The story
Osteria del 36 in Parma has been serving guests for two decades. “Good cooking is, first of all, a question of culture,” the team says. “And culture deserves to be shared, lived, taught.” That belief shapes every plate and every service, whether in the dining room or at a private event.
Executive Chef Francesco Ziveri, a Parma native, trained at the Salsomaggiore hospitality school and refined his craft at the Ristorante Costalta in Paris. In 1997 he opened Osteria del 36. Today, Chef de Cuisine Leonardo Grassi, a graduate of Parma’s Gastronomic Sciences program, brings his expertise to the kitchen. Together with Maitre de Sala Luana Agatiello, they ensure each meal is both precise and personal.
The cuisine stays true to its Emilian heritage. Classic dishes are prepared with careful selection of ingredients and a respect for tradition, but also with creativity: “a plate is not just a combination of intense flavors; it is also a play of shapes and colors, an experimentation with new products paired with time-honored cooking methods.” The restaurant’s Michelin Recommended status reflects this balance of authenticity and innovation.
Whether hosting a wedding, a corporate event, or a simple dinner, Osteria del 36 approaches every occasion with the same dedication: “a discreet elegance, a pinch of imagination, and the ability to reinvent ourselves each time, based on the ever-changing taste of every new guest.”
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