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Osteria Francescana Modena Yelp Reviews
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Let me first start saying that I am nobody, not either a
Let me first start saying that I am nobody, not either a food critic or a chef, sono un ragazzo nato e cresciuto in Veneto e che vivo a Miami da 15 per lavoro. I came to Massimo restaurant right before Netflix hit. A totally different place and experience. Took me 3 years to bring my parents to the restaurant to celebrate their 40th anniversary and let me tell you what a disappointment I walked my self in too. Very Disappointment and kindly frustrated for what we experience, in a place like this I don't expect, I require the best of everything, that's why we have place like this and that's why we go. First in line to walk in the door at 12:30 and the smell of humidity (wet carpet right of the bet) made my parents saying 2023 and they use carpet? What a shame. Sit down and no welcoming drinks, a place where you pay 325 euro for the experience doesn't bring a welcome drinks to guest is seriously a joke My family didn't want to have the full menu and they pretty much force the whole table to chose between tasting menu or a la carte to avoid delays or issues when the place are coming out. With all the respect I have for the food, the art and experience but is not my problem. I am here to pay for what ever is available is your job to figure it out how to serve 2 tasting menu and 2 a la carte dish. Hate at Duomo and enoteca pinchiorri this year and I didn't have any issue in ordering different menus for the table. Spent 1650 euro in wine, 2015 and 2018 sassicaia 1 ripasso e 2 primitivo, I had to call the waitres 3 times to fill my father glass of wine, no attention to detail from the staff. Staff is young and I love the fact is using the new generations but train them well before throw them in to the ring. The room is dark and depressing, crazy woman painting are in the wall without sense Food was good but not stellar, at least not now. Half of the real menu is gone and is new creations with hints of Modena. I didn't came to eat mini carbonara I came to eat what Massimo used to serve. After paying the bill and bought 4 bottle of balsamic v. To take home, my dad kindly ask one of the staff if a grappa or an after drinks was offered saying in veneto dialect My son just spent 3500 euro for food and wine can we get a grappa for free smiling? The staff looked at both of us and said, sorry we don't know and walked away. Go to villa crispi, il duomo oppure enoteca pinchiorri if you are truly want a 3 star Michelin experience, here not sure what you can get.
Be the first to ReplyProbably one of the worst meals I've ever had.
I was so looking forward to eating here and planned a whole trip around the reservation. I was extremely disappointed in the tasting menu. If you like really fishy fish, then you might like this, but judging by the plates returning to the kitchen, I wasn't alone in my dislike. It was not with the money or time to visit. If you do make the trip, the ambiance and service is top notch, but stick to the classics on the a la carte menu...
Be the first to ReplyI do not ever write reviews of other reviewers of
I do not ever write reviews of other reviewers of restaurants, but anyone complaining of a terrible experience without sharing what they ate and why they disliked the food has no credibility. What's worse is their inability to spell 'Michelin' correctly. They automatically expose themselves as boors and idiots.
Be the first to ReplyOverwhelmingly disappointing.
We spent half of our mortgage payment, traveled across the world, and waited months to have a smug waiter and only 1 bite of our entire meal make our tastebuds "dance" as I like to say. What was supposed to be the highlight meal of our honeymoon turned out to be the biggest thing we regret: buying into the hype.
Be the first to ReplyThis establishment likely has the most respected reputation
This establishment likely has the most respected reputation for any restaurant in Italy. It's for good reason. They have won best restaurant in the world twice and continue to push gastronomic boundaries. The team has created a new menu for 2023 celebrating classic dishes of the Osteria but presenting them in a new way. Once you arrive at your seat you'll be offered to order the tasting menu or ordering a la carte. With prior notification you can even order a vegetarian version of the tasting menu which is its own unique experience. There's no bad option. The regular tasting menu is a beautiful experience starting of seafood and briney, moving into savory, and ending sweet over around a dozen tasting courses. Chef Massimo even visits with guests if he's working the kitchen. I won't spoil anything more other than the price as of September 2023. Expect to pay €325 for a tasting menu (same for vegetarians), €210 for a wine pairing, and €30 for a champagne appertif. Reservations of months in advance and you MUST book them the moment they become available. It's worth the effort because I was served the best meal I've ever had.
Be the first to ReplyIt was a dream come true to visit Osteria Francescana after
It was a dream come true to visit Osteria Francescana after seeing it and Massimo Bottura highlighted in many food programs over the years. We scored a reservation the minute they opened up (and glad we did as a few minutes later, all of the reservations for this month were gone...and this was about 6 months in advance.) With such a sought after place, make sure you put a lot of advanced thought into coming here or you just won't get in. Honestly it was the Five Ages of Parmesan Cheese dish that brought us here. We added that to the tasting menu (after mortgaging our house to be able to afford this meal) and it was for sure the highlight of our tasting experience. We enjoyed many other things, especially the incredible amount of artistry that went into each dish and its presentation. We especially remember the beet dish. We're vegetarians so got a vegetarian version of the tasting menu and they did, we think, a pretty good job of matching up flavor profiles with the meat versions of the dishes they came with. We also thought the Eggplant all San Domenico was one of the best presentations, taste and texture of eggplant we've ever had. The atmosphere was a little bit of a bummer...it was INCREDIBLY FORMAL AND SERIOUS to be in there. The staff in particular, I don't think ever smiled, and the overall ambiance was kind of heavy. I guess this makes sense for one of the most famous fine-dining restaurants in the world, but it didn't quite match the playfulness of Botturo's on-screen personality, or the same playfulness that went into the naming of the dishes. And although we enjoyed everything, even a few weeks later with pictures of everything, it's hard to pull out highlights...maybe because the meal had so many courses...just thinking about it, it kind of all ran together...whereas at many other restaurants we dined at throughout Italy on this vacation, we can call out specific tastes flavors and joy at being in the places. If we were to do it again we would just order a-la carte. The 5 Ages of Parmesan dish that brought us in wasn't included in the tasting menu and we would have been VERY happy with it and a couple other items and the food, likely would have been more memorable and we would have saved hundreds of dollars. Massimo...you're a super-fun guy. Let that reflect in the experience one has in your most famous restaurant.
Be the first to ReplyI usually don't write reviews but I was rather shocked how
I usually don't write reviews but I was rather shocked how bad this place was. Living in NYC, I have been able to try multiple michelen rated places and this was easily the worst. Chef massimo is obviously a genius but his current menu focuses on stories and technicalities rather than flavor. Nothing was memorable. Highlight was the breadsticks.
Be the first to ReplyWe made a reservation in error and it was a month earlier
We made a reservation in error and it was a month earlier than we meant to visit. Their policy was to charge 250 euros per person for not being able to make it. We made an honest mistake and also tried to shift the reservation to a month later and were flatly denied. Yes, they had a right to implement a policy, but it was very bad business. Instead of gaining a loyal customer for life, and one that would have given much more to their business, they chose to be inflexible. This is a fatal mistake for a business and tells you how they operate. It is an arrogant position to take and I never recommend patronising establishments with this kind of attitude. I will make it my "occupation" to ensure all aware of the behaviour. It is a missed opportunity.
Be the first to ReplyMassimo Bottura has lost his way.
He has abandoned his restaurant. This was the worst fine dining experience we have ever had. The ambiance is dark and depressing with multiple colors and images of crazy women on the walls, no printed wine list; no printed ala carte menu, spot lights directed at tables that cannot be dimmed; music in the background turned so low you cannot hear it; a young inexperienced wait staff; Massimo not on-site or anywhere to be seen. Food average but not good. The only part of the evening that was enjoyable was the 2015 bottle of Masetto we shared. It was a miserable experience. It is also extremely expensive with many guests spending their hard earned savings for an experience not worth having. NOT recommended. This experience has destroyed our confidence in the Michilen Inspectors. Massimo deserves to have his three Michilen stars removed. He does not deserve one star, let alone three.
Be the first to ReplyWhat more can I say.
.. one of the best culinary experiences of my life. 3-4 hours of pure enjoyment, with a journey in contemporary Italian cuisine. The menu was well-designed with interesting contaminations from French and Japanese cuisine.The wine pairing was good, but I don't think it was exceptional - the Barbera, for instance, was underwhelming. Nonetheless I had one of the best pairing ever when the "chicken, chicken where are you?" was paired with a Sauternes; otherworldly to say the least.We also got the great chance to meet Massimo Bottura. What an honor! He's really charismatic and charming. Service has been mostly attentive for 95% of our meal. I didn't appreciate one of the servers pushing us to leave by reminding twice that our cabs arrived. We had this meal at Maria Luigia, as this was during lockdown. I wish I could experience one day the ambiance at the Via Stella restaurant.
Be the first to ReplyWhat I remember from Osteria Francescana last night:There
What I remember from Osteria Francescana last night:There were maybe 20 people outside when I arrived at 7:55, all couples, mostly middle aged, in varying formalities of attire, from the clean sneakers technocrat look to ornamental jewelery and suit jackets. I wore the black shirt that Martina made for me, and felt well fit to the occasion. Staff wore black formal attire, as well as a professional body language where their every movement was intentional. There was some art on the walls but nothing too striking, and the restaurant was divided into several rooms with high ceilings, plain color walls (ours was charcoal grey) and a floral pattern carpet that while colorful, I did not even notice until halfway through the meal. A light was 10' above each table, but instead of coming down from the ceiling, they curved up from the floor on tall slender stalks. The atmosphere was inviting, equally at home for a formal mood as a joyous one.We were seated and given menus, which revealed 12 courses with 9 alcohol pairings to come. Course names ranged from simple "Pasta, Butter and Marmelade" to descriptive "Textures of the North Adriatic Sea" to fanciful "journey to a beautiful countryside: ravioli are a container of ideas" and "think green is a state of mind" - however even the simply named dishes were not what they seemed, and it was impossible to predict what each would be from the name. For example, "Grilled Venison and sides" was in fact a radicchio filled with cream over which a venison sauce was poured. Drinks preceded each dish by a few minutes, and if finished early were refilled. Each dish arrived with a few sentences introduction by the waitstaff, who worked as a team at each table rather than dividing up the tables between them. For example, "Textures of the North Adriatic Sea" was introduced with a square of yellow translucent plastic covering the dish, and the waiter noted that we must remove plastic from the oceans so that we can enjoy them, before picking up the plastic and letting the smells out. Many dishes included a finishing sauce or broth that was poured at the table. All were unique and unexpected in flavor, of which most were delicious - I particularly enjoyed a fish beignet and a white chocolate pear in a shallow pool of cheese that, when cracked open, was filled with cream and diced stewed pear chunks. The menu's most delicious dishes were frontloaded, while the drinks became more and more satisfying over the course of the meal, and I found myself pleasantly drunk by the end.Midway through Chef Massimo came out, hair free and wearing white, and spent a minute or two connecting with each table's guests - at our table he told us about a project in New York opening in a few months that would be a very special soup kitchen through his organization Food for the Soul. When I asked for a photo, he drew my companion close with genuinely warm body language and smile. Later in the meal, when I did not finish one of the dishes, a waiter asked me with concern if I had not liked it - I demurred, and I feared as he left that my unfinished dish might be cause for some serious thought behind the scenes.The food itself I'm still struggling to describe in my head - the flavors and textures are memorable, and unique in their combination. I have slept since the meal but i still do not have the words to describe them. I can only say that I am eating the simplest food now, so as not to dilute their memory, as I continue to process them in my head. I do not think that eating the same tasting menu again would be a waste, in fact if offered a new one or the same again, I would be tempted to follow this particular journey another time and go deeper. The dishes do not rely on the surprise at all, many of the tastes felt like waking up and recalling memories from a dream. The whole atmosphere helped the meal to feel like a dream in another time and place, that I hope I can one day drift back to.
Be the first to ReplyAfter it taking a year to secure the coveted reservations
After it taking a year to secure the coveted reservations to dine at this restaurant and then having to cancel those reservations due to Covid and having to postpone it by another 2 years I finally got the opportunity to check it off the list. Ever since seeing the chefs table episode I knew I had to go. Not sure if it was the hype built up over years of waiting or a combination of the actual menu but we were a little let down. Don't get me wrong the majority of the tasting menu was incredible flavors but it was 80% vegetarian. If it was the menu from years prior I would probably have said something different. At least I ordered the five ages of Parmaggiano Reggiano and that was a knockout. Absolutely delicious. That was the only thing from the original signatures that we got. One item that one of us were to thrilled about was the seafood soup. If you live the flavors of the ocean and really strong fishy game flavor then you would love it but in the U.S. we represent fishy ocean flavor with not being very good. It could just be a culture difference also. Overall we were very impressed and it was quite the experience, I would go again if I get the opportunity because I would love to try a new tasting menu when I go back or just order the signature tasting if they offer it.
Be the first to ReplyWe booked a trip to Italy and scheduled a trip to a Modena
We booked a trip to Italy and scheduled a trip to a Modena just to go here. We have been blessed and fortunate to have visited multiple Michelin restaurants aroundthe globe and were excited to visit Osteria. Unfortunately we were extremely disappointed. While the service was efficient and respectful it was not passionate. Once you have visited someof the finest restaurant you have an expectation. Osteria does not meet this expectation. Is this a bad meal? No, but when you are paying a thousand dollars for two your expectations are higher. This meal did not come close to those expectations. There is a reason they are no longer rated in the top five in the nation, actually they are no longer in the topFifty. Hopefully they can go back to the love and compassion for the food they had four or five years-ago. For now, it is no where close. I would suggest finding another place to spend your hard earned money for Osteria was most certainly not that.
Be the first to ReplyMy wife and I came here with great excitement and left
My wife and I came here with great excitement and left disappointed. We both had the 12 course tasting menu. With a few of the courses, even though the presentation was fantastic, it seems they tried too hard to blend flavors that simply didn't work. To their credit a few of the courses were quite lovely and flavorful. Service was impeccable.
Be the first to ReplyOne of the world's best restaurants so we had to try it and
One of the world's best restaurants so we had to try it and it was amazing!!! We wanted to experience a bit of everything so opted for the prix fixe. So many flavor combinations and unexpected twists (i.e. Florentine steak and the porchetta). Dessert tomato? Yes please!!! Such a surprise to finish our meal. Highly recommend!!!
Be the first to ReplyMade a trip to Italy to eat dinner here in September 2021,
Made a trip to Italy to eat dinner here in September 2021, but the food was obscenely flavorless, absurdly ridiculous, and nearly made me run to the toilet to vomit. The chef needs a heaping barge of help for his "With a Little Help from My Friends" menu. Throughout the dinner, the servers kept referencing people or things (hard to understand them oftentimes) related to each dish, but we had no idea who/what/why they were important. It's like we were supposed to read his diary/books/life story or do research the night before to study for this awful meal.First, the dining facility (because that's exactly what it seemed to be) is cold and sterile, worse than a lawyer office or doctor exam room. Small room with gray walls, spotlights shining directly overhead, no kind of dining atmosphere whatsoever to enjoy the experience. The service was adequate for us, except one of the servers basically told a diner at the next table "too bad, that's Italian food" when she couldn't eat one of the dishes. The amuse bouche with raw shrimp and white fish were decent. Round croissant thingy made with prosciutto fat wasn't any better than a good buttery French croissant. Then came a salad made of thinly sliced lettuce over some cuttlefish with caviar that they recommended to mix up yourself before eating. The whole thing tasted like nothing, and even worse all it did was get stuck between the teeth. Next came ravioli made with mortadella and scallops, which tasted good, but honestly I've had the same exact flavors from a basic shumai at any decent dim sum restaurant. This was followed by a small slice of eggplant which tasted exactly like an eggplant. Sigh....Then came the only dish I truly enjoyed. Egg/Parmesan custard with tongue, morels, peas, zucchini in a mushroom broth. I wished every other dish tasted this rich and wonderful. I would have rather paid $100 for a big bowl of it over ramen or Vietnamese bun noodles and skipped out.Unfortunately dinner took a deep dive after. The next dish was guinea fowl breast and liver; the breast was similar to chicken but much tastier, however the liver was disgusting, something similar to wet chalk or wood filler. Finally came the last savory dish: eel topped with crispy duck skin, on top of cherries and spinach. It sucked so bad, the eel was the size of fingernail, the duck skin was crunchy but pointless, and worst of all was the sour- and tartness of the cherries which overpowered everything.Dessert started with a creme caramel made with foie gras and topped with meringue, which was excellent.Then came the vomit worthy dish that exemplified the whole meal. Upside down cone made from banana, on top of milk cream, warm cheese gelato, guanciale, and caviar hidden inside the cone. We were told to break the cone before eating, which we did and caviar came out of the cone. The overall dish though was a disgusting mix of incoherent ingredients tossed together, which created neither great food nor a pretty looking dish. As I ate it, the grossness of guanciale mixed with milk cream and caviar and banana and cheese reminded me of what it was like to be sick as a kid and vomit, in which everything that comes up tastes like a mix of everything I was just served and expected to eat and enjoy. In fact, the whole meal was just plain boring, sloppy, stupid, and/or random ingredients thrown together and, for the most part, lacked anything worthy of a single Michelin star or renowned reputation. We slogged through the next gross dry rawish pasta stuffed with vanilla/lemon-flavored super sweet potato and comically sprayed with a mist of "coffee perfume" from a plastic spray bottle, followed by average petite fours so we could get the bill and do the walk of shame exit feeling disappointed and ripped off. In summary, Osteria Francescana is nothing at all like what we saw on Netflix or 60 Minutes. Perhaps the restaurant and chef are so famous that things have changed and gotten distracted, or maybe we were supposed to do extensive research and due diligence before entering the door. The tasting menu was in reality a horrible experimental series of grab bag scraps that didn't even look pretty and should have never made it out of the kitchen. Unfortunately we did not opt for the a la carte menu and won't ever return to try it.
Be the first to ReplyThis review is actually for the Osteria Francescana tasting
This review is actually for the Osteria Francescana tasting menu experience at Casa Maria Luigia, which is a beautiful bed and breakfast inn located in the heart of the Modenese Emilia-Romagna country side--an absolutely beautiful and stunning environment. Chef Massimo Bottura and his wife Lara Gilmore have created the most amazing, spectacular (there are not enough superlatives I can use!) experience for diners who want the signature dishes of Bottura's famed Osteria Francescana restaurant, which is located in the city center of Modena. I was absolutely blown away by the tasting menu (which came with a dedicated wine pairing) and loved how Lara walked through the history/context of each dish and wine choice. The service was spectacular, and I very much appreciated how you sit at these small communal tables with other fellow diners, which created a very comfortable and friendly atmosphere (something that is often missed at many fine dining establishments). Each dish was perfect, and I loved being able to walk up to the kitchen and get a birds-eye view of the plating and preparation process, particularly for my favorite dish (the 5 Ages of Parmigiano Reggiano) and the fun spin-painted veal (like a Jackson Pollock painting!). I do wish Chef Bottura also could have been there the night I was there, as I would have absolutely loved to hear his commentary and see him in action in the kitchen, but the whole experience was still great regardless! I am definitely going to plan for another visit one day...grazie mille a tutti a Casa Maria Luigia!!
Be the first to ReplyBest 1000 € (for 2 persons) ever spent.
Ultimate experience - gastronomic rockstar!
Be the first to ReplyWow!!! The food is so creative yet simple, such deep and
Wow!!! The food is so creative yet simple, such deep and interesting flavors I will never forget. Bottura made a strawberry to act like a tomato!! Creativity at its best! plus so esthetically pleasing. Amazing!!! The interior is also beautiful, different pieces of art spread around the space add to the experience.However, because I have been to quite a few top restaurants in the world, I can't help but compare. The service was good but not to the level. I speak Italian but I came with my mother who doesn't so we ask to speak English, which truthfully the waiters didn't know well enough and didn't tell us everything as much as they did to people next to us in Italian. I could let that go if the presentation wasn't so robotic for everyone in all languages. Too robotic and boring, where is the excitement? People take their savings, dream for years to get there and travel far to have this experience. I want enthusiasm! Plus the ending was weird... and anticlimactic. There was a small gift but I love when restaurants gave us something sweet for the morning, even something tiny, I liked when there were little surprises that didn't appear in the menu. There were no surprises and I wasn't thinking about it in the morning. I didn't have the theatrical, mesmerizing experience I have had in place like Eleven Madison Park, the Fat Duck, Aska or Flocons de Sel... just to name a few that I felt were more unforgettable and where the service added to the experience. There has to be something added to the experience besides food served to the table! Or at least encourage the servers to be more part of the experience, more friendly and much more enthusiastic. Not having every little thing served to be written down. Surprise me! Excite me! I will remember the beautiful ideas of the dishes and some of the new tastes but I will not remember the experience.
Be the first to Reply8 months after dining here and I'm still thinking about the
8 months after dining here and I'm still thinking about the experience and writing an update. Maybe it was worth the money after all. Was just watching the final episodes of the latest season of Top Chef where they held the final rounds in Emilia-Romagna and it just took me back. God what a wonderful experience the whole trip was. Watching the show and thinking about the contestants, the guest chefs, the judges and all the wonderfully historic places and things being highlighted in the show made me realize this stupid American with a Pizza Hut palette is unqualified to give any restaurant of this caliber anything less than 4 stars. I still stand by pretty much everything I said in my original review, but I can't try and take anything away from what Chef Massimo has done for Modenese food and the world. He's certainly done more for the world than my shitty reviews have!I would definitely return to this beautiful part of the world someday and definitely try to dine at OF again. Next time though I would just leave my "budget" at home and order however much fucking champagne and water I want. Allora!
Be the first to ReplyA refreshing break to my somber days, to find Chef Bottura
A refreshing break to my somber days, to find Chef Bottura of Osteria Francescana and his family on Instagram's Kitchen Quarantine live everyday at 8:30PM CET, 11:30AM PST, 2:30PM EST, is a respite for the soul. For here, I get to experience the exuberance of the Italian spirit, an Italian family sharing their love for life and their friends, even though blocks away, people are suffering and dying from this virus. If you admire Massimo Bottura's cooking, you get to experience his endearing sense of humor also with his loving family: his wife Lara and his children Alexa and Charlie. Chef Bottura's cooking daily on Instagram gives me a well deserved break; so well deserved I am blocking my 11am-noon hour LOL It's more than cooking; it's about the humanity that lives in all of us; we are one big family. For however long it lasts, Kitchen Quarantine, brightens my day, everyday.Enjoy y'all.Instagram link:<a href="/redir?url=https%3A%2F%2Fwww.instagram.com%2Fmassimobottura%2F&s=d481ecbf3db814e711288459880ac605c72a40f8e2e7ac296d4a02b5d0813d71" target="_blank" rel="nofollow">instagram.com/massimobot…</a>
Be the first to ReplyA lovely experience with a mostly cohesive river theme
A lovely experience with a mostly cohesive river theme throughout all the dishes. Flavors are bright and/or savory as expected. Rose flavor for la vie en rose for life as an oyster was the only one that stood out as "wrong" - but not so wrong that I didn't eat and enjoy all of it. Shaved truffles on the dishes were likely wasted on me as they felt overpowered by anything they were paired with.The tortellini was surprisingly my favorite - but I'm a sucker for noodles in broth.Every wine we had was lovely and very enjoyable. Not a "typical" taste for any type.$1200 dinner for 2, woo!
Be the first to ReplyFurthermore, the guinea fowl tasted like the smoked oscar
Furthermore, the guinea fowl tasted like the smoked oscar meyer turkey deli slices that you buy at target. The gyoza tasted like the samples they pass out at costco.So on and so forth. This sounds like a harsh review but its true. This is not an attack on the chef or his people. If this is your first or second trip to italy, and this restaurant isnt your primary end goal, then you have more to look forward to. But for us, weve been to italy 5 times before and have done a lot of the bucket list things. This xmas trip from california was solely for this. We went to two 1 star michelin restaurants in rome during this trip, and both were better than osteria. One was aroma: with a direct view of the colosseum. The direct view in osteria is a white wall, shades closed and art that has nothing to do with anything. Nothing that made me think of modena. The other restaurant was pipero roma which at least was windowed and felt open and had xmas decorrations. I really dont get how this top 50 list is made. Some of the selections make sense. Some of the restaurants/chefs that should be in the top 50 are not. Especially female chefs. Helene darroze, claire smith, crenn. This didnt feel deserving of number 1 at all. I feel like the chef sells himself on tv very well and that helped him a lot. His charity work and all that is saintly and very commendable and god bless him for that. But thats not the issue here. We thought about going to his new hotel on a 2nd trip, but now well skip it.There are a lot of 5 star reviews here and i doubt this will deter any of you because netflix and everything else is very convincing. I hope you like it. Id stay in modena a couple days and try one of the other local restaurants also. Ill bet that youll like that better while spending about 20 percent of the cost.
Be the first to ReplyWhen you say no to eating at Mossimos restaurant when in
When you say no to eating at Mossimos restaurant when in northern Italy you say no to life. I cannot wait to arrive in Modena this coming summer.
Be the first to ReplyI've saved Osteria Francescana for my 600th review to put
I've saved Osteria Francescana for my 600th review to put an emphasis on how amazing an experience it was!You need to make the journey to Modena to eat here, if you haven't already. Accolades:-World's Best Restaurant (#1 spot) - 2016-World's Best Restaurant (#1 spot) - 2018-3 Michelin star rating-Featured in Netflix Chef's Table Season 1, Episode 1-Featured in Netflix Master of None, Season 2, Episode 2Massimo Bottura has really revolutionized Italian Cuisine.I'm a little embarrassed to say that I have eaten here twice in my life. First time was good, but 2nd time BETTER. There was something elevated about the 2nd time....the food had more Japanese influences, which the staff mentioned was due to the chef who is from Japan. My favorite dish was the pasta, "Spaghettini from the gulf of Naples to Hokkaido" which was spaghetti with Uni sauce....so amazing and creative. I also loved the "pizza" dish, which had breadcrumb crackers for the crust, a risotto for the cheese, and tomato sauce underneath as the surprise. It looked like a pizza, and also did taste like a pizza, but instead of an actual pizza, he recreated the flavors in different ways....he reinvented the pizza.The menu is a poem format. It actually looked the same as last time (same poem), but the interpretation was completely different (except for his classic 5 ages of Parmigiano Reggiano). For instance, this time Autumn in New York was a completely different dish altogether. Another highlight of this meal was not knowing whether or not Massimo would be present or not. We asked the staff during our meal, and they said it was not sure if he'd stop by the restaurant that evening. BUT by the later half of our meal, THERE HE WAS!!!!! It was amazing talking to him. He really is energetic, charismatic, and just so enthusiastic about his customers and his food. He is an artistic genius, but is also so poetic about the food and experience. He isn't just a chef that makes the food, but rather, thinks about the experience. My fiance and I asked him what his last great meal was. I was anticipating an answer about some Michelin restaurant in another country, but NO. It was when he was with his family in France, and they had prepared a special meal for him to celebrate Massimo. He said it was not about the dishes that were particularly spectacular, but rather the ingredients, and the people, emotions, and experience altogether that made the meal so great. Wow. A little over my head after having champagne and 2 bottles of wine. He truly is an artist!It's definitely worth a trip to come here. I have pleasant memories here, and you will too!
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