The story
Perched on Imola’s Piazza Matteotti, Semplice brings a refined yet approachable energy to modern Italian dining. The kitchen reimagines classics with precision—Vitel Tonné sui Generis and Garganelli with shrimp and clams arrived both playful and deeply satisfying, while Tortellini finished with Parmesan and truffle cream felt indulgent without excess. Where The Foodies Go praised the restaurant’s high-quality, creative cuisine, and the balance of elegance and substance is unmistakable.
Value surprises here, too: the same critic noted €118 for two antipasti, two primi, two desserts, and excellent wine. For a lighter entry, tasting menus also run under that. Qui si Taffia singled out the cocktail program as Imola’s best. Desserts like lemon-infused carrot cake and walnut praline éclair show the kitchen’s knack for graceful finishes. Semplice earns its place as a must-visit for anyone exploring Imola’s culinary scene.
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
Semplice’s standout vitel tonné is a sui generis triumph, earning raves for its inventive twist. The overall vibe is warmly sophisticated, with every dish praised for quiet, confident execution.
“A deconstructed vitel tonné: a terrine of veal, tonnato sauce, and homemade giardiniera. It's really cool because in the mouth the flavour is that of vitel tonné, but the texture is like tacchino alla canzanese. Everything is perfectly balanced: the fat of the sauce, the flavour of the veal, the acid of the giardiniera. Maybe just a little more sauce would be nice, but otherwise it's good.”
What creators say
2 creators have covered Semplice. Most active: Qui si Taffia, Where The Foodies Go
Shorts 1
Videos 1
- Where The Foodies GoLoved
I di IMOLA - Imola Food Tour - 🇮🇹 "L'Italia dalla A alla Z" 🇮🇹 - Episodio 10 · @ 20:00
A modern restaurant in Piazza Matteotti with high-quality, creative cuisine — we paid €118 for two antipasti, two primi, two desserts, and two excellent glasses of wine, but there's also a tasting menu for less.
Dishes mentioned
Tonno Scottato, Datterini Confit, Crema di Cannellini e Cipolla Tostata
Seared tuna, confit cherry tomatoes, cannellini cream, and toasted onion. Basically tuna, beans, and onion. The tuna is cooked to perfection, with the creaminess of the cannellini and this explosion of sweetness from the onion that suddenly hits your taste buds. After all, tuna, beans, and onion is a classic.
Vitel Tonné sui Generis
A deconstructed vitel tonné: a terrine of veal, tonnato sauce, and homemade giardiniera. It's really cool because in the mouth the flavour is that of vitel tonné, but the texture is like tacchino alla canzanese. Everything is perfectly balanced: the fat of the sauce, the flavour of the veal, the acid of the giardiniera. Maybe just a little more sauce would be nice, but otherwise it's good.
Garganelli con Gamberi, Vongole Veraci e Salsa al Cacciucco
Garganelli, typical of Imola, but in a modern version with prawns, clams, and cacciucco sauce. The cooking of these garganelli is perfect — a dive into the sea. The prawn gives that lovely sweet note, the clams give the iodine, and the cacciucco gives that nice not-too-aggressive push that completes the bite. Really good.
Tortellini, Crema di Parmigiano e Tartufo
Tortellini with parmesan cream and truffle. The smell of truffle is making me more drunk than the wine. The pasta of the tortellino is perfect — just the right amount of eggyness, rolled on the little finger because they're really tiny. The parmesan cream is a cream. The truffle is a good truffle because it's fragrant. Good, good.
Tortino di Carote Cremoso al Limone, Salsa di Agrumi e Cardamomo
A carrot cake creamy with lemon, citrus sauce, and cardamom. Really good. The cake is very soft, not at all dry. The citrus and cardamom make it even fresher on the palate.
