! The ambiance sets the stage for the dining experience. A restaurant can serve the most exquisite food, but if the environment doesn’t feel inviting or comfortable, it can detract from the overall experience. It’s really about creating a holistic experience that engages all the senses.
Time.news Editor: That’s such valuable insight, Marco. For anyone looking to explore the new Bib Gourmands, what would be your recommendation on how to approach dining at one of these restaurants?
Chef Marco Bellini: I would recommend going in with an open mind and willingness to explore the menu. Try to embrace local specialties and don’t hesitate to ask the staff for their recommendations. Engaging with the chefs or servers can often enhance your experience, as they’re passionate about what they do and eager to share their stories.
Time.news Editor: Fantastic advice! Last question, Marco. How do you see the future of the culinary scene in Italy evolving with the influence of the Michelin Guide?
Chef Marco Bellini: I believe the guide will continue to inspire chefs to push boundaries and innovate while still honoring traditional Italian cuisine. This dynamic can lead to even more exciting food culture in Italy, where local chefs create unique dishes that tell a story. The Michelin Guide not only recognizes excellence but also encourages growth and experimentation in the culinary arts.
Time.news Editor: Thank you, Marco! It’s been a pleasure talking with you about the Michelin Italy Guide 2025 and celebrating the vibrant restaurant scene. I’m sure our readers will be eager to explore these new Bib Gourmands.
Chef Marco Bellini: Thank you for having me! I hope everyone gets out there to enjoy the delicious experiences Italy has to offer. Happy dining!