Review
For me, Al Gatto Verde is one of the most outstanding non-traditional and elevated restaurants in Italy today. Set in the Emilian countryside among vineyards and centuries-old oaks, it was founded by Massimo Bottura and Lara Gilmore next to their country retreat, Casa Maria Luigia.
In the courtyard, the Acetaia safeguards 1,300 barrels of traditional balsamic vinegar, a living reminder of the region’s deep culinary heritage. At the helm, chef Jessica Rosval places fire at the centre of her cooking, transforming local ingredients into bold, unexpected and delicious expressions of Emilia.
Sustainability runs through every detail: the former vinegar bottling warehouse has been repurposed into the dining space, now powered by solar panels and rainwater systems, equipped with induction stoves, and furnished with natural materials. From composting kitchen waste to using fallen century-old oaks to fuel the grill, Al Gatto Verde blends heritage, ecology, and creativity into a singular vision.
Editor’s Highlights
- Sturgeon spaghetto: zabaglione made with concentrated sturgeon broth, smoked Oscietra Royal caviar, Reggiano from Rosola
- Argo verde: Emilian farfalle, lemon and pea ragù, Apennine butter.
- The smoked trolley: tasting of smoked meats, “burnt ends” bread
- Chiaroscuro: charcoal caramel, black pepper, passion fruit