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2026.04

Bologna

Italy

Day one began in a lobby that meant business — a crystal chandelier the size of a small planet, green marble floors, oil paintings framed in dark walnut. The hotel was old-world Bologna done properly: unhurried, a little theatrical, entirely serious about comfort. After checking in we barely made it out before hunger won. Dinner was just around the corner — a quiet restaurant with gold-circle art on the walls, a bread box, and a bottle of Giuseppe Giusti balsamic that deserved its own introduction. The fish came out perfect, drizzled with pomegranate and plated like someone cared. We dipped bread in ta Lia olive oil and decided Day 1 was already worth the flight.

Gallery — Bologna

Hotel lobby viewed from below the grand crystal chandelier

The lobby chandelier — Bologna knows how to arrive

Hotel lobby viewed from below the grand crystal chandelier

Hotel lounge with velvet armchairs and multiple framed screens on the wall

The lounge — six screens, zero noise

Hotel lounge with velvet armchairs and multiple framed screens on the wall

Restaurant table set with bread box, balsamic vinegar, olive oil, red wine and crème brûlée amuse-bouche

The table before the first course — already winning

Restaurant table set with bread box, balsamic vinegar, olive oil, red wine and crème brûlée amuse-bouche

Pan-seared fish with crispy skin, pomegranate sauce drizzle and seasonal vegetables on white plate

The Seabass - perfectly cooked

Pan-seared fish with crispy skin, pomegranate sauce drizzle and seasonal vegetables on white plate