Osteria Francescana is located in via Stella, a quiet street in downtown Modena. There is no praise that has not been written about this restaurant. All of them are completely justified! This establishment is one of the 5 restaurants in the world that are at the forefront of modern culinary art. Chef Massimo Bottura has defined how we think about food, and despite his strong foothold on tradition, he continues to reinvent himself through new recipes. There are two elements that are constant in his approach to food. The first is the dedication to traditional recipes, local ingredients, and a strong sense of regional identity. The second is the element of deception. Chef Bottura draws parallels in meanings, tastes and textures designing a constant interplay between reality and its interpretation by your senses. To that effect, the menu clearly reflects the impact and influence of contemporary art on his inspirations and executions. Sous vide cooking is used in the majority of the preparations. There is an ongoing dialog between old and new, reality and fiction. The restaurant is decorated by pieces of authentic contemporary art, with a large spin-painting of Damien Hirst at the entrance! However, the ambience is otherwise very simple and minimalistic. Guests can choose from an a la carte menu, the "Tradition in Evolution" menu, and the "Sensations" menu, or a combination of the two tasting menus. Every dish was the reflection of a journey through nostalgia, art, familiar tastes, and unique textures revealing an unmistakable Emilian signature. Classic dishes of Osteria Francescana, such as the "five ages of Parmigiano Regiano" and the "crunchy part of the lasagne", never become old! In "five ages of Parmigiano Regiano" the chef, instead of offering a cross-sectional approach to one ingredient, integrates the component of time, giving the guest a glimpse of the aging process of cheese in a longitudinal fashion. This way he creates one of the most fluid and versatile dishes we have ever tasted! The spin-painted veal, is actually beef (but so tender that it can be mistaken for veal) and is directly inspired by the Damien Hirst painting at the entrance. It's presentation is a work of art! The Tzatziki is one of the best executions of this sauce we have ever tasted, despite the fact that most of the basic ingredients have been substituted with traditional Emilian products! The sweet part of the menu is equally explosive as the savory component. The now classic "Oops! I dropped the lemon tart" is perfect in taste and presentation! Served in a plate that appears to be cracked it signifies the end, but also the beginning. What a better way to start something new, but to pull all the stops, break the old in its tinniest components and rebuild? Some phenomenal mignardises are offered in the end of the meal, with the "croccantino of foie gras", which hides aged local Balsamic vinegar in its core, revealing the Emilian heart of the meal. The service was impeccable and attentive to detail. Chef Bottura personally greeted all the guests. A really phenomenal experience in one of the best restaurants in the world!
3 Michelin Stars