Restaurants Modena

Ristorante La Quercia Di Rosa

Located in a nineteenth century villa, completely renovated, surrounded by a large park near the center of Modena, the La Quercia di Rosa restaurant offers dishes from the Modena tradition, specialties able to enhance all kinds of delicacies, such as mushrooms and precious white or black truffles.



Our guests will also enjoy specialties of traditional balsamic vinegar of Modena of the family vinegar factory.



To make even more enjoyable your meal, an attentive and discreet service and constant attention in the selection of ingredients. La Quercia di Rosa offers a wide selection of regional wines, domestic and foreign quality.

The restaurant offers elegantly furnished interiors and small private rooms, an outdoor veranda fully equipped for banqueting and conferences, and an elegant smoking lounge. We offer a private parking.

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.

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 MACELLERIA MAXELA

RISTORANTE DA ENZO

RISTORANTE EUROPA 92

RISTORANTE PIZZERIA MARECHIARO

RISTORANTE PIZZERIA LA BRACE

RISTORANTE IL MORO