Ad Maiora
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Ad Maiora Ristorante is an intimate gastronomic haven the heart of Modena’s historic centre that seats a maximum of just 24 guests. Here, Chef Gioele Merli—a visionary whose international experiences span Japan to Australia—crafts a dining experience that defies convention. His approach is rule-free, boundary-pushing, and deeply personal, inviting guests to surrender themselves to the unexpected.
At Ad Maiora, the chef’s choice degustation menu is the ultimate expression of trust between diner and chef. With each visit, guests embark on a bespoke journey, allowing Merli’s creativity to dictate the selection of dishes. This immersive experience is a perfect reflection of Modena’s evolving food scene, which, while steeped in tradition, embraces innovation with open arms.
One of the most striking courses to appear on the menu during our visit is the Carpaccio di Cavallo. While horse meat may be unfamiliar to some, it has long been a staple in certain regions of Italy, particularly in the north, where it is often served raw as carpaccio or tartare, or slow-cooked into stews. At Ad Maiora, the horse carpaccio is given a contemporary twist, paired with Yuxiang sauce—a nod to Chinese cuisine—alongside a luscious cheese cream, tangy daikon, a burst of pineapple gel, and a delicate wasabi crumble. The dish bridges old-world traditions with modern, global influences in a way that is distinctly Merli’s own.
For the pasta course, the Cappelletti di Coniglio alla Cacciatora is a testament to the chef’s ability to reimagine regional Italian flavors. These hand-folded pasta parcels, filled with succulent rabbit prepared ‘cacciatora-style’ (hunter-style), are bathed in a velvety red pepper coulis, enriched with its own braising jus, and finished with black olives and tarragon for a touch of herbal complexity.
The main course, Filetto di Cinghiale, delivers a deeply satisfying interplay of flavors. The wild boar fillet is tender yet robust, served with a fruit-forward sauce made from mixed berries, underscored by the slight bitterness of cocoa and a fragrant gel infused with mulled wine. Accompanying the dish is juniper-scented fondant celeriac, a grounding element that enhances the richness of the meat while adding a subtle, earthy depth.
To conclude the evening, Ad Maiora presents two exceptional desserts that continue the restaurant’s theme of bold yet refined contrasts. The Sfera di Cioccolato Fondente is a decadent dark chocolate sphere, filled with airy coconut foam and crowned with caramelized pineapple, offering a tropical counterpoint to the richness of the chocolate. Meanwhile, the Cremoso al Cioccolato Fondente pairs the intensity of dark chocolate with the warmth of chili, the tart brightness of raspberries, and the cooling tang of yogurt, creating a dessert that is as complex as it is indulgent.
In a city renowned for its gastronomic excellence, Ad Maiora stands apart as a restaurant that respects tradition while daring to rewrite its rules. For gourmet travelers willing to embrace the unexpected, entrusting their palates to Chef Merli promises an evening of surprise, sophistication, and sensory delight.
Location: Via Nazario Sauro, 7, 41121 Modena MO
Phone: 059 580 6583
