Italian Michelin Guide 2018: our predictions

Norbert Niederkofler rose to fame for his ‘Cook the Mountain’ approach to food, in which he only uses ingredients from the local Dolomites. In doing so he turned an old pizzeria into a two-Michelin-starred temple to South Tyrolean food, and this is the year everyone is tipping him to get his third.

From the mountains of South Tyrol to the beautiful beaches of Marche, Maoro Uliassi’s eponymous restaurant has been wowing diners since 1990. With two stars to its name and a reputation for serving the best seafood in all of Italy, it’s no wonder the family-run business is one of the most popular places in the region.

Winning a Michelin star just six months after it opened in 2014, Lido 84 is the famous Brescia-based restaurant of Riccardo Camanini. With a distinctly art deco feel, it’s known for breaking boundaries between the kitchen and dining room, as chefs are often the ones serving dishes to guests. The most famous of Riccardo’s recipes is carbonara cooked inside a pig’s bladder, which is cut open tableside for maximum impact. The food is certainly two-star quality.

Moving location in March 2017, Angelo Sabatelli’s restaurant is now based in beautiful Putignano, Puglia, which might just be what the place needed to tip it into two-star territory.

Imàgo has to have one of the best views in all of Italy; the dining room overlooks central Rome from six floors up, with the Pantheon, Castel Sant’Angelo and Campidoglio in plain sight. But it’s the food of Francesco Apreda that really makes the restaurant stand out, as the chef combines the seemingly odd combination of Italian and Indian food with panache. It might sound strange but it works perfectly, and offers something completely different in the heart of Italy’s capital. Perhaps exactly what Michelin are looking for?

This Milanese stalwart is housed inside a glass tower, with nothing but a glass wall separating the dining room from the kitchen. Andrea Berton takes traditional Italian ingredients and gives them a modern spin (think rice ravioli and grilled watermelon with aubergine), which certainly makes his cuisine stand out.