This bountiful territory inspires us with recipes that follow the seasons and, whenever possible, draw on local raw materials. We prefer 0 km cuisine, the real thing, not from the wholesaler that is easiest to reach, but from the trusted local producer. Using short supply chains with produce that originates and is cultivated within a few kilometres. That is why we won’t always be able to offer you strawberries. Artichokes are on the menu until the end of June, whereas in July and August it’s the time for peach and apricot cakes, and the juiciest tomatoes prepared in a thousand ways. The one that’s always available is the famous piadina, which you simply cannot miss. In Rimini we make it soft and thin – but just travel a little further north and it becomes taller and thicker, but it’s just as good.

It is suitable at any time of day, so at breakfast and on the snack menu and with salads for lunch, together with prosciutto, rocket and squacquerone (our fresh, creamy cheese), or instead of bread to accompany salads.
The hands that choose and compose the ingredients that give life to our dishes are those of Susanna, born in Rimini, and assisted by Barbara, who prepares the savoury plumcakes with a touch of flavour from Umbria, her homeland. Also on hand in the kitchen is Sopo, born in Georgia but adopted by Rimini. You will probably see her in the breakfast room or at the bar, or even in the garden, busy tending to her beloved plants.

You can eat wherever you like, in the lobby lounges, in the small garden, or even in your room. And if you want to hang out on the beach and have lunch under the parasol, just ask when you place your order and we will bring your food to you, tasty and ready to eat.