Savoia Hotel a Bologna


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Garganelli Restaurant: Tradition and Creativity

Bologna, besides being the “Erudite” was defined the “Fat” for the richness and the variety of its flavour in the kitchen.

Garganelli Restaurant in Bologna was born in 1956 from the Trombetti Family willingness to “tell” the story of the Big Italian Cuisine and of their territory, proposing dishes typical from the Emilia Romagna Region as well as mediterranean flavours with fresh fish and creative combinations.

Since 2007 Garganelli Restaurant is located inside the park of Savoia Hotel Regency. Dedicated to the guests of the hotel as well as external ones, Garganelli Restaurant is open every day both at lunch time and at dinner time.

The menu à la carte is served in the Garganelli Restaurant Orangerie hall: an elegant and intimate space that looks on the big park at the entrance of Savoia Hotel Regency and on the majestic fountain.

During the summer the Orangierie becomes an open-air space for a romantic dinner under the stars.

The wide wine cards offers a big variety of labels both national and international perfect to accompany the menu à la carte that will change accordingly to the raw materials of the season.

Some numbers:


Seafood starters

  • Tasting of smoked paper-thin slices of swordfish, tuna, salmon and Fario trout with Alpeggio butter rolls
  • Octopus salad with olive oil and lemon from Sorrento essence and its candied peel
  • Lardo-wrapped prawns, Savoy cabbage flan and burrata cheese fondue
  • Seared scallops with creamy mashed potatoes, white butter, pennyroyal and polenta straws
  • Anchovies pudding with Batavian endive, raisin and toasted pine nuts

Meat and Vegetarian Starters

  • Choice of Regional cheese and cured meats and small crescentine (fried bread)
  • Small basket of crescentine (fried bread)
  • Beef tartare, turnip tops, chili pepper jelly and crumbled Frisella
  • Eggplant Parmesan, Mornay sauce, tomato and Stracciatella cheese
  • Veal in tuna and anchovy mayonnaise sauce
  • Artichokes salad, rocket and Pecorino (ewe’s cheese)

Seafood First Courses

  • Savoia - style garganelli pasta with shrimps sauce and Adriatic sea clams
  • Linguine pasta with seafood, king prawns and dried tuna roe
  • Lemon Fregola (pasta from Sardinia), artichokes and tuna bottarga
  • Vermicelli pasta in Scorpionfish broth and friggitelli (sweet Italian chili peppers)

Meat and Vegetarian First Courses

  • Home-made Tagliatelle Bolognese ragu sauce
  • Green Lasagna Bolognese
  • Traditional Tortellini in stock
  • Tortelloni pasta with ricotta cheese and spinach filling in sage and butter sauce
  • Ravioli pasta with mozzarella cheese and aubergines filling, tomato and basi
  • Home-made Tortellacci with stracciatella cheese and truffle filling,butter and poppy seeds sauce
  • Gorgonzola ravioli with leaf cabbage and cherry tomatoes confit
  • Tonnarelli (large Spaghetti), turnip tops, sausage cooked in Sangiovese red wine and Taralli crumbs
  • Mushroom Risotto, pepper and grappa Chardonnay
  • Mushrooms and chestnuts soup
  • Passatelli with Guinea fowl ragu, Chanterelle mushrooms and cocoa beans

Seafood Main Courses

  • Salt-crusted sea bass with roasted potatoes and grilled vegetables
  • Ginger crusted salmon and sautéed turnips
  • Pan-fried and turmeric flavored amberjack with Jerusalem artichokes and braised cabbage cream soup
  • Red wine stewed octopus and mashed potatoes

Meat and Vegetables Main Courses

  • Grilled Angus steak
  • Traditional Petroniana veal steak baked potatoes and sweet-and-sour baby onions
  • Cotoletta alla Bolognese (typical breaded fried steak with Parma ham and cheese) with savory herb potatoes and baby onions from Boretto
  • Pistachios from Bronte crusted Angus steak, balsamic vinegar of Modena sauce flavoured with cinnamon and roast potatoes
  • Grilled fillet of beef with savory herb roasted potatoes and grilled vegetables
  • Chateaubriand with Dijon mustard sauce, potatoes and grilled vegetables minimum two people
  • Mustard crusted veal medallion, apple confit and raspberry sauce with roast potatoes
  • Truffle Guinea fowl breast, Parmesan cheese, sun-dried tomatoes and sautéed turnip tops
  • Suckling pig shank roasted in beer; braised potatoes and Savoy cabbage
  • Small potatoes and cheese pie and fried porcini mushrooms

Our Cheese

  • Dolomitico (cow’s cheese, double-malt beer blue-cheese) Served with sour cherry jam and apple jelly
  • Ubriaco d’amore (Amarone red wine flavored cow’s cheese) Served with vanilla jelly and white figs jam
  • Hyrkus (goat’s blue-cheese) Served with acacia-blossom honey and beer jelly
  • Canestrello di Bufala ( buffalo’s cheese) Served with aniseed jelly and gooseberries jam
  • Pecorino zafferano e pepe (saffron and pepper ewe’s cheese) Served with onion jam and orange chutney
  • Castel San Pietro (cow’s cheese) Served with winter jam and wild plum sauce
  • Selection of cheeses


  • Steamed vegetables
  • Grilled vegetables
  • French fries
  • Baked potatoes
  • Sautéed mushrooms (garlic and parsley)
  • Salad in season


  • “Garganelli” chocolate molten lava cake, pear in red wine and cinnamon flavored vanilla ice cream (cooks in 14minutes)
  • Almond nougat Semifreddo, cashew brittle and fig jam
  • Chestnuts and Squaquerone cheese Parfair on a caramelised figs must
  • Honey flavoured semifreddo, crunchy nougat and gianduia fondue
  • Crema Catalana
  • Squacquerone cheesecake, licorice crumble and wild berries (Gluten free)
  • Frozen yogurt and raspberry sauce
  • Coffee brownie with Kahlua cream sauce, Mascarpone mousse and caramelized fig


  • Fresh Pineapple
  • Fresh Fruit Salad
  • Mixed Fresh Fruit