Gian Marco Bucci is noted as a maître d' and has been involved in the culinary scene, working alongside chefs like Lorenzo Vecchia.
5
We visit Bologna quite regularly, and here we just had our nicest meal in town. The menu is small but very interesting especially in terms of ingredients. The environment is minimalist and contemporary, and the staff nice and knowledgeable.
This restaurant is a rare one due to its way of serving food, which is through a tasting menu. The food is really different where you can find it around in Bologna, or maybe anywhere. All of the food was interesting and had very different tastes. They were good, but not amazing because of the “combinations” of the food was not being really a good match (for me at least). The place has really low light, which I don’t really liked. But it has a nice atmosphere too. The staff was incredibly helpful and had explained us the menu greatly. The menu has 2 different taste courses and also you can choose to order just a few of them. I would recommend this place if you are after a different night out in Bologna.
Friendly staff, modern decor, and AMAZING food. We had the 7 course tasting menu and it did not disappoint. The experience started off with Gian Marco (the owner and manager) being very helpful and friendly via WhatsApp with our reservation. When we arrived, the restaurant had just opened but the team was ready to go. A wide range of selections meant doing the chef's tasting menu was the better way to go.
Starting from the oyster which was uniquely prepared with lard and a house-made soda was savory but refreshing. The beef HEART carpaccio was quite a surprise. The texture was interesting in that it was chewy but not tough. The flavors worked wonderfully with a lightly flavored kimchee. The asparagus dish was a bit too "green-y and bean-y" to our liking but was still a flavorful dish. Right after, the cuttle fish liver and escargot was definitely something we haven't tried before but the flavors worked extremely well. Briney but also rich with the escargot (we're assuming) cooked in butter. The waiter suggested a glass of red that paired extremely well with this dish and cut away the brininess. Finally, the pigeon cooked over the open fire was a great way to finish the meal. Slightly charred on the outside (while LOOKED slightly dry) masked a really juicy and tender meat. The pigeon was cooked to perfection! Overall, a must try if you are in Bologna. While different than the traditional Italian and Bolognese cuisine, it was nice to experience an unique style and a break from the heavier and more filling pasta!
For sure worth a visit. The dishes are playing with the tastes. Everything was super tasty, especially the oyster in the beginning. The place is nice, the team is nice! They deserve 5 star!!!
