Best meal I've had in my life…read more
Iacobucci is located at a beautiful estate miles outside of Bologna Centrale. Very grandiose, but it made everything feel so special and like a true experience. As the previous reviewer stated, it was pretty hectic getting to the restaurant. We went to Bologna centrale and tried to get a taxi but the line was super long so we ended up ubering. If you need to taxi, I'd recommend baking in some extra commute time! Once you're at the restaurant, they can call a taxi back for you so you only really have to worry about getting there.
As for the food, it was TRULY phenomenal. I don't even know where to start. The menu was crafted with so much care and attention, and all the flavors just complimented each other so well. The starter was a bunch of little bites that were all packed with flavor and told a story of its own with every bite. They had super interesting renditions of foods from different cuisines (pani puri with fish and green apple extract??) but also traditional Italian dishes like potato TORTELLINI IN octopus BRODO and ragu. The ragu was by far my fave of savory dishes!!
As for desserts, there were three courses: a savory ice cream (buffalo ice cream + pepper sauce), baba, and a crazy assortment of Italian sweets (sfogliatella, tiramisu, chocolate hazelnut bonbon, mango candy, lemon pepper tart). I personally do NOT like rum so the baba was the only lowlight, but that's just my taste aversion, not the dish itself. Similarly, sfogliatella has never been a favorite of mine because I feel like they're just not cooked well. BUT the sfogliatella I had there brought tears to my eyes!!!
Overall this was SO SO SO LOVELYYYY. Everything about this was amazing. Something I will remember for a lifetime.
ALSO! we were sitting across TWO 3 Michelin chefs who had just DROPPED into the restaurant after they had just come from the Michelin ceremony in parma! Absolutely INSANE!!!
Last note the chef said hi to us lol. He was so sweet and caring. I was very impressed by how much he and the rest of the staff care about the patrons, despite having to cook in a high pressure situation and serve the other chefs.
