Resting within the Baldinini Hotel, GB Restaurant finds its name among the best restaurants for contemporary Italian cuisine. This classy eatery, is known for its super spread of dishes, carefully prepared by experienced chefs, using locally produced seasonal ingredients, in order to keep the flavor intact. The chefs strive to experiment with the already existing raw materials as well as international ingredients, to create new flavors and enhance your dining experience. You can order from a wide variety of Italian wines, that can effortlessly accompany the delectable flavors of Romagna. Dine at GB Restaurant's bay view, to experience one of the best places, in the city.
On entry to this extraordinary pub you may well be accosted by Captain Hook himself because this is an authentic galleon, the Bounty, that features a ship's crew, barrels, parrots and a ship's wheel in the basement of a hotel. In the midst of this rather entertaining idea, you can admire the skills of the barmen (or rather the storekeepers) as they whisk you up a cocktail, cook you a pizza or make you walk the plank to the dance floor. There are also hidden areas on the ship for those seeking intimacy, including a waterfall and the rooms of the deck.
This restaurant is on the less prosperous side of the town, to the left of the port. It is right next to the ferry dock. It's worth taking a look around the port and looking at the fishermen's equipment and their work. From outside, the restaurant seems somewhat dull. It has windows on all four sides and doesn't seem very inviting. However inside it is split into small (quite noisy) rooms which are comfortable and cozy. Perhaps the tables are a little bit too close together but they are nicely laid out with yellow tablecloths. As for the menu, there are excellent Courgette and Coda di Rospo skewers, marinated sardines, cuttlefish with potatoes, prawns with mushrooms and seabass with olives. They have first courses like Risotto and Mezze Manciche (kind of pasta) with lobster (al dente, well cooked and with lots of sauce). They also serve delicate tasty Ravioli with prawns and Courgettes and Tagliolini allo Scoglio. For the second course, they serve a particularly good fried turbot, sea bass and sweet well-seasoned large Mazzancolle (kind of fish) which are cooked with onions and Courgettes in Vermentino wine. They have a good wine list which is has a fairly good variety and is organized so that there are bottles at all prices.
Awarded a single star by the Michelin Guide in 1998, Vittorio is a typical port restaurant offering carefully cooked fresh fish. Cesenatico is about 20 minutes drive from Rimini and its small port is certainly worth a visit, particularly at Christmas when the Boat Museum is lit up. The restaurant has a large window, a summer veranda and a view over the port. The decor is subdued with fishing articles hanging on the walls. The wines are not particularly local. The cooking offers squid, skate, steamed squill, fried squid, 'Tagliatelle allo Scoglio', turbot and baked 'Mazzola'. To end with there is sponge cake or soft ice-cream with almonds.
This restaurant has a lovely view over the countryside of Montescudo, a quiet village close to the coast. A simple, perhaps rundown, decor that surprises with works of modern art on the walls. The lovely panorama seen from the terrace will please the eye. Appetizers deserving of mention are the Polenta and mushrooms, truffle canapés, veal in green sauce and Carpaccio with pine seeds. First and second courses include Tagliolini with pigeon ragù, Angus steak with roast potatoes, and grilled lamb and mutton. There is no choice of wines, just house wine on tap.
Situated on Lake Montecolombo, this restaurant specializes in natural and curative foods. The menu is decided in tandem with a medical team based on the eubiotic philosophy (the art of well-being). The result is cooking without animal proteins and based on cereals, vegetables and vegetable protein. The restaurant is in the hotel of the same name. The dining room is bright and well-decorated. For starters there are corn crisps, soya fritters and spelt puff pastry cakes. To follow, among the first courses are Seitan Tortellini and Lime Flan. The popular second courses are steamed beetroot and baked pumpkin. Desserts include Strudel with honey and sweetbread with soy cream. The wine list is almost non-existent; the only one of offer is home-made but reasonable.
The restaurant is located in Igea Marina, and is reachable by following the coastline to the north, just after Bellaria. The appearance is that of a rustic seaside trattoria. Simple, wooden decor picturesque nets cover the ceiling and adorn the walls. The service is fast, attentive and friendly, giving the clients a good impression. It is well worth trying the antipasti granati, peas and cuttle fish, marinated anchovies, cuttlefish soup, spaghetti with scampi, Risotto, and Tagliolini al Pesce. The grilled meats are not to be missed. Although the wine list is not incredibly long, the wines accompany the dishes well.