Uno di questi giorni

Wood, the essential element evoking a primal, Arcadian cycle, becomes the symbolic centerpiece of the dining room—a dramatic rural trunk reaching toward the exposed-beam ceiling and mirrored in the handcrafted detail of every table. It is also the foundational source of the grill, the culinary hallmark of Uno di questi giorni, one of Bologna’s most compelling and meaningful gastronomic projects of the past decade.

Striking in its original elegance, the space channels a Nordic and international ambiance, yet remains warm, relaxed, and dynamic—immediately putting guests at ease thanks to a young, passionate, and brilliantly skilled front-of-house team.

The restaurant was born from the synergy of sharp talents, including Chef Lorenzo Vecchia and maître d’ Gian Marco Bucci, also behind Ahimè, together with Riccardo Ricci and Marco Sbailò, both seasoned by their experience at the Michelin-starred I Portici. In this latest venture, Vecchia brings his distinctive flair, material-driven philosophy, and agricultural roots, working in harmony with a multicultural team of young chefs whose synchronized creativity can be admired through the charming open kitchen windows on Via de’ Butteri.

Two tasting menus (five or seven courses) or à la carte options are available, though the centerpiece is the signature grilled trio—frequently featuring shareable cuts of game, wild fowl, or ethically sourced fish celebrated for their rich textures and expertly handled ancestral-style cooking.

House-baked breads and naturally leavened focaccia are served with luxurious Defermo olive oil and a smoky, silky butter. Dishes like the whipped cod with chickpea-tahini sauce, tarragon, and apple offer fresh, balanced depth; while the roasted cardoon with milk, Brussels sprouts, shallots, mint, and olives brings vegetal minerality. Playfulness and precision converge in the faux saffron risotto, where fennel mimics rice grains, enhanced with toasted pine nuts, smoked notes, and a touch of coconut milk for cohesion.

Standouts include a bold and unexpected pairing of gently grilled kidney with raw prawn and parsley—a strikingly harmonious contradiction. Even desserts push boundaries: a lemon tart disguised as an inverted egg yolk reveals surprising textures and a citrus-forward personality.

Smoky undertones run subtly yet meaningfully throughout the menu, always reinterpreted with originality. The natural wine cellar, curated with refined taste, is brought to life by the charismatic presence of sommelier Riccardo Ricci.

Cuore di manzo, kimchi di lattuga, creme fresh caramellata

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