OSTERIA FRANCESCANA – Resturant in Modena, Italy

OSTERIA FRANCESCANA

TWELVE TABLES IN THE HEART OF MODENA

Italian hospitality is in the details, the ironed tablecloths and the polished silver.
It is an ensemble of gestures that define a way of life. The table is where the journey begins.

ITALIAN CULINARY TRADITIONS
SEEN FROM TEN KILOMETERS AWAY

Our kitchen is not a list of ingredients or demonstration of technical abilities. It is a narration of the Italian landscape and our passions.
Cooking is a collision of ideas, techniques, and cultures. It is not mathematical. It is emotional.

ARTWORK IS A LANDSCAPE OF IDEAS

Every object reveals a layer of meaning. Contemporary art is an inspiration, a guide and a muse.
From Maurizio Cattelan to Damien Hirst to Duane Hanson, art is an invitation to discover.

FESTINA LENTE

Osteria Francescana is both fast and slow: a contemporary and traditional kitchen at the same time

  • 10-Course tasting menu

    • € 250
  • Wine pairing

    • € 140

TUTTO

Osteria Francescana is both fast and slow: a contemporary and traditional kitchen at the same time. This tasting menu changes according to our latest kitchen research.

  • 12-Course tasting menu

    • € 270
  • Wine pairing

    • € 180

A LA CARTE

  • Starters

  • Insalata di mare

    • € 70
  • Scampi, cooked and raw, with an extract of green olives and Piennolo tomatoes from Vesuvio

    • € 70
  • An eel swimming up the Po River

    • € 70
  • Five ages of Parmigiano Reggiano in different textures and temperatures

    • € 70
  • Croccantino of foie gras covered with Noto almonds and Piedmont hazelnuts with Villa Manodori Traditional Balsamic Vinegar

    • € 90
  • Culatello di Zibello Antiche Razze aged 42 months, and served with mostarda of Campanine apples

    • € 70
  • First Courses

  • Rice black… and white

    • € 70
  • Spaghetti cooked in crustacean broth with red shrimp tartare and vegetables

    • € 70
  • Ravioli of leeks, foie gras and truffle

    • € 70
  • In the countryside: snails, hare and aromatic herbs

    • € 70
  • Modenese miniature tortellini served in capon broth

    • € 60
  • Tagliatelle with hand-chopped ragù

    • € 60
  • Second Courses

  • Lobster with double sauces, acidic and sweet

    • € 90
  • Branzino served with a modern hollandaise sauce

    • € 90
  • Suckling pig served with pickled vegetables and Villa Manodori Traditional Balsamic Vinegar

    • € 90
  • Sometimes mallard, sometimes partridge, and even bollito

    • € 90
  • A singular interpretation of beef fillet alla Rossini with foie gras and caviar

    • € 120
  • Ox ribeye served with a mixture of aromatic herbs, pickled vegetables, creamy potatoes and red wine sauce

    • € 90

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