Maxelâ Modena

Modena: a medieval walled town, rich in precious evidence of its former status as monarchic and capital city and now historical heritage for humanity, is the new setting for Maxelâ, the latest challenge of the long-established team made up of Chairman Alessandro Garrone, CEO Marco Pedrelli and General Manager Roberto Costa. A stroll along corso Canalchiaro, Modena's most aristocratic street, and through piazza Grande, a well preserved early 1900s square with unique ochre brick porticos dominated by the Romanesque cathedral, will lead you to Maxelâ restaurant in the town’s bustling historical heart. The restaurant features a cosy and comfortable dining room seating 50, which makes the ideal venue for all those who love combining quality meat with excellent red wine. The marble tables, the bottles on display, the pieces of china hanging on the walls and the "piccagetta" (the traditional butcher's tea towel), which have all become integral and distinguishing Maxelâ brand features, recreate the typical atmosphere of an old fashioned Genoese tripe shop. The butcher's counter, which from time immemorial guarantees meat selection process quality and transparency standards, from slaughtering to the final dish, is a must. Meat at Maxelâ’s is served in four different ways: raw, pan-cooked, grilled and fried. Ask for the butcher’s advice to enjoy each dish at its best.

Features:
FLOOR AREA: 150 SQM, 50 PLACE SETTINGS, AIR CONDITIONING AND HEATING SYSTEMS, 1 INDOOR DINING ROOM, OPEN FOR LUNCH AND DINNER.