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:

MENU À LA CARTE

Seafood starters

  • Potatoes and thyme fritter, prawns, Stracciata di Bufala soft cheese and cherry tomato chutney
  • 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
  • Garganelli’s fried fish ... squids, prawn, cuttlefish, octopus, vegetables and sea-urchins mayonnaise

Meat and Vegetarian Starters

  • Choice of Regional cheese and cured meats and small crescentine (fried bread)
  • Broad beans, Burrata cheese and nduja (spicy salami)
  • Beef tartare, braised endive, crumbled Fresella and cucumber jam
  • Asparagus salad, Pecorino cheese, rocket and saffron poached pear
  • Deep fried courgette flowers stuffed with ricotta cheese and Sangiovese red wine reduction sauce
  • Small basket of crescentine (fried bread)

Seafood First Courses

  • Savoia - style garganelli pasta with shrimps sauce and Adriatic sea clams
  • Linguine pasta with seafood, king prawns and dried tuna roe
  • Spaghetti with garlic and oil, mackerel confit and ‘nduja (spicy salami)
  • Little dumplings just water and flour, croaker, Provola cheese and coffee

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
  • Ravioli all’amatriciana with potatoes and pecorino cheese filling, spicy tomato and pancetta sauce
  • Cappelletti-pasta filled with Squacquerone soft cheese, courgettes flower guanciale and onion
  • Asparagus Risotto and Primo Sale cheese caprese
  • Chicory and broad beans soup with croutons and salted ricotta
  • Passatelli-pasta with rabbit and spring truffle

Seafood Main Courses

  • Seared scallop with pea velouté and crispy onion
  • Larded angler fish and stewed broad beans soup
  • Salt-crusted sea bass with roasted potatoes and grilled vegetables
  • Pan-fried sea bream, fennel carpaccio and Iberian chorizo

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
  • Fillet of pork wrapped in Parma Ham, black truffle and Parmesan cheese flakes, with grilled peppers and aubergine purée
  • Mint and Parmesan crusted rack of lamb with aubergine purée
  • Chateaubriand with Dijon mustard sauce, potatoes and grilled vegetables minimum two people
  • Roast suckling pig and red cabbage salad
  • Egg, courgette on olive oil durum-wheat semolina bruschetta

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

Vegetables

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

DESSERT

  • “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
  • Morello cherry Sbrisolona (Italian crumb cake) and yaourt ice cream
  • White chocolate and ginger cream, butter biscuits and coffee
  • Honey flavoured semifreddo, crunchy nougat and gianduia fondue
  • Crema Catalana
  • Squacquerone cheesecake, licorice crumble and wild berries (Gluten free)
  • Our Strudel….

FRUITS

  • Fresh Pineapple
  • Fresh Fruit Salad
  • Mixed Fresh Fruit