The story
In Fiorano Modenese, Exé Restaurant operates on a single principle: bring excellence to the table. Since 1985, the kitchen has been rooted in uncompromising quality and deep Emilian traditions. The result is a style of Italian contemporary cuisine that is authentic, bold, and grounded.
The philosophy is simple. Ingredients come from small local producers, chosen for their territory and season. Cooking methods are direct and respectful — live embers, open flames, and a wood-fired oven are central to the kitchen. Hand-rolled egg pasta, seasonal vegetables, cured meats from ancient breeds, and a careful selection of meat and fish form the backbone of the menu.
The current menu, presented by Chef Paolo Balboni, is described as a seasonal adaptation and a return to the classic. It balances pleasure, elegance, and what the restaurant calls "tanta gola" — plenty of appetite. The a la carte offering is extensive, ranging from a Gran Crudo KM 0 of Bianca Modenese beef to Tortellini "del dito mignolo" in capon broth, and second courses like Faraona cooked in the wood oven or a Tomahawk pork chop alla petroniana. The grill is a constant presence, visible in dishes from Battuta alla brace to Paccheri ripassati on the coals.
The wine cellar is a serious affair, and the restaurant regularly hosts collaborative events with producers and guest chefs, from Champagne experiences to explorations of dry-aging philosophy.
The dining rooms and the outdoor dehor reflect the same philosophy: elegance and hospitality, designed for the pleasure of the table and the time dedicated to convivial moments. The restaurant is part of the Exé World group, which also includes the Executive Spa Hotel, Alto Ristorante, and Aria Cocktail Bar.
Exé Restaurant has been recognized by the Michelin Guide, earning a "Recommended" distinction for its consistent, high-quality cooking rooted in the Emilia-Romagna region.
Recognition
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