Hotel Luna Blu

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

Period furniture, regional cuisine and a cheerful ambience are some of the characteristics of this old farmhouse which is named after the 1800s when it was built. Some of the ingredients used, such as snails and frogs’ legs, may come as a surprise: the restaurant specialises in these unusual delicacies, even offering a tasting menu totally dedicated to snails.

In a quiet corner of the center, a small, discreet door opens onto two interconnected dining rooms: modern yet simply elegant. The air is fragrant with Romagna: hand-rolled fresh pasta, tender Swiss chard and ricotta tortelli cloaked in melted butter and Parmigiano, golden oven-baked lasagne, rustic tagliatelle bathed in a richly flavored prosciutto ragù. The main courses are a triumph of taste: tender tongue and succulent cotechino paired with velvety purée and creamy sauces. The finale is sweet and enveloping, with the moist-hearted tenerina accompanied by a small glass brimming with soft, f

On arriving in Via Stella, one immediately senses how naturally this restaurant frees itself from frills and accolades, embracing instead a sober elegance, enhanced by major works of contemporary art that reflect Massimo Bottura’s personal passion. The same measured language returns in the kitchen, where greatness is expressed through control, balance and vision: a narrative that begins in Modena and Emilia before reaching towards the great international classics, reinterpreted by the chef with that playful lightness which reminds us that food should first and foremost be pleasure, memory and

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

The spaces have been refreshed – simple yet more contemporary – without losing the venue’s authentic soul. The kitchen remains faithful to seafood traditions, offering a sound quality-to-price ratio, now elevated by a more polished presentation. Not to be missed are the raw scampi, delicately marinated with fine shavings of lemon zest, and the turbot baked in a potato crust, an enduring house classic. To finish, fragrant puff-pastry biscuits, served warm with confectioner’s custard. Long a fixture, and still today, a true reference point in the Ferrara area.

On the outskirts of Ferrara, this classic-style restaurant, run reliably by the same family for five generations, serves cuisine based mainly around local ingredients. Highlights include homemade fresh pasta (their tortellini in broth or served with a delicious creamy Parmigiano Reggiano sauce are excellent) and truffles, served mainly on fresh-egg pasta and risottos but also on some main courses such as foil-baked guinea fowl with fried cream and roast potatoes.