Ristorante Don Giovanni In Soliera

29/05/2026: Back from a stay at Casa Maria Luigia, which, though brief, was no less interesting and enjoyable. Forget about a typical hotel stay or a simple gastronomic 'experience.' This is something else entirely, or at least that's how we experienced it. Accommodation: Excellent, with rooms focused more on aesthetic detail than functionality. The garden/park is an oasis. We only missed a turndown service, usual at this level. The thoughtful breakfast introduces you to regional products, but we did miss a simple croissant. The service is young, attentive without being intrusive. Lara and Massimo want you to feel at home, and they succeed admirably. The primary language is English, more so than Italian. The target clientele is tourists seeking experiences. There's a strong presence of Americans (Lara's excellent work is evident here as well). Dinner: Casa Maria Luigia offers (and more) a tasting menu featuring some of the Chef's iconic dishes. Nothing is cooked there; there are no pans or pots, only plating up and ovens for setting temperatures. In fact, you don't get the impression of being in a restaurant, but rather in an exhibition—an exhibition where the works aren't paintings to admire, but the dishes themselves, and the experience is a tasting preceded by an explanation of the 'work'. It's best to go with a clear idea: it's not a 'dinner,' it's a visit to a "gastronomic exhibition." The result may be more or less to your liking. But this is it. In all, we enjoyed our stay and plan to be back.

13/05/2026: We noticed at some point Casa Maria Luigia changed their schedule to be open 7 days a week, so we changed up our travel plans to stay here during our time in Emilia Romagna and the trouble of updating our plans was so worth it. This place is truly incredible and I would recommend it to anyone who comes to visit this area. There is clearly so much thought that goes into making this place feel like home - the staff is extremely friendly and we also had the pleasure of meeting Massimo and Laura here who are so warm and down-to-earth. We also did a tour of the Acetaia (where they produce traditional balsamic vinegar on the property) and we learned so much from the guided tour and are happy to be bringing back some gifts with us to remember this place when we’re back home.