The story
On the outskirts of Modena, surrounded by cornfields, vineyards, and the oak trees that shade Acetaia Maria Luigia’s 1,300 barrels of traditional balsamic vinegar, Al Gatto Verde is the Francescana Family’s tribute to the Emilian countryside. The restaurant is part of Casa Maria Luigia, the guesthouse and estate created by Massimo Bottura and Lara Gilmore.
The story began in June 2020 with a simple Sunday barbecue—what Bottura calls a “Tola Dolza.” That first wood-fired gathering evolved into a full restaurant, one that now holds a Michelin star for its high-quality cooking. Chef Jessica Rosval leads the kitchen, crafting a menu built around fire and smoke, with a sensibility that welcomes the unexpected.
Sustainability is not an afterthought here. Bottura describes it as the “green heart” of the project: “Respect for Mother Nature is where we started. From there everything related to Gatto Verde has been designed, built and managed in relation to the world around it, and in the earnest attempt to find a harmonious balance with it.” The result is a contemporary dining experience that feels both elemental and refined, deeply connected to the land it sits on.
The restaurant’s setting is rural and serene—a converted barn, open fields, and the fragrance of woodsmoke. The menu changes with the seasons, but the throughline is fire: vegetables, meats, and grains are coaxed into new forms over the embers. Guests can also book a tour of the on-site acetaia to learn about the production of traditional balsamic vinegar, or stay overnight at Casa Maria Luigia to fully immerse themselves in the countryside.
Al Gatto Verde is open for lunch and dinner, Tuesday through Sunday. Reservations are essential—space is limited.
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