Since 2010, his institution is among the five best restaurants in the world according to S. Pellegrino (2nd place in 2015), and in 2012 received three Michelin stars.
His first restaurant Bottura opened in 24 years, buying the trattoria in the suburbs of Modena. In order to work in the kitchen, he had to leave school at the University.

The opening of Osteria Francescana was preceded by work with Alain Ducasse in Monte Carlo, and a year later Massimo Bottura spends the summer in El Bulli.

Despite this, his cuisine was and remains Italian - from the avant-garde " Crispy part of lasagna "(the crunchy part of the lasagna) and "Five textures of Parmesan" (Five Ages of Parmigiano Reggiano) to the traditional tagliatelle with stew and risotto based on meat juice (Zhu)

Bottura is the author of four cookbooks, the last of which: Never Trust a Skinny Italian Chef (2014), we strongly recommend reading.

In 2014, the restaurateur opened the first restaurant outside Italy — Ristorante Italiano di Massimo Bottura in Istanbul.