Restaurants in the province of Rimini

Rimini is seaside Romagna, and its cooking is what everyone associates with the riviera: piadina, oily fish, and a great many places working twelve-hour days all summer.

What you eat here

• Piadina riminese — thinner and wider than the Forlì version, and the difference is defended.
• Strozzapreti and tagliatelle, with shellfish or with ragù.
• Sardoncini (fresh anchovies) grilled, and Rimini's brodetto.
• Pit-aged formaggio di fossa from the hinterland — Talamello's *ambra*.
• Bustrengo and ciambella, plain sweets to end on.

The wine

Sangiovese and Rebola (the local Pignoletto) from the Rimini hills; the hinterland towards San Marino makes wines with more structure than the coast suggests.

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 The ones on the listings come from public sources and may be out of date.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.