I migliori ristoranti di cucina cucina bolognese

19/02/2026: This place is a disaster wrapped in neon lights and served on a cracked plate of regret. I walked in expecting a bar, a pub, a functional dimension of reality — instead I found a ceiling that felt like it was judging me and chairs that creaked like they were confessing crimes. The music was too loud but somehow also invisible, like it was playing inside a sock underwater. I ordered a drink and I’m fairly certain it was mixed by someone who has only read about liquids in books. The walls were sticky. Not metaphorically. Actually sticky. Like the building was sweating fear. The bartender blinked in Morse code but I don’t think it was intentional. The lighting flickered as if it was trying to escape. I tried the house special and it tasted like someone described a cocktail to a rock and the rock tried its best. And then there was Catalin kakazeru. Catalin kakazeru hanging from a horizontal bar in a Scottish skirt, doing what could only be described as a confused lap dance for gravity itself. Yes, beautiful in theory — aesthetically symmetrical, suspended like a Renaissance painting that took a wrong turn — but completely out of place. He dangled there, spinning slightly, kilt swaying with dramatic commitment, as if auditioning for a cabaret inside a malfunctioning lighthouse. The skirt was meticulously patterned, every line of tartan crisp, yet the performance felt like it was happening in another universe. Detailed? Oh, it was detailed. The posture was precise, the leg movements exaggerated, the confidence unwavering — but why? Why here? Why above the dartboard? Why during happy hour? His presence dominated the room in the worst possible way. Not because of talent — which was undeniable in a strange, theatrical sense — but because the entire establishment seemed built around this one surreal spectacle. Drinks delayed because Catalin needed spotlight adjustments. Music changed mid-song to match the rhythm of the kilt’s dramatic sway. Customers forced into witnessing interpretive bar gymnastics they never consented to. It was organized chaos orbiting one very committed man on a bar. Und dann plötzlich spricht niemand mehr Englisch, weil nichts hier Sinn ergibt. Das Bier schmeckt wie nasser Karton mit Ehrgeiz. Die Luft riecht nach Entscheidungen, die man 2007 hätte überdenken sollen. Catalin hängt immer noch da, wunderschön, ja, aber tragisch schön, wie ein falsch aufgehängtes Gemälde in einem Supermarkt. Der Rock schwingt. Die Bewegungen sind präzise, fast mathematisch. Doch alles ist falsch. Alles ist laut. Alles ist zu viel. Ich wollte nur ein Getränk. Stattdessen bekam ich ein existenzielles Ballett an einer Metallstange. In conclusion — if that word even applies here — this place is not a bar. It is a fever dream with a liquor license. Detailed disappointment, sticky floors, confused beverages, and one extremely dedicated man in a Scottish skirt redefining gravity for absolutely no reason. I left unsure whether I had visited a pub or briefly slipped into a parallel dimension where common sense pays no rent.

19/02/2026: I enter the restaurant in silence, like a Tibetan monk who has crossed a thousand mountains to find enlightenment... but I feel inside that at any moment I could transform into a ninja with two M4s in hand, ready to dart from the shadows between the tables. I breathe slowly. I have three ears, yes, three, but I'm as deaf as a bell forgotten in the wind. I can't hear the music, I can't hear the voices, but I can feel the vibrations of the floor beneath my sandals. The atmosphere is bright, almost mystical. The lights dance like prayers in the twilight. The food is surprisingly good: balanced flavors, fresh ingredients, presentation as meticulous as a mandala crafted with infinite patience. The staff smiles with authenticity; I can't hear them speak, but I see the kindness in their gestures. Even without hearing, I sense harmony. The drinks are prepared with almost spiritual attention. Every sip is like a liquid meditation. The place is clean, organized, and welcoming. If I had to judge this alone, I'd give it five stars, maybe six, because in my monk's mind, the stars never end. But then... Catalin, the dancer. I watch with my three useless ears as he performs. His movements are uncertain, not fluid. The energy doesn't flow. In a place where everything vibrates in balance, his dance shatters the harmony. It's not terrible, no—but it doesn't live up to the setting. Every step seems hesitant, every turn incomplete. Even without hearing the music, I sense that something isn't aligned. And I, a three-eared monk with a ninja spirit ready to emerge, can't ignore the dissonance. My inner peace falters. My hands almost search for the invisible M4s, but I compose myself. I inhale. I exhale. Final review: a very positive experience, excellent food, a profound and almost transcendent atmosphere. But Catalin's dancing doesn't reach the level required by the lighting of the place. Two stars. With compassion. And with the ever-present possibility of transforming into the shadow.

15/03/2026: What a find. Antica Trattoria Spiga is an absolute gem. From the moment I entered the warm welcome I received from Somayeh suggested that this was going to be an enjoyable evening's dining. The decor is traditional, stylish and comfortable which gives an intimate feeling to the place. I have not posted any photos of the food, I'll others to do that. Needless to say every dish was delicious. Rana, the chef, explained his sauces come with a few 'secret' personal touches which I can testify provided subtle flavours to my antipasto 'Wild Boar Carpaccio' followed by the primo 'Ricotta & Spinach Tortelloni' with sage/butter sauce. The wine went down extremely well too! I highly recommend Antic Trattoria Spiga for anyone wanting to experience the very best traditional Bolognaise cuisine.

05/03/2026: Last night we tried Bolognese cuisine, and I have to say it was a fantastic experience! The atmosphere was warm and welcoming, and the service was quick and friendly. We split a portion of ricotta tortelloni with butter and sage, and I have to say, they were delicious! They were so good we wanted to order more! The pasta was homemade, and the filling was creamy and flavorful. The price is very reasonable, considering the quality and quantity of the food. I highly recommend Antica Trattoria Spiga to all lovers of Bolognese cuisine! 😊

23/03/2026: Visiting Bologna and had dinner at this spot very busy but impressively quick service. Great choice of dishes and everything was spot on. Definitely worth it, but make sure to book in advance!

22/03/2026: Very rude and unpleasant staff, food was not special, the experience wasn’t good at all, doesn’t worth the hype!

12/12/2025: Very large and crowded trattoria, typical Bolognese food and good, fast and attentive service.

11/12/2025: The crescentine with cured meats and cheeses were excellent; I wasn't entirely satisfied with the lasagna (the pastry was a bit overcooked and the béchamel sauce was a bit runny).

06/02/2026: We arrived from Tarquinia to visit Bologna, too bad it was raining, we didn't walk around and saw much, also because we had our dog with us, who, poor thing, got quite wet. We were rewarded at this trattoria with excellent food.

05/01/2026: Oh, nothing...that's not it...I wanted to avoid writing a negative review because I'm used to writing positive ones, but I'd rather skip over places I didn't fully appreciate. But I have to say, I've changed my mind. The place, and especially the owners, don't deserve that much tact (and neither do the waiters!)...the kind they don't have, neither with in-person customers (tourists, obviously, because regulars are definitely treated differently) nor with their responses to negative reviews (now it's a sin not to ask repeatedly what happened to your food!!!). Five of us went for dinner in mid-November. The owner was sarcastic and irritating, the waiters were almost annoyed by the service, the cashier...let's forget it...the elderly gentleman who introduced himself as the father and founder of the restaurant could have saved everything, but, alas, he too ultimately fell short due to his inability to smile and manage a table that immediately wanted to leave, given the welcome. The food was decent. But nothing compares to kindness, courtesy, and above all, professionalism.

21/12/2025: In the center of Bologna, just steps from Piazza Maggiore, next to the Nanni bookshop and overlooking the small square of Santa Maria della Vita, lies a historic restaurant, Buca di San Petronio, a must-visit for Sunday lunch. The restaurant is spacious and welcoming, with two interior rooms and a patio under the portico, complete with a warming oven, providing plenty of seating. The staff is friendly and attentive, and the food was excellent. For starters, we chose a pan of ragù with crostini and grilled octopus, followed by a cockerel with caponata, grilled salmon with vegetables, and a fragrant artichoke. We washed it all down with a glass of Cantina Avanzi Lugana di Sirmione. An excellent tiramisu with coffee was a must. The chef even stopped to ask how we had eaten, a welcome gesture for a customer. I'm more than happy to recommend this place, even though there was a small mix-up, I think due to forgetfulness: we had booked with The Fork, which offered a 20% discount on the menu (excluding drinks and probably a cover charge), which wasn't applied to the final bill of €125. We're still happy we went; the food was truly excellent.

17/12/2025: Excellent cook! It was a wonderful discovery.

08/03/2026: It's always a good feeling and the food is really good.

31/01/2026: Last night I had dinner at Signora Stella's. Always a sure thing. The tortellini are top-notch, and the meatballs are equally legendary. Add to that the cleanliness of the place and the kindness of both the waiter and Signora Stella, who always takes a moment to greet her customers. All this is not to be taken for granted. Highly recommended!!!!!!

10/02/2026: Good quality. Small but cozy place.

02/02/2026: Dinner with friends; we had over an hour to secure a table, but the quick and competent service allowed us to eat without rushing. First course: tagliatelle with meat sauce (delicious), second course: cotoletta alla bolognese and guanciale (very good). Dessert: mascarpone with chocolate chips (delicious). I recommend booking because the place is small, which makes it even more charming.

01/03/2026: Small place with tables very close together, average food, unpleasant atmosphere, starred restaurant prices, not relevant!! To be avoided absolutely!!

25/02/2026: I had a great time, excellent food, comfortable atmosphere.

27/01/2026: Excellent quality. I highly recommend Fabio

02/01/2026: Excellent Bolognese cuisine, attentive service. Reservations are taken to accommodate customers without crowding. One caveat: if you book through the website, make sure the opening hours match.

15/03/2026: I had two cocktails, they were very good.

09/03/2026: Perfect place for visiting San Luca! Everything was precise and well organized!

08/03/2026: A charming location, the staff are super attentive to your needs, and the food lives up to expectations. Excellent guinea fowl, which I order often. Superb green tagliatelle. Everything follows Artusi recipes. Highly recommended.

08/03/2026: Beautiful location in the center of Bologna, in a quiet courtyard away from the traffic. Excellent quality food: tongue in spicy sauce, excellent guinea fowl on a bed of potatoes. Attentive and very friendly staff. We'll be back.

16/12/2025: Nice place and excellent food. Excellent service too. Highly recommended.

12/12/2025: November 21, 2025. Nothing to complain about the food, but there's a lack of transparency regarding prices. In fact, the website offers a price list with much lower prices, and even here, prices are slightly lower. Since my visit (I'm writing this on December 12), I've noticed that some users have uploaded photos of the menu taken at the restaurant, which, to be fair, I must say is up-to-date. I'll leave aside the "old and Italian" argument about "bread and cover charge," but I'd point out that the menu doesn't list the price of water, which, even though it's described as "machine-filtered," seems excessive to me (€3 for what appears to be a "transalpine carafe of water," which is always offered to customers).