Awards 2017

09/02/2026: A friend recommended this pizzeria; four of us made a reservation. I wasn't thrilled with the shift-based approach, especially since they don't respect the hours. We arrived at 8:00. We were seated at 8:15, and our pizzas arrived at 9:15. Management is definitely not efficient because everyone arrives at the oven at the same time. The pizza is definitely good, one of the best in Modena. Another issue is the loud noise in the dining room. The staff is always friendly and helpful, although it's difficult to stop them to order. The atmosphere is clean and the staff are friendly.

01/02/2026: For us, Antica Moka is a place with a very special charm. The atmosphere is elegant, cozy, and pleasantly relaxed—perfect for a delightful evening in Modena. The food impressed us with its refined, traditional cuisine. High-quality ingredients, lovingly presented, and wonderfully balanced in flavor—every dish was a true experience. The service was attentive, warm, and very professional. We would definitely recommend this restaurant and return to anytime. 🍽️🍷✨

08/04/2026: Unexpected lunch... remarkable quality and professionalism... definitely deserves one star from me too

28/03/2026: An absolutely must-try experience. The three menus available are always a difficult choice, as each is unique and excellent in its own way. This is my second time back, and it's a sure thing. The food is excellent. The dishes are well-balanced and well-rounded, leaving you feeling satisfied and content. The owner, Andrea, is an exceptional sommelier, showcasing the passion and professionalism he brings to selecting, recommending, and serving wines. You'll find one of, if not the, best wine cellars in Emilia-Romagna. I highly recommend a wine tasting to accompany your menu. In my opinion, a guarantee and an absolute must-try!

10/03/2026: The absolute experience! Very delicate, refined and unique flavors… service is seamless and impeccable! No words!

10/03/2026: The food isn't tasty, just plain bad. Only people who've never had anything better than a McDonald's burger might like it. It's unclear why it's got a target star. The service is excellent.

31/01/2026: Every time we return, it gets better. The food: extraordinary, with quality ingredients, great technique, and clever creativity. The atmosphere: elegant but not intimidating. The service: attentive, courteous, friendly The two chefs: skilled and welcoming

29/01/2026: A simply impeccable dinner. An experience that confirms the excellence of signature Italian cuisine, combining elegance, technique, and great respect for the ingredients. The fresh fettuccelle pasta with guinea fowl deserves a special mention: one of the best first courses I've ever eaten; memorable. A special mention also goes to chef Alessandro Negrini, friendly and welcoming, capable of conveying passion and authenticity as well as the highest level of cuisine. Attentive service and a refined yet warm atmosphere. Congratulations to all the staff, and see you soon!

31/03/2026: Great restaurant, would recomend for sure! Nice atmosphere, great service and great food. Many small apatizers and deserts for a kind of tasting experience without taking one. At the end thinking that the whole experience will cost a lot but not at all!

06/03/2026: Very positive experience, congratulations

04/04/2026: We arrived without a reservation and were lucky enough to get two spots at the high table on the left because it was full. Reservations are definitely recommended. We had pasta and it was spectacular!

03/04/2026: Wow - bravissimo!! Managed to get a walk in table. Lunch service was managed by a lovely guy who was run off his feet and had to turn loads of other people away bless him, but still took the time to be personable. Thank you for the little moment, it made my day! The food was gorgeous, made with love and care and skill. Excellent texture on the tagliatelle, tasty ragu (I would prefer more pepper but I got an eyebrow from the waitress so let that go…). The potatoes and sauce that came with the rabbit 😘👌🏼lovely sourdough bread, a proper sized glass of wine 💪🏼

14/03/2026: Even though our table was located at the entrance, it still proved pleasant and surprisingly intimate. The food was excellent, and the location fully met the expectations of a Michelin-starred restaurant. Unfortunately, the same cannot be said for the service. We were unfortunate enough to be served by a waiter whose demeanor and professionalism seemed more suited to an osteria (with all due respect to osterias) than a restaurant of this caliber. The explanation of the dishes was rather sketchy, and even more unfortunate was that at the end of the evening, after I'd had a brief awkward moment while helping me put on my jacket, he made an inappropriate comment insinuating that perhaps I wasn't used to frequenting this type of restaurant. Immediately afterward, he also made suggestive jokes about his sexual preferences, even going so far as to call himself "sick." This was decidedly inappropriate behavior, completely incompatible with the standards of professionalism and discretion expected from a restaurant of this caliber.

14/02/2026: Unfortunately, despite the high expectations associated with the Michelin star, the evening proved disappointing in several respects. Service: The wait was excessively long, more than 3 hours for seven courses. The welcome appetizers, the same for all tables, were served after a full 40 minutes, and another 15 minutes were needed for bread, breadsticks, and butter. The service lacked the professionalism I've found at other Michelin-starred restaurants, but its informality wasn't something I disliked. Ambience: The table layout was not very intimate, with views facing other diners that didn't guarantee adequate privacy. The menu was unclear: the tasting menu items were not described, and some dishes lacked explanations of the ingredients used. Food: The portions were excessively small, even by the standards of a Michelin-starred tasting menu. In the scampi salad, the onion-infused oil completely overpowered the flavor of the other ingredients. Finally, on a menu called "Identity," which showcases the flavors of Sicily, I didn't expect to end with a chocolate soufflé, but with cassata. Best dish: the baked anelletti, and the sea urchin in its seabed was a real hit.

21/03/2026: I absolutely loved this place, and I'd go back tomorrow. The menu is open-ended, so you can choose whatever you want. Truffles are the star here.

09/03/2026: The atmosphere is warm and elegant, yet relaxed and family-friendly, with impeccable staff. The dishes are top-quality, delicious, and beautifully presented. Excellent wine list. Both lunch and dinner are lovely. Everything is interesting.

12/03/2026: Wonderful experience! Refined with local products Very kind assistance from the owner, Faro Worth repeating

03/02/2026: I was there tonight and had a wonderful meal, with great attention to detail and excellent raw materials expertly prepared. The starters and desserts were excellent.

05/04/2026: The food is good, but I found the portions simply too small. The service is very slow. The garden is quite nice, but after waiting an hour in the blazing sun, it loses some of its charm.

02/04/2026: The food is very good and there is respect

04/10/2025: High-end restaurant, refined, quality dishes. Unusual pairings. Excellent raw fish and wine list.

21/09/2025: What can I say... It's our fourth time back! Everything is excellent, always great quality. The fish isn't fresh...very fresh, and the service is impeccable...thank you! You make Italian dining great!

08/04/2026: A place that has consistently surprised and delighted guests for many years, boasting a unique atmosphere. From the excellent cuisine to the impeccable service, Sissi is a sure thing. Hopefully for many more years to come.

07/04/2026: A refined, yet simple, atmosphere that fits well with the location's Habsburg roots. Good service, albeit a bit slow at times. The dishes met expectations: I especially loved the asparagus and truffle risotto; the amberjack was excellent, albeit with a somewhat bland sauce. The dessert was excellent. The bill was in line with expectations for a Michelin-starred restaurant.

17/03/2026: Between ancient grains, fermented foods and seasonal vegetables, life is happy and you go out with a big belly

16/03/2026: The experience at La Madia was memorable, one of the most significant of all, one that leaves its mark... as if marking a before and after. This place is unique! It calls itself a "trattoria," but not in the often reductive sense... few places do they do research at this level... Michele Valotti is a giant! It was an immense pleasure to meet such an interesting person and an extraordinary chef, and it was extremely enriching to spend time chatting and sharing... Michele appears to be a restless person because he is curious and constantly torn between studying and researching values, history, products, techniques, tastes, and flavors. Passionate because he loves his work to the point of being almost obsessed with it... But at the same time serene and at peace... he has achieved such maturity and awareness of the values ​​that inspire him and that he wants to share. His cuisine questions and inspires... He appears completely uninterested in the praise of others (guests or critics). Unlike many of his colleagues, he has no need for self-satisfaction... he is the anti-star par excellence. His culinary thinking has reached such depth that it has become a mission and a veritable manifesto. His brilliant creativity inspired him to create "a polenta and gorgonzola" without using the cheese... His knowledge of the ingredients and technique, and his constant research and experimentation, allow him to achieve this by inoculating the polenta with gorgonzola mushroom spores... And the result is a legendary dish that deceives the eye and amazes the palate... We chose the 10-course menu. The bread made with evolutionary grains and its own sourdough starter is wonderful... And to accompany it... goose fat flavored with smoked butter and rosemary that melts before your eyes... Toward the end of the experience, thrilled by the experience, before dessert, we asked the chef if he'd like to offer us another dish off the menu... Of course, Michele Valotti accepted the challenge, improvising another extraordinary dish: blanched cauliflower in fennel broth, accompanied by white truffle ice cream... And while we wait... a beautiful tempeh of Tuscia lentils, "copafam" beans from Val Camomica, and chickpeas, toasted and simmered with shoyu sauce, dandelion leaf pesto inside, and grapes... They have an extremely interesting list of cocktails and non-alcoholic drinks, both for aperitifs or after-dinner drinks, or to accompany the tasting... The wine list, in keeping with the philosophy of this wonderful place, is also small but carefully selected; Many biodynamic and natural wines from small artisanal winemakers. We tasted a wonderful juice of the day as an aperitif and an extraordinary coffee kombucha to finish the meal. To accompany the experience, we chose an excellent Barbacarlo by Lino Maga. Seasonal, wild ingredients, heirloom varieties. Small, select producers and artisans. Central to plants. Limited protein from wild or free-range animals. Natural and spontaneous fermentations. A cuisine that shines from the ostentatious representation of a "tradition" as a collection of recipes, as the crystallization of something that has been, as a form of standardization, but which explores the roots, culture, and history of gastronomy as something in constant motion, interpreting its evolution and becoming part of it. A living cuisine that doesn't seek static perfection or presumed balance, that accepts no compromises, but pursues authenticity as the valorization, through technique, of the ingredient, offering an experience that engages all the senses and dishes that vividly explore the flavors and tastes that are revealed. A cuisine that explores and invites exploration, stimulating curiosity and often arousing wonder, magic, and emotion...