Claudio Ristorante

The story

Claudio Ristorante in Fabbrico: Chef Claudio Guida's Michelin-Recommended Seafood

Claudio Ristorante: Salento Roots, Emilia-Romagna Heart

Opened in June 2015 in Fabbrico, near Reggio Emilia, Claudio Ristorante is the project of chef Claudio Guida and his partner, sommelier Nadia. The restaurant’s cuisine is rooted in the chef’s Salento heritage, with a strong focus on seafood. The Michelin Guide has recommended Claudio Ristorante, recognizing the quality and identity of its cooking.

Chef Guida’s path began at the hotel school in Santa Cesarea Terme, Puglia, and led him through kitchens along the Adriatic coast and abroad. In Emilia-Romagna, he fell in love with the region’s great products—balsamic vinegar and Parmigiano Reggiano—which now anchor many dishes. He has continued to refine his craft through stages with chefs like Igino Massari and Claudio Sadler. His guiding principle: never settle, always improve.

The menu is a Mediterranean and seafood-focused affair, built on seasonal, high-quality ingredients. Chef Guida champions lesser-known fish, what he calls “povero” (poor) fish, respecting seasonality. Dishes range from a ceviche of pezzogna with tiger milk and kohlrabi to fusilloni with salt cod tripe, ricotta scante, and olives. A tasting menu “Essenza” offers four courses chosen by the chef, while “Evoluzione” presents six courses of classics and new creations. Wine pairings are selected by Nadia to harmonize with each plate.

The atmosphere is one of relaxed fine dining, suitable for important occasions or a quiet evening. Claudio Ristorante also offers guest rooms and a cheese-aging cellar for those who wish to stay and explore further.