The Guide to Fine Dining Restaurants in Italy and around the world with awards to the young stars

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Emilia Romagna

Magnolia

Chef Alberto Faccani is at his best when he rethinks Romagna’s food and its most common ingredients. It’s clear in his seafood dishes and in his first courses, the famous Cappetello, as well as the Garganelli shaped with a sort of bamboo comb, that is hard to find even in the most celebrated restaurants. These dishes tell the stories of the family of a young man who’s already gathered a quite impressive experience. The Risotto Riviera Adriatica, a white rice thickened with three sauces (fish broth, mussels and seaweed) is an ode to good things: Faccani took it upon himself to rescue a few traditions that were stuck a few generations ago and to drag them forward.

Chef

Alberto Faccani

Vai alla scheda dello chef

Sous-chef

Christian Fava e Andrea Vailati

Pastry-chef

Andrea Vailati

Maître

Gianluca Ceccarelli e Ledio Quatja

Sommelier

Andrea Fiorini

Contacts

+39054781598

viale Trento, 31
47042 - Cesenatico (Forlì-Cesena)
magnoliaristorante.it
info@magnoliaristorante.it
TAKE ME THERE
Closed
mercoledì
Holidays
7-21 novembre e 1-14 marzo
Average price (wine excluded)
90 euro
Tasting menu
120 e 140 euro