Albergo "da Mario"

Occupying the atmospheric setting of the Eden theatre, a former late-19C musical café, this restaurant adorned with beautiful Liberty-style frescoes is the perfect backdrop for elegant, well-balanced Mediterranean-inspired dishes. Young, talented chef Nicola Annunziata offers three tasting menus of five (L’Ora Precisa), seven (La Spudorata) and nine (La Luce) courses with wine pairings recommended by the knowledgeable sommelier. If you’re looking for a quieter and more romantic ambience, book a table in the 14C icehouse, with its glass floor providing glimpses of the well-stocked wine cellar b

It takes a while to get here, along a road which wends its way through the hills, but the cuisine more than compensates for the journey. The food here is based on a careful choice of ingredients (including produce from the restaurant’s own farm) from as far away as the Apennines, with a few ingredients from elsewhere in Italy, with a focus on traditional recipes. Don’t miss the tortellini in brodo, or the game and truffles available in season.

Under the majestic vaulted ceiling of Palazzo Dondini Ghiselli and in the shade of an old plane tree, this restaurant combines a simple ambience with an innovative concept. Here, guests can enjoy typical seafood dishes from Romagna – don’t miss the delicious sardines sautéed in oil and lemon, which are a real treat!

Situated near the Mercato delle Erbe (well worth a visit either before or after your meal), this restaurant changes its menu regularly, sometimes even daily, in order to guarantee the freshness of its farm-to-table ingredients. The simple cuisine features some delicious vegetarian dishes, including stand-out recipes such as fennel with coconut and green pepper sauce. Don’t miss the home-made bread, which is baked daily with great technical skill.

It’s well worth heading off the traditional tourist trail to experience this simple and informal trattoria in Bolognina, the city’s historic working-class district which now has a very multicultural feel. Run by a friendly owner, with his talented business partner at the helm in the kitchen, the restaurant boasts a welcoming and friendly ambience that has made it popular, so booking ahead is recommended, even at lunchtime. Top-quality regional cuisine is celebrated here, from fresh pasta (excellent tortellini in broth) to zuppa inglese (a type of trifle).

Housed in Villa Zarri, a historic family residence where one of the most famous brandies in Italy was created, this restaurant is home to chef Agostino Iacobucci, who creates a culinary bridge between his native Campania and the Bologna region. His dishes include a delicious rabbit alla genovese, a type of Neapolitan stew, served with a scamorza cheese and herb cream and topped with shavings of local black truffle. The impressive wine list boasts a selection of vertical labels including prestigious wines such as Sassicaia and Tignanello, with over ten different vintages available. The villa al

There’s been a recent change in management at this informal, friendly restaurant which serves generously portioned, carefully prepared dishes from the region and elsewhere in Italy, all at highly competitive prices. Although the cuisine might not be particularly modern, this is good solid cuisine served in a welcoming atmosphere.