Il Grano di Pepe

Verdict: A Serious Seafood Kitchen in an Unlikely Place

The assumption most diners make about Il Grano di Pepe is that it must be a neighbourhood trattoria doing reasonably good fish. It is not. This is a €€€ seafood restaurant in Ravarino, a small town in the Modena province better known for its proximity to the Emilian food belt than for destination dining on its own terms. Chef Rino Duca is running a kitchen that has earned consecutive Michelin Plate recognition in 2024 and 2025, and the cooking reflects a confidence in bold, technique-led flavour that you do not find at this price point in most of northern Italy. If you have been once and played it safe, you have not yet seen what this kitchen can do. Come back with a clearer plan.

What the Room Feels Like

The interior works with minimalism rather than against it. There is no attempt to perform warmth through heavy decoration, which means the atmosphere sits somewhere between a serious dining room and a relaxed neighbourhood address. The energy is calm rather than hushed, and the welcome from chef Duca himself is reportedly direct and genuine, the kind that does not feel staged for the table. For a restaurant of this calibre in a provincial town, the room does not try to impress you before the food arrives, which is actually the right instinct. If you want buzzing room energy or a theatrical entrance sequence, this is the wrong address. If you want to focus on what is on the plate, the atmosphere supports that entirely.

What to Order If You Have Been Before

Bread programme here deserves more attention than it typically gets. The sfincione, a tomato-flavoured focaccia with roots in Palermo, is cited by Michelin as something that justifies the journey on its own. That is not routine praise and, if you glossed over it on your first visit while deciding between menus, it is worth treating as a deliberate first course this time. Arrive with enough appetite to give it proper attention before the kitchen moves on to the main event.

For returning diners who have not tried it, the Palermo and Marseille fish stew is the dish that leading shows what Duca is doing at a conceptual level: drawing on southern Italian and southern French coastal cooking traditions, building intensity through reduction and layering rather than through single hero ingredients. It is a bold choice for a kitchen in landlocked Emilia-Romagna, and it is executed with enough conviction to make the geographic incongruity irrelevant. For a comparison from the Italian seafood spectrum, Uliassi in Senigallia or Alici on the Amalfi Coast operate at a higher tier of ambition and price, but Il Grano di Pepe is making a credible case in its own category.

Tasting Menu vs À la Carte

The tasting menu versus à la carte question here is genuinely open rather than a formality. The Michelin Plate designation suggests the kitchen has enough range to justify a structured tasting progression, but Duca's cooking also works as individual dishes with clear identities, which means à la carte is not a lesser version of the experience. If you are returning after a first visit where you did the tasting menu, try à la carte to isolate the dishes. If you are coming for the first time and want to understand the kitchen's range, the tasting menu gives you that map. For a special occasion with a guest who is less familiar with the style, the tasting menu removes decision fatigue and lets Duca set the pace.

The Wine and Drinks Programme

No specific wine list data is available for this kitchen, but the context matters: you are in the Modena province, within reach of some of the most serious Lambrusco producers in Italy, and any kitchen operating at this level in Emilia-Romagna is unlikely to treat the drinks programme as an afterthought. The regional pairing case for structured, dry Lambrusco with bold fish stew is sound on paper, and it would be worth asking the team directly about producer selections from the local area. For guests with a wine-focused agenda, our full Ravarino wineries guide and our Ravarino bars guide can help you build a fuller evening around the dinner.

Booking and Logistics

Il Grano di Pepe is at Via Roma, 178 in Ravarino, a town that requires a car to reach practically from Modena, roughly 20 kilometres to the south. Booking difficulty is rated easy, which is one of the genuine advantages of a destination restaurant in a non-tourist town: the supply of tables outpaces the demand in a way that simply does not happen at equivalent kitchens in Bologna or Modena city. Phone and website contact details are not held in our current data, so direct outreach via search or Google Maps is the most reliable route to a reservation. The Google rating sits at 4.6 across 229 reviews, which for a Michelin-recognised kitchen is a solid signal of consistent execution rather than occasional brilliance. Plan the visit as a standalone evening rather than a stop on a longer route; Ravarino does not have the density of other venues to support a full day itinerary without planning, but our full Ravarino restaurants guide covers the wider area if you want to build around it.

How It Compares

See the comparison section below for how Il Grano di Pepe sits against the region's other serious kitchens. For seafood specifically in northern Italy, Gambero Rosso in Marina di Gioiosa Ionica offers a different coastal register, while Uliassi in Senigallia operates at three Michelin stars for those wanting the full benchmark. Within the Emilia-Romagna creative dining tier, Osteria Francescana in Modena remains the reference point for progressive Italian cooking, but it operates at a different price tier and with a booking window measured in months, not days. Il Grano di Pepe is the answer when you want serious seafood cooking at €€€, available without a long lead time, in a room that does not require occasion dressing to feel right.