Bitone

Since 1834, Il Bitone has evolved from a stopover for merchants and cart drivers into one of Bologna’s most renowned restaurants, shaped by the legacy of chef Cesare Chiari. The building’s wedge-like shape (“bitta” in Bolognese) remains a signature feature, while the atmosphere evokes old-world elegance, with refined service and attention to detail.

Chiari, before his retirement in 2017, brought a Michelin-starred background and experience from prestigious international competitions, always focusing on top-quality ingredients, especially seafood, while blending tradition with global influences. Today, his son-in-law Pietro Merolla oversees a prestigious wine cellar, and his granddaughter Edda manages the adjacent shop, opened in 2006, supplying fresh, in-house products.

In the kitchen, Chiari’s protégé Diego Favaro preserves the restaurant’s identity with signature dishes like tortellini in golden broth or Parmesan cream, seasonal creations with mushrooms and truffles, Bolognese-style cutlet, chateaubriand for two with béarnaise sauce, and kidneys with brandy. Meals often end with a spectacular, abundant dessert cart

Tortellini goccia d’oro