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) #130 of 1,413 Restaurants in Bologna $$ - $$$ Italian,
Via Caprarie 1, 40124 Bologna, Italy
+39 051 234726
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  • Excellent31%
  • Very good45%
  • Average13%
  • Poor7%
  • Terrible4%
Travellers talk about
“lunch” (63 reviews)
“salami” (31 reviews)
“tortellini” (34 reviews)
Open Now
08:30 - 23:30All hours
Italian, Wine Bar
$$ - $$$
Via Caprarie 1, 40124 Bologna, Italy
All Details
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Reviews (1,485)
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1 - 10 of 226 reviews

Reviewed 2 weeks ago via mobile

Quick self-service lunch where we tried only tagliatelle bolognese which was delicious. The place inside is a little "neglected" and not so tidy. In the fridges you can find a huge selection of local cheese and charcuterie to buy.

Thank lilycy
Reviewed 3 weeks ago via mobile

Unfortunately I am a lover of food from Bologna. Once you offer tortellini with ragu is something strange and not from Bologna. The mission of the restaurants from Bologna is to preserve the culinary tradition of the city, especially the ones for tourists. It is...More

Thank Robertopraga
Reviewed 3 weeks ago via mobile

Tamburini is a long established hams and cheese shop right at the Piazza Maggiore are with a bustling cafe/restaurant attached which uses the shop hams and cheeses plus pastas, breads, salads and the list keeps going. If you want a quick snack ask for a...More

Thank Mr_Pab_2016
Reviewed 3 weeks ago

When in Bologna this is the place where you must go to eat. It is the ideal place for lunch. Whether you prefer tortelli, taglieri di salumi or any other local dishes, at Tamburini you will find great Bolognese food at decent prices. Be prepared...More

Thank 1,301,180,315
Reviewed 3 weeks ago

Stopped by for lunch two times during our visit. Great local dishes but they change each day, for example porchetta one day not the next. A nice local experience.

Thank Deac83
Reviewed 3 weeks ago via mobile

Definitely is a must to Visit when you visit bologna. The place is cosy for a drink with your friends or by yourself. Many choices for drinks especially wine range. Food is good too!

Thank Jeff T
Reviewed 4 weeks ago via mobile

We had a good dinner one night, but the seats with a barrel were not the most comfortable, and the light just on the outside wall of the patio just brought mosquitoes at the level of our faces and our food, which was annoying. Then...More

Thank EmmCee
Reviewed 12 June 2017

This is an established institution that's been here for years. The atmosphere is laid back the food is incredible, salami's and cheeses we'd never seen before, all described in fine detail by the waiters. Sit in, eat out, you won't be disappointed

Thank zarniwoop
Reviewed 11 June 2017 via mobile

Keep it simple. Lovely deli. Fresh bread and prosciutto sliced for each order. Local mortadella too. Perfect in its simplicity!

Thank Etag67
Reviewed 2 June 2017

Very nice place for a quick slow food lunch . They sell cheese and charcuterie and at the back one can enjoy a meal . Meat , fish , pasta hot or cold they have a small but tasteful assortiment .

Thank tempiodelgusto
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Restaurant Details

Rating summary
  • Food
  • Value
Average prices
US$6 - US$17
Italian, Wine Bar
Brunch, Breakfast, Lunch, Dinner, After-hours
Restaurant features
Takeout, Outdoor Seating, Seating, Waitstaff, Wheelchair Accessible, Serves Alcohol, Buffet
Good for
Child-friendly, Local cuisine
Open Hours
10:00 - 22:30
08:30 - 23:30
08:30 - 23:30
08:30 - 23:30
08:30 - 23:30
08:30 - 23:45
08:30 - 23:45
Location and Contact Information
  • Address: Via Caprarie 1, 40124 Bologna, Italy
  • Location: Europe  >  Italy  >  Emilia-Romagna  >  Province of Bologna  >  Bologna>  > Santo Stefano
  • Neighbourhood: Santo Stefano
  • Phone Number: +39 051 234726
Pork is the domestic pig intended as a supplier of meat and sausages. The Latin origin, maialis, is related to the habit of sacrifice to the goddess Maia a pig (porcus), term connotation, even more than the other, in the negative. In the ancient traditions (Latin, Greek, Celtic), pork was considered a good supplier of meat, like other animals. More and different cultures, ancient and recent, have on the contrary "demonized", branded as unclean animal and then banished from the power. Arista and ham therefore forbidden for Brahmins, Jews, Muslims. From the gastronomic point of view, treaties Italians from the fourteenth to the eighteenth century, the target social high, almost ignore the pig, who gained wide popularity in the last two centuries, especially among the lower classes that they had never underestimated the value primary food (often single) and thanks to the birth of the popular culinary manuals and popular. As for today's dieticians crusades against pork and the fat that the poor beast carries (and inside), it suspend judgment and give voice to Giovanni Tamburini, when, a little 'to tease him and a bit' not to die, he says: "Has anyone ever calculated the ratio joy (or satisfaction) for triglycerides divided by average life? If we give a very high value to the joy in function numerator, the average life span is extended ...! " Intermezzo zoological anatomy "Pig: subfamily of mammals, which is identified in the pig, pet bred by humans since the time the oldest. Even today maintains a position of primary importance, dovu-ta to the recognition of its excellent quality dietary and nutritional. High consumers of pork appear to be the Germans, with almost 60 kg per person per year; in Italy the consumption is around 24 kg per capita. The pig represents the animal food for excellence, data that is used throughout; meat, fat, viscera, blood, fowl and bristles. Among the many Italian pig breeds are to be mentioned: the "Emiliana" of Reggio and Parma, the "Lombard", the "Macchiaiola", the "Adriatic", the "Perugina" and others, today almost completely disappeared and replaced by imported breeds from abroad. Among these the most important are the "Large White", the "Landrace", the "Poland China" l "'Hampshire." Especially the "Large White" is highly appreciated for its precocity, fertility, prolificacy and high yields fattening and slaughter. Pigs of this breed and its crosses derivatives are slaughtered on the year of age and weighing about 140-150 kg, providing meat for the Italian delicatessen factory. "(From: Big illustrated encyclopedia of gastronomy. By Mario Guarnaschelli Gotti. Milan, Selection from the Reader's Digest, 1990)
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