Gianni Pinto
Chef of Noi, a Puglia-rooted contemporary Italian restaurant in Madrid recommended in the Michelin Guide and holding a Repsol Sol.
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Gianni Pinto is a chef from Puglia, in southern Italy, who trained in Milan under Carlo Cracco, at the Michelin-starred Joia, and at Il Marchesino, the restaurant of Gualtiero Marchesi, before working at Sinfonía Rossini in Madrid. He now runs Noi, a contemporary Italian restaurant on Calle de Recoletos he opened with Grupo El Pradal, built around fresh pasta and Puglia-rooted regional recipes, with a tasting menu called Esperienza a Tavola. Noi is recommended in the Michelin Guide, holds a Repsol Sol, and received an honourable mention for Restaurante del Año at the 2025 Premios Metrópoli.
From @g_i_a_n_n_i_p_i_n_t_o on Instagram
RIGATONI GAROFALO ALLA BRACE 🔥 Los italianos hacemos muchas locuras… 🇮🇹 Y puede que sí, pero poner la pasta a la brasa es una de esas locuras que te cambian la vida. Rigatoni @pastagarofaloes rellenos de longaniza, marcados al fuego, burrata cremosa y una gremolata de lima para refrescar. El aperi
EL TUPPER DEL VERANO 🏖️ Hay tuppers… y luego está ESTE. 🤌 Fusilli Tricolore de @pastagarofaloes, cebolla caramelizada con calma, kéfir súper fresco, buen atún, alcaparras, apio crujiente y toque de limón. De esas recetas que cuanto más reposan, mejor saben (ideal para cuando vas camino de la playa
¡Qué bonito se ha quedado NOI! La espera está a punto de terminar y ya no queda nada para poder verlo y compartirlo juntos. ¿Tenéis ganas?
Biography
Early years
Pinto is from Puglia, in southern Italy, and studied construction engineering at the University of Basilicata's Matera campus before turning to cooking.
Career
He trained in Milan under the two-Michelin-starred Cracco, the Michelin-starred Joia, and Il Marchesino, the restaurant of Maestro Gualtiero Marchesi. In Madrid, he worked at Sinfonía Rossini before opening Noi with Grupo El Pradal at Calle de Recoletos 6, where the restaurant is recommended in the Michelin Guide and holds a Repsol Sol, plus an honourable mention in the Restaurante del Año category at the 2025 Premios Metrópoli.
Philosophy
Pinto's cooking at Noi translates Puglia and broader Italian regional traditions (dishes such as his Parmigiana and tortellini di salsiccia e broccoli, plus pappardelle alla Siciliana and a red shrimp tartare with candied fennel) into a pasta- and produce-focused menu, including the tasting menu Esperienza a Tavola. He works the open kitchen and is known for greeting guests in the dining room himself.
Restaurants
Gianni Pinto in our guides
Editorial guides featuring Gianni Pinto’s restaurants.
Accolades
- ·Michelin Guide recommendation, Noi
- ·1 Repsol Sol, Noi
- ·Honourable mention, Restaurante del Año, Premios Metrópoli (2025)
Frequently asked
Does Gianni Pinto have a Michelin star?
No. His restaurant Noi in Madrid is recommended in the Michelin Guide and holds 1 Repsol Sol, but has no Michelin star.
Where is chef Gianni Pinto from?
Puglia, in southern Italy.
Where did Gianni Pinto train as a chef?
In Milan, at the two-Michelin-starred Cracco, the Michelin-starred Joia, and Il Marchesino, the restaurant of Gualtiero Marchesi.
Where can I eat Gianni Pinto's cooking in Madrid?
At Noi, Calle de Recoletos 6, Madrid, the restaurant he opened with Grupo El Pradal.
What is Noi's tasting menu called?
Esperienza a Tavola (€90), which travels through Italy's regional dishes from south to north and changes with the season.
What is Gianni Pinto's specialty at Noi?
Handmade pasta and Puglia-rooted Italian regional dishes, such as orecchiette with cuttlefish ragù and a tiramisu made to his mother's recipe.