Locanda in San Francesco

A very fresh dish with the meat of a fish characteristic of river Po Delta, slightly smoked and accompanied by thin slices of green apple, celery extract and char caviar.

This time the Passatelli are not in broth but served with a sauce of Adriatic Sea red mullet and a sprinkle of Bronte pistachios.

The small Timbale is served with Parmesan cream, artichoke hearts sautéed with mint and marjoram and finished with black summer truffle.

The Chef

The Team

Il coniglio è disossato e leggermente farcito con pancetta, erbe profumate e semi di finocchietto selvatico, accompagnato da macco di fava e cicoriette saltate aglio e olio e peperoncino.

Calamari are stewed with red wine and tomato, then finished with fresh baby spinach and served with a grilled bread crouton.

A medley of slightly steamed Spring vegetables served with lime juice and yogurt sauce on the side.


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Rua dei Frati Minori 54, 41121 – Modena