STEFANO AND ANDREA BARTOLINI: THE RESTAURANTS AND THE SECRET OF THEIR SUCCESS

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Having an entrepreneurial vision that imagines the future and defines every detail. Clear ideas, sacrifice, passion and a bond with your land: this is how the Bartolini’s dream came true. Today, the family owns 5 restaurants and they don’t want to stop. Here’s the story of Stefano and Andrea Bartolini and the secrets of their success.

The restaurants of Stefano and Andrea Bartolini - Piadina with grilled saraghina

The restaurants of Stefano and Andrea Bartolini – Piadina with grilled saraghina

Stefano Bartolini, son of a fisherman and with a degree in Economy, opened his first restaurant, La Buca in Cesenatico, in 1985. He has always been firmly convinced that the quality of food, the Chefs’ creativity or a good wine cart are not enough to gain success.

The restaurants of Stefano and Andrea Bartolini - Seafood rigatoni without the shells

The restaurants of Stefano and Andrea Bartolini – Seafood rigatoni without the shells

You must be constantly updated, travel (he yearly visits many fish markets around the world, N.d.R), do your researches, offer the best products from your territory, and follow new trends in the culinary system. Also, you must value your own products”.

The restaurants of Stefano and Andrea Bartolini - Granpa Marcello Bartolini

The restaurants of Stefano and Andrea Bartolini – Granpa Marcello Bartolini

Their local raw material is fish: by studying different, experimental ways of cooking and serving it, they created different stories to present in a dish. The knowledge and culture of the sea derive from grandfather Marcello, who was a fisherman and a perfect host.

Stefano e Andrea Bartolini’s Restaurants

The restaurants of Stefano and Andrea Bartolini - Gran Fritto

The restaurants of Stefano and Andrea Bartolini – Gran Fritto

Stefano and his son Andrea know exactly how to go straight to the client’s heart and emotions. They make you live a unique culinary, sensorial, touristic experience in all of their restaurants, from the Michelin-starred one to the informal Osterias. When you dine at their tables, you start a journey that they narrate dish after dish.

The restaurants of Stefano and Andrea Bartolini - Black tagliolini with prawn sauce

The restaurants of Stefano and Andrea Bartolini – Black tagliolini with prawn sauce

With them, we discovered the moleche (very expensive crustacean) served fried in a delicate flour and milk batter that makes them soft and tasty. We also ate the home made tagliatelle, handmade by the “sfogline”.

The restaurants of Stefano and Andrea Bartolini - Andrea Bartolini with Alessandro De Agostini at Osteria Bartolini (Ph. by Alessandra Fenyves)

The restaurants of Stefano and Andrea Bartolini – Andrea Bartolini with Alessandro De Agostini at Osteria Bartolini (Ph. by Alessandra Fenyves)

Each Bartolini restaurant has got a distinct personality in its design and in its menu. Architect Andrea Bartolini designed the restaurants so that they had to reflect both excellence and quality.

La Buca (Stella Michelin from 2013), Cesenatico

The restaurants of Stefano and Andrea Bartolini - Handmade pasta

The restaurants of Stefano and Andrea Bartolini – Handmade pasta

Located on the Porto Canale Leonardo da Vinci, this is one of the most elegant restaurants in Romagna. Resident Chef Gregorio Grippo has been cooking here for 35 years. Innovative, experimental, creative are the adjective that best describe his cuisine.

Corso Giuseppe Garibaldi, 45, 47042 Cesenatico FC, Italy

+39 0547 186 0764

labucaristorante.com/

The Osterie

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Osteria del Gran Fritto was born as an informal venue where fried fish is the protagonist (but you may find here many other dishes).

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The first one opened on 1999 in Cesenatico, the second in 2004 in Milano Marittima. We had lunch at the Osteria GF Milano Marittima last September, in a lovely sunny day with the sea breeze and the blue sky making us company. The Osteria is casual but with accurate service and high quality dining. That’s probably why you always find it fully booked inside and with a queue at the take away box. It smells just great even from outside.

The restaurants of Stefano and Andrea Bartolini - Fried moleche at Osteria GF di Milano Marittima (Ph. by Alessandra Fenyves)

The restaurants of Stefano and Andrea Bartolini – Fried moleche at Osteria GF di Milano Marittima (Ph. by Alessandra Fenyves)

Moreover, Terrazza Bartolini is a gourmet restaurant on a terrace on the beach, right in front of the sea that you can see and breathe.

The restaurants of Stefano and Andrea Bartolini - Terrazza Bartolini

The restaurants of Stefano and Andrea Bartolini – Terrazza Bartolini

Osteria del Gran Fritto

Cesenatico: Corso Giuseppe Garibaldi, 41, 47042 Cesenatico FC, Italy

+39 0547 82474

Milano Marittima: Via Arrigo Boito, 28, 48015 Cervia RA, Italy

+39 0544 974348

osteriadelgranfritto.com

Osteria Bartolini

The restaurants of Stefano and Andrea Bartolini - Osteria Bartolini, Bologna

The restaurants of Stefano and Andrea Bartolini – Osteria Bartolini, Bologna

Osteria Bartolini opened in the heart of Bologna in 2016, in the historical Palazzo Dondini Ghiselli. A contemporary tavern, a Bolognese trattoria with fish specialties, elegant, warm and simple, with an ancient tree guarding the lovely garden where is possible to dine when the weather is nice.

The restaurants of Stefano and Andrea Bartolini - Scallops at Osteria Bartolini (Ph. by Alessandra Fenyves)

The restaurants of Stefano and Andrea Bartolini – Scallops at Osteria Bartolini (Ph. by Alessandra Fenyves)

As a welcome aperitif, we’ve been offered a premium vermouth, a touch of class and modernity that sets the pace for the whole dining experience.

The restaurants of Stefano and Andrea Bartolini - Piadina with smoked mackerel at Osteria Bartolini (Ph. by Alessandra Fenyves)

The restaurants of Stefano and Andrea Bartolini – Piadina with smoked mackerel at Osteria Bartolini (Ph. by Alessandra Fenyves)

Traditional recipes and seafood from the Adriatic Sea are under the spotlights here. We tried the roll with marinated yellowtail, the typical piadina with smoked mackerel, sea snails with potato consommé, clams in a bean soup, scallops and homemade tagliatelle with squids that where just as sweet as biscuits. And, of course, the Gran Fritto, the king of the restaurant and the dish you shouldn’t just miss.

Another secret for all this excellence? To have the same supplier for all of the restaurants, in order to maintain a constant identity.

Piazza Malpighi, 16, 40123 Bologna BO, Italy

+39 051 262192

osteriabartolinibologna.com/

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