57 editor picks in Bologna.
57 italian places in Bologna we have eaten in, sorted by editor score. All cuisines in Bologna | Italian across every city.
Italian cooking in Bologna means the Emilian canon: hand-rolled sfoglia, tagliatelle al ragu, tortellini in brodo and the Sunday carrello dei bolliti. Trattoria di Via Serra in Bolognina and All'Osteria Bottega in Saragozza lead the traditional rooms, while Ahime and Oltre in Santo Stefano carry the modern and natural-wine side. Sfoglia Rina and Tamburini in the centre keep the counter-and-sfoglina tradition for everyday eating.
Trattoria Anna Maria in Bologna near Via Zamboni is the city's most-photographed sfoglia trattoria, run by Anna Maria Monari since 1985 with hand-rolled.
OrderTagliatelle al ragu, tortellini in brodo, lasagne verdi, gnocco fritto.
TipBook a week ahead for dinner. Lunch is calmer and the sfogline still hand-roll pasta in the window between services.
All'Osteria Bottega in Bologna's Saragozza is the Daniele Minarelli and Valeria Tonelli room, a tiny dining hall running the canonical Emilian carte.
OrderTortellini in brodo, tagliatelle al ragu, the salumi board of Bonfatti mortadella.
TipBook three weeks ahead by phone; the room seats 28 and the lunch service has the easiest tables.
Trattoria di Via Serra in Bologna's Bolognina is the Flavio Fabbri and Tommaso Trifoni room, a 28-seat osteria with the city's most-cited tagliatelle al ragu.
OrderTagliatelle al ragu, tortelloni burro e salvia, friggione.
TipBook three weeks ahead online; the lunch service is the easier seating and the kitchen runs the same carte at both meals.
Ristorante Diana on Via dell'Indipendenza in Bologna has run the canonical Bolognese carte since 1909: tortellini in brodo and the carrello dei bolliti.
OrderTortellini in brodo, lasagne verdi, the carrello dei bolliti on Sunday lunch.
TipBook a fortnight ahead for Sunday lunch; the carrello dei bolliti runs only on Sunday and Wednesday lunches.
Da Cesari in Bologna's Centro Storico is the four-generation Carati family trattoria, operating since 1955, a steady room for the canonical Bolognese carte.
OrderTagliatelle al ragu, cotoletta alla bolognese, friggione on the side.
TipBook a fortnight ahead by phone; the family carte does not change and the wine cellar is run by Massimiliano Carati personally.
Ahime in Bologna near Via San Vitale is the Lorenzo Vecchia and Filippo Pennestri room, a 30-seat natural-wine bistro rooted in fermentation and Emilian.
OrderThe tortelli di erbette, the fermentation tasting plate, the trippa with parmesan crust.
TipBook three weeks ahead online; the natural-wine cellar is the city's most-cited and the carte rewrites weekly.
Trattoria Meloncello in Bologna sits at the foot of the 666-arch portico up to San Luca, a family room running the classic Bolognese Sunday-lunch carte.
OrderTortelloni di zucca, tagliatelle al ragu, the Sunday-only bollito misto.
TipBook a week ahead for Sunday lunch; the portico walk from Porta Saragozza takes 25 minutes and is the traditional pre-lunch passeggiata.
Ristorante Donatello in Bologna from 1903 is the Fanciullacci-family Bolognese institution one street off Via Indipendenza, with the Liberty-style dining.
OrderTortellini, tagliatelle al ragu, lasagne al forno, the mortadella plate.
TipBook a week ahead by phone +39 051 235438; the kitchen runs lunch 12:00-14:30 and dinner 19:00-22:00, closed Tuesday.
Scaccomatto in Bologna's Mazzini is the Mario Ferrara fine-bistro running a sea-and-land carte that crosses Adriatic seafood with the Emilian land tradition.
OrderThe seasonal tasting carte, the carbonara di mare, the slow-cooked guancia.
TipBook a fortnight ahead online; the tasting carte is the value option at 75 euros and the wine pairings are a strength.
Sfoglia Rina in Bologna's Centro Storico is the 1963-founded sfoglina counter run by the Faccioli family, with hand-rolled pasta sold by weight.
OrderTagliatelle al ragu, tortelloni burro e salvia, the Wednesday-only lasagne verdi.
TipThe dine-in room takes walk-ins until 14:00; for take-away pasta, the queue thins after 11:30.
Osteria dell'Orsa in Bologna's University quarter is the canonical student trattoria operating since 1979, a no-reservations canteen for tagliatelle.
OrderTagliatelle al ragu, crescentine with the salumi board, sausage with friggione.
TipWalk-in only; arrive by 12:00 for lunch or after 21:30 for dinner to skip the line. Cash and card both fine.
Trattoria Bertozzi in Bologna's Saragozza is the neighbourhood family trattoria on Via Andrea Costa running the canonical Bolognese carte. Priced at €€.
OrderTagliatelle al ragu, the petroniana cotoletta, the tortelloni di ricotta with sage butter.
TipBook by phone two days ahead; the dining room has 40 seats and the kitchen runs the same carte at lunch and dinner.
Osteria Broccaindosso in Bologna's Mazzini is the long-running neighbourhood osteria with a fixed-price set carte and pasta still hand-rolled daily on site.
OrderThe fixed-price set carte at 25 euros, tortellini in brodo, the salumi board.
TipBook by phone two days ahead; the 25-euro set carte runs at lunch only and is the value play.
I Conoscenti in Bologna's Centro Storico in a 14th-century palace is the cocktail-and-cucina restaurant from chef Salvatore Amato, with the contemporary.
OrderTortellini in crema di parmigiano, the seasonal carpaccio, the chef's tasting carte.
TipBook a fortnight ahead; the ground-floor restaurant runs dinner only and the cocktail bar takes over after 22:30. Phone +39 051 232071.
Ristorante Franco Rossi in Bologna's Centro Storico is the family fine-bistro running the Bolognese banking-class carte with a celebrated Sunday carrello dei.
OrderTortellini in brodo, the cotoletta alla bolognese, the Sunday carrello dei bolliti.
TipBook a week ahead; the Sunday carrello dei bolliti runs only at lunch and is the order to make.
Ristorante Da Vito in Bologna's San Donato is the family room blending the Bolognese pasta tradition with Adriatic-fish service, on a 40-seat dining room.
OrderThe truffle tortelli in season, the fritto misto, the sea bass in salt crust.
TipBook a fortnight ahead; the Friday-night seafood carte is the most-booked seating and the cellar is heavy on Trebbiano di Romagna.
Drogheria della Rosa in Bologna's Santo Stefano is the Emanuele Addone fine-bistro built into a 19th-century apothecary, running the modern Bolognese carte.
OrderTagliatelle al ragu, lasagne verdi, the stinco di maiale on Sunday.
TipBook a fortnight ahead online; the ground-floor room with the apothecary cabinets is the seating to request.
Oltre in Bologna's Santo Stefano is the Lorenzo Costa modern-Italian room with a 28-seat hall and a tasting carte rooted in Emilian produce and natural wines.
OrderThe seasonal tasting carte, the ravioli di parmigiano, the daily fish service.
TipBook three weeks ahead online; the tasting carte runs 78 euros and the wine pairings are 45 euros more.
Vicolo Colombina in Bologna's Quadrilatero is the small-room trattoria one alley off Via Drapperie, with the Bolognese pasta canon and a strong local cellar.
OrderTagliatelle al ragu, tortellini in brodo, the carpaccio of Chianina.
TipBook three days ahead online; the dining room is intimate and the Quadrilatero passeggiata is loud after 19:30.
Trattoria da Me in Bologna's San Felice is the Elisa Rusconi family room running the Bolognese pasta canon on a 35-seat porticoed dining hall.
OrderTagliatelle al ragu, tortellini in brodo, the Sunday bollito misto.
TipBook a week ahead by phone; the lunch service is the easier seating and the Sunday bollito sells out by 13:00.
Tamburini in Bologna's Quadrilatero is the 1932-founded salumeria-and-self-service operating from Via Caprarie, with cured-meat counters, a daily-changing.
OrderThe mortadella tagliere, the daily pasta plate, a tigella with squacquerone.
TipThe self-service runs 11:00-22:00 daily; the salumi counter closes at 19:30 and the aperitivo crowd takes over after 18:00.
Salumeria Simoni on Via Drapperie in Bologna's Quadrilatero is the 1960s-founded family salumeria with a dine-in tasting room behind the counter.
OrderThe mortadella platter, the tigelle with squacquerone, the prosciutto di Parma 24-month.
TipThe dine-in tasting room behind the counter takes walk-ins for the tagliere; the salumi counter is busiest at 11:00.
Antica Trattoria della Gigina in Bologna's Bolognina is the long-running family room with the canonical Sunday-lunch carte and the carrello dei bolliti.
OrderTortellini in brodo, tagliatelle al ragu, the Sunday bollito misto.
TipBook a fortnight ahead for Sunday lunch; the carrello dei bolliti is the order to make and sells out by 13:30.
Trattoria Fantoni on Via del Pratello in Bologna is the long-running neighbourhood trattoria with the porticoed pavement seating and the canonical Bolognese.
OrderTagliatelle al ragu, the cotoletta alla bolognese, the tortelloni di ricotta.
TipBook a fortnight ahead by phone; the Pratello passeggiata is loud after 19:30 and the lunch service is the easier seating.
Trattoria Leonida in Bologna's Centro Storico is the long-running family trattoria one street back from Piazza Re Enzo, running the canonical Bolognese carte.
OrderTagliatelle al ragu, the cotoletta alla bolognese, the Saturday bollito misto.
TipBook three days ahead by phone; the dining room runs only the canonical Bolognese carte and the lunch service is the most-booked.
Trattoria Belfiore in Bologna's Saragozza is the neighbourhood family room running the canonical Bolognese carte with a strong Sunday carrello dei bolliti.
OrderTagliatelle al ragu, tortelloni burro e salvia, the Sunday carrello dei bolliti.
TipBook a week ahead by phone; the Sunday bollito carrello runs only at lunch and Sunday dinner closes.
Osteria dei Poeti in Bologna's Centro Storico is the 16th-century buca cellar with live music on Friday and Saturday evenings, running the canonical.
OrderTagliatelle al ragu, the salumi tagliere, the live-music Friday-night dinner.
TipBook the music nights a fortnight ahead online; the kitchen runs only dinner and the live music starts at 21:00.
Trattoria da Pietro in Bologna's Centro Storico off Via Indipendenza is the long-running family-run trattoria with the meat-grill speciality.
OrderTagliatelle al ragu, the cotoletta alla bolognese, the meat grill.
TipBook by phone on +39 051 6486240; lunch runs 12:00-14:30, dinner 19:00-23:00, closed Sunday.
Trattoria del Rosso in Bologna's University quarter is the canonical 1899-founded student trattoria, a no-reservations room serving the Bolognese pasta canon.
OrderTagliatelle al ragu, the cotoletta alla bolognese, the Saturday bollito.
TipWalk-in only; arrive by 12:00 for lunch or after 21:30 for dinner. Cash preferred but card now accepted.
Trattoria da Gianni in Bologna's Quadrilatero is the long-running family room on Via Clavature, running the canonical Bolognese carte and the Sunday carrello.
OrderTagliatelle al ragu, the cotoletta alla bolognese, the Sunday carrello dei bolliti.
TipBook a fortnight ahead for Sunday lunch; the Quadrilatero is loud after 19:30 and the lunch service is the calmer seating.
Ristorante Da Vito in Bologna's San Donato is the long-running family room blending the Bolognese pasta tradition with Adriatic-fish service.
OrderThe truffle tortelli in season, the fritto misto, the sea bass in salt crust.
TipBook a fortnight ahead; the Friday-night seafood carte is the most-booked seating and the cellar is heavy on Trebbiano di Romagna.
Vicolo Colombina in Bologna's Quadrilatero is the small-room trattoria one alley off Via Drapperie, with the Bolognese pasta canon, a strong local cellar.
OrderTagliatelle al ragu, tortellini in brodo, the carpaccio of Chianina.
TipBook three days ahead online; the dining room is intimate and the Quadrilatero passeggiata is loud after 19:30.
Il Passatello di Bologna on Via Zappoli, off Piazza VIII Agosto, cooks passatelli in broth or with sausage and porcini beside tagliatelle and cotoletta.
OrderPassatelli with sausage and porcini, then the cotoletta alla Bolognese.
TipClosed Tuesday, and shut from 4 to 20 August in 2026. The upstairs room is small and tables sit close, so book by phone for a weekend dinner.
I Portici in Bologna's hotel I Portici on Via Indipendenza is the 1-star Michelin room of chef Nicola Annunziata, with a tasting carte rooted.
OrderThe seasonal tasting carte, the tortelli of suckling pig, the Adriatic crudo plate.
TipBook three weeks ahead online; the dining room runs only dinner Tuesday to Saturday, and the wine cellar leans heavy on Emilian Lambrusco.
Oltre in Bologna near Mercato delle Erbe is chef Daniele Bendanti's modern-Italian fine-bistro with business partner Lorenzo Costa, a small dining hall.
OrderThe seasonal tasting carte, the Bolognese ramen of tagliolino in mushroom broth, the daily fish service.
TipBook three weeks ahead online; the tasting carte runs 78 euros and wine pairings are 45 euros more.
Ristorante Franco Rossi in Bologna's Centro Storico is the Franco Rossi family fine-bistro running the canonical Bolognese banking-class carte.
OrderTortellini in brodo, the cotoletta alla bolognese, the Sunday carrello dei bolliti.
TipBook a week ahead; the Sunday carrello dei bolliti runs only at lunch and is the order to make.
Casa Mazzucchelli in Sasso Marconi just outside Bologna is the one-Michelin-starred room run by chef Aurora Mazzucchelli and her brother Massimo.
OrderAttimi di Cucina six-course menu, the wild boar with red wine baba, the bread course.
TipBook a fortnight ahead; the Attimi di Cucina is 70 euros and the longer Momento Contemporaneo is 90 euros for seven courses plus dessert.
Drogheria della Rosa in Bologna's Santo Stefano is the Emanuele Addone fine-bistro built into a 19th-century apothecary, running the modern Bolognese carte.
OrderTagliatelle al ragu, lasagne verdi, the stinco di maiale on Sunday.
TipBook a fortnight ahead online; the ground-floor room with the apothecary cabinets is the seating to request.
Trattoria Battibecco in Bologna's Centro Storico is the long-running Marco Bondi fine-bistro one street back from Piazza Maggiore, running the modern.
OrderTortellini in brodo, the sea-bass crudo, the risotto with prosciutto di Parma.
TipBook a week ahead by phone; the upstairs dining room is the quieter seating and the cellar leans heavy on Italian whites.
Astral Beers Pub on Via Castiglione one block south of the Two Towers is the small-room craft beer bar with a rotating tap of Italian micro-breweries.
OrderCraft beer, pub snacks
TipWalk-in works; the tap list rotates and the staff will walk you through the IPAs, sours and stouts. Kitchen runs pub snacks only.
Freakout Club in Bologna's San Vitale is the late-night cocktail bar with rotating DJs, modern Italian cocktails and the standing crowd from 23:00-04:00.
OrderCocktails, snacks
TipWalk-in only; the bar runs 22:00-04:00 Friday and Saturday and 22:00-02:00 mid-week.
Il Santo Bevitore on Via Galliera in Bologna is a pub with a full Bolognese kitchen, pouring Ducato and Paulaner on tap until 02:00, and 03:00 at weekends.
OrderTagliatelle al ragù, cotoletta alla Bolognese, fried mortadella burger
TipTortellini in capon broth are 14 €, the mortadella and Parmigiano meatballs 8 €. Lunch runs Saturday and Sunday only; Monday the pub is closed.
Trattoria di Via Serra (Italian) in Bologna: Book three weeks ahead online; lunch is the easier seating and the kitchen runs the same carte at both meals.
TipBook three weeks ahead online; lunch is the easier seating and the kitchen runs the same carte at both meals.
Osteria Broccaindosso is a italian room in Bologna. Book by phone two days ahead; the 25-euro set carte runs at lunch only and is the value play.
TipBook by phone two days ahead; the 25-euro set carte runs at lunch only and is the value play.
Sfoglia Rina is sfoglina counter with hand-rolled pasta sold by weight; the dine-in carte takes walk-ins for the same pasta the restaurant kitchens cook.
TipWalk-in for the dine-in until 14:00; take-away pasta runs from 5 euros per 250g and the queue thins after 11:30.
Osteria del Sole: 1465-founded wine-only osteria where regulars bring food from the surrounding salumerie; the city's oldest tavern, never on a tourist guide.
TipCash only. Bring food from Tamburini or Paolo Atti; the osteria sells only wine. Closed Sunday.
Trattoria Bertozzi is saragozza's family trattoria on via andrea costa, well outside the tourist orbit; the bolognese carte for the weekday lunch crowd.
TipBook by phone two days ahead; the 40-seat room runs the same carte at both meals and the lunch is the easier seating.
Trattoria Meloncello (Italian) in Bologna: Book a week ahead for Sunday lunch; the portico walk from Porta Saragozza is the traditional pre-lunch passeggiata.
TipBook a week ahead for Sunday lunch; the portico walk from Porta Saragozza is the traditional pre-lunch passeggiata.
Ahime is lorenzo vecchia's natural-wine fermentation bistro near via san vitale; the city's most-cited natural cellar, with a 30-seat dining room.
TipBook three weeks ahead online; the natural-wine pairings are 45 euros and the carte rewrites weekly.
All'Osteria Bottega is saragozza's 28-seat osteria from daniele minarelli and valeria tonelli; the canonical emilian carte at full editorial precision.
TipBook three weeks ahead by phone; the room seats 28 and the lunch service has the easiest tables.
Vicolo Colombina is small-room trattoria one alley off via drapperie in the quadrilatero; locals dodge the quadrilatero noise after 19:30 here.
TipBook three days ahead online; the dining room is intimate and the Quadrilatero passeggiata is loud after 19:30.
Osteria dell'Orsa in Bologna's University quarter is the canonical 1979-founded student trattoria, a no-reservations canteen for tagliatelle al ragu at 8.
OrderTagliatelle al ragu
TipWalk-in only; arrive before 12:00 for lunch or after 21:30 for dinner. Cash and card both fine.
Tamburini in Bologna's Quadrilatero runs a self-service tasting tray of daily-changing pasta, salumi tagliere and the mortadella tigella sandwich at 8 to 15.
OrderPasta plate, salumi tagliere
TipSelf-service runs 11:00-22:00; the lunch peak is 12:30-13:30 and the queue thins after 14:00.
Trattoria del Rosso in Bologna's University quarter is the canonical 1899-founded student trattoria, a no-reservations room serving the Bolognese pasta canon.
OrderTagliatelle al ragu, cotoletta
TipWalk-in only; arrive by 12:00 for lunch or after 21:30 for dinner. Cash preferred but card now accepted.
Piadineria da Bardo in Bologna's University quarter is the Romagnola piadina counter with rosemary-and-lard flatbread, squacquerone filling.
OrderPiadina Romagnola
TipWalk-in only; the piadine run 4 to 7 euros and the late-night counter runs to 22:00. Cash and card both fine.
Sfoglia Rina in Bologna's Centro Storico runs a small dine-in carte at the take-away counter with tagliatelle al ragu, tortelloni and the daily sfoglia pasta.
OrderTagliatelle al ragu, tortelloni
TipWalk-in only for dine-in; arrive before 13:00 to claim a seat. The take-away pasta runs from 5 euros per 250g.
La Mortadellina in Bologna's Quadrilatero on Via Pescherie Vecchie is the dedicated mortadella sandwich counter with daily-sliced mortadella from Pasquini.
OrderMortadella sandwich
TipWalk-in only; the mortadella sandwich runs 6 euros and the cunza tigella 7 euros. The lunch peak is 12:30-13:30.
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