About 3 years ago I went to a restaurant in Modena called ‘Ost eri a a Francescana’. At that time, between culinary trends from El Bulli molecular gastronomy to Noma herb-specific food, I wonder if this was when the shift occurred? Well, the strong mix of both styles was very much of that time. Meanwhile, at the shop I was relieved to find that it was somehow traditional. All the cooking though was still individual, of course. And the presentation is beautiful.

Massimo Bottura and Ost eri a Francescana at Sotheby's

Squid Ink-Striped sardines, and iced Fois Gras, as well as the famous “Oops, I’ve dropped the lemon tart” …

Anyway, a fun and beautiful restaurant.​ ​

The first place restaurant you’ll immediately want to revisit.​ ​

The books really good too. Massimo’s philosophy is easily understood.

Netflix's original documentary ‘

Chef’s Table