What diners say
Synthesized from 27 Google reviews · tap an aspect for the detail
Diners consistently praise Il Cavallino for its exceptional food quality, creative presentation, and attentive service, often describing the experience as unforgettable. The restaurant's deep connection to Ferrari heritage adds a unique, immersive atmosphere that appeals to both car enthusiasts and food lovers. While a few guests note occasional inconsistencies in dishes or service, the overwhelming sentiment is one of admiration and a desire to return.
Food Quality and Presentation
The cuisine is widely celebrated for its exquisite flavors, artistic presentation, and use of high-quality ingredients. Many reviewers highlight specific dishes like the tagliolini with lobster F50, tagliata with wine sauce, and creative desserts such as a Formula 1 car-shaped sweet, describing them as sublime and visually stunning.
Service and Staff
The staff receives consistent praise for being professional, attentive, and passionate, with several guests noting they felt well-cared-for. Special mentions go to individuals like Giuseppe and Alessandro for their knowledge, warmth, and ability to enhance the dining experience.
Atmosphere and Ferrari Theme
The restaurant's elegant yet historically rich ambiance, paying homage to Ferrari's legacy, is a major draw. Reviewers appreciate the tasteful design that avoids being kitschy, and the location near the Ferrari factory adds to the immersive experience for car enthusiasts.
Value for Money
Many diners find the pricing reasonable for the quality and experience offered, with some noting it is excellent value for a Michelin-starred restaurant. The tasting menus, especially the Supercars menu, are highlighted as worthwhile indulgences.
Menu Variety and Creativity
The menu is praised for its creative reinterpretation of Emilia-Romagna tradition with contemporary touches. Dishes like the F40 and Speedform are recommended, and the tasting menus are seen as a journey through both culinary and automotive excellence.
Occasional Inconsistencies
A few reviewers note that some dishes, such as certain ravioli or the classic tasting menu's flan, did not meet expectations in flavor or execution. Service lapses, like order mistakes or distracted young waiters, are mentioned but do not overshadow the overall positive experience for most guests.
Most-loved dishes
AI summary of what 28 dish mentions say about the food
Reviewers at Il Cavallino rave about the "Enzo Ferrari" as the standout dish, capturing the restaurant's warm, indulgent vibe. The food is consistently described as rich, comforting, and deeply satisfying.
“To finish, the Enzo Ferrari dessert — a small Bavarian cream filled with balsamic vinegar, sweet and tangy, a perfect ending.”
What creators say
3 creators have covered Il Cavallino. Most active: Qui si Taffia, Where The Foodies Go
Shorts 1
Videos 2
- Qui si TaffiaLoved
Ferrari + Bottura: l’esperienza gastronomica più esclusiva d’Italia! PAZZESCO!! · @ 0:34
Il Cavallino is an extraordinary fine-dining experience in Maranello, combining Ferrari heritage with Massimo Bottura's culinary vision, offering iconic dishes that are both innovative and deeply rooted in Modenese tradition.
Dishes mentioned
Tartelletta con Uova di Trota
This tartlet with trout eggs is incredible. I fell in love with it immediately. The flavors are so delicate and balanced, it's a perfect start to the meal.
Pinzimonio 2.0
This is a pinzimonio 2.0, almost 3.0. It's a reinterpretation of the classic pinzimonio that John Elkann used to order. It reminds me of Arcimboldo's paintings, using vegetable shapes. I love using my hands to dip into this. It's a whole new version of familiar flavors, very fun.
Creme Caramel di Parmigiano Reggiano
This is a creme caramel made with Parmigiano Reggiano, revisiting tradition. It's like a classic frittata with eggs, parmesan, and onion, but disguised as a dessert. The yellow part is a flan of 36-month aged Parmigiano Reggiano, served with a reduction of onion and 12-year aged balsamic vinegar from Villa Manodori. It's simply good. There's no better adjective. The simplicity is unbeatable. I always look for this kind of dish when I go out and I never find it like this.
- Risone con Pasta di Salame, Limone, Rosmarino e Mostarda di Limone
Pasticcio di Tortellini
This is one of the most iconic dishes at Il Cavallino. It comes from the idea of old Modena, a pasticcio of tortellini. It's a savory tart with shortcrust pastry, filled with tortellini cooked in Parmigiano Reggiano cream. It's passed under the salamander for that crunchy, almost burnt part of the parmesan. At the base, there's carpaccio of salted tongue, and it's finished with a lake concentrate. The lid decoration recalls the rose window of Modena Cathedral. It's a jewel. I have to break it. Look, I can already see the goodness. These are dishes that are just good, you don't need to overthink. Bravo.
- Where The Foodies GoLoved
Gli "stellati non stellati" - Ristorante Cavallino - Maranello (MO) · @ 1:04
A fantastic restaurant that brings back the true flavors of Modenese cuisine in new forms and textures, with a young and knowledgeable staff, set in the historic Ferrari headquarters.
Dishes mentioned
Bao con Crema di Mortadella, Mostarda e Tartufo Nero
This is a small welcome dish from the kitchen, meant to be eaten with your hands. A little bao bun with a mortadella cream on top, mustard, and black truffle. The bao is perfectly soft, and the truffle gives it that Italian kick. I can tell you, it's very Italian.
Tigella in Forma di Macaron con Crema di Lardo e Parmigiano ed Erbazzone
Our version of a tigella in the shape of a macaron, filled with a lardo and parmesan cream, and our erbazzone. Puff pastry filled with a chopped herb mixture. Very good, it's all about the herbs.
Gnocco Fritto con Pancetta Leonardi Stagionata 2 Anni
Fried gnocco served with pancetta Leonardi, aged 2 years. Look how the fat of the pancetta melts. This is already food porn. The gnocco fritto is a very simple dish, but two things must be done right: choose good cured meats — here the quality is top-notch — and fry it well. Look, you don't even need a napkin. It's perfect.
Frustino con Salsiccia di Mora da Magnola Cruda e Maionese di Nocciola
Our frustino with a raw Mora da Magnola sausage and a hazelnut mayonnaise. Focaccia with raw Mora Romagnola sausage, which is a typical breed from Emilia-Romagna. There are many places in Italy where you eat raw cured meats. One of them is Abruzzo. In our province of Teramo, spreadable raw sausage is something to dive headfirst into — it's not raw, it's preserved for a long time under oil. Anyway, we mentioned it in the favata episode, go check it out. It's a Nutella of pork, fantastic.
Frittata di Cipolla con Aceto Balsamico Tradizionale di Modena
One of my favorite dishes: the onion frittata. It's served like a crème caramel, with traditional balsamic vinegar from Modena. The frittata Cavallino style is basically a parmesan reggiano crème caramel with eggs and onions. Look how beautiful it is! The yellow part becomes an egg cream, and the dark part is an onion gel — it's a bit more solid, not creamy, the contrast under your teeth is incredible. In your mouth, it reconstructs the sensation of frittata with onions and balsamic vinegar.
