Isabella is an invitation to follow your own palate. To gather around a table, take your time, and see where curiosity might lead.

Her name pays homage to Isabella d’Este—to her free spirit and the foresight of a woman capable of imagining a world beyond her time. Her passion for beauty, her independence of thought, and her openness to the new inspire a cuisine rooted in tradition yet fully expressed through the desire to explore.

Brought to life by Errico Recanati—the Michelin-starred chef of live-fire cooking known for transforming flame into a language of haute cuisine—Isabella showcases a more spontaneous side of his vision, blending seamlessly with the convivial spirit of an osteria. His touch is felt in the care for every ingredient, the precision of flavor, and the ability to evoke emotion through a rediscovered taste or an unexpected pairing.

There is no tasting menu: at Isabella, freedom lies in choice. The proposal is strictly à la carte, giving every guest the pleasure of deciding based on appetite, a memory, or the whim of the moment. The experience takes shape one dish at a time.

Le Marche and Emilia-Romagna meet through seasonal ingredients and the stories of the artisans who cultivate and craft them. These are Errico’s roots and the flavors of this land, engaging in a dialogue that invites guests to dine effortlessly, between lively conversation and another taste.

An intimate setting of just 32 covers, open to all: hotel guests, Ferrara locals, and travelers discovering the city for the first time. A place to meet, feel welcome, and rediscover the pleasure of sharing a meal—and perhaps lingering a little longer.

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Errico Recanati

The Guardian of the Primordial Fire

There are chefs who choose technique, and chefs who are chosen by an element. For Errico Recanati, owner and creative mind behind Ristorante Andreina in Loreto, that element is living Fire.

His story describes a circular journey, a family evolution capable of transforming rural memory into one of the most avant-garde expressions of contemporary haute cuisine. It is a project in which living fire and embers shed any nostalgic connotation, elevated instead into highly sophisticated instruments of precision and scientific investigation.

Recanati’s culinary philosophy stands out for its ability to generate emotions and memories through innovation applied to primordial elements. An emblem of this is his renowned "cappello technique," a system that uses special cloches to trap, dose, and layer the smoke of the embers directly onto the plate. Through a meticulous selection of different wood essences tailored to each ingredient, the Chef manages to impart unprecedented olfactory nuances and palate complexity to meats, fish, and vegetables.

At the same time, his research pushes toward extreme processes of smoking and natural dehydration at a distance from the coals. From these experiments, which last entire days and nights, avant-garde creations come to life—such as his celebrated meat bottarga (crafted from lamb's heart or spleen), a masterclass ingredient capable of concentrating extraordinary aromatic persistence with hints of mushroom and undergrowth.

Special Offers & Last minute
DIGITAL DETOX
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ONE NIGHT MORE IN FERRARA
Last night free on a minimum stay of 4 nights
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FERRARA SUITE EXPERIENCE
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FERRARA GOURMET ESCAPE
Renaissance soul and authentic flavors created by Michelin-starred Chef Errico Recanati
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