The story
In the quiet countryside of Montorio al Vomano, Chef Gianluca Ricci has transformed Locanda San Michele into a destination for modern Italian cuisine. Originally opened in 2017 in Contrada Camerale di Tossicia, the restaurant was taken over by Ricci, who completely restyled the culinary offering. His vision is clear: let the uncontaminated territory and the finest local products speak, creating a gourmet experience inspired by sustainability and excellence.
Ricci’s career began in 2009 at Venice’s Hotel Saturnia, where he became chef de partie under Silvano Urban. A pivotal move to London brought him into the brigade of three-Michelin-starred chef Heinz Beck at Apsleys, then at La Pergola in Rome. He went on to become sous chef at Castello di Fighine (one Michelin star) and later ran Il Cappero on the Aeolian Islands. Further stints in Rome, Venice, and Padua refined his skills before he finally returned to his native Abruzzo, marrying Daniela and taking the helm at Locanda San Michele.
The restaurant’s Italian contemporary cuisine reflects Ricci’s travels and his deep respect for local ingredients. Each dish balances innovation with tradition, drawing from the pristine landscape of Abruzzo. The setting—both elegant indoor spaces and an outdoor terrace—invites guests to enjoy a refined yet welcoming atmosphere. The Michelin guide has recognized this vision, awarding the restaurant a “Recommended” status in 2026, a testament to the precision and passion behind every plate.
Locanda San Michele is more than a meal; it’s an expression of Abruzzo’s character. The cuisine is modern, yet anchored in the region’s produce. Whether dining inside or under the stars, guests experience a chef’s lifelong dedication to his craft, supported by a talented brigade. It is a place where history meets a fresh, contemporary spirit.
Recognition
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