Grassilli Di Durussel Jacques - BOLOGNA

We were recommended Grasili by a friend and chose to visit on our final night in Bologna. As someone who’s worked in hospitality for a number of years i always understand when a restaurant is busy and needs to be given extra time and understanding during a busy service. After waiting 30 mins for a menu and then having to wait 45 mins before even ordering wine my patience had been spread thin. Firstly the waiter told us his colleague would take our order when in fact it was because the chef had asked for no more orders to the kitchen. Total fine as long as it was communicated in the first place. Once we had ordered it took another extended time to have our appetisers with us and by this point we had decided to cancel part of the order as we’d be the last sitting in the restaurant. The service as a whole was fairly unfriendly and slow which left us feeling disappointed. The food was just okay and pretty average considering the amount of amazing restaurants in Bologna. I’d suggest missing this place if you’re on the fence about it.

Phenomenal meal!! The best I had in bologna and the staff was super warm and friendly so helpful and the tortellini in Brodo- OMG!!

Not a good experience. The food was over priced (we asked for olive oil and balsamic vinegar and they charged us for 4€ and not good, the service was bad and the waiter was very arrogant.

Superb authentic Italian restaurant mostly locals just away from tourist area. Great service and unforgettable food.

Our best dining experience in Italy! (8 days, Pisa, Florence, Bologna . Ambience: The interior is charming, well light (not too bright , right choice of music played not too loud. A small place, which made it easy to hail a waiter. (A previous review mentioned how they handle walk ins it is my understanding that they expect everyone to stay for at least 2hrs, so if you don't have a reservation, perhaps say that you'll only be needing an hour Our mains were very good, but the highlight was the wine recommendation and the dessert. We had the waiter's recommendation of a local wine made from negrettino grapes. Amazing (I am familiar with wine . We've been trying a lot of tiramisu in Italy but decided on one of the dessertspecials. Tortino di nocciole (sponge cake made of hazelnuts was brilliantly made so moist and light, yet firm. The waiter knew a lot about Amaro so gave us a locally made one (amazing that it was only made from a artichoke varietal! , and a complementary different one made from gentian. Also very good.