In the heart of San Marino’s historic centre, inside the historic building of the Hotel Titano, La Terrazza has for years been one of the Republic’s best-known addresses. A restaurant that has made its location and its panorama one of its defining features: from its dining rooms, the eye sweeps across the hills all the way to the Adriatic, in a setting that is hard to match.
But stopping at the view, today, would mean telling only part of the story.
La Terrazza has changed its skin.
The change starts in the kitchen and has the face of Saverio Guida, a chef from Puglia born in 1998. Originally from Gravina di Puglia, Guida already has a substantial career behind him: his first experiences in San Marino, a spell in Paris, and then work alongside Alberto Faccani, first at Veranda in Cesenatico and later at Magnolia in Longiano, a two-Michelin-starred restaurant. He has now returned to San Marino, this time at the helm of La Terrazza’s kitchen.
Around him, he set out to build a very young brigade. Gambero Rosso, which in March 2026 devoted a lengthy feature to the restaurant, reported on five cooks, men and women, all younger than the chef himself. A detail that speaks volumes about the project: not just creating dishes, but building a group that can grow together.
The cooking follows the same philosophy. Its roots remain those of tradition, but they are interpreted with a more contemporary language. Fresh pasta is made by hand every day, the raw ingredients are at the centre of each dish, and particular attention is paid to using ingredients in their entirety, with the aim of reducing waste.
It is a cuisine that seeks balance rather than special effects: territory and technique, memory and innovation, simplicity and research.
This evolution was also recognised by Gambero Rosso, which on 19 March 2026 devoted an article to the restaurant titled “The rooftop restaurant where you eat without waste and with a spectacular view”, highlighting Saverio Guida’s work, the young brigade, the anti-waste philosophy and the new path the venue has embarked on.
For years, La Terrazza was inevitably identified with its panorama. Today that setting, of course, remains one of its great privileges. But the view is no longer the only reason to climb all the way up here.
Behind those windows there is a young team, a project, and the determination to build, day after day, a new gastronomic identity for La Terrazza.
The view is the same as ever. La Terrazza, however, has changed.
