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Much of the food at Osteria Francescana takes its inspiration from the art world, but this is only half the story. The unrivalled culinary heritage of the Emilia-Romagna region is chef Massimo Bottura's other great muse, and the kitchen offers a menu of traditional food alongside more left-field creations. The cooking is exciting and gratifying, the overall experience progressive and relaxed.

Established in 1995, it has made it to No.4 world wide and No. 1 in Italy, The Osteria Francescana boasts the most cutting edge food in Italy. The head chef, Massimo Bottura, is a master of colour, texture and geometry, and the results are superb looking dishes. Osteria Francescana’s walls are adorned with some of the best contemporary art in the world, and Massimo Bottura matches them on the plate with his artistic skill. Take his interpretation of a New York skyline, a dish of Italian meats gently cooked sous vide, standing in for buildings and parsley foam depicting foliage.

All great ingredients that pass through Massimo Bottura’s kitchen are studied, smelled, touched, appreciated and respected before they are put to work and served. Only then can they be approached with humility. Only then can a technique be applied to sublime them and find their future form.

The restaurant is set in the heart of Modena, Italy, a beautiful 12th century medieval town between Parma and Bologna that boasts an array of gorgeous Romanesque buildings. The town itself is famous for its balsamic vinegar and is home to the founder of Ferrari.

The resturant is famous for their desserts that are like poetry with fresh citrus flavours and creamy textures that remind only of heaven followed by a wide selection of superior coffees to finish a charming and delightful lunch or dinner at one of the world's best eateries.

The Time review by Sudi Pigoot is a short and consice one to read here and here are some extracts:

It's parmigiano-reggiano, but not as you know it. Not only is it Slow Food Presidia — endorsed, it's also handmade from the milk of a rare breed of white Modenese curled-horn cattle, then aged for 36 months and served as "air" (think foam but more ethereal). Its fleeting, sweet, rich umami intensity is part of a dish called "five textures and tastes of Parmesan" that includes a velvety 18-month cream accented with ricotta and a 40-month frico, or cheese crisp.

Ends with

His highly creative take on terroir is best expressed in a new dish that breaks the boundaries between salty and sweet. Entitled "the potato that wants to be a truffle," it's a sweet potato filled with hazelnuts, vanilla foam and lashings of black-truffle shavings. "It's a dish that conveys optimism," says Bottura. In fact most of his menu does. This is art-house dining made fun and deliciously accessible.

Address :via Stella 22 I - 41121 Modena
Phone: 059210118

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