Acqua Pazza is a seafood fine-dining restaurant in Bologna.
Acqua Pazza in Bologna's Savena is the Michelin-guide-listed seafood room run by chef Francesco Carboni, with the daily-changing Mediterranean fish carte.
Editorially verified May 31, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The catch-of-the-day, the spaghetti allo scoglio, the seasonal raw plate.
Tip: Book a week ahead; the kitchen runs only what the morning fish brings in. Call +39 051 443422 if you want a specific fish.
Address: Via Augusto Murri 168/D, 40137 Bologna BO
Scaccomatto in Bologna's Mazzini is the Mario Ferrara fine-bistro running a sea-and-land tasting carte that crosses Adriatic seafood with the Emilian land.
Order: The seasonal tasting carte, the carbonara di mare, the slow-cooked guancia.
Tip: Book a fortnight ahead online; the tasting carte is the value option at 75 euros and wine pairings 35 euros more.
Ristorante Franco Rossi in Bologna's Centro Storico is the Franco Rossi family fine-bistro running the canonical Bolognese banking-class carte.
Order: Tortellini in brodo, the cotoletta alla bolognese, the Sunday carrello dei bolliti.
Tip: Book 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.
Order: Attimi di Cucina six-course menu, the wild boar with red wine baba, the bread course.
Tip: Book 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.
Order: Tagliatelle al ragu, lasagne verdi, the stinco di maiale on Sunday.
Tip: Book 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.
Order: Tortellini in brodo, the sea-bass crudo, the risotto with prosciutto di Parma.
Tip: Book a week ahead by phone; the upstairs dining room is the quieter seating and the cellar leans heavy on Italian whites.
Le Stanze in Bologna's Centro Storico is the cocktail-bar-and-dining-room built into a 16th-century chapel near Via dell'Indipendenza, with a modern.
Order: The cocktail-and-snacks pairing, the tasting carte after 20:00, the seasonal tortelli.
Tip: Book the dining room a week ahead; the cocktail bar at the front is walk-in and runs until 02:00.
