La Masseria Pizzeria Ristorante In Imola

Second visit in three months, and the quality of the meat remains truly amazing. The new service is definitely worthy of praise: the attention to detail in describing the product and its provenance has become much more professional and engaging. Everything we ate was top-notch. A small, constructive suggestion to make the experience truly perfect: more clearly indicate the weight and cost of special cuts when ordering. We paid €124 for a Florentine steak, bringing the total bill to €195 for two; a significant sum that took us a bit by surprise. Furthermore, while delicious, the size of the meat was perhaps too large for just two people; a recommendation from the staff to choose a more balanced cut would have been appreciated. Quality comes at a price, and rightly so, but greater transparency upfront and a closer eye on recommended quantities would make everything truly perfect.

Everything is excellent, I would prefer less pressure from the staff

I recently visited Masseria and must say it was a pleasant discovery in its new guise as a grill restaurant. The atmosphere is welcoming and refined, ideal for both a quiet dinner and an evening with friends. The meat is excellent quality, grilled to perfection and served with great attention. Chef Davide's skill is clearly evident, showcasing the finest ingredients with precise cooking and well-balanced flavors. The service is friendly and professional, and the wait times are reasonable. Overall, a place definitely worth a visit in Imola. I'll gladly return. 🔥🥩

I was there 2 weeks ago. This new management was born as a Braceria. Unfortunately, we were not satisfied enough. The grill we ordered was not cooked on the grill and you could see with the naked eye that the meat was white. If it had been cooked on the grill, the color would have been different. Then, an observation: when you bring a dish like the grill and a piece is missing, you must first ask the customer what to add in place of what you have finished. You cannot add an extra piece of capon because the bacon is finished. Then we ordered a platter of cured meats, a selection of cheeses and fried Crescentine. The platter arrived but as for cheese, there was a small bowl of stracchino. I wonder, shouldn't there be more than one type of cheese selection? But the girl told me that the selection of cheeses is like that. I still have a lot of praise but the rest is nothing special. We tried it but we leave the place to those who were satisfied. Unfortunately, another restaurant was rejected.

New management. It used to be a pizzeria that also served fish dishes. Now they've become a grill restaurant. We had a tagliata, and I can't say it was bad, quite the opposite. It was an excellent cut. However, I liked the previous place better. The ambiance, the vaulted ceilings of the restored stable where the restaurant is located, were in keeping with the cheerful, southern atmosphere of this type of restaurant. Now this somewhat pretentious grill restaurant doesn't really fit in.

A dinner with friends for five. I'd say we ate well; everything was delicious and well-prepared. While I appreciate the overall quality of the ingredients, and the fact that we ordered two bottles of wine, which was also good, I think the price is a bit high, probably due to the generally higher-than-average price list. We paid about €55 each for five mutton dishes, two platters, two baked potato side dishes, three desserts, three liqueurs, I think two or three coffees, two bottles of Valpolicella, and two bottles of water, I think. Nothing to complain about, everything was declared, but after talking to others, it seemed a bit high.

Excellent place, chosen at random but definitely worth returning to. Super friendly service, delicious and tender meat, and very fresh side dishes. A pleasant and quiet place. A special compliment to Jonathan, who served us with exquisite kindness.

Great service, great food and wonderful atmosphere...thank you for a nice evening.

Compliments to the waiters, well done Jhonatan

Compliments to the staff.....Jonathan very good