The Verdict
Rezdôra is chef Stefano Secchi's Emilia-Romagna pasta restaurant at 27 East 20th Street in Flatiron, open since May 2019 and holding one Michelin star since 2021. Secchi trained under Massimo Bottura at the three-star Osteria Francescana in Modena, and he was named Best Chef: New York State in 2026. The room is small, warm and notoriously hard to book.
The signature is the green-pasta cappelletti called Grandma Walking Through Forest in Emilia, leeks folded into a $29 plate, alongside the Anolini di Parma and an egg-yolk raviolo. The regional pasta tasting is $110, with à la carte pastas running $25 to $38, which makes it a focused, hand-rolled-pasta occasion rather than a sprawling tasting-menu night.
The Kitchen
Stefano Secchi, who cooked under Massimo Bottura at Osteria Francescana before opening Rezdôra in 2019, leads the kitchen and was named Best Chef: New York State in 2026. The food is rooted in Emilia-Romagna and built on hand-made pasta: the $29 Grandma Walking Through Forest in Emilia, the Anolini di Parma, and the brown-butter egg-yolk raviolo. The regional pasta tasting is $110.
The Room
Rezdôra sits at 27 East 20th Street, between Broadway and Park Avenue South in Flatiron, on the edge of Gramercy. It is a roughly sixty-seat room, warm and close, with quick pacing and a busy energy. The size and the hard-won reservation make it feel like an occasion rather than a casual drop-in.
Best for an Anniversary
For an anniversary, Rezdôra rewards the effort of booking: a one-star kitchen, the $110 regional pasta tasting, and a focused menu that needs little negotiation. Reserve through Resy the moment the window opens, plan for the full table to take the tasting, and you have a memorable, pasta-led celebration in Flatiron.
Not For
Rezdôra is not for a quick casual bite or a large party. The tasting menu asks the whole table to take part, the room is small and the reservation is hard to land, so it does not suit a spontaneous walk-in or a group looking for an easy, flexible à la carte dinner on short notice.
Reservations
Rezdôra takes reservations through Resy and books out quickly, so set a reminder for the release window. The regional pasta tasting is $110, with an optional $90 wine pairing, while à la carte pastas run $25 to $38. It serves lunch and dinner at 27 East 20th Street in Flatiron; smart-casual dress suits the room.
Frequently Asked Questions
Is Rezdôra worth it?
Rezdôra is worth it for some of the best hand-rolled pasta in New York, from a chef who trained at Osteria Francescana. The $110 regional pasta tasting is the way to experience the kitchen, and the one Michelin star is well earned. It is not for a casual or spontaneous meal, given how hard it is to book.
Does Rezdôra have a Michelin star?
Yes. Rezdôra has held one Michelin star since 2021 and retains it in the current New York guide. Chef-owner Stefano Secchi leads the kitchen at 27 East 20th Street in Flatiron. For more starred Italian and pasta-focused tables, see our New York City dining guide and Italian restaurants page.
How much does Rezdôra cost?
The regional pasta tasting is $110 per guest, with an optional $90 wine pairing. À la carte pastas run roughly $25 to $38, such as the $29 Grandma Walking Through Forest in Emilia and the $38 egg-yolk raviolo. Expect a higher total once wine is added; the tasting must be taken by the whole table.
What should I order at Rezdôra?
If you can, take the $110 regional pasta tasting, which shows the kitchen's Emilia-Romagna range. À la carte, order the green-pasta Grandma Walking Through Forest in Emilia, the Anolini di Parma, and the brown-butter egg-yolk raviolo. These hand-rolled pastas are the reason to book, so build the meal around them rather than larger plates.
Also in New York City
Explore the full New York City dining guide, or compare it with Gramercy Tavern, Cote and Marea. See our best Italian restaurants guide and the best restaurants for an anniversary.