Resorts Magazine

T here’s a place in Modena where light is more than just an architec tural detail — it ’s par t of the experience. I t ’s called Sottoluce, and the name says it all. Located within the elegant RMH Raffaello Hotel, the restaurant welcomes guests into a spacious and refined setting, where a large skylight bathes the room in sof t, almost theatrical light. Ever y element of the space seems designed to put you at ease, without ever compromising on st yle. I n the k itchen is Luca Marchini, Michelin-starred chef and a deep connoisseur of Emilian culinar y tradition. However here, tradition isn’t repetition — it ’s a source of creative inspiration. The dishes tell the stor y of the region, but with a light, contemporar y touch. You eat “Modenese -st yle,” but in a new way : shared plates, convivialit y, bold seasonal flavors. From capon tor tellini in broth, to cotechino, monkfish, and desser ts like sbrisolona with hazelnut cream — ever ything speaks of home, but with understated elegance and no clichés. The ser vice is precise and cour teous, never overbearing. The feeling is that of dining in a high- end restaurant that has chosen to speak a warm, accessible language. Per fec t for a romantic dinner, a business meeting, or simply for anyone wanting to experience Modena through taste - in a place where time slows down, and light - quite fittingly - sets the stage. Modena Sottoluce RMH Modena Raffaello TOPRESTAURANT | MODENA 50 R ESORTS M AGAZINE