Despite its bow-tied waiters, the Biassanot is about as down to earth as its menu, which lists such rustic throwbacks as wild boar, rabbit and veal with balsamic vinegar and mushrooms. Get in early: the check-clothed tables get busy. The zuppa inglese (liqueur-soaked sponge and custard dessert) rounds off proceedings very nicely.
Don't miss the 'window' framing Bologna's little-known Reno Canal, part of the city's largely covered 60km canal network, next to the restaurant's entrance.
