Ristorante Cinese Yigiang In Budrio

17/02/2026: After being there years ago, I didn't have the chance to go back for about ten years. It was a good experience then, and even better after returning. It's not exactly a trattoria, more of a restaurant. Prices are average, but you still leave full. The cuisine features both traditional and more sophisticated elements, but everything is excellent, starting with the welcome offering of mortadella and capon meatballs. Fassona beef tartare, Jewish-style artichokes, crepes, and Brunello di Montalcino risotto—all spectacular, beautifully presented. The portions aren't truck-sized, but they're just right, and the desserts are excellent too. The menu changes about monthly, but it's always consistently top-notch. It's also nice to chat with the chef. They have a decent wine cellar, but I have to say the house red, Sangiovese, was still very good (I don't know if that was luck). The bill: for two, two first courses, two appetizers, two desserts, water, wine, total €90—well-deserved, and perhaps not even that much considering the quality.

14/02/2026: A truly sensory experience where the pleasure of taste exceeded every expectation. The dishes were beautiful to look at, the service excellent, and 5 stars for the chef, who is truly one of a kind.