Black Bass In Pieve di cento

Spectacular. The best raw fish I've ever eaten, absolutely not predictable. Interesting variety and pairings. Pleasant and quiet place.

Everything was great. From the food, to the service, to the customer service. As always.

For those who love raw fish, it is the best. Both for the quality, freshness and variety of fish. Clean but also refined flavors as for the selection of appetizers, such as tuna and red porgy tartare, shrimp, scallop carpaccio with anise and raw squid tagliatelle. There are also first courses and gratin

Always TOP with raw food...it has no rivals! The cooked food is also good but "more" normal. Great cellar...it's a shame there isn't a sommelier at the level of such a cellar.

Exceptional restaurant = exceptional seafood, perfect service and welcome, and exceptional setting. 10/10!

You enter a familiar environment, the host arrives and sits at the table with you to explain the menu and advise you on the dishes with great experience and friendliness. Afterwards you are served by the waiting staff in a perfect, fast and attentive way. For the wines there is the sommelier who advises you on the wines. For the wines there is a very deep choice and also very high quality. The raw fish is a spectacle, of course you don't spend little, but if you want a superior quality the price is right like this. Enjoy your meal

The quality of the raw fish and carpaccio is really very high. Friendly staff. Extended times

When you decide to go to Black Bass in Pieve di Cento for the first time, there are some things that must be kept in mind, namely that you must be open to any solution the owner proposes, that your wallet is the last priority but above all that from the next day you will struggle to return to your usual fish restaurants. Located in the center of a typical village in the Bassa, where you would never ever think of finding such a gem, the menu posted next to the entrance door risks misleading the neophyte, who enters convinced that he has in mind what to order and how much. Stefano, the owner, joins you at the table, sits down next to you and with a seraphic manner begins a light psychological analysis of the "lucky one" to build around him the best possible path, something that not even he knew he could want. The raw food, proposed in its thousand facets, reigns supreme and the best decision you can make is simply to inform the Chef of what you don't like and he will take care of the rest. A maniacal attention to the search for the best raw material available, the punctual preparations, never out of place and always balanced will drag you into a vortex of indescribable flavors with the final blow, if you like, of a tasting of oysters from various origins, from the pink ones of the Po Delta to the Irish ones. The problem is that the journey into raw food precludes almost everyone from trying anything else. The problem is above all the fact that once you leave, the first impulse is to fantasize about when the next time you can return will be, with the aim of trying what you read on the menu, hanging outside... as long as the Chef doesn't "distract" you again.

Posto elegante, cibo ottimo servizio ottimo. Il crudo veramente buono e fresco, impiantato molto bene e composto da 12 portate. Volendo potrebbe essere sufficiente anche solo quello

It is always a certainty, excellent quality!