Fire, Provenance, and the Honest Italian Table
Via Santo Stefano 91A sits at the far end of one of Bologna's most architecturally beautiful streets, a few minutes' walk from the Basilica complex and well beyond the tourist perimeter that surrounds the Due Torri. The neighbourhood is residential and quietly distinguished. Uno di Questi Giorni. The name translates, roughly, as "one of these days". Occupies a room whose interior feels carefully assembled rather than designed: exposed beams, terracotta floors, cream-coloured sofas along the walls, and the kind of lighting that makes everyone in the room look as though they made the right choice in coming here.
The kitchen's philosophy rests on three pillars: fire, provenance, and the refusal to waste. The grill is the restaurant's primary instrument, used with the kind of precision that separates disciplined cooking from mere barbecue. Mora Romagnola pork. A heritage breed from the Apennine foothills north of Bologna. Arrives over the coals with a patience that renders the fat correctly and produces a crust that no other cooking method can replicate. Wild fowl, game in season, and carefully selected fish from the Adriatic and beyond complete the protein catalogue, each sourced with the same attention to production method and animal welfare that defines the best of the new Italian cooking.
The bread programme is an event in itself: naturally leavened focaccia and house-baked loaves arrive with high-quality olive oil and smoked butter, and the combination is sufficiently good that ordering a second basket is not a failure of restraint but an expression of correct priorities. Pasta is offered as a first course. Typically one or two options that respond to the season's best produce. And the kitchen treats it with the same seriousness it applies to the grill.
The natural wine list is among the most intelligent in the city. The buying focuses on small producers from across Italy with particular depth in the natural Emilian producers. Lambrusco, Pignoletto, Albana Secco. Alongside selections from the Loire, the Jura, and the emerging generation of Georgian and Slovenian natural producers. The staff know the list well enough to guide without condescending, which is rarer than it should be.
Best Occasion Fit: Team Dinner
The grill-centred menu and the natural wine focus create the conditions for a shared table where the food itself becomes the conversation. Uno di Questi Giorni handles groups of six to ten with the same composure it applies to couples, and the communal nature of a meal organised around fire and provenance produces the kind of collegial energy that makes team dinners actually function as intended. This is the Bologna option for a group that wants something that feels considered rather than corporate.
Best Occasion Fit: First Date
A restaurant that combines genuine personality with excellent cooking is exactly what a first date requires. Uno di Questi Giorni has both, and the wine list provides a natural shared exploration. Choosing a natural wine together, discovering whether you both enjoy the slight volatile acidity of a properly fermented Lambrusco. That turns the act of ordering into a kind of collaboration. The room is intimate without being claustrophobic, and the food is good enough that silence, when it occurs, is comfortable rather than awkward.