RMH Modena Raffaello ristorante Sottoluce
THE GOURMET RESTAURANT OF THE RMH HOTEL
NOW OPEN TO THE PUBLIC
The Italian cuisine restaurant "Sottoluce" at RMH Modena Raffaello is perhaps the ultimate expression of the Life & Style concept that inspires the entire vision of this Modena-based hotel group.
Here, tradition meets innovation in an elegant and convivial setting. Sottoluce means shining a light on taste and the joy of being together, through a cuisine that celebrates its roots while looking to the future.
Independent circular tables and a large "social" table welcome both hotel guests and external visitors for lunch and dinner.
With around 50 seats, 480 square meters on the ground floor of the hotel, the menu features traditional Emilian first courses, meat and fish main courses, a wide variety of appetizers and side dishes, and, of course, expertly crafted desserts from a renowned name in the world of gourmet cuisine.
RMH has decided to collaborate with Michelin-starred chef Luca Marchini for the dining experience at RMH Modena Raffaello.
And if you’re in the mood for a trendy aperitif or an after-dinner drink in addition to the gourmet menu, the hotel's Living Bar Bistrot is open every day to accompany you at any time of the day.
TIMETABLES
- Monday closed
- Tuesday 19:30-22:30
- Wednesday to Saturday 12:30-14:00 and 19:30-22:00
- Sunday 12:30-14:00
Chef Luca Marchini signs the menu at the Sottoluce restaurant
From September 2023, guests of the RMH Modena Raffaello hotel and residence and fans of signature cuisine will have a new address in the Sottoluce restaurant to experience the excellence of chef Luca Marchini's culinary art.
A collaboration, that between the RMH group and the starred chef Marchini, that will not fail to impress in terms of quality, originality and style..
Chef Luca Marchini is the owner of the restaurant ‘L'Erba del Re’ in Modena, which was awarded a Michelin star in 2008. Luca Marchini interprets cuisine with the perspective of continuous evolution and the memory of the local gastronomic tradition. What distinguishes his dishes is the balance, the balancing of textures and flavours, together with the respect and ‘deep love for the raw material.
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