Ristorante Bottega Aleotti — Restaurant in Unione Terre d'Acqua

Delicious food, however the portions are considerably small. Roby had a fancy starter, cappasanta, which was quite small, while I had a much bigger portion starter (duck's liver pate, superb 👏🏻!), then his main dish, which was a grilled swordfish fillet, was also very small (I had tagliatelle al ragù 😋🥰). So, even though there had been lovely bread and grissini, when we finished eating he was still hungry and he ordered a dessert. I can't eat sugar, so I couldn't, since they didn't have any options. It was very expensive for the quantity, but the quality was impeccable. I noticed that there is a degustazione menu, and I think the cost was better and they obviously think about the harmony between the dishes and the quality, since they serve many dishes, starter, the first (pasta), the second (protein), the side dish, etc. The service is a dream... and the room...

ExportManager mainly of fashion but also Top Brand Ambassador of outstanding Food & Beverage. I have traveled the world for more than 40 years covering millions of miles, visiting scores of countries thus coming into contact with many diverse cultures. I can guarantee to anybody that the restaurant “Bottega Aleotti” is a very Top Place managed by a very Great Host “Family”: Premium Food and Beverage together with top ingredients for their not replicable Know How Home Made in the territory of Bologna.

signature by dr. Riccardo Collina Markering Strategy Consultant Phygital Export Manager of Made in Italy premium brands Bologna Ambassador in the World thanks for Design, Food & Fashion Academic of the...

We have eaten here a few times and always very pleased with the quality, choice of genuine ingredients and cozy atmosphere. The restaurant offers carefully chosen selection of both seafood and traditional plates. They offer a cocktail and small starter followed by homemade grissini, crackers and various types of bread. I chose an antipasto of calamari, followed by passatelli with swordfish, citrus and pistachios and for the second course; cod with a cream of potatoes with lemon. All were beautifully presented and with...