restaurant
Hotel Cervia’s Restaurant
a feast for the palate
At Hotel Cervia there is an air of tradition but also a great desire to always renew it, in every recipe!
Romagna cuisine is in our heart and we like to share it with you. Chef Paolo puts all his passion into every dish. He wakes up early in the morning to get the best raw materials, such as seasonal fruits and vegetables, meat from inland farmers and fish caught in our sea, fresh and genuine.
Romagna cuisine is in our heart and we like to share it with you. Chef Paolo puts all his passion into every dish. He wakes up early in the morning to get the best raw materials, such as seasonal fruits and vegetables, meat from inland farmers and fish caught in our sea, fresh and genuine.
It is from these ingredients that, with his mastery, he creates mouth-watering dishes, where every bite expresses all his dedication. There will only be empty plates, full bellies and big smiles on your holiday table!
INFORMAZIONI RIGUARDO ALLA NOSTRA CUCINA
We care deeply about the health and well-being of all our guests: this is why we want to share an important piece of information.
Starting this year, given the increase in dietary restrictions and food intolerances by guests, our kitchen is no longer able to meet the needs of guests with celiac disease and other specific food intolerances.
We know how important it is to follow specific diets and take into consideration dietary restrictions. However, we are currently no longer able to provide a separate area to avoid cross-contamination between foods or equipment to prepare gluten-free dishes or food suitable to be eaten by people with other intolerances.
Starting this year, given the increase in dietary restrictions and food intolerances by guests, our kitchen is no longer able to meet the needs of guests with celiac disease and other specific food intolerances.
We know how important it is to follow specific diets and take into consideration dietary restrictions. However, we are currently no longer able to provide a separate area to avoid cross-contamination between foods or equipment to prepare gluten-free dishes or food suitable to be eaten by people with other intolerances.