Restaurants in the province of Ravenna

Ravenna lies between pine woods, lagoons and the sea, and its cooking joins Romagna's rolled pasta to Adriatic fish and lagoon eel.

What you eat here

• Piadina and cassoni, filled with greens or pumpkin.
• Cappelletti and strozzapreti, and garganelli ridged on a comb.
• Eel from the Comacchio lagoons, which reach this far, and clams in the pan.
• Squacquerone DOP, grilled *saraghina*, and oily fish from Marina di Ravenna.
• Ciambella romagnola, a dry ring cake for dunking in Albana.

The wine

Albana di Romagna, dry and as passito, Sangiovese from the Faenza and Brisighella hills, and a DOP olive oil — Brisighella — as good as the wine.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.