Ahimè

A dynamic, festive, fluid, and convivial motto. A daily, direct line to the restaurant’s own vegetable garden, used to convey the radiant and ultra-fresh essence of a botanical heritage cultivated exclusively for chef and owner Lorenzo Vecchia. One of the most disruptive and innovative openings in Bologna’s gastronomic scene has quickly become its most forward-thinking and successful. The restaurant is almost always packed, often with double seatings, attracting everyone: young locals, foreigners of all ages—completely won over—and large convivial tables of top producers and chefs from beyond the region who flock here for the experience.

A double honor from the Michelin Guide, which returns to Bologna with both a Green Star and a Bib Gourmand, awarded to this contemporary and metropolitan gastronomic venue just steps from the Mercato delle Erbe.

A bold response to the neighborhood’s recurring skepticism about the city’s potential for those investing in an extra-traditional culinary offering. The team’s background speaks volumes: Vecchia, in addition to showing a striking and almost superhuman charisma, honed his skills alongside Carlo Cracco, Lorenzo Cogo, and Antonia Klugmann before launching his first solo project in Milan. At his side: Gianmarco Martinelli, impeccable in the dining room, after years at the court of the Alajmo family; entrepreneur Lorenzo Costa; Gianmarco Bucci, with his deep culture in natural wines and coffee; and Federico Orsi, who from Pragatto provides hectares of cultivated land and vineyards in harmony with nature’s calling.

Every menu is shaped by the chef’s creative flair in direct conversation with what the garden offers—never repetitive. The tasting menu (recommended, at €65) kicks off with phenomenal naturally leavened bread to be soaked in a shamanic herb butter. From there, a series of expressive dishes unfold, exuding earthy allure, triggering rare personality through striking combinations and collisions. Bold cuts and contrasts evoke divergent acidity, herbaceous and mineral nuances, and an unapologetic yet never pandering deliciousness—highlighted in the pasta’s texture and finishing. The experience culminates in juicy and noble ancestral-style preparations of meats and fish. Desserts, radically minimalist, are surprisingly moving. The wine cellar is just as dynamic as the menu, and shares its same unconventional ethical foundation.

Fusillone alla puttanesca

Hotel Brun(hotel),Drogheria delle Api(bottega alimentare),La Ferramenta(abbigliamento),Galliera 49(gelateria)