The story
After a decade running the celebrated Osteria del Sole in Zocca, Flavio and Tommaso have opened a new chapter in Bologna. Their Trattoria di Via Serra, on Via Luigi Serra, is a small, intimate space of about thirty-five seats spread across three rooms. Wood floors and wood-paneled walls set a warm, unpretentious tone—exactly what the owners were looking for.
What hasn’t changed is the network of small producers who have worked with them for years. The same mountain farmers and artisans who supplied the osteria now deliver to Bologna. The cheese comes from the Rosola dairy in Zocca, made with Vacca Bianca Modenese milk. Organic flours arrive from Az. Agr. Mesini. Butcher Ezio supplies red meats and poultry. Potatoes come from Castel d’Aiano, and cured meats and other cuts are sourced from small, rotating producers.
The kitchen follows a straightforward Emilian philosophy: let the raw ingredients speak. The trattoria’s approach is rooted in the region’s traditions, with dishes that change according to what’s available from these trusted suppliers.
In 2026, Trattoria di Via Serra earned a Michelin Bib Gourmand, an award that recognizes good quality, good value cooking. It’s a fitting nod to a place where the focus remains on simplicity and generosity rather than fuss or formality.
The trattoria is closed Sunday and Monday all day. On Tuesday it serves lunch only; Wednesday through Saturday it is open for both lunch and dinner. Kitchen hours run from 12:00 to 14:00 and 19:00 to 21:45. Reservations are not taken through any online platform—guests are asked to call or visit in person.
Recognition
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