Ghisa In Faenza

05/04/2025: A warm and attentive welcome, perfect cuisine, thanks to the competence and imagination of Gregorio Grippo. The Bartolini family never makes mistakes.

24/03/2025: I often frequent Bartolini's taverns and restaurants, both in Bologna and on the Riviera, and the terrace is the only one where we had a bad meal. The first experience was in the summer of 2022, where we found good quality raw food, but the "cooked" dishes were certainly not up to par. We decided to give a second chance with the hidden gems big bubble night, but the menu was absolutely not up to par. The pink prawn tartare were clearly frozen whole prawns, the tempura white mole was clearly badly fried, so much so that it left the dish very greasy. The apple tarte tatin was too acidic. The only good dish was the roasted sole.