Find places to eat in Bologna, from hand-rolled pasta in classic trattorias to deli counters in the Quadrilatero, sourdough pizza in the University quarter and contemporary tasting menus. Check contacts and plan your next meal.
Bologna cooks around fresh egg pasta, still rolled by hand by the sfogline: tagliatelle with ragù, tortellini served in capon broth, green lasagne baked with béchamel. Mortadella, Parmigiano Reggiano and crescentine open most meals, and the Quadrilatero, the medieval market lanes beside Piazza Maggiore, is the place to buy them before or after lunch. For a classic trattoria, look towards Saragozza, Santo Stefano and the streets around Via San Felice, where many places still serve a short daily menu and close one day a week. The University quarter, around Via Petroni and Via Mascarella, is the place for sourdough pizza, vegan cooking and late jazz. Holiplanet built this list on 22 October 2026, checking each restaurant’s official website and contacts and keeping only sit-down restaurants with table service and mixing trattorias, osterie, pizzerias and contemporary kitchens, including one Michelin-starred table. It is an independent selection, never paid. For what to see between meals, open the Bologna City Guide.
30 restaurants · Alphabetical order
Bib Gourmand restaurant near the Mercato delle Erbe with a frequently changing seasonal menu, vegetarian dishes and bread baked daily.
Restaurant in a lane near Via D’Azeglio, open since 2004, serving Bolognese tradition on a seasonal menu using local ingredients.
Small osteria run by host Daniele Minarelli, serving cured meats, fresh pasta and Emilian meat dishes on a seasonal menu.
Seafood osteria in Palazzo Dondini Ghiselli on Piazza Malpighi, serving Adriatic fish dishes, with outdoor tables under a plane tree.
Central trattoria with a menu split between meat and fish dishes, including pan-seared foie gras with Lambrusco blueberries and brioche.
University-district branch of the Berberè group, serving naturally leavened pizza made with organic stone-ground flours, served pre-cut into eight slices.
Rustic trattoria by the Via Piella canal window, with rolling-pin pasta and charcoal-grilled meats; Tris Bologna and cotoletta alla bolognese.
Restaurant on Via de’ Falegnami near Via dell’Indipendenza serving family recipes and seasonal Emilian dishes, with Twinside bistrot next door.
Restaurant, wine bar and jazz club on Via Mascarella since 1987, with over 500 wine labels and live music nightly.
Restaurant on Piazza Santo Stefano since 1947, credited with tortellini alla panna; also lasagne verdi and over 400 wine labels.
Family-run since 1955 near Piazza Maggiore, serving traditional Emilian cooking: tortellini in beef broth, tagliatelle alla bolognese and chocolate tenerina.
Family restaurant on Via Montegrappa since 1948, run by the Bolini brothers, serving Bolognese classics, game, fish, truffles and mushrooms.
Historic restaurant operating since 1909, known for tortellini in brodo, lasagne verdi and its trolleys of boiled and roast meats.
Restaurant inside a former grocery shop under medieval porticoes since 1994; chef Emanuele Addone reworks traditional products from Italian regions.
Restaurant of the Grand Hotel Majestic under a frescoed Carracci-school vault, serving Emilian and Neapolitan-influenced contemporary dishes, open every day.
One MICHELIN Star restaurant in the Liberty-style Eden theatre of I Portici Hotel, offering five-, seven- and nine-course tasting menus.
Trattoria serving authentic Bolognese cooking since 1929 in a rustic family setting; tortellini in brodo, ragù and cotoletta alla bolognese.
Restaurant in a modern building spanning Via Stalingrado, with café, lunchtime bistro and evening menus covering meat, fish and vegetarian.
Trattoria since 1938 in a lane off Strada Maggiore; sfogline make tagliatelle al ragù, tortellini in brodo and lasagne verdi.
Trattoria dating from 1937 balancing tradition and modern technique; in-house sfogline make the pasta, also sold in the adjacent shop.
Offshoot of Dal Biassanot just off Via Indipendenza, rolling pasta by hand; passatelli with culatello and porcini, tagliatelle alla bolognese.
Contemporary restaurant near the Mercato delle Erbe reworking Emilia-Romagna traditions with global touches, plus cocktails; listed in the MICHELIN Guide.
Osteria founded in 1979, once a concert venue, serving homemade tagliatelle alla bolognese, tortellini, lasagne, Wiener schnitzel and daily-changing dishes.
Tuscan restaurant serving soups, handmade pasta with ragù and Fiorentina steak alongside Bolognese dishes, with a mainly Tuscan wine list.
Trattoria operating since 1916 with portico seating, serving dishes prepared each morning: homemade tortellini, tagliatelle, mushroom risotto and grilled steak.
Restaurant of chef Mario Ferrara, founded 1987, in the Orti garden setting, mixing Lucanian roots, seasonal vegetables, fish and meat.
Modern Japanese bistro in the medieval Corte Isolani courtyard, serving traditional dishes with personal touches, plus sake and summer seating.
Family-run trattoria since 1946 with hand-painted tables and local art, serving seasonal dishes, a vegetable buffet and tagliatelle with ragù.
Small wood-panelled trattoria with about 35 seats, using Apennine suppliers for fresh pasta; tortellini in broth and chocolate cake recommended.
Plant-based bistro on Via Mascarella serving a fully vegan menu made with vegetable ingredients, open daily for lunch and dinner.
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