Restaurants Emilia-Romagna

Ristorante Vinicio

An old building, intact in forms and spaces, awaits for you immersed in the silence of the open air in the surroundings. The town is very close, but at the same time far away, thanks to the peace and quiet that the restaurant has been able to preserve. The kitchen shows itself in its traditional essence, accompanied and delighted by a taste in constant evolution.

Osteria Bohemia

The restaurant serves traditional Emilian cuisine with a blend of herbs, in addition to some Bohemian dishes, especially in winter.

The restaurant is family–run, with Angelo and his wife Zdenka, of Bohemian origin, in the kitchen, and their son Armando supervising the tables.

Angelo cultivates also a garden, adjacent to the restaurant, from which the herbs and vegetables served come, to ensure freshness and organic farming.



Attention! We do not accept e–mail reservations, please call.




Osteria Bohemia, obtained from an old farmhouse whose origins date back to the fifteenth century, is completely renovated, and carefully, so as not to lose its “old time” appearance, with exposed bricks and beams and wooden blinds painted green. Brass chandeliers diffuse a soft light that does not tire, for a relaxing meal.
 
The access to the house and the courtyard have been extended in order to obtain a large car park.



The dining room overlooking garden and fields, can accommodate 26 people and, for small groups, it is possible to add ten seats. 
One of the bathrooms is equipped for people with special needs, and the entrance door allows even people on a wheelchair to come in easily.


The access to the dining room is forbidden to dogs.

Ristorante-Acetaia La Noce

We run a historical and qualified restaurant for five generations, recognized as one of the best in the province in Modena, close to Maranello.
The fireplace is always on and provides a homely feel to the restaurant. Ivanna is in the kitchen preparing traditional dishes with mushrooms, truffle, the special Balsamic Vinegar of Modena and other local products.
The restaurant seats up to 65 people.

Acetaia Pedroni

The Osteria of Rubbiara passed on from generation to generation The Osteria (tavern) which in the 19th C was granted the licence “to serve food and offer stables” has gone through an evolution through the years, although it has never lost its true Modenese identity. The dishes served nowadays are strictly taken from the tradition like the “tortellini” rigorously cooked in a broth, the various pasta dishes like the “maccheroni al pettine” and the “strichetti” with a meat ragout, the roast meats with baked potatoes, the Lambrusco Chicken (whose recipe is a family secret), the Balsamic Vinegar omelette, simple and tasty, the cakes from the tradition, like the famous “tagliatelle” cakes and the vanilla ice-cream with Balsamic Vinegar. Nonantola offers the possibility to spend a pleasant Sunday, visiting the ancient centre, the famous Abbey with its museum, and stopping by at the Osteria di Rubbiara to have lunch and then visit the “acetaia” (vinegar cellar).

Ristorante Osteria Francescana

Eleven tables
in the heart of Modena
tell a story of tradition
in evolution.

Our Cooking
is a collision of
ideas, cultures,
techniques and
gestures.

Hosteria Giusti

The recipes that are offered to our customers derive mainly from the seasonality of raw materials, so the menu can be subject to changes due to the lack of products. Some of the most typical dishes of the place that better identify our kitchen are, definitely: fried dumplings with salami, sweet and sour capon salad with traditional balsamic vinegar of Modena and the pancakes of vegetables.

Ristorante L'Erba del Re

To work at L’Erba del Re means questioning yourself at any time. Service is when all the "behind–the– scenes" work of preparation, research and extreme care of the details is shown, properly communicated and then offered to those sitting at our table. With this attitude the members of my staff and I try to let our customers know that we are working, with great care and professional devotion, to create an unexpected surprise they will always remember. (Luca Montecalvo Head of Room).


The genesis of a dish starts, firstly, from an idea, an insight that needs to be developed putting in all the technical knowledge and subjective sensitivity, which allows to go beyond the mere schemes of various elements combined. It is necessary to reach an established equilibrium, made up of smells, textures, temperatures and flavors.



Often, the much sought after balance of a dish can reach an "emotional" feeling, and this peak is often due to the combination of sensory pleasure – brain memory.



The real complexity lies in "playing" with the elements, with the seasonality of the products, with the actual essence and organoleptic characteristic of these and, at the same time, strictly applying the correct techniques, known and properly interpreted, progressing in this way towards an inseparable "product–technique" combination at the base of each dish. Therefore, a hard, tiring, capillary work; work of research, knowledge, continuous tastings; work of curiosity, of perceptions, of passion.



Pastry and bakery definitely deserve a very special attention: the concept of a good dish can not and must not be exhaustive, we must expect something more, a gratification of the palate expression of an emotion, and maybe as the last dish, that is the most remembered.

Cucina Del Museo

The kitchen is the hub of our work. And is curated and guided by us and our collaborators, Roberta and Gianluca, daily and with real passion.



Very attentive is the gaze towards raw materials, the search for the best since the morning shopping. The small size of the venue allows us an exclusive and almost household supply of products such as eggs, chickens and capons.



The traditional slaughter of pigs raised and transformed our "in the house, as it was once" will allow you to taste sausages and salami that are truly unique.



The wisdom and experience in preparing handmade pasta (Very good, Paola!) allows us to prepare pasta dishes with great tradition, as well as to create the most original pairings and proposals.



We care about the supply of fruits, vegetables, flour, oils, cheese, meats, preserves, that must be much as possible locally sourced, from farmers and breeders we know and with whom we maintain stable relations of cooperation, no doubt preferring organic products and biodynamic wines: the real cuisine of the market!

Ristorante L'Incontro

The cuisine of Carlo Gozzi is light and balanced, it manages to make you

recognize the flavors of the ingredients, a crucial element for the

success of a dish.

Ristorante Il Ragno

Trattoria La Botte

Trattoria La Botte offers services of restaurant and hotel.

You are welcome every day with home cooking, healthy and genuine, to enjoy delicious lunches and tasty dinners.


 At noon a fixed price menu is offered.

Ristorante Al Buon Gusto

At Al Buon Gusto restaurant pizzeria, the atmosphere is cheerful and welcoming.



The tradition of the local cuisine was created by nice and pleasure–seeking people. People who eat well and talk about food and wine with incredible passion.

Food as an aspect of a culture and a way of being.



The restaurant offers dishes of wild game and local traditions, whose recipes have been handed down ever since.