La Greppia is hallowed ground for the kind of Emilia-Romagna gourmands who know their ragù from their bolognese. Sticking tradition and modernity in the same blender, the Pugliese chef has come up with wheel-shaped lasagna with 24-month aged parmiggiano reggiano fondue and arugula pesto, and wonderfully soft, red, beer-braised beef with apricots. Service is impeccable.
La Greppia
Parma