Octavin

The story

Octavin Arezzo – Michelin-Starred Modern Cuisine in Tuscany

A tasting menu rooted in memory and place

At Octavin, the kitchen works with a clear, quiet conviction. “In every dish, we seek what lies beyond the ingredient: the memory of time and of the land,” the restaurant states. This philosophy, expressed on their menu page, defines the experience. The cooking is modern in technique but deeply respectful of tradition, which they describe as “a living language, evolving and in dialogue with the present.”

The tasting menu changes with the seasons and market conditions. Recent dishes include green beans with spring onion and elderflower, carrots in carpione, charred grapes with grape kombucha, and a striking combination of mixed pasta, smoked butter, and vanilla. The progression moves through eleven courses, ending with hay cream and sea buckthorn. A shorter menu is also available, and wine or juice pairings are offered alongside.

A natural wine list of rare depth

Octavin’s wine list is a serious affair, built around natural producers from Italy, France, and beyond. Names like Cornelissen, Ganevat, and Le Coste sit alongside lesser-known growers from the Jura, Loire, and Alsace. The selection reflects the same search for authenticity that drives the kitchen – wines that “evoke some sort of emotional reaction,” as the restaurant quotes Alice Feiring.

The spirit of the house

The restaurant is located on a quiet stairway in the historic centre of Arezzo, a setting that feels both intimate and unhurried. There is no imposed dress code, and animals are welcome. The atmosphere is one of trust: guests are asked only to listen and let themselves be moved. This approach earned Octavin a Michelin star in 2026, a recognition of its high-quality cooking and clear identity in the modern cuisine landscape.