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

  • Buffalo milk mozzarella, sauteed chicory, lemon prawn tails
  • 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
  • Atlantic Bonito fillet confit, Panzanella (Tuscan Style bread and tomato salad) onion and ‘Nduja (spicy salami)

Meat and Vegetarian Starters

  • Choice of Regional cheese and cured meats and small crescentine (fried bread)
  • Rosemary glazed chicken legs with potatoes, wild rice and cumin seeds
  • Beef Tartare and its four seasoning : mayonnaise, anchovies, capers and hard-boiled egg
  • Artichokes salad, rocket and Pecorino cheese, pear in white wine & saffron
  • Veal tongue on a potato mustard mousse, licorice crumble and Friggione Bolognese sauce (onion and tomato)
  • 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 Cacio & Pepe (pepper and cheese) figs must, goji berries and Saddled Bream carpaccio
  • Cream of potato, mussels, turnip top and dried tomato

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
  • Thin tagliatelle with sausage, Sangiovese red wine and black truffle on a Gorgonzola (Blu-cheese) fondue
  • Squacquerone cheese Tortellini with truffle and Porcino mushroom sauce
  • Broccoli sauce Risotto, lard with herbs and cinnamon powder
  • Cauliflower soup, sausage and wild fennel
  • Home made Passatelli pasta with lamb ragu and mushrooms
  • Ricotta cheese and lentils gnocchi, butter, sage and boiled salami

Seafood Main Courses

  • Browned Octopus, turnip tops, sour cream and Chorizo sauce
  • Browned Salt Cod, bay leaf, cream of cannellini beans and grilled polenta
  • Salt-crusted sea bass with roasted potatoes and grilled vegetables
  • Slice of Blackspot Seabream, cream of courgette, semi-dried plum tomatoes and crispy onion

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
  • Pork ribs, roast potatoes and BBQ sauce
  • Chateaubriand with Bearnaise sauce, roast potatoes and vegetables (minimum two people)
  • Lime and ginger marinated rooster, stir-faried turnip tops and ‘nduja from Calabria (spicy salami)
  • Mashed potatoes patty, Bio Egg Parisi 63° and black truffle

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
  • Chestnuts and Squacquerone cheese Parfair on a caramelised figs must
  • White chocolate and ginger cream, butter biscuits and coffee
  • Honey flavoured semifreddo, crunchy nougat and gianduia fondue
  • Crema Catalana
  • Squacquerone cheesecake, brownies and blueberries
  • Pumpkin cake, cinnamon and frozen yaourt


  • Fresh Pineapple
  • Fresh Fruit Salad
  • Mixed Fresh Fruit