Abocar In Rimini

The atmosphere is very nice and welcoming, the dishes are very carefully prepared and refined, with an Argentinean flair (considering the chef). The price, given the work I presume goes into it, is affordable, definitely worth a try. The only flaw is that the wines (if you choose to pair them with the dishes) are always late. Two extra glasses of wine were requested for dessert, but never saw them, and fortunately not even on the bill.

It was my second visit to this restaurant, the first having been very positive. My second overall positive experience at a high-end restaurant. As a food intolerant, I had mentioned my concerns the morning of my reservation and appreciated their willingness to offer a dedicated menu. The menu was well-organized, but the final dessert didn't convince me: a panna cotta accompanied by spinach leaves, which didn't provide the harmonious and satisfying conclusion one expects from a Michelin-starred tasting menu. I believe that the finale is a key moment of the experience and that, even with intolerances, it can become an opportunity to express creativity and care right down to the last bite. I'm sorry, but this time I left feeling a bit dissatisfied...

An excellent journey through flavours and textures, truly worthy of praise for the absolutely unique valorisation of the vegetable part.

Incredible. What can I say? We all deserve to eat here at least once in our lives. Ingredients prepared to perfection, impeccable service, a unique experience that surpasses even many well-known Michelin-starred restaurants!

Anocar is always fantastic, with attention to detail and flavors that blend seamlessly yet remain present on the palate. Excellent panettone. Excellent wine list. Impeccable service.

The exploration of new combinations of ingredients and flavors is always appreciated. For this, we thank Camilla, Mariano, and the entire kitchen team; you are truly talented. The prices are high, but reasonable, in line with the quality of the products and likely the restaurant's culinary research and experimentation. I want to thank Salvo for his service: he is attentive to detail and truly kind, as well as friendly... a great guy!

It cannot be told, it must be experienced.

Wonderful experience at the Abocar Due cucine restaurant.

A wonderful and enjoyable experience, with everything you'd expect from a restaurant of this caliber. A pleasant surprise was the lack of formality, both from the staff and the venue. Intimate and formal, but not overly so, which, in my opinion, makes for a more comfortable experience. As for the cuisine, the chef's entrées were very interesting.

We tried the Hadria seafood menu and the meat menu and enjoyed both, but we were a bit disappointed by the wine pairings and the service. We expected to always have a full glass in front of us, as at many other Michelin-starred restaurants we've dined at, but instead, all the table settings were served with just a glass of water... and thus the long waits between courses, with one glass taken away and the next never arriving. The glass (with about 6cl of wine) often ran out halfway through the pairing dish and wasn't refilled. Overall, the entire service was a bit cumbersome, with multiple waiters rushing around instead of one clearly dedicated to our table; it didn't give the feeling of being pampered, as at other Michelin-starred restaurants. On the other hand, we appreciated the freedom of being able to choose between two different menus and the reasonable prices (80 euros for the menu and 30 for the wine pairing). We loved some dishes (the mandarin and red mullet ravioli, the lamb with celery), while others were less convincing (the very bitter squid, the flat sole with little personality). The pairings were interesting, although there was a strong (undisclosed) bias toward natural or macerated wines, which not everyone likes. What we particularly enjoyed was the dessert we added off-menu: churros with dulce de leche, peppermint ice cream, and quemadillo (a cold, smoky soft drink). Don't miss it!