19/07/2025: During a recent stay near Imola, I had the opportunity to dine at the "I Merisi" restaurant, a gastronomic gem that elegantly blends tradition and innovation, offering a culinary experience of rare intensity and refinement.
From the moment you step inside, you sense a distinctive atmosphere, harmoniously balanced between sobriety and warmth. The ambiance is meticulously designed down to the smallest detail: the understated yet never boring furnishings, the soft yet expertly calibrated lighting, the warm wood tones, and the thoughtful table arrangements—all elements that contribute to creating a sense of intimacy and welcome without ever being intrusive. The cleanliness of the common areas and restrooms is absolutely impeccable, a testament to a constant attention to quality in every aspect.
The service proved to be superior. The dining room staff proved extremely professional, courteous without being overbearing, punctual, and well-prepared: each course was introduced with skill and passion, highlighting the key ingredients, preparation techniques, and the philosophy underlying the restaurant's culinary offerings. In an era where improvisation is often disguised as creativity, "I Merisi" stands out for its rigor and tangible knowledge of the art of hospitality.
But the food, of course, is the undisputed star of this experience. The menu offers a balanced mix of traditional Emilian dishes and contemporary offerings, always with a strong focus on seasonality and the provenance of the ingredients. As an appetizer, I enjoyed a composition of sweet and sour root vegetables and vegetables accompanied by a light 30-month-aged Parmesan fondue: a simple yet technically perfect start, with a play on textures that immediately piqued my sensory curiosity.
The first course was a masterpiece: hand-rolled tagliatelle with white rabbit ragù and lemon thyme. The pasta, with just the right amount of texture, captured and enhanced the delicate meat and the fresh notes of the aromatic herb, creating a refined balance between rusticity and sophistication.
The second course—a beef cheek braised in Sangiovese with creamed celeriac and savory crumble—was perhaps the absolute highlight of the meal. A long, precise cooking process restored an almost mystical tenderness to the meat, while the accompaniments offered depth, contrast, and completion.
The extensive and well-structured wine list offers a selection of local and national labels with a focus on small, quality producers. The sommelier's suggestions were invaluable and never predictable, with pairings that enhanced each course with remarkable aromatic affinities.
Finally, the desserts deserve a special mention. The chosen dessert—a Valrhona dark chocolate sphere with a raspberry center and Bourbon vanilla ice cream—brought a triumphant conclusion to the meal, with an explosion of flavors and textures worthy of a great Parisian restaurant.
The bill was perfectly in line with the quality of the offerings, without excess and offering a transparent quality-price ratio.
In conclusion, "I Merisi" is more than just a restaurant: it's a place where cuisine becomes language, storytelling, and emotion. It's a destination worth the trip, a bastion of Romagna gastronomic excellence that respectfully and boldly positions itself within the contemporary restaurant scene.
Highly recommended for those seeking an authentic, cultured, and deeply rewarding experience.
28/06/2025: Agriturismo, but not too much
Last night, to escape the summer heat, we decided to go to dinner at this restaurant, because I would call it, more like that than agriturismo.
The lady makes us sit at an outdoor table, the mise en place is very simple and not particularly well-finished, but at least the tablecloths are made of fabric!
The menu offers some typical dishes of Romagna cuisine and some more “special” ones such as the Roman vignaiola, a side dish of cooked vegetables with broad beans, artichokes, lettuce, peas.
I opt for simple tortell with butter and sage, which they made at home, but a bit bland, my wife chooses a roast cockerel with a side dish of vegetables and precisely the Roman vignaiola. To garnish the cockerel, three teaspoons of mayonnaise…..
We are served two entrees, before dinner, which consist of a meatball (boiled) with a cheese sauce.
Overall the dishes are good, but nothing special.
I was particularly struck by the price of the cover charge of €3.50 per person, which for a farm is really too much!
At the table they serve micro-filtered water in a bottle that is not shiny and
in any case at €2.50 a jug, I understand the green choice, but for that price I expect mineral water in bottle.
Final bill, €55, of which €7 only for covers and the lady asks us: "but do you want the receipt?
Of course we answer absolutely yes.
Overall the place is nice, but I don't know if I would return, because for me the agriturismo is something else.
Last observation, they line the access path of the beautiful olive trees, but at the table I didn't see the oil.
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