I migliori ristoranti di cucina italiananella città Riolo terme della Ravenna

23/08/2026: Spectacular food and service. Dishes crafted with attention to detail, refined and truly excellent, accompanied by attentive, professional, and friendly service. A superbly selected wine cellar. It's always a pleasure to have experiences like this, where, beyond the quality, you can sense all the passion and care behind it.

16/08/2026: We start off well: delicious breadsticks accompanied by whipped butter, which we definitely appreciate, and homemade bread, also excellent. For my appetizer, I choose the A5 Hokkaido Wagyu tataki, with mustard and toasted sesame. The meat is served either raw and pounded or lightly seared, as is typical for tataki. The latter, in particular, is simply incredible: I absolutely loved it. My wife instead chooses the Baltic red beef tartare, foie gras, and truffle. It's milder in flavor than my Wagyu, but it's equally good. From the appetizers, we understand another characteristic of the place: despite the quality of the ingredients and the cuisine, the portions are anything but symbolic. On the contrary. I also have the opportunity to try the artisanal porchetta with crackling focaccia, mixed salad, and Tropea onion. A delicious, unpretentious, and amazing dish. A true pig's feast, in the best and noblest sense of the word. Let's move on to the first courses, and here, for me, comes one of the highlights of the meal: truffle passatelli, Parmesan fondue, and pork cheek. Incredible. Delicious, fragrant, beautiful to look at, perfectly cooked and, above all, beautifully balanced. One of those dishes I already know I'll remember for a long time. My wife instead ordered the pappardelle with farmyard ragù and Cantine fossa cheese. A seemingly more traditional dish, but with an impressive amount of meat, cut into very large pieces, and the presence, at least on the palate, of livers and pork jowl. These, too, were remarkable. The agreement called for swapping dishes in half. I confess that, when the time came to part with my passatelli, I regretted having signed it. I also tried the duck breast with peaches chosen by a friend: well-cooked meat and an overall successful dish. He would have preferred a more elaborate fruit component, perhaps a chutney, rather than simply sliced ​​peaches. A small point, but it's worth mentioning. The desserts are also good. And then there's the wine cellar. The wine list is truly extensive and surprising, especially considering we're in a small town in the Romagna hinterland. It ranges from very affordable bottles to truly outstanding labels, even including Pétrus. A lot for a place that, not coincidentally, is also a wine bar. The service is absolutely appropriate for the establishment's lineage and quality, without being stuffy or overly formal. In fact, we had a pleasant conversation with the sommelier, and chef Aristide Vitali came to our table several times to exchange impressions and gather our feedback: an attention we greatly appreciated. I found the bill absolutely proportionate to the quality of the experience, and I want to emphasize once again something that pleasantly surprised me: the portions here are generous. Refined cuisine, top-quality ingredients, and a large wine cellar, but without that annoying feeling of having to search for the food on your plate. Cantine Antica Grotta is a place I would absolutely return to. I was fascinated by the cuisine, I enjoyed the wine cellar, and I enjoyed the overall atmosphere of the place. My heartfelt advice is simple: go and try it.

29/07/2026: Always a good stop after a morning on the bike.

17/06/2026: Nice place, great food and ample parking.

01/08/2026: I spontaneously looked for something to eat, received a warm welcome and had a delicious meal.

18/07/2026: Excellent value for money. Drinks are affordable. The desserts are homemade and really delicious. The welcome is warm.

09/08/2026: A truly local atmosphere with a 100% Italian menu for a maximum of 30 euros. A wonderful meal! Homemade charcuterie board accompanied by various breads and cheeses, tomato sauce, etc. Then, a choice of three types of pasta. Same for meat dishes. Same for desserts. Don't hesitate to come inside; the veranda is downstairs. A very enjoyable experience.

05/08/2026: Dinner with colleagues... top! The tagliatelle with shallots was delicious! Not to mention the braised beef... divine!