I migliori ristorantinella città Pieve di cento della Bologna

23/07/2026: With a group of friends we went to this place, very large, but nice, and well kept, we tried various first courses, pizza, cold cuts, crescentine, desserts, good, the staff was kind, and knowledgeable, We will definitely return 🔝🔝🔝

02/07/2026: Good, plentiful food at fair prices

17/08/2026: I'm writing this review with a certain amount of annoyance. It's rare that, leaving a restaurant, I feel more like talking about the service than the food. Alas, this is precisely what stands out at Black Bass. The restaurant makes raw fish its forte. A well-kept place, with lots of young women moving between the tables, but nothing seems to move without the permission of the commander, the legendary Mr. Stefano! To order, you have to wait for him. And we wait. Half an hour. Meanwhile, they ask us three times if we want wine. We reply that we'd like to first figure out what we're eating so we can choose the pairing. But Stefano doesn't arrive. In the end, we order an excellent Sicilian Metodo Classico and some bread anyway. At least we're killing time. Finally, Stefano appears. He pulls up a chair, sits at our table, and offers 13 courses of raw fish followed by an unspecified number of gratin dishes, without mentioning a price or asking us what we'd like to eat. We interrupt him: a platter of oysters, choosing the most unusual ones and clearly specifying size 3, so small; percebes, other shells, and two first courses. He said we'd be "starving," so we add some gratin. The platter arrives. Can you guess the size of the oysters? Almost all of them were enormous. Never mind. It's a shame they were so cold they were practically indistinguishable. They could have been rare French oysters or those on sale at Coop: at that temperature, to my palate, the result would have been virtually identical. Then come the hairy mussels, sea truffles, and other shells. Good, but a shame about the sand inside. We point this out to the waitress, who kindly apologizes. Then the gratin: scallops and scallops. Here, the opposite surprise: tiny pieces, dried-out miniatures. If that were all, so be it. Too bad these were also covered in sand. The captain then returns and, in the tone of a friendly host, asks how things are going. I take this opportunity to suggest serving the oysters a little less cold, because at such low temperatures, many nuances are lost. Answer: "That's the custom here." End of discussion. After such a piqued response, I ask if serving shellfish and gratin with sand was also a house custom! Stefano's response was, essentially, that I was probably the one with a terrible palate. I smile and go back to sipping what will remain the only true satisfaction of the evening: the wine. Now full—or simply fed up—my companion asks to cancel one of the two first courses. My spaghetti with sea urchins arrives, curiously divided between two plates despite her having expressly stated that she no longer wanted her first course. Yet another disappointment: spaghetti with cherry tomatoes and only faintly discernible sea urchins. For my taste, it's practically spaghetti with tomato sauce. Menu price: 25 euros. The bill becomes 30 euros because it's split between two dishes. But who asked you? In conclusion. If you market yourself as a restaurant specializing in raw food, you have to do at least two things well: select quality ingredients and serve them in the best possible way. The quality was there. And that's precisely what makes the experience more disappointing. If you serve oysters so cold that they blur out the differences, repeatedly bring shells with sand, and when a customer politely points it out, you explain that it's probably their palate that's not working, something's not right. Good ingredients are half the job. The other half is respecting them, preparing them, and serving them correctly. If we then add the "I know everything here" attitude, the result for us is simple: an evening to forget. Short answer to the answer 🤷🏻: The idea that AI is needed to articulate such a simple reasoning is already telling. Even more telling is responding to criticism with derision rather than confrontation. His response perfectly describes the reception we received at Black Bass.

01/06/2026: A very welcoming place, perfect for a romantic dinner. The food is excellent, top-quality, and the host and owner explain it very well. Service is prompt and attentive.

13/08/2026: Authentic, quality lunch for 15euros, amazing service and high quality food. You get two courses for this price and the portions are generous. They have a wonderful regular menu and the food always amazes and is very consistent. The atmosphere is fun and since it's always busy it's noisy but fun fun fun !!!! Bon apetit

28/07/2026: Excellent grilled fillet, just like the cooking. Delicious baked potatoes. Friendly staff and great value. Highly recommended.

03/08/2026: Excellent pizza, welcoming place, poor ventilation.

29/07/2026: The pizza is excellent if you like it thin, the toppings are excellent, the tables are a little too close together.

26/04/2026: Discovered by chance during a motorcycle ride. Real artisanal gelato with quality ingredients, even the specialty flavors are delicious and fresh: I tried the Savor, based on Bolognese mustard! Super!

30/06/2026: Excellent. Delicious dishes, exquisitely kind staff and owners, impeccably decorated. Wonderful wine selection. Go. You'll leave extremely satisfied. When dining becomes an art.

26/05/2026: A top-notch restaurant where you expect the best....Refined atmosphere, sophisticated satori, and spectacular desserts. Congratulations, guys.

06/08/2026: Found it while looking for vegan/vegetarian options, great experience

16/06/2026: I recommend it for everything, friendly staff and varied menu.

10/08/2026: Very good pizza and very friendly young staff. Well done.

04/08/2026: We tried the pizzeria after the change of management and immediately noticed the attention to excellent quality ingredients and the prices, which remain decidedly competitive. Kudos to the new team: you can see their commitment, dedication, and desire to grow! Highly recommended!

29/03/2026: Everything is perfect, all-you-can-eat, both takeout and delivery. The owner is always smiling and kind.

15/03/2026: Very kind and quick in service.

25/07/2026: We were there last night, the waiters were very friendly and professional, but the dishes were miserable and of poor quality, not to mention the customers next to us who were really rude people who made jokes in dubious taste and smoked cigars in our faces.

28/06/2026: A pleasant discovery. Excellent Apulian cuisine, which I adore. Fresh, quality ingredients. Very friendly staff. I'll definitely be back.

12/07/2026: Knowledgeable bartenders, excellent burgers and a wide selection of beers.

28/06/2026: It's been a favorite tavern for decades. The gelato sundaes are legendary. Excellent selection of beers and liqueurs. Very friendly staff.