IL PICCOLO PRINCIPE REAFFIRMED WITH “THREE FORKS” BY GAMBERO ROSSO
Viareggio, October 22nd – Il Piccolo Principe, under the leadership of acclaimed Chef Giuseppe Mancino, has once again been awarded the highest distinction of Tre Forchette 2026 by the Gambero Rosso Ristoranti d’Italia guide. This recognition further cements Il Piccolo Principe’s status as one of Italy’s premier fine-dining destinations.
There are 55 restaurants that have been awarded Tre Forchette: the highest rating in terms of excellence for signature cuisine. In total, 2,600 establishments were reviewed throughout Italy over the course of a year by more than 100 independent professionals, coordinated by Valentina Marino and Annalisa Zordan.
The restaurant’s recognition by Gambero Rosso with the Tre Forchette accolade reflects not only outstanding cuisine but also consistency of vision, quality and innovation.
Since Chef Mancino took the helm of Il Piccolo Principe in 2005, the restaurant has undergone a remarkable evolution. Under his guidance, Il Piccolo Principe achieved its first Michelin star in 2008, the first star awarded to a hotel-based restaurant in the Versilia region. In 2014, the restaurant earned its second Michelin star, confirming its trajectory of excellence.
Chef Mancino’s cuisine artfully balances Mediterranean roots with refined technique — a signature style forged through his early collaborations and his dedicated commitment to sourcing, sustainability and culinary curiosity.
“We are deeply honoured by this reaffirmation,” said Chef Mancino. “It is a tribute to the dedication of our team, the passion of the house and the trust of our guests. Receiving Tre Forchette again reminds us that excellence is a journey, not a destination.”
Overlooking the Tyrrhenian coast from the Grand Hotel Principe di Piemonte in Viareggio, the restaurant that sets Il Piccolo Principe** apart is its culinary identity: a dialogue between the sea and the inland bounty of Tuscany.
Il Piccolo Principe boasts two Michelin stars and is a benchmark for Italian haute cuisine. Its unique setting, where the timeless luxury of the hotel blends with the natural beauty of the Tuscan coast, is the ideal backdrop for a gastronomic experience that aspires to be as sophisticated as it is deeply evocative. Through his cuisine, chef Giuseppe Mancino draws a sensory map of Tuscany — from the rugged hills and fertile valleys of the interior to the salt-kissed shores of the Tyrrhenian Sea. His menus reflect this duality: an elegant dialogue between inland and coastal traditions, interpreted with a contemporary sensibility and enriched by influences from his travels in Asia, particularly China. This evolution has led to a style that is at once authentic, modern, and distinctly personal. With 13 people in the kitchen and 12 professionals in the dining room, the restaurant combines precision, creativity, and impeccable service.
Each dish traces a route across the region. Some of Mancino´s iconic creations are: Pasta in bianco (at first glance a simple dish, but once tasted it releases unexpected aromas and flavors, enhanced by tomato water), Sea steak (a combination of Viareggio fish and Chianina bone marrow, part of Tuscan tradition. With eyes closed, one might believe it to be a piece of meat with its fat, though in reality it’s a mix of meat and fish), or the Rock mullet pizzaiola-style (a dish born from the Chef’s southern roots combined with Tuscan ingredients).
At Il Piccolo Principe, the chef has found the perfect place to develop his life’s work in Viareggio, on the Tuscan coast. From there, he gives life to a concept that unites territory, memory and technique with a contemporary and refined approach.
About Giuseppe Mancino
Born in Sarno (Salerno) in 1981, Giuseppe Mancino has become one of Italy’s most respected culinary figures, known internationally for his refined interpretation of Italian cuisine. Since 2005, he has been at the helm of Il Piccolo Principe, the fine dining restaurant of the Grand Hotel Principe di Piemonte in Viareggio, Tuscany, which under his leadership was awarded its first Michelin star in 2008 and a second in 2014.
Mancino’s career has been shaped by formative experiences alongside some of the most influential names in gastronomy, such as Alain Ducasse and Gualtiero Marchesi. The connection with Principe di Piemonte Hotel started by chance 21 years ago. From that moment, the chef fell in love with Viareggio and decided never to leave. Recognized by major guides and awarded distinctions such as the prestigious “3 forks” in Gambero Rosso’s Italian Restaurant Guide, Mancino continues to position Il Piccolo Principe and Viareggio among the top fine dining destinations in Italy, while showcasing the gastronomic richness of Tuscany to the world.
About Grand Hotel Principe di Piemonte
The distinctive silhouette of the Grand Hotel Principe di Piemonte in the glorious architectural tradition of the late nineteenth century is a landmark on the Tuscany coastline. A luxury heritage property steeped in the Italian Liberty style of architecture and decorative art and Tuscan hospitality, customs and culture.
As a long-established destination on the landscape of the Versilia Riviera and at the peak of twenty-first-century hospitality, the Grand Hotel Principe di Piemonte has a distinct identity, which is not only exalted by its history but is also in constant evolution. Five-star luxury and recently joining the select circle of The Leading Hotels of the World, the Grand Hotel Principe di Piemonte offers an impeccable experience by blending the elegance of the facilities and the comfort of the furnishings with modern services, the gourmand experience of a two Michelin star restaurant and the latest innovations in food & mixology.
Images HERE
www.ristoranteilpiccoloprincipe.it
@grandgrandhotelprincipedipiemonte
Open for dinner only from Tuesday to Sunday.
Reservations can be made online.
PRESS CONTACT
Vanessa Kroop – vanessak@mateoando.es – +34608849809
