Buriani dal 1967

A 4.7-star family restaurant in Bologna's province that has earned the Michelin Plate two years running — here's whether it's worth the detour to Pieve di Cento

With 535 Google reviews averaging 4.7 stars and back-to-back Michelin Plate recognition in 2024 and 2025, Buriani dal 1967 is not a secret. It is, however, the kind of place that rewards the traveller willing to venture beyond Bologna's city centre into the flatlands of the Po Valley. If you are building an itinerary around Emilia-Romagna's food culture and want a credentialed, mid-price meal that feels rooted in genuine regional tradition rather than tourist-facing approximation, Buriani earns a firm yes. If you need a full fine-dining occasion with tableside theatre and a wine list the length of a novel, look elsewhere.

About Buriani dal 1967

The name tells you something important before you even sit down: 1967. Nearly six decades in the same family and the same province means Buriani has outlasted trends, economic cycles, and the shifting fashions of Italian restaurant culture. That kind of longevity in a small Bolognese town is not accidental. It reflects a kitchen that has consistently given the local community a reason to return, and that consistency is exactly what the Michelin Plate credential is designed to recognise. The Plate is not a star; it signals good cooking, not transformative cooking. But in a region where the ingredient baseline is as high as it is in the province of Bologna, good cooking executed with care over decades is genuinely worth your time.

The menu moves between fish-based recipes and meat dishes, holding classic flavours as its anchor while allowing space for modern influence and a handful of regional specialities. For the food-focused traveller, this is the right kind of range: enough breadth to satisfy a table with different preferences, enough focus to avoid the diffuse quality that plagues restaurants trying to please everyone. The balance of classic and contemporary is not a compromise; in a kitchen with this much institutional memory, it reads as confidence. Dishes that nod to Bolognese tradition carry the weight of a kitchen that actually grew up making them, not one that studied them in a cookbook.

At the €€ price tier, Buriani sits comfortably below the €€€€ ceiling of Italy's destination-dining circuit. You are not paying for a tasting menu experience here, and that is a genuine advantage for certain trips. Emilia-Romagna is a region where the quality of ingredients is so high that a well-executed mid-range meal can be more satisfying than an over-engineered tasting menu at twice the price. Buriani makes that case effectively.

The Counter and Bar Seating Experience

No counter seating data is available in our records for Buriani, so treat this as a planning note: contact the restaurant directly to confirm what seating configurations are available. What the Michelin recognition and the consistent review volume do suggest is a kitchen operating with sufficient discipline and throughput to handle both intimate and larger seatings. For solo diners or couples who prefer proximity to the kitchen's rhythm, asking about bar or counter positions when booking is always worth a direct conversation with the restaurant. In a family-run operation of this tenure, those positions often offer the most direct relationship with whoever is cooking that evening.

What the Ratings Tell You

A 4.7 across 535 reviews is a durable signal, not a lucky average built on 30 responses. It places Buriani in the top tier of consistently reviewed restaurants in its provincial category. The Michelin Plate appearing consecutively in 2024 and 2025 confirms the kitchen has not coasted on its history; it is still performing at a level that professional inspectors consider worth flagging. For the explorer building a food itinerary through northern Italy, that combination of volume-reviewed public approval and independent professional recognition is a reliable indicator that the experience holds up across different visit types and different expectations.

Booking and Logistics

Booking difficulty at Buriani is rated easy. For a credentialed family restaurant in a small town rather than a major city, this is expected and is one of the practical advantages over the reservation gauntlets at Bologna's more prominent addresses. Call ahead or book directly; no online booking method is confirmed in our data, so reaching out by phone or through the restaurant's direct channels is the safest approach. Hours are not confirmed in our records — verify current service times before travelling, particularly if you are making a dedicated trip from Bologna or beyond.

Pieve di Cento sits in the province of Bologna. If you are touring the region and want to build a day around the town, our full Pieve di Cento restaurants guide, hotels guide, bars guide, wineries guide, and experiences guide cover what else is worth your time in the area.

How It Compares

Buriani dal 1967 occupies a different category from the €€€€ Italian restaurants most international food travellers plan detours around. Osteria Francescana in Modena and Dal Pescatore in Runate are destination experiences that require months of advance planning, significant per-head spend, and a specific appetite for high-concept or heritage fine dining. Buriani is not competing with them, and that is to its credit. The comparison that matters is this: if you want to eat well in the province of Bologna without the reservation friction and price point of the region's star-chasing circuit, Buriani is the more practical choice for most itineraries.

Within Italy's broader mid-range Michelin Plate tier, Buriani's combination of regional grounding, family continuity since 1967, and a 4.7 public rating puts it above the average for its category. Travellers who have worked through the northern Italian fine-dining circuit , Le Calandre in Rubano, Piazza Duomo in Alba, or Enoteca Pinchiorri in Florence , will find Buriani a welcome gear change: less ceremony, more directness, food that reflects where it comes from rather than what it is trying to become.

For those extending their Italian food research beyond the peninsula, it is worth noting that Italian cooking translated abroad operates on different terms entirely. 8 1/2 Otto e Mezzo Bombana in Hong Kong and cenci in Kyoto represent how Italian technique travels; Buriani represents what it looks like when it never had to leave.

Pearl Picks: If You're Also Considering

• Atelier Moessmer Norbert Niederkofler in Brunico , for creative Italian at full fine-dining scale
• Reale in Castel di Sangro , progressive Italian for the adventurous itinerary builder
• Quattro Passi in Marina del Cantone , Mediterranean-inflected Italian at the leading price tier
• Uliassi in Senigallia , for serious fish-focused Italian on the Adriatic
• Enrico Bartolini in Milan , if you want a named-chef modern Italian experience
• Casa Perbellini 12 Apostoli in Verona , a family-lineage Italian restaurant at a higher register