The story
I Portici is a Michelin-starred restaurant housed within Bologna’s historic Teatro Eden, where a frescoed ceiling and a wine cellar carved into an ancient icehouse set the stage for a refined evening. Chef Nicola Annunziata’s Mediterranean-inspired cooking is “refined and balanced,” with “excellent ingredients” and service that creator Piattoriccomicificco calls “a 10/10.”
The tasting menus begin at €140, and with wine pairings starting at €80, a full experience lands around €220 per person—a sum the reviewer deems “truly rich and unforgettable.” Dishes like the *Linguina Cotta in Brodo d’Asci e Estratto di Carota con Caviale Arrosto* and *Foie Gras Cotto a Bassa Temperatura con Fragole* demonstrate the kitchen’s precision and playfulness. For a special occasion in Bologna, I Portici delivers a complete, polished evening.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 15 dish mentions say about the food
At I Portici, the "Finta lisca di pesce" is the undisputed star, a playful and richly satisfying creation. The overall vibe is one of polished, clever comfort, where every plate feels like a warm, artful surprise.
“This is a fake fish bone — a mousse with anchovies, anchovies and lemon. It's a bit of a classic presentation, I've seen it before. It's more aesthetic than flavorful, but the taste is good, simple. I'd like this at home.”
What creators say
1 creator has covered I Portici. Most active: Piattoriccomicificco
- PiattoriccomicificcoLoved
Questo stellato di Bologna CI HA LASCIATI SENZA PAROLE ⭐ I Portici · @ 2:59
I Portici is a Michelin-starred restaurant in Bologna inside the historic Teatro Eden, with a beautiful frescoed ceiling and an incredible wine cellar in an ancient icehouse. Chef Nicola Annunziata's cuisine is Mediterranean-inspired, refined and balanced, with excellent ingredients and a service that deserves a 10/10. The tasting menus start at €140, with wine pairings from €80, making a complete experience possible for around €220 per person. A truly rich and unforgettable experience.
Dishes mentioned
Pan Briosche al Pomodoro
This is a brioche bread with tomato, reduced tomato inside cooked for 48 hours, and an edible gold leaf. It's a real bomb — you can taste the Campania region right away. The tomato is very concentrated and delicious.
Bin Salato al Tartufo Nero
This is a savory bun with black truffle. It's good — the truffle note is present but not persistent, just the right accompaniment. It's not fried, which surprised me.
Nido di Peperoni, Chips di Baccalà e Cracker al Parmigiano
This is a pepper nest with baccalà chips and a parmesan cracker. The baccalà is puffed like a cicciarone — the flavor is good, but it's a very difficult exercise. The puff got filled with liquid, so the crunch isn't always consistent.
Finta Lisca di Pesce
This is a fake fish bone — a mousse with anchovies, anchovies and lemon. It's a bit of a classic presentation, I've seen it before. It's more aesthetic than flavorful, but the taste is good, simple. I'd like this at home.
Bavarese ai Piselli e Gel di Limone
This is a pea bavarian cream with lemon gel. It's served with a pepper spoon — I have to lick it. It's a good palate cleanser after all the other appetizers. The boss does the scarpetta with it.
