Restaurant in Galeata, Italy
Michelin value in hill-country Romagna.
La Campanara holds a Michelin Bib Gourmand for 2024 and 2025, making it one of the strongest value propositions for serious regional cooking in Emilia-Romagna. At a €€ price point, chef Hervé Paulus delivers territory-rooted cooking that draws on Romagna, Tuscany, and Marche in a courtyard setting in Galeata. Book if you want Michelin-recognised quality without the four-star overhead.
La Campanara holds a Michelin Bib Gourmand for both 2024 and 2025, which in practical terms means Michelin's inspectors rate the kitchen as delivering quality above its price point, repeatedly. At a €€ price range in the Apennine foothills of Emilia-Romagna, this is the clearest signal available that the cooking here outperforms what the bill suggests. If you are travelling through the Romagna-Tuscany-Marche corridor and wondering whether a detour to Galeata is worth the effort, the answer is yes — provided you want territory-rooted cooking rather than a grand dining room experience.
Galeata is a small hill town in the Forlivese area of Emilia-Romagna, close enough to the Tuscan and Marche borders that the kitchen at La Campanara draws naturally from all three regions. That geographical position is not incidental: chef Hervé Paulus uses it as the organizing principle of the menu. The cooking is rooted in Romagnan tradition but takes in Tuscan inflections , most notably lampredotto, the Florentine tripe preparation, here paired with porcini mushrooms in a combination that signals how seriously this kitchen engages with cross-regional technique rather than staying safely local.
The setting reinforces the food's sense of place. A small courtyard opens the property, and in summer the tables extend outdoors beside the church, shaded by trees with a view across the hills. This is not a staged rural aesthetic: it is the actual physical context of the cooking, and it makes La Campanara one of the clearest examples in central Italy of a restaurant that is genuinely inseparable from where it sits. For explorers who travel to eat rather than eating while travelling, that distinction matters. Galeata does not have the pull of Modena or Florence, but La Campanara is a reason to come here specifically, rather than a consolation for being here already.
The property also includes a shop selling products made in the restaurant's own workshop and a small number of guest rooms, which makes it a viable overnight stop if you are moving between Emilia-Romagna and Tuscany and want to break the journey with a meal that justifies the pause. The shop is worth noting for food travellers: purchasing workshop-made products is a reliable way to extend the experience beyond the table and take something territory-specific home.
Bib Gourmand designation confirms quality-to-price ratio but does not specify the format or scope of the menu. What the available data indicates is that the kitchen is technique-led, cross-regional in its references, and ingredient-focused in the way that serious Apennine cooking tends to be: seasonal produce, foraged ingredients like porcini, and preparations that require skill without requiring theatrical presentation. Lampredotto is a demanding ingredient to handle well , it is gelatinous offal that rewards patience and precision , and pairing it with porcini at the end of summer shows the kitchen is working with seasonal timing deliberately rather than offering a fixed year-round menu.
For food travellers who want to understand how Romagna's culinary identity sits in relation to its neighbours, this kitchen gives you a more useful answer than restaurants that stay strictly within regional lines. The cross-border approach here is a form of geographical honesty: this is what cooking at the meeting point of three regions actually tastes like, rather than a branded interpretation of one of them. Visitors who have already eaten well in Florence or along the Adriatic coast will find La Campanara gives them a different and complementary perspective on the same ingredients and traditions. For context on other serious cooking in the wider region, see Uliassi in Senigallia and Reale in Castel di Sangro.
A 4.7 from 1,026 Google reviews is a meaningful signal at this volume. It suggests consistent execution across a wide range of guests, not just a small pool of enthusiast reviews. Combined with back-to-back Bib Gourmand recognition, La Campanara has two independent quality signals pointing in the same direction.
For comparison, the Italian restaurant category at the €€€€ tier , venues like Dal Pescatore in Runate, Enoteca Pinchiorri in Florence, or Le Calandre in Rubano , operates at a different price tier and a different level of formal ambition. La Campanara is not competing with those rooms; it is doing something different, at a price point that makes it accessible to most diners and repeatable in a way that four-star tasting menus are not. If your budget is limited or you prefer an informal register, La Campanara delivers Michelin-recognised quality without the overhead of a full fine-dining format.
Reservations: Bookings appear direct given the venue's scale and location; booking ahead is sensible, particularly for outdoor summer tables and weekend evenings. Budget: €€ , among the more accessible price points for Michelin-recognised cooking in the region. Dress: No formal dress code is indicated; smart-casual is appropriate for the setting. Getting there: Galeata is in the Apennine foothills between Forlì and the Tuscan border; a car is the practical option for most visitors. Also on-site: Workshop product shop and guest rooms available, making it a viable overnight stop.
For further context on eating and staying in the area, see our full Galeata restaurants guide, our full Galeata hotels guide, our full Galeata bars guide, our full Galeata wineries guide, and our full Galeata experiences guide. For regional cuisine comparisons beyond Italy, see Fahr in Künten-Sulz and Gannerhof in Innervillgraten for how the format plays out in Alpine contexts.
| Venue | Awards | Price | Value |
|---|---|---|---|
| La Campanara | In a charming hamlet just outside Galeata, the entrance opens onto a small, pretty courtyard that in summer leads to outdoor tables beside the church, shaded by trees and facing the hills: a truly idyllic setting. The cuisine is rooted in the local territory, which here means not only Romagna but also echoes of the neighboring Marche and, above all, Tuscany – as in a memorable lampredotto with porcini mushrooms, tasted on our most recent late‑summer visit. In the adjoining shop, guests can purchase products prepared in the restaurant’s own workshop, while a few guest rooms are also available.; Michelin Bib Gourmand (2025); Michelin Bib Gourmand (2024) | €€ | — |
| Atelier Moessmer Norbert Niederkofler | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Dal Pescatore | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Enoteca Pinchiorri | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Enrico Bartolini | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Le Calandre | Michelin 3 Star, World's 50 Best | €€€€ | — |
Comparing your options in Galeata for this tier.
Yes, with the right expectations. The courtyard setting beside the church, shaded by trees with hill views, makes it genuinely atmospheric for a relaxed celebratory meal. It is not a formal fine-dining room, but a Michelin Bib Gourmand two years running confirms the kitchen is operating well above the casual-trattoria baseline. For a birthday or anniversary where the mood matters as much as the white-tablecloth ritual, this works well at €€ pricing.
The kitchen draws on Romagna, Tuscany, and Marche traditions, so the menu will reflect whatever is seasonal and locally sourced. Michelin's notes specifically reference lampredotto with porcini mushrooms as a dish that impressed inspectors, which signals the kitchen is confident with offal and foraged ingredients. Beyond that, the venue data does not specify a fixed menu, so ask what is driving the kitchen on the day you visit.
The venue data does not include explicit information on dietary accommodations. That said, a kitchen rooted in hyper-regional Italian cooking, with its own production workshop on-site, is likely ingredient-led and willing to adapt. check the venue's official channels before booking if you have strict requirements, as the Bib Gourmand format typically implies a shorter, focused menu with limited substitution flexibility.
Reasonable, though not purpose-built for it. A small courtyard restaurant in a rural hamlet is inherently social in atmosphere, but solo diners at Bib Gourmand-level Italian restaurants are common enough that you should not feel out of place. The adjoining shop selling house-made products gives you something to browse before or after the meal, which helps. Book ahead rather than walking in, especially for summer outdoor tables.
Galeata is a small hill town, so direct local competition is limited. In broader Emilia-Romagna and Tuscany, the closest comparable tier would be other Bib Gourmand-recognised trattorie in the Forlivese or Casentino areas. If you are willing to travel further for a step up in formality and price, Enoteca Pinchiorri in Florence operates at a very different level. For straightforward regional value in this corridor, La Campanara is hard to match on the Michelin-to-price ratio.
The venue data does not confirm whether a formal tasting menu is offered. Given the €€ price range and Bib Gourmand designation, the format is more likely a focused à la carte or short set menu than a multi-course tasting progression. At €€ pricing, even a structured set meal would represent good value relative to the kitchen's Michelin-recognised output. Confirm the current format when you book.
At €€ with a Michelin Bib Gourmand for both 2024 and 2025, yes. The Bib Gourmand exists precisely to flag kitchens where quality outpaces price, and La Campanara has earned it in back-to-back years. The cross-border cooking drawing on Romagna, Tuscany, and Marche gives the menu more range than a single-region trattoria. The main trade-off is location: Galeata requires a deliberate detour, so factor in travel if you are not already in the area.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
