Restaurant in Greve in Chianti, Italy
Michelin cooking, trattoria honesty. Book it.
A Michelin-starred trattoria in the Emilian Apennines with a 4.7 Google rating across nearly 1,400 reviews and a rising OAD ranking. Amerigo delivers serious regional cooking — slow-braised ragù, truffle lasagne, 56-month aged ham — in a warm, unhurried room that earns its star on ingredient quality and technique rather than tableside formality. Book several weeks ahead; it fills fast and closes Monday and Tuesday.
A Google rating of 4.7 across 1,392 reviews is the kind of number that earns trust before you even sit down. Amerigo, in the village of Savigno in the hills just outside Bologna, has held a Michelin star since 2024 and ranked #60 on Opinionated About Dining's Casual Europe list the same year, up from #85 in 2023. Pearl recommends it for 2025. The trajectory tells you something important: this is not a restaurant coasting on nostalgia. It is getting sharper.
The address listed in the database shows Greve in Chianti, but Amerigo is physically located in Savigno, in the Emilian Apennines south of Bologna. If you are planning around a Chianti wine trip, build your itinerary accordingly. For diners based in Bologna, Savigno is a direct drive into the hills.
Amerigo is structured around a shop at the entrance selling wine, sauces, and local products. You pass through it to reach the dining room, and from there, stairs lead to two further rooms on the first floor. One of those rooms was home to the first television in the village and is now decorated with period ornaments. The layout is deliberate: this is a place built around a particular idea of what an Italian trattoria should be, and that idea extends from the architecture to the plate.
The kitchen, under chef Igor Arachi, works with a menu rooted in Emilian and Apennine tradition. Alberto Bettini's approach, which has shaped the restaurant's identity, centres on seasonal rotation without wholesale reinvention. Lasagne arrives with a tomato-free ragù and local truffles or seasonal mushrooms. Pumpkin-filled pasta comes with game ragù. On colder days, tortellini in chicken broth. The bread programme includes sourdough and tigelle flatbread, a local speciality paired with certain dishes, including Mora Romagnola ham aged for 56 months. These are not flourishes; they are the substance of the menu.
The kitchen's aroma, from slow-cooked ragù and baked tigelle, is part of how the room works. It signals before the food arrives that the cooking here is about depth of technique applied to very specific regional ingredients, not about spectacle.
For a Michelin-starred address, Amerigo positions itself in the trattoria register deliberately. The service philosophy matters here: this is not white-tablecloth formality, and that is the point. The Michelin recognition and the OAD ranking sit alongside a room that is warm and unstuffy. If you are comparing this against, say, Enoteca Pinchiorri in Florence or Dal Pescatore in Runate, both of which operate at the more ceremonial end of Italian fine dining, Amerigo offers a meaningfully different register: it earns its star on the quality of cooking and ingredient sourcing, not on tableside theatre.
Price range is not confirmed in available data. Given the Michelin star, OAD ranking, and the quality of ingredients described (56-month aged Mora Romagnola ham, local truffles), expect the bill to reflect serious cooking. Confirm current pricing when booking.
Amerigo is closed Monday and Tuesday. Wednesday through Friday, service runs dinner only from 7:30 PM. Saturday and Sunday offer both lunch (12 PM to 4:30 PM) and dinner (7:30 PM to midnight). If you want the full experience with flexibility on timing, a weekend visit gives you the most options. Saturday or Sunday lunch is also the better choice if you are driving from Florence or elsewhere in Tuscany and want to avoid a late return.
Booking difficulty is rated Hard. Given the Michelin star, the limited opening days, and the size of the space (three connected rooms across two floors), seats fill well in advance. Book as early as your itinerary allows — several weeks out is prudent, particularly for weekend lunch. No booking method is confirmed in available data; check directly with the restaurant.
For more dining options in the region, see our full Greve in Chianti restaurants guide. For places to stay, our Greve in Chianti hotels guide covers the area. You can also explore Greve in Chianti wineries, bars, and experiences nearby. A contemporary alternative in the area worth considering is Vitique.
Book Amerigo if you want Michelin-quality cooking in a setting that feels like a genuine Italian trattoria rather than a performance of one. The combination of regional specificity, strong award trajectory, and a service register that does not ask you to dress up for it makes this one of the more compelling one-star dining decisions in northern Italy. The limited opening hours and hard booking difficulty are real constraints , plan ahead or you will miss it.
Amerigo is a Michelin-starred trattoria in Savigno, in the Emilian Apennines south of Bologna , not a formal fine-dining restaurant. Expect a warm, unhurried room, regional Emilian cooking, and a menu that shifts with the season without changing its character. It is closed Monday and Tuesday and opens for dinner only Wednesday through Friday, so plan accordingly. Booking several weeks ahead is advisable given the limited seats and high demand. Price data is not confirmed publicly; expect pricing consistent with a Michelin-starred address using quality-aged and truffle ingredients.
No specific dietary restriction policy is confirmed in available data. The menu is built around traditional Emilian and Apennine ingredients , pasta, meat-based ragù, aged cured meats, broth-based dishes , so it is not naturally suited to vegetarian or vegan diets without advance notice. If you have specific requirements, contact the restaurant directly before booking. The menu changes with the season, which gives the kitchen some flexibility, but the core cooking style is firmly rooted in a meat-forward regional tradition.
The menu is built around verified dishes that represent the Emilian and Apennine canon: lasagne with a tomato-free ragù (with local truffles or seasonal mushrooms depending on the time of year), pumpkin-filled pasta with game ragù, and tortellini in chicken broth on colder days. The Mora Romagnola ham, aged 56 months, served with tigelle flatbread is a strong entry point. The sourdough bread is also noted specifically in Michelin coverage. Order seasonally and trust the kitchen's regional anchors rather than looking for a single signature dish.
Lunch is available Saturday and Sunday only (12 PM to 4:30 PM). If you are travelling from Florence or the Chianti area, a weekend lunch works better logistically and gives you daylight for the drive through the Apennine hills. Dinner runs later (7:30 PM to midnight) and is available Wednesday through Sunday, making it the more accessible option if your schedule does not allow a weekend visit. For a special occasion with a relaxed pace, Saturday lunch is the format to aim for.
Yes, with the right expectations. Amerigo holds a Michelin star and ranks in the top 60 of OAD's Casual Europe list, so the cooking is serious enough to anchor a celebration. The trattoria setting means the atmosphere is warm rather than formal , better for a birthday dinner or an anniversary where you want quality without ceremony than for a business meal that requires a more structured environment. The multi-room layout across two floors, including a room with historical character, gives it a sense of occasion without feeling stiff. Book well ahead; hard booking difficulty means last-minute availability is unlikely.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Amerigo | Situated in the hills immediately outside Bologna, Amerigo pays tribute to the typical Italian trattoria, taking guests on a nostalgic journey back to a time that will be familiar to all Italians and not just the inhabitants of Emilia. Just a few metres from the main square, the restaurant’s entrance is via its own shop selling wine, sauces and other delicacies. From here, you enter the dining room which leads to two further rooms on the first floor, one of which was home to the first television in the village, now decorated with period ornaments. Alberto Bettini’s menu is typical of Emilia and the Apennines and changes, albeit not radically, with the seasons. Dishes include lasagne with a tomato-free ragù featuring either local truffles or seasonal mushrooms, pumpkin-filled pasta with a superb game ragù and, on the coldest days, tortellini in chicken broth. The restaurant also serves excellent sourdough bread and “tigelle” flatbread, a local speciality served with some dishes, including the Mora Romagnola ham which has been aged for 56 months.; Situated in the hills immediately outside Bologna, Amerigo pays tribute to the typical Italian trattoria, taking guests on a nostalgic journey back to a time that will be familiar to all Italians and not just the inhabitants of Emilia. Just a few metres from the main square, the restaurant’s entrance is via its own shop selling wine, sauces and other delicacies. From here, you enter the dining room which leads to two further rooms on the first floor, one of which was home to the first television in the village, now decorated with period ornaments. Alberto Bettini’s menu is typical of Emilia and the Apennines and changes, albeit not radically, with the seasons. Dishes include lasagne with a tomato-free ragù featuring either local truffles or seasonal mushrooms, pumpkin-filled pasta with a superb game ragù and, on the coldest days, tortellini in chicken broth. The restaurant also serves excellent sourdough bread and “tigelle” flatbread, a local speciality served with some dishes, including the Mora Romagnola ham which has been aged for 56 months.; Pearl Recommended Restaurant (2025); Opinionated About Dining Casual in Europe Ranked #60 (2024); Michelin 1 Star (2024); Opinionated About Dining Casual in Europe Ranked #85 (2023) | — | |
| 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 Greve in Chianti for this tier.
You enter through a shop selling wine, sauces, and local products — the restaurant is through and beyond it, across several rooms on two floors. This is a Michelin 1 Star (2024) and OAD Casual Europe Top 60 (2024) address that operates on a trattoria register, not a fine-dining performance register. Savigno is about 40 minutes from Bologna by car, so plan for a destination meal rather than a spontaneous stop. Dinner runs Wednesday through Friday from 7:30 PM; lunch is only available Saturday and Sunday.
The menu is rooted in Emilian tradition — pasta with ragù, tigelle flatbread, aged cured meats, and broth-based dishes — so it is not naturally accommodating for vegetarians or those avoiding gluten. The menu changes with the seasons but not radically, meaning the core format stays consistent. check the venue's official channels before booking if dietary needs are a factor; the venue data does not include a phone number or website, so reaching out via a reservation platform is the practical route.
The signature dishes documented for Amerigo include lasagne with a tomato-free ragù (with local truffles or seasonal mushrooms depending on timing), pumpkin-filled pasta with game ragù, and tortellini in chicken broth on colder visits. The Mora Romagnola ham aged 56 months, served with tigelle flatbread, is worth ordering if available. The sourdough bread is noted as consistently strong. Given the seasonal rotation, the cold-weather menu in particular justifies a visit.
Lunch is only available Saturday and Sunday (12 PM to 4:30 PM), making it the harder slot to access but the more relaxed format for a long, unhurried meal in the Apennine hills. Dinner runs Thursday through Sunday from 7:30 PM. For a special occasion or a destination visit from Bologna, Saturday lunch is the pick — you get daylight, more time, and no need to drive back late. For a weekday visit, Friday dinner is your only option.
Yes, with the right expectations. Amerigo holds a Michelin star and ranked #60 on OAD Casual Europe in 2024, so the cooking quality justifies a celebratory dinner — but the setting is a village trattoria with period ornaments and a shop entrance, not a formal dining room. If the occasion calls for white-tablecloth formality, Dal Pescatore or Enoteca Pinchiorri would be more fitting. If what you want is serious food in an honest, unstuffy environment, Amerigo is a strong call.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
