Osteria Francescana
Via Stella 22
Cuisines: Vegetarian
About
In a city known for having some of the most demanding palates in Italy, chef Massimo Bottura satisfies. The iconoclastic chef doesn't seem to care whether he earns Michelin stars. He's more content to please his customers with his exciting food, which he serves on mismatched plates purchased in New York. Bottura's return to Italy followed a decade of work with Alain Ducasse, who, upon discovering Bottura's food, whisked him away to cook at his three-star Louis XV restaurant in Monte Carlo. Now released and "my own man" again, Bottura has taken all he learned from Ducasse and has used it to forge his own style and unique dishes. One reviewer called his cream sauce "edible gold." He still makes his heavenly Modenese tortellini based on his grandmother's recipe, but every other dish is his own invention. His langoustine risotto is a masterpiece.
