Osteria Francescana
Massimo Bottura’s restaurant in the old town of Modena rethinks Emilian classics with wit and contemporary art.

Four tables in the back room of a centuries-old salumeria in Modena: Emilian lunchtime cooking with tortellini and braised dishes.
Hosteria Giusti is in the back room of the Salumeria Giusti, a delicatessen in Modena’s old town which, according to the Guide MICHELIN, has existed for more than four centuries. The hosteria was set up in 1989 in a room where pigs and geese used to be processed. With only four tables and a simple retro interior, it is small and personal. The Morandi family is behind it.
The menu is a tribute to Emilian cooking. It begins with salumi, mostly from the Mora Romagnola pig, and gnocco fritto, fried dough pillows. Then come tortellini in capon broth and pasta made by hand every day, braised dishes such as stracotto with mashed potato, and fried cotechino, a boiling sausage made to a Morandi family recipe, with Lambrusco di Sorbara zabaione. To finish there is panna cotta with saba, reduced grape must.
Good to know: Open only for lunch, Tuesday to Saturday; closed on public holidays, in August and from 1 to 6 January. Book via the booking system on the website, which also has a waiting list.
The region of pasta all’uovo, fresh egg pasta rolled out by hand by the sfogline, the pasta makers. Parmigiano Reggiano, Prosciutto di Parma, mortadella and Aceto Balsamico Tradizionale come from here, while the Romagna on the Adriatic cooks more simply, with piadina and fish.
Typical wines: Lambrusco di Sorbara DOC, Romagna Albana DOCG, Romagna Sangiovese DOC
More about Emilia-Romagna · Compose a menu in the style of Emilia-RomagnaInformation checked in October 2026 against the sources listed; the editors have not tested the restaurant. Photos on this page are illustrations and do not show the restaurant.
Massimo Bottura’s restaurant in the old town of Modena rethinks Emilian classics with wit and contemporary art.
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