Modena is one of Italy’s most iconic and important cities: it is recognized as one of the automotive industry’s most recurrent locations and has been home to personalities such as tenor Luciano Pavarotti, entrepreneur Enzo Ferrari, and, of course, Italian chef and culinary mastermind Massimo Bottura, recognized more than once as the world’s best chef.
In 1995, Bottura founded his restaurant, the now classic Osteria Francescana, located in Via Stella 22 in Modena. As of today, the restaurant has been featured as the first place in the World’s 50 Best Restaurants in 2016 and 2018, as well as being second best in 2015 and third best in 2013 and 2014. The Italian chef also boasts an impressive count of three Michelin Stars and has a perfect score on the Italian guide l’Espresso-Ristoranti d’Italia.
The general idea behind the Osteria Francescana is simple in itself: serve the very best results the in-house culinary research team can come up with, without any pretence. The ambience at the Osteria is easy-going, lacking the stiffness usual in fine-dining establishments. Even the dishes on the menu echo this approach to high cuisine with their descriptive and nonchalant names: “We are still deciding what fish to serve!” and “This little piggy went to the market” hide some of Italy’s best ingredients and techniques behind them. While the à la carte menu is astonishing, the best way to enjoy all that chef Bottura has to offer is to order the 12-course tasting menu and accompany it with the wine pairing offered by the in-house team.
A truly exclusive location, Osteria Francescana only serves 12 tables at the time, and reservations must be made six months in advance. This coupled with the precious proposals by the kitchen research team, and chef Bottura’s skill and genius make the three-hour meal experience at the heart of Modena into a unique, unforgettable occasion.
Dare to enjoy the colours and flavours in the Osteria Francescana kitchen, much more than a list of ingredients, Massimo Bottura’s cuisine is a narration of the Italian landscape, an emotional expression more than a technical demonstration. Relish in contemporary art turned into a flavour, a canvas made from fresh ingredients and permanent elation.