daGorini

Should you make the trip to daGorini in San Piero in Bagno?

Yes; if you are already planning to be in the Apennine hills of Emilia-Romagna, or are willing to drive for a dinner that ranks among the top 120 restaurants in Europe. daGorini, named for its chef Gianluca Gorini, sits in the historic centre of San Piero in Bagno, a small town in the Forlivese hills that most Italian food tourists drive straight past on their way to the coast.

What daGorini does well

The cooking at daGorini is rooted in the hilly countryside around it; mushrooms, game, freshwater fish, Mora Romagnolo suckling pig feature consistently, but Gorini's approach is progressive rather than traditionally rustic. The kitchen works the barbecue grill with intention: lamb, eel, pigeon are given char and texture that separates them clearly from the usual white-tablecloth treatment of the same ingredients. La Liste's notes from both 2025 and 2026 single out the vegetable preparations as a particular strength, describing them as close to confectionery in their precision and sweetness. If you have already eaten here once and ordered around the meat and fish, the vegetable dishes are the obvious next focus.

The room itself reads as the visual anchor of the experience. San Piero in Bagno's historic centre is a compact, stone-built environment, daGorini's setting within it carries the weight of that context visually before a plate arrives. This is not a sleek urban design statement, it reads as a place that belongs where it is, which in progressive Italian cooking is increasingly rare.

Timing and booking

daGorini is open Monday, Friday, Saturday, Sunday for both lunch (12:30–14:00) and dinner (20:00–22:00), Thursday evenings only (19:30–22:00), and is closed Tuesday and Wednesday. For late-evening options, note that last dinner orders are taken at 10:00 PM on most service days, this is not a restaurant where you can arrive at 9:30 PM expecting flexibility. If you are staying locally and want the later window, Thursday's 19:30 start gives you the most relaxed timeline before kitchen close.

Booking is rated easy relative to its award profile, which is one of its genuine practical advantages over comparable-calibre Italian restaurants. You do not need to plan months ahead the way you would for Osteria Francescana in Modena or Le Calandre in Rubano. That said, weekend lunch slots in summer fill faster than the awards visibility might suggest, the local and regional following is real.

Who should book

daGorini works well as a destination lunch or early dinner for a couple or small group that wants progressive Italian cooking without the booking friction or urban surroundings of Florence, Bologna, or Milan. It is a strong fit if you are already routing through the Apennines, between the Adriatic coast and Tuscany, for instance, or if you are spending time in the spas and hill towns of Romagna. For solo diners or pairs on a broader northern Italy circuit, pairing daGorini with Uliassi in Senigallia or Reale in Castel di Sangro gives you a regional progressive Italian run that covers very different terrain and ingredient vocabularies.

Groups should note that no seat count is published. If you are booking for four or more, contact the restaurant directly to confirm capacity and preferred configuration, this is standard practice for small destination restaurants of this type in rural Italy, where the dining room is compact and service ratios matter.

Explore more in the area

If you are building a stay around this meal, see our full San Piero in Bagno restaurants guide, our San Piero in Bagno hotels guide, and our San Piero in Bagno bars guide. For broader planning, the local wineries guide and experiences guide are worth checking before you arrive.