It is Alberto Faccani, from the Magnolia restaurant in the foothills of the hinterland, who oversees the kitchen of this restaurant: an obvious and elegant veranda along the main avenue of Cesenatico's summer bustle. Devoid of any particular elaboration, the dishes faithfully reflect traditional Adriatic seafood recipes, with the fish at the centre of attention. On the menu, or in the menu items linked to daily novelties, space is given to crudi, gratinati, seafood salads, pastas and risottos, while the main courses focus on grilled, baked and pan-cooked dishes.