While the menu includes exemplary versions of all Bologna’s most classic dishes, what really makes this small, central restaurant stand out are chef Dario Picchiotti’s inspired variations. Purple Truffle (brightly-coloured tortellini, made with beetroot in the dough with truffle sauce and mushroom crumble) will win over even the most diehard traditionalists and 1980s throwback dishes such as pasta alla vodka are much loved by nostalgics. The exceptional wine list includes numerous magnums and the atmosphere is relaxed.

The ruote alla vodka at Casa Merlò/Locanda Casa Merlò, a recipe from chef Dario Picchiotti featuring Benedetto Cavalieri pasta wheels dunked in a throwback vodka sauce with smoked Tuscan rigatino (pancetta). The new locanda (rural inn), located outside town in Calderara di Reno, serves up countryside lunch perfection. How to get it: Casa Merlò is located in the city center and open seven days a week from 12:30 to 3pm for lunch and then again from 7:30pm until 12:30am for dinner.

Owners Dario Picchiotti and Francesco Tonelli liven up Bologna’s usual repertoire by juxtaposing gourmet wild cards with beloved iconic dishes executed with a personal touch. Signatures here include a solid tagliatelle al ragu’ to assert their respect to nonna but get playful with Il Poldino, an intriguing hamburger made from the protagonists of tortellini’s filling (mortadella, prosciutto, pork loin, Parmigiano-reggiano and nutmeg) topped with slow-cooked onion in tomato friggione. Plus 80’s throwbacks with fun wheel-shaped “ruote” pasta from prized dry pasta brand Benedetto Cavalieri smothered in vodka sauce which is nearly non-existent in terms of being common on menus.

A certainty in the Bolognese gastronomic landscape, this establishment fully embodies Dario Picchiotti and Francesco Tonelli's desire to play and have fun with cuisine. A must-visit for those seeking food quality, precision in execution, and a willingness to experience a "new" traditional cuisine. The extensive menu is divided into themes: traditional dishes, 1980s proposals, and revisited tradition.

This establishment embodies the playful and innovative spirit of its creators, Dario Picchiotti and Francesco Tonelli. The menu is a blend of tradition and creativity, featuring classics like tagliatelle and tortellini, alongside innovative dishes like taleggio cream bombolone with truffle pearls. The dessert offerings are indulgent, and the wine list is extensive, featuring various natural labels.

Ci sono tanti piatti di pesce ben realizzati, ma anche tutte le ricette del repertorio bolognese, per un menu che cambia periodicamente, fatto di ingredienti freschi e di stagione. Vale la pena un assaggio delle tagliatelle e dei tortellini in brodo, ma lasciatevi tentare dai piatti del giorno: non rimarrete delusi. Casa Merlò – via de’ Gombruti, 2 d – ristorantemerlobologna.com/

Just down the street from stunning Palazzo Berloni, Casa Merlo needs no justification as one of the best restaurants in Bologna. It may be one of the new kids on Bologna’s restaurant block, but in just six years, it’s cemented itself as a local favorite. If you’re still seeking out those Bolognese staples, Casa Merlo’s menu won’t disappoint.