Restaurant in Fabbrico, Italy
Coastal seafood, farmhouse setting, €€ pricing.
A Michelin Plate-recognised seafood restaurant operating out of a restored farmhouse in Fabbrico, Claudio delivers Puglian-accented coastal cooking at the €€ price point — rare in landlocked Emilia-Romagna. With a 4.6 Google rating and easy booking, it is the clearest option in this part of the region for quality seafood without a four-figure commitment. The outdoor summer terrace is the seat to request.
At the €€ price point, Claudio Ristorante delivers something you would not expect to find in the flatlands south of the Po: a focused, quality-driven seafood kitchen operating out of a carefully restored farmhouse in Fabbrico. For that spend, you get two consecutive Michelin Plate recognitions (2024 and 2025), a dining room with a contemporary feel on the first floor, and a menu that draws heavily from the Adriatic and Puglia rather than the surrounding landlocked terrain. If you are visiting Emilia-Romagna and want a serious seafood meal without the €€€€ commitment of venues like Dal Pescatore in Runate or Osteria Francescana in Modena, Claudio is the clearest answer in this corner of the region.
The physical experience of Claudio begins before you sit down. The building is a restored farmhouse on Via A. Ferretti, set in open countryside outside Fabbrico's centre — a deliberate departure from the town's street-level dining. The first-floor dining room has a contemporary finish, which means the rustic exterior gives way to a cleaner, more modern interior than the setting might suggest. If you are visiting in summer, the outdoor terrace under the modern portico is the better seat: open air, countryside surroundings, and a more relaxed pace than the interior. For a first-timer, the spatial contrast , agricultural shell, polished interior , is part of what makes the venue feel considered rather than accidental. Book the outdoor tables for summer visits; the indoor room is the right call in cooler months when the portico loses its appeal.
The layout and seat count are not published, but the farmhouse format implies an intimate dining scale rather than a high-volume operation. That matters for your booking strategy and for what kind of meal to expect. This is not a venue where you will be rushed or where the room will overwhelm the food.
Kitchen at Claudio focuses almost exclusively on seafood, which is an unusual and confident position for a restaurant in landlocked Emilia-Romagna. The southern Italian accent , specifically from Puglia , runs through the menu and distinguishes Claudio from the regional norm of cured meats, fresh pasta, and aged cheeses that dominate the local dining scene. For context, Puglia's coastal cooking tradition centres on raw and simply prepared seafood, quality sourcing over elaborate technique, and flavours that are direct rather than layered. If that register is what you are after, Claudio's positioning makes sense. The Michelin Plate recognition in both 2024 and 2025 confirms that the quality of the cooking is at a level worth noting , a Michelin Plate signals food worth stopping for, even if it falls short of star territory. For serious seafood in this price bracket in the region, there is not an obvious rival doing the same thing. You would need to travel to Uliassi in Senigallia or look to the Adriatic coast to find a comparable seafood-first kitchen with stronger credentials, but at a significantly higher price and greater distance.
Specific dishes are not confirmed in available data, so ordering specifics should be clarified on booking or arrival. What is consistent with the venue's positioning is an emphasis on quality sourcing and a menu that reflects the southern Italian coast rather than the local plain. A first-timer should approach the menu with that framing: this is Puglian-inflected seafood, not Emilian comfort food with fish on the side.
Booking difficulty at Claudio is rated easy, which is meaningful context. You do not need to plan months ahead, and walk-in attempts are more viable here than at the region's starred venues. That said, summer weekend bookings , especially for the outdoor terrace , should be made in advance. The portico seating is the draw in warmer months, and it will fill ahead of the indoor room. For a first visit, aim for a weekday lunch in late spring or early autumn when the outdoor setting is at its leading and pressure on the room is lower. Winter and early spring visits shift naturally to the interior, which is comfortable but loses the farmhouse outdoor atmosphere that makes the venue distinctive.
There is no confirmed online booking method or phone number in available data. Contact the restaurant directly through the address at Via A. Ferretti, 109/b, 42042 Fabbrico RE, or check current reservation options through local Italian dining platforms.
Quick reference: Seafood, €€, Michelin Plate 2024 & 2025, outdoor terrace in summer, easy to book, Fabbrico (Emilia-Romagna).
See the full comparison section below for how Claudio sits against the region's leading tables.
For more dining options in the area, see our full Fabbrico restaurants guide. For where to stay nearby, see our full Fabbrico hotels guide. You can also browse bars, wineries, and experiences in Fabbrico.
| Venue | Price | Value |
|---|---|---|
| Claudio Ristorante | €€ | — |
| Atelier Moessmer Norbert Niederkofler | €€€€ | — |
| Dal Pescatore | €€€€ | — |
| Osteria Francescana | €€€€ | — |
| Quattro Passi | €€€€ | — |
| Reale | €€€€ | — |
What to weigh when choosing between Claudio Ristorante and alternatives.
The farmhouse setting on Via A. Ferretti suggests room for larger parties, and the indoor first-floor dining room with a contemporary layout is better suited to groups than a tight counter-style space. Booking ahead is advisable for groups regardless of rated difficulty — call or check the venue's official channels to confirm capacity and any group minimum requirements.
The menu focuses almost exclusively on seafood, with Puglian southern accents from chef Claudio's homeland — so lean into the fish rather than treating it as a secondary option. The Puglian-inflected dishes are the differentiator here; that regional slant is what makes Claudio worth seeking out over a generic seafood trattoria.
Yes, at the €€ price point with two consecutive Michelin Plate recognitions (2024 and 2025), it delivers enough credibility for a birthday dinner or anniversary without the pressure of a full Michelin-starred spend. In summer, the outdoor tables under the portico add a relaxed but atmospheric option that works well for a celebratory meal.
Probably fine in practice — the €€ price range and contemporary indoor dining room make it approachable rather than intimidating, and solo diners are generally more comfortable in non-counter formats. That said, if solo dining ambiance is a priority, the summer terrace is the better bet over the indoor room.
At €€, yes — two Michelin Plate awards signal consistent quality, and a seafood-focused kitchen operating at this level in landlocked Emilia-Romagna is a genuinely rare position. Compared to the region's starred destinations like Osteria Francescana, Claudio offers a serious food experience without the premium price or booking difficulty.
Tasting menu details are not confirmed in available data, so committing to one sight-unseen carries some risk — check the venue's official channels before booking around that format. Given the Puglian seafood focus and €€ pricing, a la carte exploration of the kitchen's range may be the more flexible starting point on a first visit.
Fabbrico itself has limited dining options, so the realistic alternatives are regional: Dal Pescatore in Canneto sull'Oglio is the benchmark for northern Italian fine dining at a significantly higher price and booking difficulty, while Osteria Francescana in Modena operates at a different level entirely. For a closer comparison in terms of format and spend, Claudio holds its own in the Emilia-Romagna mid-range.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
