Osteria Francescana

Italian Restaurant and Mediterranean Restaurant
Via Stella 22, 41121 Modena Emilia-Romagna, Italy
None listed (See when people check in)

People tend to check in during these times:

  • Today
    • Noon–5:00 PM
    • 7:00 PM–Midnight
  • Sat
    • Noon–1:00 PM
    • 4:00 PM–5:00 PM
    • 7:00 PM–Midnight
  • Sun
    • None
  • Mon
    • Noon–5:00 PM
    • 8:00 PM–Midnight
  • Tue
    • 10:00 AM–4:00 PM
    • 7:00 PM–1:00 AM
  • Wed
    • Noon–4:00 PM
    • 7:00 PM–1:00 AM
  • Thu
    • Noon–3:00 PM
    • 7:00 PM–Midnight
Lunch, Dinner
Full Bar
Credit Cards:
Outdoor Seating:

Based on 116 votes

People like this place

  • What you need to know
    "| 3 Michelin Stars | Massimo Bottura balances tradition"(6 Tips)
    Francesco B.
    "... "Massimo Bottura" (2 Michelin Star). One of the most famous restaurant in the..."(2 Tips)
    Thiago M.
    "Amazing food and service."(2 Tips)
    Ben K.
    "seasonal tasting menus."(2 Tips)
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  • Recent
  • Popular

32 tips and reviews.

  • Filter by taste:
  • all tips and reviews
  • massimo bottura
  • good for dates
  • amazing food and service
  • Italian food
  • Michelin stars
  • trendy
  • first course
  • romantic
  • lemon tart
  • authentic
  • great value
  • fancy
  • quiet
  • cozy
  • seafood
  • healthy food
  • pasta
  • arts
  • good for special occasions
  • chefs
  • Yoni R.
    Tasting menu was very good but lacked something magical from a 3 Michelin starred restaurant
    Yoni Rei · 2 hours ago
  • Chad D.
    Amazing Food and service. Bookings open up every three months.
    Chad Drake · April 1
  • Thiago M.
    Amazing food and service. The restaurant is great and look like a art gallery. The food is perfect with a great modern take of Italian food. Service is just perfect and really friendly.
    Thiago Maia · January 20
  • Ben K.
    It's hard to decide between the traditional and seasonal tasting menus. If you ask nicely they'll give you the former with a few dishes from the latter. Magnifico!
    Ben Kessler (@kessler) · September 12, 2015
  • Haitham
    Sadly wasn't open when I was there , in the night they open at 20:00 , and reservations are needed b4
    Haitham · June 30, 2015
  • David R.
    If you order "Evolution in Tradition" spoiler alert it's all amazing. (But 5 Ages of Parmesan stole the show for me). Pro tip: even if tortellini aren't on the menu, ask for some, they'll oblige.
    David Rosenberg · June 27, 2015
  • Paul F.
    The incredible experience of Massimo Bottura's "tradition in evolution" tasting menu. Grazie mille to Alessandra and Michele for organising /driving/baby sitting. Think we owe you!
    Paul Farrell · June 9, 2015
  • Marco Z.
    Marco Ziero · February 21, 2015
  • The Wall Street Journal
    Chef Bottura is a modern pioneer of Italian cooking and it's evident in his dishes. Don't miss Bottura's "Black on Black" which features ash-encrusted black cod in a sauce of squid ink. Read more
    The Wall Street Journal · February 20, 2015
  • Byron K.
    Great restaurant. Sous vide done to perfection.
    Byron Khoo · November 28, 2014
  • Agnieszka T.
    Art, memories, passion on a plate. Unforgettable evening guaranteed.
    Agnieszka Troszkiewicz · June 14, 2014
  • Ken K.
    Massimo Bottura.
    Ken K · May 3, 2014
  • Wilson Z.
    Massimo Bottura, Modern Italian, The Lemon Tart.
    Wilson Zhou · May 1, 2014
  • Imtiaz A.
    The best of the best, to date. Enrico Crippa in Alba is not far behind!
    Imtiaz Alikhan · October 17, 2013
  • Brent G.
    Top 50 restaurant
    Brent Gee · June 25, 2013
  • triso
    Thanks @massimobottura: lovely place and delicious dishes for an outstanding experience. My favourite first course: compression of pasta and beans (simply amazing).
    triso · May 23, 2013
  • ArtJonak
    http://OsteriaFrancescana.it | 3 Michelin Stars | Massimo Bottura balances tradition and modernity masterfully. Deconstruction is a recurring theme but it's otherwise refreshingly informal & low-key.
    ArtJonak · March 21, 2013
  • Zach Aarons
    Perhaps the best Italian restaurant in the world. The room is elegant, featuring contemporary art and the food is sublime, melding traditions with contemporary cuisine. (4 of 4 petals via Fondu) Read more
    Zach Aarons · February 16, 2012
  • @JaumePrimero
    The chef takes his inspiration from the art world, and the flavors are equally magnificent. Progressive food for progressive eaters!
    @JaumePrimero · November 10, 2011
  • Francesco B.
    You can eat delicious dishes prepared by the chief "Massimo Bottura" (2 Michelin Star). One of the most famous restaurant in the world. Read more
    Francesco Brandani · May 30, 2011
    Modena, Italy: Chef Massimo Bottura spotlights the flavors of his native Italian province Emilia Romagna w/ an unorthodox approach. Click "More Info" to learn more about the two-Michelin-starred chef Read more
    NOWNESS · March 16, 2011
  • Pedro F.
    Best meal I have ever had... at the price of gold.
    Pedro Freitas · September 29, 2010
  • Vanessa M.
    El lugar perfecto para celebrar, si quieres vivir l a experiencia completa pide el menú de degustación
    Vanessa Mendoza · April 1, 2015
  • Eugenio S.
    È un'esperienza da fare almeno una volta. Non è cibo, è multisensorialità!
    Eugenio S · November 29, 2014
  • Guía P.
    Osteria Francescana, donde el pasado y el futuro se funden en arte Read more
    Guía Planeting · August 22, 2014
  • Guía P.
    Uno de los Top
    Guía Planeting · April 29, 2014
  • Sybelle
    Una meraviglia. Sogno ancora il Croccantino > http://theroyaltaster.com/2011/11/osteriafrancescana/
    Sybelle · January 20, 2014
  • Leonardo B.
    Poesia per i sensi.
    Leonardo Bertelli · July 30, 2013
  • Gio M.
    Da provare almeno una volta nella vita ! Qualità ottima e quantità abbondanti a differenza di quello che si racconta in giro ! Bravo Bottura
    Gio Mamy · December 28, 2012
  • Corporea E.
    lasciate fare a Massimo Bottura... lui sa come si fa!
    Corporea Energy · October 10, 2011
  • donnamoderna
    Provate le cinque età del Parmigiano Reggiano in diverse consistenze e temperature e la Compressione di fagioli. Read more
    donnamoderna · April 20, 2011
  • Il G.
    Ieri sera, altra simpatica esperienza da Massimo Bottura!
    Il Gastronauta · March 22, 2011

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