Savoring Michelin Stars in Emilia-Romagna: Bologna vs. Modena

Emilia-Romagna has more Michelin-starred restaurants per capita than almost any other Italian region. Bologna and Modena sit at the centre of this — two cities within 40 km of each other, each with a distinct approach to fine dining. Bologna’s starred restaurants tend toward refined interpretations of the regional tradition; Modena is defined by Osteria Francescana and the influence of Massimo Bottura, whose work has shaped how Italian haute cuisine is understood internationally. Neither city is a better choice — they reward different things.

Bologna’s Michelin Restaurants

Ristorante I Portici occupies the ground floor of the Palazzo Maccaferri on Via dell’Indipendenza, in a space that was formerly the Eden Theatre. The vaulted ceilings and original architectural detail set an unusual tone for a Michelin kitchen. Chef Nicola Annunziata works within the Emilian tradition but with a technical precision that lifts familiar ingredients — tagliatelle, mortadella, Parmigiano — into something more considered. It is one of the more accessible of Bologna’s fine dining options in terms of atmosphere.

Ristorante Iacobucci, set in Villa Zarri just outside the city, is run by Chef Agostino Iacobucci, who brings a Neapolitan sensibility to the Emilian larder. The menu draws on Emilian ingredients filtered through a southern Italian perspective — combinations that would not appear on a traditional Bolognese menu but that make a persuasive case for the pairing. The villa setting adds formality that the cooking itself does not always require.

Trattoria Amerigo 1934 in Savigno, in the Apennine foothills south of Bologna, is the most distinctive of the three. It has held a Michelin star while remaining identifiably a trattoria — seasonal, local, tied to the surrounding hills. The truffle season (autumn and winter) is when it is at its best: Savigno is one of the main white truffle zones in the Bologna area, and Amerigo sources directly from local hunters. Our truffle hunting experience near Bologna takes place in the same hills and can be combined with lunch here. See our guide to Michelin-starred restaurants in Bologna for fuller coverage of the city’s starred scene.

Modena: Osteria Francescana and Beyond

Osteria Francescana on Via Stella has held three Michelin stars since 2011 and has twice been ranked the world’s best restaurant by the World’s 50 Best list. Massimo Bottura’s cooking uses the Emilian tradition as raw material — tortellini, Parmigiano, balsamic — and subjects it to a conceptual approach that references art, music, and memory. Dishes like “Five Ages of Parmigiano Reggiano” or “Oops! I Dropped the Lemon Tart” are less about ingredient combinations than about ideas. Whether that appeals depends on what you want from a meal. For those curious about the techniques behind Bottura’s kitchen, the restaurant has been extensively documented. For a different angle on his work, see also Tokuyoshi, the restaurant opened by his former head chef.

Al Gatto Verde at Casa Maria Luigia — Bottura’s agriturismo outside Modena — is a more accessible entry point into his world. The menu is rooted in the same Emilian ingredients as Francescana but delivered in a looser, less formal register. Borlengo (a thin crisp crepe from the Apennines) with aged balsamic and local cheeses is a characteristic dish. Staying at Casa Maria Luigia and dining at Al Gatto Verde is how most people who cannot get a Francescana reservation experience Bottura’s cooking.

Booking and Practical Notes

Osteria Francescana requires booking months in advance via their website; availability opens on specific dates and fills within hours. I Portici, Iacobucci, and Amerigo 1934 are easier to secure — two to three weeks ahead is usually sufficient, more for weekend dinners. Al Gatto Verde at Casa Maria Luigia is bookable through the estate.

Michelin ratings are reviewed annually and can change. Check the current Emilia-Romagna food scene before planning. For those who want to experience the region’s food culture more broadly — producers, markets, traditional trattorias alongside fine dining — our Foodies Delight tour covers the key producers behind the ingredients these restaurants use. For a fuller comparison of Bologna, Modena, and Parma as destinations, see our dedicated guide.