Molino Ciavarini In Fano

The piadina with grass is very good.

Ottimo cibo e ambiente familiare, è un piacere padsarci la serata.

Kindness and attention to the products, for me a true tavern

Friendly staff, open kitchen especially in summer and a huge brazier outside in the garden. If you want to eat excellent quality meat and homemade first courses you have to come to Ciavarini, you won't regret it

Yesterday we celebrated the arrival of the new year! We had a very good time because the kind and capable waiter made us feel at ease. We ate botched ravioli and tagliatelle with peas (excellent) and then followed by mixed grills with side dishes. The meat was well cooked and tasty! Finally we arrived at the classic desserts such as tiramisu and then toasted with a bubble. The bill? Honest . I recommend the atypical place for a pleasant culinary experience.

Una sola parola Fotonico . Carbonara di altissimo livello squisita , carnina fantastica si scioglieva in bocca e personale gentilissimo . Aggiungiamo prezzi onesti e dolci con porzioni di livello e il posto dove tornare sempre e' servito

Respects what was stated, atypical place. In the sense that it is not a real restaurant with the same standards as many others, it is also quite comfortable in terms of formality and authenticity of the dishes produced (at least in our case). Tasting of first courses, home-made spaghetti carbonara, excellent, perhaps a little too tasty, gnocchi with a truly exceptional ragù, the kind that is in no hurry to finish cooking. Followed by a sliced ​​steak with salt, good but normal, and fresh vegetables and graten. In my opinion, despite what I have tasted, therefore a very limited sample, the former beat the latter and not by any measure, however other experiences say contrasting things, therefore I would not indicate a winner. A contrasting note however was the loose red wine, unfortunately not to our liking, too bitter and other negative nuances. So I wouldn't try it again. However, there is no shortage of bottled wine, obviously. Certainly to be recommended to move away from the usual canonical restaurant, towards a more agritourism-style structure.

Now a fixed stop for us who, despite living in Rome, have a holiday home in Fosso Sejore, highly recommended and I don't know which dish to suggest, they are all excellent. Every friend I host and take us to eat wants to come back, it's now a chain letter 😀😃. Come on Filippo, Eugenio, you are like a rock, you will overcome this bad event too, get angry with those in charge and start again in a great way!

I spent a wonderful evening in this place. I ate the meat and it was very good. I'll be back to try the rest of the menu

The restaurant is a gem immersed in the greenery of the Fano hills, one of my favorite places, rustic, informal, and exceptional food The structure is quite classic, made of wood, spacious both inside and outside, in the large garden dominated by an immense fireplace for cooking meat, a specialty of the house But even the first courses are no exception, rigorously homemade pasta, amazing tortelli and rib ragù. The staff and the owner are very welcoming, particular praise goes to the owner for his competence and dialectic in entertaining customers Summing up "TOP"