Most-loved dishes
AI summary of what 13 dish mentions say about the food
Lucio’s brodetto riminese with rice earns rapturous praise, its rich, briny broth and tender fish evoking the Adriatic’s soul. The overall vibe is one of quiet, confident warmth—a place where tradition feels both sacred and alive.
“The Rimini-style brodetto: a long-cooked sauce that's filtered and cooked again in the wood-fired oven with fresh fish for texture, finished with a mince of molluscs, served with rice cooked first in the brodetto and then toasted in the wood-fired oven. The depth of flavour is incredible — it's like the essence of the sea.”
What creators say
1 creator has covered Lucio. Most active: Habemus Fame
- Habemus FameLoved
Proveresti l’esperienza da Lucio a Rimini? #chef #michelinstar #ristorante #menu #seafood #food · @ 0:02
Lucio in Rimini is an incredible fine-dining seafood experience with a stunning waterfront location, an open kitchen, and creative, beautifully executed dishes — though the yogurt ice cream with fish caramel didn't work for me.
Dishes mentioned
Ricciola Maturata Due Settimane
I start with the raw section: this amberjack aged for two weeks. It's delicate and has a clean, intense flavour from the aging. Really nice start.
Tris di Ombrina, Lardo di Mora Romagnola e Seppia
Then a trio: ombrina, lardo from Mora Romagnola pork, and cuttlefish. The combination of fish and cured pork fat is interesting — the lardo melts on the tongue, and the cuttlefish adds a nice chew.
- Triglia Scottata e Laccata con Fegatini e Ricci di Mare
- Rana Pescatrice con Capasanta e Burro alla Bourguignon
Spigola con Terrina di Cavolo Nero e Fegato di Rana Pescatrice
Sea bass with a terrine of black cabbage and monkfish liver. The cabbage is earthy, the liver is creamy — it complements the delicate bass really well.
