TRATTORIA MONTE DONATO In Bologna

11/02/2026: When you arrive at Garganelli, you immediately realize that this isn't about being a "trendy restaurant." Rather, it's about the most difficult thing: making you eat well and feel good. The setting helps. We're in the grounds of the Savoia Hotel Regency, on Via del Pilastro, far from the noise and close to the Bologna that knows how to be elegant without raising its voice. I trusted the first course, and I was right. The "Savoia" garganelli al pettine are served with a langoustine and clam ragù that has rhythm and precision: full-bodied, yet clean, seafood without that heavy, "condiment-seeking" heaviness. And then that detail called "Tanto Amore." A name that might make you smile, but in your mouth, it stops being a word and becomes an idea. The chestnut pasta tortelli stuffed with blue crab, served with bisque, herbed lard, and chives are a dish that could easily be confused, but instead keeps everything in order with the dark sweetness of the chestnut, the depth of the bisque, and the fragrant fat that doesn't mask but complements. The service is attentive, present when needed and invisible when it's time to simply chat. The atmosphere is relaxed, the tables are well-spaced, and the dining room is comfortable, with both physical and mental space. The wine cellar is also up to par, spacious and thoughtful, contributing to that rare feeling of a "well-done evening" from start to finish. The bill, in the end, is the most surprising part: fair. Because when you leave, you feel like you've paid not for a setting, but for a real dinner. And in Bologna, where the fork is strict and so is the memory, this is a small absolution.

07/02/2026: Elegant restaurant, efficient staff, varied menu, including a gluten-free option. The tagliatelle with Bolognese sauce was excellent.