The story
Nestled in Rubiera’s Piazza Ventiquattro Maggio, Osteria del Viandante is a Michelin-starred osteria that wears its history with quiet pride. Creator Qui si Taffia enthusiastically notes the “historic Savarin di Riso,” a dish that helped earn a second star back in the 1970s. With a 4.6 rating and a surprisingly accessible price point, this Emilia-Romagna gem feels like a discovery.
But the kitchen isn’t resting on legacy. In a full vegetarian tasting menu, Qui si Taffia encountered a lineup that included a bright Gazpacho di piselli, a luscious Raviolo ai funghi porcini, and a clever Carota barbecue. The Savarin di Riso made a welcome return alongside a Pre dessert of ricottina with strawberries and basil. It’s an osteria that honors its past while never stopping to evolve.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the cardoncello mushroom, calling it a standout dish, and the overall vibe is one of rustic, comforting warmth that feels like a home-cooked Italian feast.
“This mushroom is dehydrated and rehydrated in spicy miso and soy sauce, then breaded with aromatic herbs and cooked at very high temperature. It's good, greedy, pleasant, crunchy. The breading inside is meaty — it feels like a steak. Spicy. We like it. Another dish that doesn't make us miss meat. A strong statement, but we'll defend it.”
What creators say
3 creators have covered Osteria del Viandante. Most active: Qui si Taffia
Shorts 2
Videos 1
- Qui si TaffiaLoved
Il nostro primo menu VEGETARIANO in uno STELLATO ⭐️ Osteria del Viandante · @ 0:13
Dishes mentioned
- Benvenuto della cucina (Erbazzone, Culatello, Chips di polenta, Tartare di albume, Parmigiano)
- Gazpacho di piselli
Asparago croccante
Asparagus and truffle, we started well. Incredible smell. The asparagus are crunchy like the ones I cooked yesterday. The sauce is good, crunchy, truffle — a nice little dish. I think we're starting to change gear here.
Bottone alle erbe amare
A button with chamomile, burr blanc, and a pesto of capers. I taste it and the chamomile comes through a lot. Particular. I confuse the capers with anchovy — it reminds me of pizza. But joking aside, it's a great dish: starting from chamomile, there's the savoriness of the caper, a beautiful balance in the mouth.
- Raviolo ai funghi porcini
