Oltre.

This was the only restaurant we visited in Bologna, and we tried their tasting menu featuring local specialties. The appetizers（especially the parmigiano crisp）were excellent, and both the tortellini and Tagliatelle al Ragù perfectly suited our taste. However, the Cotoletta alla Bolognese was not as easy for us to appreciate. Since it was our first time trying Bologna-style cotoletta, we had no point of comparison. In our culinary culture, when meat is fried, even if it’s served with or lightly soaked in sauce, the breading should still retain some crispiness. As for dessert, the panna cotta 🍮 (didn’t take a picture) had a slight refrigerator taste on the surface, which became noticeable when it touched the tongue. Perhaps the container didn’t fully protect it from absorbing fridge odors. Overall, though, we found it to be a very pleasant dining experience and a nice place to get a quick understanding of Bologna’s local cuisine.

Amazing restaurant! Absolutely top-quality food — Michelin-listed and well-deserved! The 7-course tasting menu at Oltre truly won us over. Each dish was exceptional, and the portions were so generous you could hardly finish everything. Highly recommended for anyone who loves fine dining and unforgettable flavors!

It was almost ok. Ambiance, your visceral sense of space, lends a large part to a dining experience. Light, color, texture, sound, materials, spacing, windows, tableware, even use of fire and water are curated (if even by neglect) in each restaurant. Lighting is so very important. The harsh, bitter exposing glare of 3 star Piazza Duomo is almost as baffling as this new generation progressive Bolognese experiment, oltre, where the entire dining room has no lights on. Only when you are seated at a table do they turn on your one single tabletop LED. Not having still enough light to see the "punched paint chip selector" style menu and miniscule wine list, I turned on the light at the two top next to us, tables separated by about six inches. The hostest ran across the room, shaking her finger at me, and turned that light off. OK. Only one Barolo on this menu, and slightly pricier than the place, but we went for it... And the 2016 Meteri/Grasso Cascina del Monastero had very well developed and smoothly integrated Barolo notes: spice, leather, dry red fruit, black Sharpie, and that oaky hug. The food was certainly moving in a newer direction. Baccala cannolo with olive powder could have used a much thinner shell and more potato. Chicken liver mousse on brioche with persimmon was fine but with no outstanding notes. Passatelli (heavy pasta cylinders) with cheese, celeriac, and mussels actually worked quite well! Sangiovese peposo-braised capriolo (roe deer) on maccheroncini tasted like all the other wine braised country style meats that we've been having, but the fresh pasta was very good on this dish. Venison with black truffle and one single baby carrot was quite well cooked. Pre-dessert of almost frozen grapefruit snot was the first truly inedible thing we've run into this month! Strawberry-grape mousse and sorbet with grapes two ways on more brioche felt like an excuse looking for a dish... Unable to be seen in its little mustard bowl, that's ok, because it's a visually cool dish only. Oltre has been open a while, so you would think that they've hit their stride. I see potential here, but several misses of things not thought out, or perhaps too broad of a selection of food, and a dismal selection of wine.

Took Hubs for his birthday. Imaginative tasting menu. Was curious about 2 pastas back-to-back but both tasty. Fish lacked any flavour and the raw bok choi was difficult to chew. The tuna sauce on the horse carpaccio was also weirdly lacking in any flavour. Tasty cocktails. Delicious wine pairing. Dessert was good but lacked some fanfare/visual impact we've had with fine dining tasting menus.

Cool space, solid cocktails, friendly service, very good food, decent wines paired with the food. It was cool that my wife and I were able to do two different tasting menus and maximize the number of dishes we were able to taste. The tortellini in cream was borderline life-changing. Everything else was good but maybe not quite as exciting or interesting as I had hoped.

We went to Oltre for one birthday as we were staying 2 nights in Bologna ! The place is very romantic, small and intimate! Welcome was nice, and expectations were high due to excellent reviews checked ! It was an excellent diner and we were impressed by the starters (cavallo tonnato for me and ceviche for my girlfriend) The pasta were good but I can’t see memorable ! Dessert was excellent ! A great diner with remarkable service ! Highly recommended to reserve

One of my joys when traveling alone is having a nice dinner in a michelin rated restaurant. Had a good evening there, I was learning and had a great alcohol free cocktail before the dinner with wine pairing. My biggest surprise were the spaghetti with a anchovy cream sauce. That maritime umami blew me away. And they paired a very fitting white wine with it that balanced the umami saltiness perfectly.

Shaved supermarket meat on a bed of wet lettuce anyone? Didn’t think so. For a Michelin rated restaurant, this fell well short of the standard you’d expect for a €250 dinner for two. The broth that we had for starter was as warm as an eco bulb. The sliced veal on lettuce with some flavourless sauce was something you’d expect from a stoned teenager. The crumbed veal with ham and cheese was a large plate of beige with no acidity, crunch, sauce, or any remote balance whatsoever. The tagliatelle was fine. Desserts were bang average and had one single element. No contrasting textures, flavours or temperatures. Really middle of the road stuff. Service was ok, felt sorry for them having to transport such mediocrity from the kitchen. Wine pairings (if you’d go that far) were good in their own right but flagrantly left for dead by the food. I was so excited for Oltre. Now I am not. Very unfortunate for a reputable kitchen. I wanted to say something after dinner but my wife was mortified.