I Carracci

From its elegant hall, some of the world’s greatest celebrities have graced its passageways—and they continue to do so. The Grand Hotel Majestic già Baglioni is not only a prestigious landmark of Bolognese hospitality but also a treasure trove of art and culture.

From the Piano Nobile, guests can admire the Terrazza Torre overlooking Palazzo Fava, while strolling through the hotel’s galleries leads to the Camerino d’Europa, home to the Carracci brothers’ first masterpiece—an episode from Ovid’s Metamorphoses. Looking up, the extraordinary beauty of 16th-century frescoes; looking down, the elegance of historic marble floors.

The hotel also pays tribute to key figures of the past, such as Filippo Tommaso Marinetti, founder of Futurism, to whom the café is dedicated, and Giorgio Morandi, the inspiration behind the Enoteca Morandi. The hotel’s director, Tiberio Biondi, holds countless monumental anecdotes, and even the Presidential Suites could whisper stories of the illustrious guests who have stayed in the city’s only 5-star luxury hotel, complete with top-tier amenities and a wellness area.

The I Carracci restaurant, adorned with breathtaking frescoes completed by a pupil of Lorenzo Sabattini and Valesio, offers a refined Mediterranean culinary experience highly regarded by Bologna’s gourmands. Leading this ambitious venture is Agostino Schettino, a chef just over 30 years old, overseeing everything from breakfast to traditional Bolognese menus, Sunday specials, and multi-course tasting journeys—including vegetarian options.

His impressive résumé spans renowned establishments such as Schöneck, I Quattro Passi, President, and Iacobucci before settling in Bologna. His tasting menu, Le Ispirazioni dello Chef, weaves personal anecdotes with tributes to both his homeland and his adopted city, expressed uniquely in each dish. Highlights include the Velo di Seppia with broccoli, orange, and Asetra caviar—fresh, delicate, and silky—while Mangiafagioli, an homage to Annibale Carracci, reinterprets a humble ingredient: borlotti bean flour tagliatelle in a velvety bean cream, complemented by mussels and plankton for a dish that is comforting yet indulgent.

A playful twist appears in the Latte in Piedi Bolognese, which is, in reality, a Neapolitan pastiera with a refreshing quenelle and a crunchy caramelized crumble.

The young and dynamic dining room staff ensures a seamless experience, making even the most refined setting feel welcoming and relaxed. The extensive, thoughtfully curated wine cellar further elevates the dining journey, offering selections as intriguing as they are intelligent.

Caruso : pastiera napoletana? No,latte in piedi bolognese.

Zivieri (macelleria), Bottega Ranocchi (bottega alimentare)