Dai Mugnai In Monteveglio

So good I didn't photograph the whole thing! To these dishes, we must add the first courses. Tagliatelle with Bolognese ragù and ravioli filled with Parmesan cream! Everything was truly exceptional! Special mention for the guinea fowl (you can see a half portion in the photo). Everything was delicious!

Warm welcome and excellent food. We enjoyed the seasonal artichoke offering. Everything was perfect.

Delicious food and fantastic staff!

Traditional Emilian cuisine dishes, excellent

Excellent food, a balanced Easter lunch offering with flavors and a generous serving size. We left the table feeling comfortable. Reasonably priced. An experience worth repeating.

A warm and welcoming, harmonious atmosphere, a warm welcome from the owner, courteous and generous in sharing the history of his cuisine, a young, polite, and qualified staff, and a food rich in family traditions—authentic, essential, yet full-bodied, with pasta and sauces featuring traditional flavors, an exquisite vegetarian dish, and a magnificent Chianina steak tartare with au gratin egg. The wine selection was simple, "ready to drink" (as Veronelli puts it) but equally authentic. Perhaps the apple fritters need revisiting, while the almond-flavored "sherry" reminded me of the liqueur from my wild cherries in alcohol: a magical elixir. It was truly a pleasure having lunch with you.

An experience worth repeating. Balanced food, generous portions. I ordered a typical Bolognese menu (tagliatelle and cotoletta), and despite everything, I wasn't weighed down. An experience worth repeating to try other very interesting items on the menu.

Traditional dishes or slightly revisited ones. Exceptional veal cheek. Carefully selected wines from the Bolognese hills. Welcoming atmosphere, very friendly staff.

A restaurant in the charming setting of a renovated old mill. Authentic atmosphere and plenty of customers, even during weekday lunch. Extremely friendly and competent service, and the staff promptly responds to all guest requests. Traditional cuisine, yet decidedly above average in terms of creativity and attention to ingredients: fresh pasta made with chestnut flour or burnt wheat, duck ragù, braised cheek, guinea fowl, and original desserts like pears in Barolo sauce or apple fritters. The vegetable dishes are particularly popular, with a wide selection of seasonal options—we were truly impressed by the at least five or six side dish options, when you're usually lucky to find a plate of the usual grilled vegetables. Highly recommended!

Delicious food and impeccable service.