Wynwood’s ever-expanding culinary landscape has welcomed a standout addition with the quiet debut of Novatore Cucina & Bar, a refined Italian restaurant located in the heart of Miami’s famed arts district. Officially opened on March 8, this sophisticated newcomer is led by a culinary trio with Michelin recognition: Chefs Andrea Bernardi, Fernanda Fuentes-Cárdenas, and Marco Rama, who bring decades of global expertise and precision to the table.
Under the direction of GUSTATIO Group LLC—also behind the celebrated NUB restaurant in Tenerife and Capogrossi in Chile—Novatore bridges timeless Roman culinary traditions with Florida-sourced ingredients and innovative techniques.
Every dish at Novatore reflects a philosophy of restraint, balance, and craftsmanship. The kitchen, overseen by Executive Chef Marco Rama, formerly of Italy’s Michelin-starred Andreina, blends classical technique with a modern sensibility. Fresh pastas, breads, and desserts are made in-house daily, with ingredients sourced locally—milk for cheese, microgreens, tomatoes—and supplemented with fine imported Italian products.
Classics like Carbonara and Cacio e Pepe stay rooted in Roman tradition, yet are finished over charcoal to impart a delicate smokiness. The Il Carciofo (artichoke) is treated as both centerpiece and canvas, slow-cooked with herbs, grilled, and paired with an artichoke cream and Taleggio fonduta. Seafood takes an elevated turn in Aragosta e Midollo, pairing grilled lobster tartare with bone marrow and a citrusy passionfruit-mango marinade.
Even the sweets follow the same rigorous culinary approach. 100x100 Pistacchio, a dessert as technical as it is indulgent, delivers pistachio in layered forms: mousse, biscuit, cream, and ice cream. Novatore also plans to introduce an ice cream cart and whimsical tableside cotton candy service in the coming months, adding theatrical flair to its already dynamic menu.
Guests are greeted by a central wine room, where sommelier Leonardo Asensos curates a 130-label collection of Italian and international bottles, each chosen to harmonize with the cuisine. A forthcoming beverage program led by mixologist Cristian Novelli will introduce Italian cocktail classics like the Negroni, Americano, and Spritz, served tableside from an interactive roaming cart. Until then, guests can enjoy beer and wine offerings served in Italian-imported glassware that mirror the restaurant’s dedication to thoughtful detail.
The 45-seat dining room and soon-to-open 50-seat patio channel the stately beauty of Ancient Rome through design. Natural limewash walls, walnut wood furniture, and three distinct column styles lend structure and serenity to the space. Decorative touches—olive-hued textiles, arched mirrors, and a sculptural bar—strike a balance between classical and contemporary.
A large kitchen-facing window allows diners to witness the artistry firsthand, offering a peek at chefs rolling out fresh pasta or finishing plates with meticulous care.
Chef Bernardi’s personal touch is felt in every course—Novatore is named after his grandfather, whose reverence for food and community inspired the restaurant’s ethos. As Bernardi explains, “My grandfather, Novatore, believed that a good table, good company, and good food were more valuable than anything.”