The Caffè Commercio room
Fish is a cult at Trattoria La Marianna
The suggestive Osteria de Borg
Roberto Rinaldini's pastry shop
Bar Ilde, an institution for the piadina
The “modern” piadina of Nud and Crud
Caffè Cavour in the center
Gourmet pizzas at Cortile in Centro
The Augusta Cucina and Cichetto room
Guido has one of the best fish kitchens in Romagna
The rooftop of the Quartopiano Suite restaurant
Creative cuisine at Abocar Estrella
The original I-Farm room
Validate all'Hobo's mixology
Premise: it is not mandatory to profit Rimini, based in Rimini. You can very well stay in one of the many places on the French Riviera and just come for a walk. And considering that we are talking about a city of 150.000 inhabitants, with an intense activity of fairs, we feel good (some say better) in the months before and after the summer. But if Rimini is still one of the holiday capitals, it is because from June to September it becomes more lively than usual, with many opportunities to have fun between the sea and the historic center, the suggestive Borgo di San Giuliano and the Ferris wheel on the Molo. di Levante, the bazaar between the markets and a visit to Italy in Miniature. And the good food? Drink well You have a choice, as long as you avoid the wall of tourist places: sometimes even respectable, but they do not have an added value like the ones we have chosen for you. Good visit.
Caffè Commercio: breakfast
Today it has a more modern look than the bar that framed Amarcord, one of Fellini's masterpieces, but it is still a reference for the people of Rimini to start the day, thanks to a good coffee that is reflected in excellent sourdough products. .
Trattoria la Marianna: fish for lunch
A few steps from the Tiberius Bridge, historical landing place to taste Adriatic fish, in the traditional recipe book: marinated sardines with marinated clams, strozzapreti with shrimp sauce with Romagna fries. There is always an air of vacation.
Osteria de Borg: the typicality of Romagna
In the old Rimini, between the characteristic alleys of the painted houses, here the typical cuisine - of the land - is celebrated in two rooms with period furniture. Excellent cappelletti in broth as well as grilled meats, but also cold cuts and wraps cooked on site. Gourmet desserts.
Rinaldini: the sweet break
The bright fuchsia restaurant and colorful packaging are the backdrop to a sea of good things signed by one of the masters of Italian pastry. In addition to house specialties such as Macaral and Chocolor, there are delicious sourdough products and well-made ice creams.
Bar Da Ilde: the legend of the piadina
In summer it is open seven days a week from 11:00 a.m. to 23:00 p.m. And it is impossible not to find someone sitting or queuing at the small Covignano Hill bar, founded in 1958 by Antonio Urbinati. Today, there are granddaughters who prepare a classic or special piadina.
Nud and Crud: the contemporary piadina
The piada and the cassoni are available in a traditional version or with extra virgin olive oil or, again, with kamut and spelled flours, without added yeast. In addition to the traditional combinations with ham and vegetables, there are some daring combinations, such as the PidBurger for carnivores.
Caffè Cavour: the classic aperitif
To feel Rimini, even if only for a day, you have to come here for a glass of wine, a sparkling wine or a classic cocktail, possibly on the large terrace. And enjoy appetizers, starting with breadsticks topped with prosciutto or frittini.
Il Cortile in Centro: pizza tasting
The two segments of Gambero Rosso confirm the urban primacy of this pizzeria, directed by Ivan Signoretti. Numerous proposals, based on natural sourdough (also with special flours) and a quality topping. Try Imago and Apatura.
Augusta Cucina and Cicchetto: the bistro
This is Guido's bistro, with a precise philosophy: to offer belly cuisine with cicchetti, served from 11am to 20:30 pm. The current dishes are simple, straightforward, perfect starting with spaghetti with Grandma Augusta's ragout with clams.
Guido: the star of the beach
Excellence for 75 years, now well guided by the brothers Giampaolo (chef) and Gianluca Raschi (head of room and cellar). High-end products and a very rich oyster menu, dishes that could not be more Adriatic and new ideas. Inevitable.
Quartopiano Suite Restaurant: dine on the terrace
The space under the sky is the maximum of this restaurant -in a quiet area- with fish and meat of equal dignity, so much so that you can taste each one with a good menu. Moderately creative cuisine, led by Silver Tucci, and beautiful wine cellar.
Abocar Due Cucine: the star-studded designer
The sign in Spanish means "get closer", and the intention of the two chefs -he from Argentina and she from Rimini- is precisely to bring the public closer to their idea of contaminated, young and creative cuisine at the right time. . . The three calibrated tastings are recommended.
i-Fame: the new frontier
A kind of journey into the future: bright, modern rooms, colored lights and projections. Even the cuisine, largely based on fish, aims to entertain, without losing touch. Nice exterior with green areas and even loungers, where you can possibly relax between classes.
Hobo's: the cocktail bar for the evening
A lively place in bathroom 46, on the street parallel to Lungomare. Long list of classics, with an obvious devotion to rum, vodka, and gin, as well as great attention to Caribbean recipes. For those who are still hungry, there is a small menu of Tex-Mex specialties and pizzas.
