L'Erba del Re

The story

L'Erba del Re in Modena – Michelin-Starred Italian Modern Cuisine by Luca Marchini

L’Erba del Re – Modena

Chef Luca Marchini opened L’Erba del Re in Modena’s historic centre in 2003. Tuscan by birth but raised in Emilia, he learned the essential recipes of home before refining his skills in iconic Italian and international kitchens. The restaurant has held a Michelin star since 2008 – a recognition Marchini and his team honour with constant, growing commitment.

Marchini describes his cooking as “clean, delicate and balanced”, always listening and evolving without betraying its essence. Over two decades, his style has become experimental yet firmly rooted in the traditions of Emilia-Romagna and Italy. Dishes like the “Passatello asciutto” (2003) – a tribute to Romagna – sit alongside more conceptual creations such as “Pasta olio e peperoncino” (2024), a button of pasta filled with starch extract, garlic and chilli on an emulsion and pasta reduction. Contrasts and balanced acidity are signatures, as seen in the “Tortellini bugiardi” (2015), a “lying” tortellino paired with mussels, cocoa and coffee. Marchini also plays with perception: his “Mortadella di fragola” (2019) replicates a slice of mortadella but reveals itself as a dessert.

The dining room feels like a relaxing, essential living room. Art and cookbooks line the walls, comfortable armchairs invite you to sit, and the parquet floor is designed to soften noise. Warm pastel tones wrap the space, while works by local artists add character.

The wine cellar is integral to the restaurant’s identity, with over 700 labels from Italy, France and beyond – a curated selection that balances excellence with discovery.

For the most exclusive experience, the Chef Table offers a private space with an open kitchen where Marchini cooks, narrates and explains each detail of a ten-course tasting menu. It is a moment of pure sharing, priced at €230 per person with a €110 wine pairing.

L’Erba del Re remains a place where tradition and innovation meet, anchored by a chef who believes there is always something new to learn.