Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about Ahimè’s burro salato al limone, a buttery, citrus-kissed dish that steals the show. The overall vibe is warm and indulgent, with simple ingredients elevated to something memorable.
“This salted lemon butter is fantastic — they even serve the butter knife in a way that makes you look like a fool if you drop it in the water. But the butter itself is amazing.”
What creators say
1 creator has covered Ahimè. Most active: Where The Foodies Go
- Where The Foodies GoLoved
B di BOLOGNA - Bologna Food Tour - 🇮🇹 "L'Italia dalla A alla Z" 🇮🇹 - Episodio 2 · @ 12:14
Ahimè is a modern Michelin Green Star restaurant in Bologna with a focus on zero waste and short supply chains — every dish is a masterpiece.
Dishes mentioned
Fondo di Verdure e Taleggio con Topinambur
This vegetable broth is out of this world — it tastes like a brown meat stock but it's all vegetables. The Taleggio rounds it out, but the real star is the Jerusalem artichoke. It's delicate like a potato but with an artichoke aftertaste. Absolutely top.
Ravioli d'Anatra, Yogurt Caramellato, Ciliegie e Pepe di Sichuan
The duck is distinct but worked perfectly — no strong gamey taste. It's a rich, opulent dish, but the cherries and yogurt give it freshness. The yogurt is caramelized, adding sweetness, and the Sichuan pepper gives a spicy kick. The pasta is perfectly thin and cooked. Amazing.
Burro Salato al Limone
This salted lemon butter is fantastic — they even serve the butter knife in a way that makes you look like a fool if you drop it in the water. But the butter itself is amazing.
Gnocchi Mantecati, Crema di Cipolle, Porro Fritto e Alloro
Beautiful play of different textures, all revolving around the delicate onion flavor. The bay leaf gives a light aromatic note without disturbing the dish. Perfect for sharing.
Ricciola, Pak Choi, Salsa Tartara e Olio al Prezzemolo
The amberjack is seared to perfection — buttery in the mouth, compact and flavorful. The pak choi adds a grassy note, almost too much, but together with the parsley oil it's a bomb. Reminds me of fish and chips but completely different texture.
