Al Gatto Verde Modena

Awards

MICHELIN Guide

One star restaurant, 2026

All Michelin stars in Modena All Michelin stars in Italy All 1 star Michelin in Modena All 1 star Michelin in Italy

Green star, 2026

All Michelin Green star in in Modena All Michelin Green star in Italy

OAD

European Restaurants 2026, 132

All OAD European in Modena All OAD European in Italy

Chef

Jessica Rosval

Cuisine

Contemporary, Creative, Woodfire Cooking

• 2026
• 2025
• 2024

Dinner at Al Gatto Verde

on 26 May 2026

by João Wengorovius

In that enchanted garden where a girl from far away landed one day, many years ago, visitors were welcomed with very thin grissini, dusted with bee pollen and elderflower. And with fluffy focaccias weighing no more than 25 grams.
At the entrance, there was an impatient prince with three magical oranges that held princesses inside, and a chubby cat in shades of gold, brown and white who slept happily in front of the kitchen. From which came overlapping petals of green asparagus, caviar and lemon... More

In that enchanted garden where a girl from far away landed one day, many years ago, visitors were welcomed with very thin grissini, dusted with bee pollen and elderflower. And with fluffy focaccias weighing no more than 25 grams.
At the entrance, there was an impatient prince with three magical oranges that held princesses inside, and a chubby cat in shades of gold, brown and white who slept happily in front of the kitchen. From which came overlapping petals of green asparagus, caviar and lemon gel, with a creamy, indulgent sauce of sour milk and charred lemon. Just nearby, another cat, of gigantic proportions, frightened every child who misbehaved.
There was fire and embers and green ovens. And braids of ponytails made by a mischievous supernatural being, small and furry, who delighted in causing chaos wherever it passed. And a clear capon stock with stones, which turned out to be bread. And always, from beginning to end, many herbs from that magical garden: dill, sorrel, lovage, thyme, oregano, verbena, rue…
There was a humble shepherd who, with cunning, bent the arrogance of the powerful lord. And the sweetness of the lamb and the tang of the mustard. And the creaminess of the sweetbread and the saltiness of the capers. And a purifying liqueur, bitter and fresh, of cucumber, ginger, lime and tonic water, that invigorated us on that hot late-May afternoon.
And cones resembling the nose of a wooden boy. And a marvellous spaghetti with clam cream. And tiny drops of kumquat garum, mandarin vinegar and orange zest oil, to season our spirits.
There was a green ‘tigella’ concealing a cod brandade. And a superb orange wine from Sardinia that reminded us “Al Sol Brilla”. And the feeling of having seen a woman dressed in white wandering in the distance. And the fennel flavour of thin slices of “finocchiona” melting in the mouth.
There was the rice pudding of our childhood, at least mine. But this was creamy like a risotto, with a hint of vanilla and an unexpected green undertone of tarragon with notes of aniseed.
And the chubby cat, who had woken up in the meantime, leapt into the girl’s arms. She smiled and stroked him.
And all of this was imagined, or perhaps not. Less

Dinner at Al Gatto Verde

on 25 Oct 2025

by Bennet Chui

Italian lemon varieties, bitter almond, anchovy sauce

Dinner at Al Gatto Verde

on 27 Nov 2024

by Amado Fores

Sweet Finale at @algattoverdecasamarialuigia

Sugar Tart / Tarte au Sucre
Maple syrup-baked cream with roasted apple and walnuts—felt like a Canadian-inspired dessert reminiscent of Massimo Bottura’s famous Oops! I Dropped the Lemon Tart.

Cielo Terra Mare (Earth, Air, Sea)
A dessert resembling a carved light pink rose, but actually a carbon semifreddo made with ashes from the oven, filled with sour raspberry and caviar, set on a kombu and nori cookie, and bathed in rose-flavored... More

Sweet Finale at @algattoverdecasamarialuigia

Sugar Tart / Tarte au Sucre
Maple syrup-baked cream with roasted apple and walnuts—felt like a Canadian-inspired dessert reminiscent of Massimo Bottura’s famous Oops! I Dropped the Lemon Tart.

Cielo Terra Mare (Earth, Air, Sea)
A dessert resembling a carved light pink rose, but actually a carbon semifreddo made with ashes from the oven, filled with sour raspberry and caviar, set on a kombu and nori cookie, and bathed in rose-flavored seawater. Less

Dinner at Al Gatto Verde

on 25 Nov 2024

by Amado Fores

Mac & Cheese but make it Michelin-level and crafted by one of the one talented Italian chefs in the world. @jessrosval @algattoverdecasamarialuigia

OVEN-BAKED MIGNOLO TORTELLINI
Handmade Emilian tortellini au gratin with a luscious cream of Parmigiano Reggiano aged 36 months.

Also loved the TRUFFLE BORLENGO DALL’APPENNINO—featuring Emilian Black Pregiato Truffle and mountain mushrooms. Absolutely divine!