Fried Dishes

Dry and light, our fried fish is served on yellow paper, just like we used to. It's not easy to get a fried fish well done: you need to deeply know raw materials and have a complete control over temperatures. As a matter of fact, our fried fish is dipped three times in oil: the first time the frying temperature is reached, the second time cooking is carried out, with the third time you make it crispy! What about lemon? We do not advise it. It would spoil everything!

Le nostre patatine fritte, quelle vere!

Classics

Great mixed fried fish of the Adriatic sea
Boneless fried fish for vagabonds
Crispy baby calamari and artichokes

...in addition

Boneless fried sardines,
aromatic tomatoes and capers
Potatoes and codfish croquettes
Fancy fried cremini (cream), mozzarella, ascolane(olive/meat ball), fried battered vegetables ... for those who don’t love fish

French fries

The real ones!
Grown by Mrs Maria in Cesenatico, just for us!

Tagliolini al ragù bianco di pesce

Maritime Tradition

These dishes are our roots. Our memory. They are the result of the ancient knowledge of fishermen.. They are prepared according to the passing of seasons. They are born on the boats arriving everyday on the quay of the harbour of Cesenatico, designed by Leonardo da Vinci. For us it means remembering our history.

First Course

Risotto old fashioned style
Tagliolini with a white fish sauce

Stewed and Steamed in the Pan

“Poverazze” (our clams) cooked “sailor style”
Pan fried sardines with oil and lemon fragrance
Warm octopus salad and parslied potatoes

From our grill

Skewers of grilled squid and prawns
Tasty shrimps with sweet salt from Cervia Saltpan

Menu of the day

We follow the passing of seasons and we only cook what sea and earth give us, always looking for their best form.
And here it is that we glimpse a box of fresh soles or of mantis shrimps at the market place. Or maybe of mussels from Cervia or Cesenatico: excellent during summer months, when they reveal their better taste. All of these are recipes passed over by Marcello Bartolini who, once arrived on his boat after fishing, worked in the kitchen of our beloved b&b Stella Marina!

Saraghina scottata alla griglia

First Course

Hand-made tagliatella with squids and peas
Hand made strozzapreti pasta
with tub gurnard sauce
Home-made spaghetti with clam sauce
Beans and clams soup

Stewed-, Steamed- and Oven-cooked

Calamari, mussels or moletti fish au gratin
Fried Cuttlefish, then panfried with tomato
Marinara Mussels
Steamed mantis shrimps

From our grill

Roasted scallops with pumpkin blossoms
Grilled Grooved Razor Shells
Grilled Brisling
Tuna, Turbot or Sea Bass

Trilogia al cioccolato

Desserts, from our Lab

We have always been thinking that desserts served on table are the right ending of a voyage of a lunch or a dinner.
They fulfill a difficult task: being a last memory of an experience at the table. All our desserts, crêmes, ice creams, carnival sweets, panettone or torrone are home made in our Laboratory.
It's no secret, indeed, that the whole Bartolini family is very greedy for sweets!

Sorbets, granita and ice-creams

Orange skin ice-cream with caramel
Bronte pistachio ice-cream
Fruit of the season sorbet

Cream cakes

Chocolate trilogy
Terrine of soft cream with poured fresh zabaglione
Iced meringue with english cream

Seasonals

Creme Brulèe
Wafer with vanilla ice-cream and wild berries
Light cassata with citrus sauce

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