Ristorante Casa Artusi

A hands-on cooking class at Casa Artusi – named for 19th century gastronome Pellegrino Artusi dubbed ‘the father of Italian home cookery’ – is a deep dive into the food culture of Romagna. At this living museum, library and cooking school in an old church, local ladies teach guests to make the local flatbread, piadina, and traditional egg pastas. This experience is the highlight of 11 days in Emilia-Romagna for many of the guests on my small-group food & wine tours, and they take home skills that they use repeatedly, keeping their Italian memories alive and sharing them with friends and family.

We always go back to this place everytime we celebrate something special and today is my dad's birthday. Fine dining for a very reasonable price but most of all the service of KIKO is 100% efficient. It really makes a difference to have good service in a restaurant.. a presto Kiko!!

Nice menu that changes frequently with focus on local ingredients and combination of traditional dishes with innovative ideas. Professional staff and a pretty outside area for the summer.

This restaurant has a new management, but the quality is still great, and if this is just two months after the new start, well.. good job! We had our dinner yesterday.. very good food, quality ingredients and amazing wine. Also the bill was aligned.

Beautiful restaurant that dresses up as an art gallery. Excellent food and very kind staff. Everything is beautiful from the crockery to the presentation of the dishes. I also recommend a stroll in the truly suggestive gallery

Good but I expected more. The food was well done but fairly simple. I expected something more sophisticated given the location. In my case it was a fixed menu since we were a big group. Not sure about what you can get otherwise.

As a pure exploration in flavour, this is the best food I have eaten in Italy. I chose the sottobosco menu and the first dish of wild boar tartare set the bar through the intensity of reduction combined with other sauce and the use of wild herbs (I was hearing Marcus Wareing on Professional Master Chef commenting on the depth of flavour!). The egg with parmigiano sauce and white truffle, roast hare with hedgerow leaves, the gnocci with porcini they made me because I love it and the last dessert capping off the white truffle experience. All for a very reasonable price with a glass of exactly what I like selected by the waiter. Low key but expert service from the small but dedicated team. And plenty of time and peace to relax and enjoy every mouthful. Bravo

The Astrusi exceeded my expectations in every way. Located by the waterfront, the restaurant offers stunning views and a relaxed, beachy vibe.

Great local food, traditional and refined at the same time. Tortino di patate as a starter. Ravioli with squacquerone as main and tagliata will make you very happy. Don' t forget the zuppa inglese as dessert!