Restaurant in Lancenigo, Italy
Farm-to-table Michelin Star. Book early.
A Michelin-starred contemporary restaurant inside the San Patrignano agricultural community, Vite is one of northern Italy's more credible farm-to-table fine dining experiences. Chef Giuseppe Biuso's Mediterranean tasting menus — including the acclaimed 8-course plant menu Talea — are built on produce grown, raised, and made on-site. Book early; tables are limited and the summer outdoor setting is in high demand.
Vite is hard to get into, and that difficulty is entirely justified. Holding a Michelin Star since 2024 and a Michelin Plate for 2025, this is one of the most credentialed contemporary dining experiences in the Emilia-Romagna region — and one of the more unusual ones in Italy. It sits inside the San Patrignano community, a working agricultural and social rehabilitation community that grows its own crops, raises its own livestock, and produces its own cheeses. That context is not incidental: it directly determines what arrives on the plate. Book this if you want a Michelin-starred tasting experience with real agricultural provenance and a setting unlike anything you will find in a city dining room. If your priority is pure urban refinement or a deeper wine cellar, look elsewhere.
The address — Via Monte Pirolo, 7 , places Vite in the hills above Coriano, near Rimini in the Romagna countryside. This is not a metropolitan fine-dining address. Getting here requires a car or a dedicated transfer, and that is part of the calculation. The San Patrignano community is one of the largest social rehabilitation programmes in Europe, and Vite functions as both its showcase restaurant and a genuine expression of its agricultural output. The produce arriving in chef Giuseppe Biuso's kitchen has not been trucked in from a wholesale market: it has been grown, raised, or made within the same grounds you are dining on.
That proximity to source shapes every section of the menu. Biuso, who brings a Sicilian culinary sensibility to the Romagna countryside, works with those ingredients using modern, creative technique rather than rustic restraint. The result is a Mediterranean-inflected contemporary menu that reflects both where the chef is from and where the food is grown , an unusual pairing that gives Vite a specificity that most tasting menus cannot claim. For first-timers: expect precision and invention, not a traditional Italian trattoria experience. This is a full contemporary tasting format. Come prepared for the commitment in both time and price (€€€, putting it at the mid-to-upper tier for Italian fine dining but below the €€€€ ceiling of comparators like Dal Pescatore or Le Calandre).
Vite's most distinctive offering is Talea, an 8-course plant-only tasting menu. The We're Smart food intelligence organisation , one of the credible independent voices on plant-forward fine dining , has publicly recognised Talea as a serious, technically accomplished menu rather than a lifestyle gesture. That external validation matters here: plant-forward tasting menus at this price tier are often more interesting in concept than execution. Talea, by independent assessment, is the opposite. If you are visiting as a first-timer and the plant menu aligns with your preferences, this is the version of Vite that has attracted the most external attention and is the clearer expression of Biuso's creative point of view.
For those who want the broader Mediterranean menu with meat and fish, Vite's standard tasting programme draws on the same high-provenance ingredients with the same modern technique. Both routes lead to a kitchen operating at Michelin Star level, so the choice is genuinely about personal preference rather than quality differential.
Vite is a formal dining room in a countryside setting, not a casual osteria. The ambient energy is calm and considered rather than lively. Noise levels run quiet to moderate , this is not a room where you will be competing with a crowd, which makes it a strong choice for a long conversation across a multi-course dinner. The outdoor dining space, available in summer, opens onto the surrounding agricultural landscape and represents the clearest physical expression of what San Patrignano is: working land, not decorative scenery. If you can visit between June and September, request outdoor seating. The combination of that setting with a Michelin-calibre menu is the most distinctive thing Vite offers relative to any comparable Italian restaurant.
Dress expectations lean smart-casual to smart. No specific dress code is published, but the context of a Michelin-starred tasting room in a formal rural setting suggests that casual attire would feel out of place. First-timers should err toward smart.
We rate booking difficulty at Vite as hard. A Michelin Star at a destination restaurant in a rural location with limited seating means tables go quickly, particularly for weekend dinner and the summer outdoor season. Plan a minimum of three to four weeks out, and further if you are targeting a specific date in July or August when outdoor dining is available. The absence of a published booking method in our data suggests direct contact with the restaurant is required , there is no evidence of availability via major third-party booking platforms, though this should be verified at the time of booking. For groups, the same logic applies: confirm directly with the venue on capacity and format, as tasting menus at this level often have limits on group size that are not publicly listed.
Vite carries a price range of €€€, which positions it above casual dining but below the top tier of Italian fine dining (€€€€). Exact per-head costs are not published in our data, but comparable Michelin-starred tasting experiences in Italy at this tier typically run between €100 and €160 per person before wine. The San Patrignano community produces its own wine, which means the wine pairing here has genuine in-house provenance rather than a curated external list , a detail worth factoring into your pairing decision. Google reviews sit at 4.6 across 1,185 ratings, which for a rural destination restaurant in northern Italy is a strong signal of consistent execution rather than a one-off event driven by a high-profile opening.
If you are building a broader trip around this meal, see our Lancenigo hotels guide, bars guide, wineries guide, and experiences guide for the broader area. Comparable destination restaurant meals in Italy worth considering alongside this booking include Uliassi in Senigallia and Reale in Castel di Sangro for rurally-anchored, contemporary Italian cooking at a similar commitment level. For international comparisons in the contemporary tasting format, Jungsik in Seoul and César in New York City offer useful reference points on how contemporary fine dining translates across markets.
Vite earns its Michelin Star and the effort of getting there. The combination of genuine agricultural provenance, a technically accomplished kitchen, and the outdoor summer setting gives it a specific identity that is worth the booking difficulty. Go for the Talea menu if plant-forward cooking interests you at all. Go in summer if you can. Book early either way.
Yes, at the €€€ price point, the Michelin Star credential and the provenance story (in-house grown produce, in-house wine, working agricultural setting) justify the outlay for anyone committed to the tasting format. The Talea plant menu has independent validation from We're Smart as a genuinely accomplished 8-course experience, not a gesture toward plant-forward fashion. If you are comparing against €€€€ options like Le Calandre or Enoteca Pinchiorri, Vite is the better-value Michelin choice and has a setting those restaurants cannot match.
Direct alternatives at a similar quality tier in the broader region include Casa Perbellini 12 Apostoli in Verona for contemporary Italian in a formal setting, and Quattro Passi in Marina del Cantone for Mediterranean fine dining with a coastal accent. If you want to step up to €€€€ and are willing to travel further, Piazza Duomo in Alba and Osteria Francescana in Modena are the reference points for northern Italian fine dining at the highest level. See our full Lancenigo restaurants guide for the broader picture.
If you are a first-timer and plant-forward menus interest you even slightly, book the Talea 8-course menu. It is the most externally validated offering Vite has and the clearest expression of what makes this kitchen distinct. For the broader Mediterranean menu, the kitchen's Sicilian influence combined with in-house raised livestock and locally grown vegetables means the ingredient quality is highest on dishes that showcase those specific provenance elements. Ask the team on arrival what produce is at peak that week , this is a kitchen where seasonal timing genuinely affects what is at its leading.
Three things: this is a destination that requires a car or transfer (no walking from Rimini); it is a formal tasting experience, not a casual dinner (budget two-and-a-half to three hours minimum); and the summer outdoor seating is worth specifically requesting. The San Patrignano context means this restaurant exists within a working community , the setting is rural and grounded rather than polished and urban, which is part of what makes it worth the trip. Arrive curious about the provenance story, not just the food. It makes the experience make more sense. Price sits at €€€, so plan accordingly.
Group dining at Vite is possible but should be confirmed directly with the restaurant before booking. Tasting menus at Michelin-starred venues in rural Italy typically have practical limits on party size, and Vite's format does not suggest it is built for large groups. Small groups of four to six are the safest assumption for a tasting menu format without a dedicated private dining room. Contact the venue directly , phone details are not currently published in our data, so approach via the San Patrignano community website or direct email.
Yes, with the right expectations. The combination of Michelin Star credentialing, a countryside setting, summer outdoor dining with agricultural views, and a menu built on in-house provenance makes this a strong special occasion choice for couples or very small groups who want something with a sense of place rather than a generic city fine-dining room. It is better suited to milestone dinners where the experience itself is the event than to celebratory group dinners where energy and noise matter. For larger celebrations, a more accessible city venue would serve better.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Vite | Contemporary | Situated within the San Patrignano community, which grows its own crops, raises its own livestock and makes its own cheeses, Vite is now the setting for new, talented chef Giuseppe Biuso’s cuisine, which is made from top-quality ingredients using modern, creative techniques. His Mediterranean dishes are also inspired by his native Sicily, and include several vegetarian specialities. In summer, don’t miss the outdoor dining space which offers fine views of the surrounding countryside.; Talea: Surrendering yourself with confidence to the sensations and emotions that nature can offer is a precious, personal, and unique opportunity that engages all the senses. Talea is the original and intriguing 8-course pure plant menu created by chef Giuseppe Biuso. That’s the marketing pitch. But at We’re Smart, we can say hand on heart that it doesn’t stop there – this talented chef truly knows how to work with vegetables. The menu is a gem, full of pure plant flavors. A discovery we are delighted to share with our community.; Michelin Plate (2025); Michelin 1 Star (2024) | Hard | — |
| Atelier Moessmer Norbert Niederkofler | Italian, Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
| Dal Pescatore | Italian, Italian Contemporary | Michelin 3 Star, World's 50 Best | Unknown | — |
| Enoteca Pinchiorri | Italian - French, Italian Contemporary | Michelin 3 Star, World's 50 Best | Unknown | — |
| Enrico Bartolini | Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
| Le Calandre | Progressive Italian, Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
How Vite stacks up against the competition.
Yes, for the right diner. The Talea menu — 8 courses, entirely plant-based — has drawn recognition from both Michelin (1 Star, 2024) and We're Smart, which called it a genuine discovery rather than a marketing exercise. At €€€ pricing, it sits below the top tier of Italian fine dining, which makes the quality-to-cost ratio compelling. If a long vegetable-forward tasting menu is not your format, the broader Mediterranean menu with Sicilian influences gives you an alternative path through the kitchen.
Vite is in Coriano, near Rimini in Romagna, not in Lancenigo (Treviso province) — worth clarifying before you plan the drive. For comparable Michelin-level farm-to-table cooking in northern Italy, Le Calandre near Padua operates at a higher price point with a longer track record. Dal Pescatore in Mantua is the benchmark for classic regional Italian fine dining at similar commitment level. Neither matches Vite's specific San Patrignano provenance angle, which is genuinely distinctive in the Italian fine-dining category.
The Talea plant menu is the kitchen's most distinctive offering and the format We're Smart specifically endorsed for its vegetable work. If you are not committing to a full plant-only tasting menu, chef Giuseppe Biuso's Mediterranean dishes with Sicilian roots give you a different read on the same kitchen. In summer, book for outdoor dining — the countryside views are a material part of the meal, not just background.
Vite sits within the San Patrignano community, a working agricultural estate that grows crops, raises livestock, and produces its own cheeses — so the provenance story on the plate is verifiable, not decorative. It is a destination restaurant: plan the trip around it, not as an add-on to Rimini. Expect a formal, calm dining room rather than a lively atmosphere, and treat booking as hard given Michelin Star status and rural, limited-seating constraints.
Group suitability is not confirmed in available venue data, and seating capacity at a Michelin-starred countryside restaurant in an agricultural estate setting is typically limited. check the venue's official channels before planning any party larger than four. The tasting menu format — particularly Talea at 8 courses — works well for groups where everyone is aligned on the commitment; it is less practical for mixed-preference groups where some diners want à la carte flexibility.
Yes, with the right expectations. A Michelin Star kitchen, an agricultural estate setting, outdoor summer dining with countryside views, and a chef-driven tasting menu add up to a high-effort, high-reward occasion. It reads better as an intimate dinner for two or a small group than as a venue for large celebrations. The rural location means you are fully committed to the experience — which is exactly the point.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
