Osteria Del Boccaccio In Sant'agata sul santerno

Osteria del Boccaccio, a guarantee, good food, beautiful atmosphere and attentive and very kind staff

The atmosphere is lively and welcoming. The staff is always cheerful and helpful. The atmosphere is that of a classic osteria. The gnocchi with white veal and artichoke ragù is very good. The vegetable and potato skewer is delicious. Unfortunately, I had to deduct one star for the dessert (and not two because I value everything else); when I end a dinner with an unsatisfactory dessert, it ruins the whole meal and leaves a bitter taste in my mouth. The dark chocolate and pear sbrisolona was far from what I expected, even though it was very beautiful. It was a sort of decomposed sbrisolona (perhaps it should have been written on the menu?!), where the biscuit didn't at all resemble the concept of a sbrisolona. I expected the dark chocolate to be some sort of cream, but instead it was a chocolate mousse. Unfortunately, a huge disappointment.

Amazing meat. And what first courses...

I was invited to a ceremony at this fantastic restaurant. I found the welcome impeccable, and the waiters were particularly attentive to every need. High-quality food, fine wines, and beers await you. I recommend a visit if you're passing through the lower Romagna region.

You eat well and drink even better! The best. Even in summer, the outdoor space is very nice.

The atmosphere is simple yet warm and welcoming. The staff is friendly and professional. The food is excellent.

A very tasty and welcoming restaurant. The menu is sophisticated and original. Pictured are the cod, quail eggs, and paccheri.

Excellent restaurant, I went there for a company dinner, rich dishes and friendly staff!

The food is good and the atmosphere is very warm and welcoming. The waiters and service are very attentive and good.

The atmosphere: warm, welcoming, quaint, charming. The staff: smiling, helpful, extremely kind, extremely fast. The food: delicious fried gnocco, perfectly creamed cod, tagliatella with truffle dedicated to truffles (finally), and a celeriac cutlet that couldn't be better. Thank you!