Ristorante Hotel Tassi

Carlo Marulli

Excellent! A guarantee of classic fare. The traditional Ferrarese delicacies are complemented by a superb selection of boiled meats. The atmosphere is a bit retro. Prices are appropriate for the high quality, but no regrets.

Natalia Nuca

Ok

Luca Ferrari

Exceptional. I went there for the first time with family and relatives after hearing so much about it. Beautiful place, welcoming, very kind staff. The owner explained the gastronomic itinerary they usually recommend to customers, and we accepted without hesitation. They are local specialties. So we started with a consommé of truffle passatelle in broth, small samples of cappellacci stuffed with pumpkin, gnocchi with ricotta and truffle, and tagliatelle with sausage and beans. All homemade pasta, simply excellent. Then came the salama da sugo and smoked wild boar tongue with purée. The salama was amazing, flavorful but not overpowering with salt, and truly enjoyable. I was hesitant about the tongue, not being a fan of boiled salami, but this was delicious. The purée was clearly potato, delicate, and paired perfectly with the saltiness of the salama. Then came the boiled meats trolley. Personally, I ordered a bit of everything except the tongue and capon. Beef isn't my favorite, but Tassi's melts in your mouth, delicious. Smoked Praga, cotechino, and bondiola—all mouth-watering. Accompanied by homemade sauces, I particularly loved the carrot sauce and the sweet and sour onions. The horseradish, sliced ​​julienne-style with vinegar, was also very good, cutting through the fat nicely. Paired with a delicious Lambrusco and, of course, plenty of water. For dessert, the Tassi cup: zabaglione, chocolate, amaretto, egg, and a couple of drops of rum. I shouldn't have, but it was impossible to resist a second helping—it was so good. Coffee and a delicious nocino liqueur made on site. The gentleman serving us was very courteous, always ready to listen to our table's requests, and explained all the courses to us as he served them. Which I appreciate, a sign of professionalism and passion for the work he does. Congratulations. On a scale of 1 to 10, I'd say at least 12. Highly recommended, it's definitely worth a visit. Unfortunately, we didn't try the roasts; even that requires a day of fasting beforehand.

+1

L D G

A very traditional restaurant with a retro feel. The atmosphere is reminiscent of the '70s, and that's fine; it's a truly unique place. The staff is warm and welcoming; people like that are rare. The food here is authentic boiled meat and salami, both exceptional. I sincerely hope to return someday.

andrea zampolli

First time ever, and I'll definitely be back. Excellent traditional Ferrara dishes, cooked to perfection. The quality and quantity of the ingredients are excellent, with a cart service of boiled meats, roasts, and desserts. Everything was excellent. Impeccable service and the owner's courtesy. Congratulations again.

Davide Tonoli

Top

Marco Biundo

Typical Ferrara cuisine. High-quality restaurant, tastefully decorated in a classic style. A historic local establishment offering a "guided" menu designed by the staff, definitely worth trying at least once. Alternatively, you can choose from the menu. The food is excellent and plentiful, and there's also a lovely selection of desserts to choose from. The staff is entirely made up of people with years of experience in the restaurant industry. Truly a prime example of Emilian cuisine.

Massimo Buzzoni

Very good for dinner tipical Ferrara's dishes

Leonardo Barbieri

Bello

Dario Canevazzi

Historical restaurant with a bullet proof menu. A place that must be experienced

Diego Marangon (Parsec82)

Good

Federico Zoufaly

The best local food! Cappellacci e salama da sugo my favorites!

Da provare almeno una volta. Cortesia, qualità ed eleganza dal menu al servizio da 5 stelle, senza riserve. Rapporto qualità prezzo buono, se si assaggia tutto. Mi riservo una stella per l'unica pecca: non è data al cliente la possibilità di orientarsi sui prezzi attraverso un menu, comunque ben spiegato dalla gentilissima e preparatissima proprietaria. Ci tornerò sicuramente.

Tempio della cucina ferrarese, bolliti e salama assolutamente da provare ! Anche il pasticcio ferrarese tra i primi va gustato se mai si è assaggiato. Locale ampio in centro, rimasto anche negli arredi quello di una volta, come fortunatamente la buona cucina.

Cinquantadue zef

An old-fashioned restaurant with a real edge! We go there for family lunches, to share boiled meats and accompanying sauces, as well as tortellini with or without truffles and passatelli. Everything is homemade; being a family-run business, the staff is always the same and close-knit, which is reassuring and makes you feel at ease. The accommodations are also well-maintained, clean, and spacious. A place you should visit at least once, because the food is truly good, and in abundance! And it's all served with good wine, both from the house and the menu. For now, however, they've taken a break until December 31st; we're waiting for the reopening.

Antonio Giuliano

More than just eating, this place is about experiencing something new, a dive into the past. The service isn't the fastest, but if you're in a hurry, this isn't the place for you. You sit down in conviviality to while away those three or four hours, punctuated by wine and food—excellent, carefully crafted, and tasty. The price is reasonable for the enormous amount of food you'll never run out of. A mixed dessert alone would cost 20 euros elsewhere.

Luca Molinari

A historic restaurant with traditional cuisine, absolutely worth a try. Let the owner guide you through the menu. A wonderful dive into the typical Ferrarese menu and the boiled meats, historically recognized as one of the restaurant's signature dishes. The trio of soups is also excellent. If you have some room left, indulge in the desserts, especially the zuppa inglese. The nocino liqueur is a must-try. Without a doubt, a well-deserved 9. Bravo 👌👍👏👏

+3

Mary P

An old-world atmosphere and a special charm. It's certainly not gourmet cuisine, but if you want to try passatelli in brodo, salamina da sugo, and boiled meats with their sauces, as well as excellent roasts—strong, delicious, and succulent flavors—this is the place to be. Everything is truly delicious. We'll definitely return.

Ristorante storico dagli interni un po' rétro. Il servizio è stato un po' lento per via dell'organizzazione inusuale: il menù è fisso e si può scegliere dal carrello cosa mangiare per ogni portata, con possibilità di fare bis o tris di primi e secondi. Personalmente ho trovato le porzioni scarsine, ma era tutto buono, soprattutto i dolci. Il conto è stato salato, cosa forse giustificabile dal nome del locale, ma non dalla scarsità dei piatti: 130€ in 4 persone.

Locale storico, se si vuol sentire il “sapore delle tradizioni” qui ci si deve fermare. Un mix di contaminazioni del nord est italiano. Rafano Spagnolo o CREN - dal vicino Veneto - un sapore potente come la forza produttiva di questa terra. 4 salse emiliane, la rossa delicata, la verde - è quella che faceva la nonna - mantenendo quel sapore che solo con una acciughina si caratterizza, porro in agrodolce, … l’ultima non la ricordo. Dalla bassa Lombardia, una signora mostarda di frutta e verdura in pezzi con un gusto unico. Tutto ciò accompagna il carrello dei bolliti tipico emiliano. Interessante il vino con brand Tassi, un Lambrusco della bassa reggiana. Accoglienza famigliare, ci si sente a casa. Antistante al locale vi è la possibilità di parcheggiare comodamente. Il locale è rimasto come agli esordi , un pensiero al rinnovo del pavimento lo farei … questo però non si mangia!

Questo ristorante rappresenta appieno la cucina tradizionale del luogo e questo da tanti anni. I piatti escono da una cucina fumante di vapori e profumi come una volta. I lessi e il brodo dal sapore ineguagliabile. Gli arrosti serviti al tavolo e i molti contorni che accompagnano. Per finire i dolci della casa, semplici e buoni. Ambiente rimasto come era: non toccato dal tempo. Insomma un viaggio nella gastronomia di anni fa che rimane di grande attualità. Da non tralasciare la cortesia e la disponibilità della titolare che ti accompagna alla scoperta dei sapori di questo luogo.

Cucina nella media, attese infinite, personale non troppo attento alle richieste dei clienti. In questo locale non esiste menù, vi sono 1 carrello x i primi, 1 per i bolliti, 1 per gli arrosti 1 con salama e puré e 1 per i dolci. Passano tra i tavoli e si chiede cosa si vuole, ma seppur piccola la sala i cartelli tardano ad arrivare, attendere più di 1 ora per prendere un po' di arrosto mi sembra esagerato. Prezzo alto in rapporto alla qualità e quantità di cibo. Prima volta per noi, ne avevo sentito decantare le Lodi, ma decisamente non meritevole.non ci ritornerei in questa struttura che ha anke un'anima molto vecchia

andrea vitiello

Cleaning ok, old rooms a little sad, breakfast with packaged products and coffee pods.

Pattj

We exited the highway specifically to eat here after seeing the positive reviews and the menu. Surprise! The kitchen is closed, but the hotel is open. It would have been kind to mention this on the website to avoid unnecessary mileage. We'll look elsewhere, but I won't be returning.