Sabbia di Mare

Enrico Bigi has proven to be a true prodigy in all things related to contemporary grill and barbecue techniques: from selections to state-of-the-art equipment and cutting-edge cooking methods. In recent years, in Bologna, he has stood out for introducing the discipline of dry aging — meat maturation in specialized chambers to enhance flavor while preserving quality. He has since applied the same principle, with different timing, to seafood, focusing on his new opening, Sabbia di Mare on Via delle Borre — already appreciated by locals for its shabby-chic setting and enchanting summer courtyard.
The young and motivated team led by the chef and trainer presents a distinctive seafood menu, centered on sharing and encouraging diners to explore the restaurant’s culinary identity through a circular gastronomic journey, without ruling out à la carte options.
The experience begins with the fleshy intensity of the day’s raw catch, dressed with herb oil for pungency, bottarga flakes, and mizuna leaves for a tangy touch. White shrimp are lightly fried in a pepper-crusco batter with lime mayonnaise for a subtle kick, followed by the richer dish of skate in hazelnut butter, semolina-crusted, served with pickled capers and whipped garlic cream. Technique shines in the pasta course: a cannellone stuffed with gurnard ragout, dry-aged fish, fish-stock béchamel, and beurre blanc sauce — a flavorful pairing imbued with iodine and savoriness. Finally, a selection of fish grilled over charcoal, dressed to balance and refresh the meaty, smoky notes of each dish. Friendly and attentive service; wine list with room for improvement.

Seafood of the day – dry aged.