I migliori ristoranti di cucina cucina romagnola in Ravenna

13/03/2025: The tagliatelle a ragù were excellent! We were a group of 18 and the service was excellent.

11/03/2025: A beautiful restaurant in a former cinema! Delicious food! The service is terrific. Even if it's full, you don't have to wait long for anything. Great every time.

15/03/2025: EXCELLENT !!!!!Always excellent. Exceptional quality and price!!!

27/02/2025: (Traducido por Google) Excelentes cappelletti y exquisita carne a la parrilla. (Original) Ottimi cappelletti e carne ai ferri squisita

03/03/2025: The journey from Imola is very rewarding to look at. On weekends it seems to be very busy. My nephew took a while to book for Sunday 02/03 and we had to make the reservation for 2:30 p.m. So it is advisable to make a reservation in advance. Excellent food and great atmosphere. 100% recommended.

02/03/2025: Excellent first course, plentiful second courses with good meat, excellent price on the menu 27

29/01/2025: Good restaurant, with really tasty dishes and fair prices. Very attentive and courteous service.

03/12/2024: All very nice, excellent food, Very quiet environment with lots of peace, recommended,

19/03/2025: After having eaten at this restaurant several times with satisfaction in the past, this time I unfortunately feel I have to publish a negative but constructive review, to avoid disappointment to those who, like me, eat gluten-free and to ensure, at the same time, that the managers evaluate whether it is possible to improve a fish dish that is traditionally appreciated and popular. Knowing that they serve gluten-free dishes, today I asked if it was possible to have two gluten-free calamari skewers and I was given a positive answer. Unfortunately, I would never have imagined that they would be served to me completely unseasoned and devoid of any herbs or spices, not to mention the lack of gluten-free breadcrumbs. The fish did not even seem to have been grilled, perhaps to avoid contamination. Honestly, I think it would have been kinder to warn me that the fish would be served in this way.

19/03/2025: Had birthday dinner for my grandmother here. Abundant servings, very good quality and all at a decidedly honest price. The staff who served us were also very professional

11/03/2025: Tavern from times gone by. For lovers of past trattorias. Excellent handmade food. Few things, typical Romagna homemade products.

03/03/2025: Attirato dalle recensioni positive, ho deciso di provare Mirola, un ristorante in centro a Lugo che propone piatti tipici romagnoli a prezzi modici. La qualità è più che discreta: ho apprezzato i passatelli, il petto di tacchino grigliato e le verdure di contorno. Anche il latte brulè, assaggiato come dolce, è stato una piacevole scoperta. L’unico aspetto da tenere in considerazione sono i tempi di attesa, un po’ lunghi, dato che il locale è a conduzione familiare e il personale è ridotto. Nel complesso, una buona scelta per chi cerca una cucina semplice senza troppe pretese.

03/03/2025: Good restaurant, friendly staff, varied menu with many traditional dishes, reasonable prices, I would happily return.

03/03/2025: When I don't want to go too far from home, but want to eat well, I come to Trattoriaccia. Trattoria from times gone by, with simple but not banal dishes. This evening I had spicy pecorino with piadina as an appetizer... very good!!!

23/03/2025: Excellent service, everyone was very kind, the food was very good

16/03/2025: Truly an excellent versatile restaurant suitable for all occasions. Soon the bridge will be finished and will again be accessible from the sea.

23/03/2025: We had lunch in the restaurant so we cannot review the rooms

11/03/2025: The smell of salt, the sea breeze, the "white hills", the horizon that promises a lot of news, the flamingos that stand up with only one leg, the quiet of the world. . It is precisely here that this evening we had the pleasure of dining, in the heart of the Cervia Salt Pan Park, the smallest and most northern salt pan in Italy (in via Madonna della neve 15). The place: "Acervum" takes its name from "Acervus" or "pile" and in addition to being a restaurant it is also an inn - it has five rooms for lodging - and a shop - you can buy their products directly. The restaurant, on the other hand, is a splendid country villa with giant windows surrounded by a breathtaking landscape where you can experience history, savor culture and immerse yourself in nature. Inside we find an elegant, refined and quiet environment that follows a very precise line in the preparations: the use of sweet Cervia salt, each course is characterized by this grain of salt capable of enchanting and seducing even the most demanding palates. We took: 😋 Entrée: • Fried gnocco with sweet Cervia salt and mortadella: thanks to this small entrée we were able to enter the heart of the restaurant, we savored the flavor and sweetness of these small grains of salt that transformed the gnocco into something phenomenal. Good, special, decisive. Appetizer: • Roasted octopus with cream of potatoes and chives: perfectly cooked octopus, the crust wrapped the tender fish that used as a shoe in this cream of potatoes created a perfect balance. • Palette of the Salina: this enormous cutting board cheered up first the sight and then the stomach. Every single course was characterized by the use of Cervia sweet salt. - fried passatelli on mascarpone cream and bacon: wow. The crunchy passatelli that dived into the mascarpone with this flaked bacon was something perfect. Excellent combination. - fried piadina on chickpea hummus: it didn't excite us much. - potato croquette with ham: really large and dry crunchy on the outside with a heart full of mashed potatoes, velvety and sweet with a few splashes of flavor given by the ham. - pecorino cheese with sweet salt honey: good. - meatballs in sauce: yum, small and delicate, they reminded us of Sunday lunch at grandma's. - soffiotti with mortadella: soft and with a generous filling, a shame because they lacked that extra touch of magic in the dough. First course: • Cuttlefish ink lasagna with marinara sauce: seven completely black layers that were divinely combined with this marinara sauce that was very reminiscent of the flavor of risotto. The only shame was that the fish on the surface, having been reheated in the oven, were a little dry. Second courses: • Fritto di Paranza: perhaps the most disappointing dish, good, not very greasy, tasty but there was something unconvincing, perhaps the frozen calamari? • Grilled fish according to the catch: Sea bream, sole, cuttlefish and prawns: good, slightly au gratin but fresh. Desserts: • Rum Cubaney 18 years, Orange with salt, cookies and squares of chocolate with salt: a journey around salt and sweetness, special and exciting. • Semifreddo with Squacquerone, blackthorn jam and salt crumble: we were thinking of something more particular, undoubtedly not bad but a little more elaboration would have made the dish worthy of its ingredients. Here the sweet salt of Cervia is the undisputed protagonist of this place, a place that makes you feel at home without neglecting elegance, a place made of a few courses that still manages to satisfy all customers. We had a good time, we ate very well and we took a journey around this grain of salt that releases a sweet and salty taste at the same time. The details, especially the smallest ones, the ones that no one ever sees are the ones that really make the difference - after all, even a grain is enough to form a pile.