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Romagna tradition at the table (and not only)

Lovers of our land and our traditions, we strive every day to be one of the best hotels in Cesenatico with Romagna cuisine. The ancient flavors and genuine products, combined with love for simplicity, are what distinguish our dishes.

Three are the watchwords in our restaurant: Romagna cuisine, tradition and taste. The only goal is to bring back to your memory one of the hottest moments of your childhood: the aromas, tastes and flavors of your grandmother's cuisine.
However, there is no lack of new recipes and some small tasteful journey into other Italian traditions. Marilinda's cuisine never gets boring!

Breakfast

Start the day with taste

Every day in our breakfast buffet you will find an assortment of soft cakes and tasty homemade tarts, cookies, jams and honey, to be combined with a wide selection of hot drinks and fruit juices

And for those who prefer savoury food, breakfast also offers mixed cold cuts, bread and cheese.

Lunch and dinner

Taste and attention to needs

Both at lunch and dinner, guests will have the possibility to taste tasty and healthy menus based on traditional specialities from Romagna. All accompanied by a buffet of vegetables and appetizers, plus delicious snacks.

We are very attentive to those with special needs and on request we prepare specific menus for intolerances

Our recipes

Ingredients for 2 people: 2 Eggs, 100 grams of grated cheese, 100 grams of unseasoned bread, grated lemon peel, nutmeg, 2 tablespoons of flour (to harden them, otherwise they crumble)

Preparation: mix the eggs with the cheese, breadcrumbs, flour, salt and nutmeg until smooth. Form into balls that will then be passed with a potato masher, dropping the passatelli directly into a good boiling meat stock.

As soon as they come to the surface they are ready to be enjoyed.

Ingredients: 1 medium egg per 100 gr of flour

Preparation: make a well in the flour on the cutting board and make a hollow in the center with your fist. Break the eggs in the center of the flour and mix everything well until they are slowly absorbed, work the dough until it is smooth and elastic.

Cover with a plate or plastic wrap and let it rest for at least 30 minutes. Roll it out with a rolling pin and allow the dough to dry. Once dry, roll it on itself and cut into slices an inch or two wide.

Spread the noodles out on a dry surface and let them dry for a few hours before cooking. To make sure the pasta is cooked to perfection, a good method is to put a drizzle of oil in the cooking water.

They are delicious served with meat sauce or cuttlefish ragout.

Ingredients: 500 gr. of flour, 300 gr. of sugar, 200 gr. of butter or margarine or lard, 3 eggs, a glass of milk, 1 sachet per 1/2 kg. of flour of baking powder, a little 'grated lemon peel, granulated sugar to decorate

Preparation: mix the flour with the butter or margarine or lard liquefied, eggs, sugar and milk needed to obtain a consistent dough.

Immediately after add the yeast and grated lemon rind to the dough. Grease a baking mold and place the doughnut in it.

Bake in a hot oven at 170 degrees for about half an hour. The dough can be variegated with cocoa or enriched with sliced apples, raisins, pieces of chocolate.

Ingredients: 500 grams of white flour, 50 grams of lard (or 5 tablespoons of extra virgin olive oil), salt, a pinch of baking soda, warm water

Preparation: make a well in the flour on the cutting board. Incorporate the lard (or oil) and add the salt and baking soda.

With the help of lukewarm water, knead everything until you get a firm dough. Divide it into 8 dough balls and let rest for about 30 minutes under a napkin.

Heat the cast iron pan or a modern nonstick pan. Roll out the loaves with a rolling pin until you have disks about 25cm in diameter and 3/4mm high and bake on the hot pan a few minutes on each side.

To turn the piadina, lift it with a long-bladed knife. When cooked cut in two and serve.

Easter at Marilinda in Cesenatico

After two years we were able to celebrate Easter with our friends at Marilinda. Two beautiful days, pampered as always, good food, warm welcome, sincere chatter, professionalism and a lot of sympathy. A beautiful way to disconnect from everything and recharge with the promise to return as soon as possible. Absolutely recommended for many good reasons.

Laura L - april 2022

Forever with you

I was at the Hotel Marilinda for the first time in 1983 and since then I have not stopped, because we are now part of the same family. Thank you guys, you are good people and offer great service in the Hotel!

Marzia C - August 2018

I would never change this Hotel

Also this year at Marilinda, as always, I would never change, you are just fine, as in the family if I would be closer, I would go there whenever the time allows me, quality, courtesy by all, you are fantastic!

Rita B - august 2021
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