Despite being a capital with a now eclectic and international gastronomic scene, Bologna remains tied to the fame of its traditional cuisine. Known as "La Dotta," "La Rossa," and, indeed, "La Grassa" (The Learned, The Red, and The Fat), it is the realm of tagliatelle and lasagna (the green one with béchamel and ragù), "turtléin" in capon broth, rice cake, and English soup. Not to forget that the Romagna Riviera is just a step away, adding a maritime tradition to the mix. There are many typical osterias in the city, but to discover the truly good ones, it's advisable to research and plan a specific tour. Here are the five best Bolognese trattorias according to the Ristoranti d'Italia 2024 guide.
The best trattorias in Bologna
Osteria Bartolini
The Osteria is the Bolognese project of the Bartolini family, well-known for its seafood-themed establishments. The venue in Piazza Malpighi features spacious areas with a minimal design. The real plus is the outdoor seating, undoubtedly one of the most charming in the city thanks to the impressive presence of a centuries-old plane tree. The seasonal menu is well-established, highlighting dishes from the Adriatic maritime tradition, including pan-cooked sardines, "poveracce" (clams), and tagliolini with fish ragù. Noteworthy are the fried dishes, such as the boneless "per vagabondi" (for wanderers). The youthful and efficient service caters to large customer flows (reservations not accepted). The wine list focuses on an ample selection of national labels with a focus on whites.
Osteria Bartolini - p.zza Malpighi, 16 - 051 262192 - osteriabartolinibologna.com
Casamerlò
A certainty in the Bolognese gastronomic landscape, this establishment fully embodies Dario Picchiotti and Francesco Tonelli's desire to play and have fun with cuisine. A must-visit for those seeking food quality, precision in execution, and a willingness to experience a "new" traditional cuisine. The extensive menu is divided into themes: traditional dishes, 1980s proposals, and revisited tradition. Classics like tagliatelle, tortellini, meatballs, and Petronian cutlet are truly excellent. Also worth trying are the unmissable vodka penne or the tasty Bolognese-style poldino. Innovative dishes like taleggio cream bombolone with truffle perlage or Bologna-Beijing ravioli are convincing. The dessert offering is indulgent and rich. The wine list is deep with various natural labels. The service is kind and attentive.
Casamerlò - via de' Gombruti, 2c - 051 239645 - casamerlo.it
All'Osteria Bottega
Navigating through the many establishments in the city that promise, swearing and vowing, to bring true Bolognese cuisine to the table—the most admired and imitated (sometimes underestimated) in the world—is not easy. However, Osteria Bottega has a kitchen with a faithful representation of the subject. Daniele Minarelli, known as "Il Dandy" for gourmands who recall his past in Minerbio, has succeeded in creating the right alchemy that distills the essence of Bolognese cuisine in a carefree environment managed by a seasoned team that knows how to march to the beat, illustrate the philosophy of the place, and recommend a great bottle as well as an honest local artisanal wine to pair with the dishes.
The menu presents one temptation after another. From artisanal cold cuts to homemade tagliatelle with ragù, to "turtlein" in capon broth. If it's your first time at these tables, you must order the Petroniana, i.e., veal cutlet with bone bathed in capon broth and served with ham and melted Parmigiano Reggiano. If you wanted to understand why Bologna is called "La Grassa" (The Fat) as well as "La Dotta" (The Learned), this dish is a perfect explanation. Among the desserts, rice cake or English soup with Alchermes donut. The diet starts on Mondays for everyone.
All'Osteria Bottega - via Santa Caterina, 51 - 051 585111 - osteriabottega.com
Serghei
One of the city's great classics, a fixed destination for lovers of tradition, offered in a room rich in memorabilia and "dated" in the best sense of the term, with a family-friendly, down-to-earth, and engaging service. Thus, hand-cut (and hand-pulled) tagliatelle with often rich and hearty ragù, green lasagna, tortellini and tortelloni in every version, boiled and green sauce, roasted rabbit, side friggione, and a slice of ricotta cake to finish beautifully. All to be accompanied by one of the Lambruscos from a cellar rightly focused on Emilia.
Serghei - via Piella, 12 - 051 233533 - Instagram
Trattoria di Via Serra
In the heart of Bolognina, this establishment represents the essence of the trattoria with two comfortable rooms and friendly service. The dishes showcase the best of the territory. Start with the high piadina with caramelized figs and squacquerone or poached egg with hazelnut butter and asparagus. Among the first courses, there are Bianca Modenese's ricotta tortelloni with herbs and tagliatelle with prosciutto ragù. For tradition purists, there are capon broth tortellini. Following that, deboned rabbit wrapped in bacon or tasty pork and beef meatballs with artichokes. In conclusion, English soup and ricotta cake with salted caramel. The local wine list features non-obvious and high-quality choices from the region.
Trattoria di Via Serra - via L. Serra, 9b - 051 6312330 - trattoriadiviaserra.it
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