Fifty years of history and an indelible mark on international gastronomic criticism: the Gault&Millau Guide, founded in the 1970s in France by journalists Henri Gault and Christian Millau, announces the debut of its first Italian edition. The launch in Italy is set for January 2027. Present in 20 countries worldwide, the guide is a globally recognised benchmark for quality cuisine, from fine dining to the most contemporary and local experiences.
A four‑year project: the “Yellow Guide” arrives in Italy and shines a spotlight on Italian dining
The debut of Gault&Millau Italia will be gradual. In fact, around 100 Italian inspectors are already working to map the country’s most interesting culinary destinations. Its first edition will cover Valle d’Aosta, Piemonte, Liguria, Lombardia and Trentino‑Alto Adige. Over time, the plan is to expand the coverage year after year and reach full national scope by 2031. The selection will focus on established fine‑dining restaurants, emerging trends, and the hidden talents shaping today’s Italian gastronomic scene.
Piemonte will be the operational heart of Gault&Millau Italia
The legal and operational headquarters of Gault&Millau Italia have been established in Piemonte, thanks to the collaboration with the regional government. President Alberto Cirio commented on the guide’s decision:
“The arrival of an international guide like Gault&Millau in Italy and in Piemonte is an extraordinary achievement and represents another step in our work to bring the food and wine excellence of our region into the global spotlight. When I was asked to host the Italian headquarters of the guide, I immediately said yes, because Piemonte is, in every respect, one of the world capitals of gastronomy, and the right place for a major institution like Gault&Millau to call home.”
The Gault&Millau Academy Center will be located at the Réva Resort in Monforte d’Alba. Inspectors will be trained there according to the guide’s rigorous international standards, which include full anonymity and a binding code of ethics. Its in‑house restaurant (FRE*) will, off course be excluded from evaluations.
The Gault&Millau Italia evaluation method: anonymity, rigour and the iconic “Toques”
The evaluation system of Gault&Millau Italia maintains the historic scoring structure from 10 to 20 points and the famous Toques, from one to five, among the most coveted recognitions in the world of international gastronomy. Inspectors—journalists and enthusiasts selected for their skills and aptitude—will operate in total anonymity and must document every visit with proof of purchase. Each review will include assessments of cuisine, ingredients, technique, service, atmosphere, price and beverage offering, ensuring a structured and impartial evaluation. The final score will be reviewed by the Chief Inspector, who will ensure consistency and rigour.
In addition to scores, each edition will feature highly anticipated special awards, including Chef of the Year, Chef of Tomorrow, Young Talent, Best Sommelier, Chef de Patisserie and Pop of the Year. The POP category will highlight more informal dining venues, listed without Toques but with dedicated reviews.
The vision of the new Gault&Millau Italia
Miroslav Lekeš, CEO, and Daniele Scaglia, General Manager and Chief Inspector of Gault&Millau Italia, describe the philosophy behind the new Italian project:
“It is a dream come true—an ambitious project that we aim to honour with the utmost professionalism, bringing a fresh perspective to the narrative of Italian dining. In the countries where we have worked so far, we have truly made a difference in the international storytelling of the gastronomic scene, and especially in recognising new major culinary talents.”
The reviews of the Italian guide will be published in two languages. They will appear in a limited‑edition print version and on the official digital platform, which will be freely accessible. The first edition, expected in early 2027, will also include a POP category dedicated to informal dining. These venues will not receive Toques or scores but will be recommended as quality options for those seeking simpler yet well‑executed cuisine.
“We believe that the international outlook that has always defined Gault&Millau brings something new to the Italian landscape, helping to further showcase our country’s great culinary talents abroad,” adds Daniele Scaglia. “We take this responsibility very seriously. This is why we decided to create a physical academy to train our inspectors and transmit the precise and rigorous standards required by the guide. Our observations and descriptions will always be experiential and constructive: we want to promote and reward deserving restaurants and chefs, and above all, discover those who have yet to be recognised.”
