Restaurant in Rome, Italy
One Michelin star, hard to book, worth the trip.
A Michelin-starred destination in the Veneto province of Padova, Storie d'Amore runs a generous, complex modern cuisine format under chef Davide Filippetto. Booking is hard — plan four to six weeks ahead for dinner. Lunch offers the same full kitchen output with more availability, making it the practical entry point for first-time visitors at €€€€.
Storie d'Amore holds a Michelin star and a 4.6 Google rating across 310 reviews, which means dinner slots at this Borgoricco address go fast. The practical move for anyone who missed the evening wave: the restaurant runs identical service hours at lunch — 12:30 PM to 3 PM, Monday through Wednesday, Friday, and Saturday — and the kitchen operates at full capacity. You are getting the same chef, the same complex and elaborate modern cuisine, and the same beautifully decorated dining room. Lunch here is not a reduced offering; it is the same experience with more availability.
One more timing note worth knowing: the restaurant closes Thursdays. If you are travelling mid-week and building an itinerary around it, plan for Tuesday or Wednesday lunch as your fallback if dinner is unavailable. Sunday service runs lunch only, which makes it the week's most accessible slot and a genuinely good option for a long, unhurried meal.
Storie d'Amore is not in Rome proper , the address is Via Desman, 418 in Borgoricco, in the province of Padova, which places it firmly in the Veneto, not Lazio. If you have seen this restaurant listed in a Rome context, that is a categorisation quirk. The practical implication is that you are committing to a destination meal: this is a deliberate trip, not a city-centre dinner. The Italian fine dining circuit in this part of the country is strong , Le Calandre in Rubano is nearby, and the Veneto has a long track record of producing serious kitchens , so if you are already planning a northern Italy visit, building an itinerary around Storie d'Amore is a reasonable proposition.
The restaurant is run by two owners: one leads the kitchen, the other oversees the dining room. Michelin's own notes describe the room as warm and beautifully decorated, and the service as welcoming. Visually, this is a considered space , not a stark modernist room, but somewhere that has been thought through. The dining room is the kind of environment where you notice the detail before the first course arrives.
The kitchen's approach is complex and elaborate rather than minimalist. Chef Davide Filippetto works in two directions: either taking a single ingredient and presenting it across multiple preparations, or combining different ingredients in imaginative ways. The result is a menu Michelin characterises as abundant and generous. This is not a kitchen that gives you four bites and calls it dinner. If you are calibrated for lean, austere tasting menus, adjust expectations accordingly , but if you want cooking that commits to a point of view and gives you something to think about across several courses, this is the right format.
Wine list is described as extensive, which at €€€€ price point in a Michelin-starred setting means you should expect serious depth. Coming in with some knowledge of Veneto and northeast Italian producers will help you navigate it, but the front-of-house ownership model , where the dining room is run by one of the two owners , suggests the wine service will be attentive rather than perfunctory.
At €€€€, the decision between lunch and dinner at Storie d'Amore is largely about availability, not price or quality. Both services run the same hours structure and, based on the kitchen's positioning, the same culinary ambition. The case for lunch is practical: it is easier to book, Sunday lunch is the week's most open slot, and a long afternoon meal in a warm dining room in the Veneto is a format that suits the kitchen's generous, multi-course approach. The case for dinner is atmosphere , evening service will have a different energy, and if occasion is the driver, dinner signals that more clearly.
For a first visit, lunch is the smarter entry point. For a return , and this is a kitchen that warrants returning , dinner is the upgrade. If you have been once and want to understand whether the experience changes register in the evening, that is the experiment worth running on a second booking.
For reference on what Michelin-starred modern cuisine looks like at comparable ambition levels across Italy: Dal Pescatore in Runate, Enoteca Pinchiorri in Florence, and Osteria Francescana in Modena each sit in a different register , Dal Pescatore for warmth and tradition, Pinchiorri for wine-forward formality, Osteria Francescana for conceptual cooking. Storie d'Amore's emphasis on complexity and generosity puts it closer to Dal Pescatore's spirit than to the austere modernism of some of its peers. If you are exploring the northern Italian fine dining circuit more broadly, Enrico Bartolini in Milan and Atelier Moessmer Norbert Niederkofler in Brunico are the natural bookends.
Booking difficulty here is hard. A Michelin star with a small, owner-run format and limited covers means the restaurant fills quickly , particularly at dinner. Book as far out as your plans allow. If you are targeting a specific date, do not wait to secure the reservation. The restaurant does not list a booking method or phone number in publicly available data, so approach directly through any reservation platform where it appears, or contact via the address. Thursday closures are fixed , do not build an itinerary around Thursday availability.
Dress code is not formally stated, but at €€€€ and Michelin-starred, smart casual at minimum is the safe call. The warm, decorated dining room suggests a space that rewards dressing appropriately.
For those planning a wider Rome or northern Italy trip, Pearl's guides cover the full picture: our full Rome restaurants guide, our full Rome hotels guide, our full Rome bars guide, our full Rome wineries guide, and our full Rome experiences guide.
Quick reference: Michelin 1 Star (2024) | €€€€ | Closed Thursday | Lunch and dinner Mon–Wed, Fri–Sat | Lunch only Sunday | Borgoricco, province of Padova | Hard to book.
Smart casual is the floor, and slightly more formal is appropriate. No dress code is published, but a Michelin-starred room at €€€€ with a carefully decorated interior is not the place to test casual limits. If you are coming from the city for a special occasion, dress as you would for any serious fine dining booking.
Book at least four to six weeks out for dinner, and three to four weeks for lunch. A Michelin star with a small owner-run operation means covers are limited and demand is real. If you have a fixed travel date, lock the reservation before you book anything else. Thursday is closed , confirm your target date is not a Thursday before committing to travel plans.
Yes, particularly dinner. The combination of a Michelin-starred kitchen, an owner-run dining room described as warm and beautifully decorated, and a generous multi-course format makes it well-suited to anniversary dinners, milestone celebrations, or any occasion where you want the meal to be the event. Lunch works too, but if occasion is the driver, evening service has more natural weight to it.
At €€€€ with a Michelin star and a 4.6 rating across 310 reviews, the quality case is clear. The kitchen's approach , complex, elaborate, generous rather than minimalist , means you are getting substantial cooking for the price, not a four-bite tasting format that leaves you looking for dinner afterwards. The destination location in Borgoricco requires intentional travel, which adds cost and planning overhead. If you are already in the Veneto, it is a direct yes. If you are travelling specifically for it, it needs to anchor a wider itinerary to justify the trip on its own.
Specific menu items are not available in verified public data, and Michelin-starred kitchens at this level rotate their menus with the seasons. What Michelin's notes confirm is that Chef Davide Filippetto works either by taking one ingredient across multiple preparations, or by combining different ingredients in imaginative ways. The menu is described as abundant and the wine list as extensive. The practical advice: trust the kitchen's format, engage with the wine service, and if there is a dish that features a single starred ingredient across multiple courses, that is the kitchen's signature approach in action.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Storie d'Amore | Modern Cuisine | €€€€ | Hard |
| Enoteca La Torre | Creative | €€€€ | Unknown |
| Il Pagliaccio | Contemporary Italian, Creative | €€€€ | Unknown |
| Aroma | Modern Cuisine | €€€€ | Unknown |
| Idylio by Apreda | Modern Italian, Italian Contemporary | €€€€ | Unknown |
| La Palta | Country cooking | €€€ | Unknown |
How Storie d'Amore stacks up against the competition.
The venue is described as warmly decorated and owner-run with a welcoming atmosphere, which points toward polished smart casual rather than black-tie formality. At €€€€ pricing with a Michelin star, arriving underdressed would feel out of place — think collared shirts or a dress, not trainers. There is no published dress code in the venue data, so when in doubt, err on the formal side.
Book at least 3–4 weeks ahead for dinner, longer for weekend slots. A Michelin star (2024), a small owner-run format, and limited covers make this one of the harder tables in the Veneto to secure. Lunch slots are more available and run the same service, so if dinner is full, lunch at 12:30 PM is the practical fallback — not a compromise.
Yes, this is a strong special-occasion choice. The combination of a Michelin star, an owner-managed dining room described as beautifully decorated, and a generous, complex menu from chef Davide Filippetto gives the meal enough structure and ceremony to mark an occasion. The intimate, owner-run scale also means the service feels more personal than a larger hotel-restaurant format.
At €€€€, it is worth it if you value complex, ingredient-driven cooking in an owner-run setting over a larger, more anonymous fine-dining room. Chef Davide Filippetto's approach — working different preparations of the same ingredient alongside imaginative combinations — gives the meal clear culinary ambition backed by a 2024 Michelin star and a 4.6 Google rating across 310 reviews. If you want simpler fare or are price-sensitive, this is not the venue.
The kitchen's stated approach is complex and abundant rather than minimalist, with chef Davide Filippetto building dishes around ingredient variations and imaginative pairings — so the tasting menu format is likely to show that best. The wine list is described as extensive, and pairing is worth considering at this price point. Specific dishes are not documented in the available venue data, so ask the front-of-house team what is performing well on the current menu.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
