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Ristorante Il Sole
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| In the ancient post station of Trebbo di Reno, about five-six kilometres from Bologna, you can visit one of the greatest place of gastronomic culture in the entire peninsula. |
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Sonia Baliani, with the chefs Marcello and Gianluca Leoni, reputed among the most appreciated of the new generation of chefs for their masterly experience, have transformed cuisine itself. During the years they completed their dishes, of true Italian regional tradition, with highly inspired research, never overly daring experiments and innovative intuition, thus creating that balance between history and culinary innovation which has become the leading trait of this locanda. Cookery then, where innovation walks hand in hand with tradition. And in this area, gastronomic tradition plays a fundamental role.With this, a great cellar counting approximately 15.000 bottles, where you can find vintage wines that are considered impossible to find, next to labels from cellars that are perhaps less known, of great quality nevertheless.
On the floor above there is also a hotel where you can stopover in rooms at the restaurant's standard. |
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The menu rotates every fifteen days and offers dishes with both meat (although you will not find beef) and fish, and is carefully arranged in its preparation and presentation. The idea at the base of the dish sequence is to head towards a crescendo of flavours which already set off quite intense.
An example: squid stuffed with prawns on a salad of string beans and almonds with sepia as a hors d'oeuvre. First course dishes also blend the flavour of fish to the colour of vegetables which, together with pasta, accompany intense yet very delicate tastes.
The same can be said for first course dishes having game as a base, cooked in a delicate and digestible manner with a delicious Parmigiano Reggiano made with milk from small "Red Cow" breeding farms, a cow breed of the Reggio-Emilia region. For all soup lovers, we suggest a soup with tomatoes au gratin and field balm with a pie of squill and asparagus. As a second course dish lamb saddle on a salad of tomatoes and mint with buns, accompanied by a julienne of string beans and a crème of pluck, freshly baked bread and an unforgettable focaccia (flat bread) with rosemary. To sweetly end the meal we suggest hot chocolate mousse and wasabi (a Japanese root) ice-cream. |
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 Ristorante Il Sole - Antica locanda del Trebbo
via Lame 67
Trebbo di Reno (Bologna)
Tel. (+39) 051 700 102
Closing days: Sunday
Seats: 45
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