Riccardo Camanini

Coming Up

The training line behind the cooking runs through Italian, English, French and Spanish kitchens. Early work under Gualtiero Marchesi gave Riccardo Camanini a grounding in Italian discipline before stages and roles at renowned places with chefs including Raymond Blanc, Jean-Louis Nomicos, Andoni Luis Aduriz and Hélène Darroze in England, France and Spain. In Italy, the work became fixed to one address when he became chef and co-owner at Lido 84, a role spanning 2014–2026.

Where They Are Now

The operating model at Lido 84 moved from constrained service to a full brigade. “We had 80 wines and no sommeliers, the wine and water bottles would be on the table and the customers poured them; we couldn't do more than that. Now we are a team of 24." Two dishes show the range of the work.

Signature

The signature repertoire keeps classic Italian forms under technical pressure: Cacio e pepe cooked in a pig’s bladder, Rice, fermented black garlic and red fruits, Risotto, black fermented garlic and berries, freshwater sardines with honey and rosemary, and Parmesan Risotto are among Riccardo's signature dishes.

In Their Words “The restaurant has improved a lot. We have refined the relationship with our suppliers and there is an incredible internal perception of this.” “Without the ability to travel, what I’ve found inspiration in lately is what I call ‘micro trips’.”

Honors

Restaurant recognition for Lido 84 includes Michelin one star, No. 28 (2026), Named one of the Top 50 restaurants in the world, No. 16 (2025), and Three Knives (2025).