The story
Tucked away on Via Trieste in Mantua, Osteria Contemporanea earns a stellar 4.7-star rating and a Michelin recommendation for its polished yet unfussy take on local cuisine. Creator Giuliacrossbow describes it as “an excellent contemporary osteria that respects tradition while innovating,” noting both huge portions and high-quality ingredients. Standout dishes include the Tiramisù di Baccalà con Bottarga, Maccheroncini al Ragù Stracotto di Somaro, and a spiced Iberico pork chop with pineapple chutney and potato rosti.
The setting feels elegantly intimate, with attentive service that elevates the experience while keeping things distinctly local. For a city celebrated for its pumpkin tortelli and slow-cooked ragùs, this spot offers a refined yet approachable taste of modern Mantovano cooking. Giuliacrossbow sums it up best: “I’d come back without hesitation.”
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
“Same tortelli but with a countryside sauce of sausage. It's incredible how different this is from the butter and sage version even though the tortelli are identical. The sausage isn't too fatty, cut thick with a knife, and you still get that subtle amaretto aftertaste. The contrast of savory and sweet is amazing.”
What creators say
1 creator has covered Osteria Contemporanea. Most active: Giuliacrossbow
An excellent contemporary osteria in Mantua that respects tradition while innovating, with huge portions, high-quality ingredients, and attentive service — I'd come back without hesitation.
Dishes mentioned
Tiramisù di Baccalà con Bottarga
This is a deconstructed baccalà mantecato presented like a tiramisù. On top there's cocoa and bottarga di merluzzo, in the middle a foam of baccalà mantecato with potatoes, and at the bottom the classic baccalà mantecato with potato chunks. The waiter told me to mix everything together. The cocoa gives an amazing savory balance, not overpowering at all. I love the double texture — the rough potato chunks and then the creamy foam. If you're a fan of baccalà mantecato, like I've had tons of it in Venice, you have to get this.
Tagliere di Salumi Locali con Mostarda di Mele e Ciccioli
The quality of the cured meats shines on its own. Look at that coppa, that salame — it's so soft it feels like cream in your hand. The ciccioli (fried pork fat) are way better than others I've tried in Reggio Emilia, these are top quality. The mostarda di mele is made with local tiny apples, and it's the best mostarda I've ever eaten — I could eat it by the spoonful. There's also a giardiniera made from vegetable scraps, no waste, and it's slightly spicy, reminds me of caponata. The 36-month aged Parmigiano Reggiano is incredible, especially paired with the mostarda.
Tortelli di Zucca Burro e Salvia
These are my first ever mantovani tortelli di zucca. They're big, stuffed with pumpkin, and you can taste cinnamon and amaretto inside — plus a bit of mostarda to cut the sweetness so it's not cloying. The pasta texture is perfect, I can feel it on the fork. The butter and sage is the classic city-center preparation. Absolutely excellent first experience.
Tortelli di Zucca con Salsiccia
Same tortelli but with a countryside sauce of sausage. It's incredible how different this is from the butter and sage version even though the tortelli are identical. The sausage isn't too fatty, cut thick with a knife, and you still get that subtle amaretto aftertaste. The contrast of savory and sweet is amazing.
Maccheroncini al Ragù Stracotto di Somaro
I wish I could make you smell this dish. The donkey meat is so dark, you can smell the wine reduction. The maccheroncini are very al dente, I can feel it on the fork. This is a much heavier, more important dish — the meat is shredded and melts in your mouth like a purée, not dry at all. The pasta is never white because all that meat gets inside every bite. The portions are huge, I'd split this one because it's very filling.
