Abocar In Rimini

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!

Sublime, each course a universe of perfectly balanced flavors. A well-deserved star.

A talented chef offering culinary experiences that are anything but ordinary, with a beautiful location and a motivated and attentive staff. The restaurant has a great atmosphere overall.

The food, service, and wine were all excellent. The price was fair.

Creative and delicious cuisine. A welcoming atmosphere and friendly, welcoming staff.