The story
Casa Perbellini 12 Apostoli serves contemporary cuisine in Verona at vicolo Corticella San Marco 3, and it holds three Michelin stars (2026) for exceptional cooking. The restaurant is run by chef Giancarlo Perbellini, whose kitchen is built on the tasting menu format.
Perbellini trained under his mentor Giorgio Gioco, and his cooking has a crystalline style with evolving creativity. The 50 Top Italy Grandi Ristoranti 17 (2026) guide praised the balance of substance and poetry in the food. A single floor separates the dining rooms from the remains of Roman Verona, a detail the guide ties to the restaurant's sense of history.
The tasting menus change every two months, so the repertoire rarely stays fixed for long. Two dishes recur in the guide's description: a wafer with sea bass tartare, goat cheese and licorice, and penne mantecate with black pepper, sea urchin, almond and cuttlefish ink. The "Io e Silvia" menu is seven courses plus dessert at €230, wines extra, while "Storie di casa" at €250 presents the chef's classics. A vegetarian "L'Essenza" menu is priced at €220.
Recognition
Ambience
Details
History
Exceptional cuisine
Perhaps he is the thirteenth apostle, Giancarlo Perbellini. With the blessing of Giorgio Gioco, his mentor. History is brought into play when speaking of this temple of cuisine, and not merely because a single floor separates the remains of Roman Verona from the restaurant’s tables. Perbellini has crowned his remarkable journey here, condensing his entire experience into a cuisine defined by crystalline style and evolving creativity. Substance, but also poetry. Always maintaining perfect balance. The dining rooms reflect glimmers of medieval Verona, while the table adds that touch of “dolce stil novo.” The tasting menus change every two months. In the “Io e Silvia” menu, featuring seven courses plus dessert (€230, wines extra), the innovations take center stage; in “Storie di casa” (€250), the chef’s great classics are presented; and in the “L’Essenza” menu (€220), the vegetarian soul shines through. And then there are the cult favorites: the Wafer with sea bass tartare, goat cheese, and licorice; the Penne mantecate with black pepper, sea urchin, almond, and cuttlefish ink. Finally, the “stroll” through the desserts remains a true family art…
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