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The kitchen

Romagna tradition at the table

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 a love of 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 mind one of the hottest moments of your childhood: the aromas, tastes and flavors of grandmother's cuisine.

Breakfast

Start the day with taste

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

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

Lunch and dinner

Taste and attention to your needs

At lunch and dinner there is a tasty and healthy menu for you to enjoy every day typical dishes of the Romagna tradition. All accompanied by a buffet of vegetables and appetizers, and more delicious appetizers.

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, 1 hectolitre of grated form, 1 hectolitre of grated unpeeled 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 you get a homogeneous mixture. Form balls that are then passed with a potato masher, dropping the passatelli directly into a good boiling meat stock.

As soon as they surface, they're ready to be enjoyed.

Ingredients: 1 medium egg per 100 g of flour

For the dough: Place the flour on a cutting board and make a hollow in the middle with your fist. Break the eggs in the middle of the flour and mix well until they are slowly absorbed, work the dough until you get a smooth and elastic mixture.

Cover with a plate or film and let it rest for at least 30 minutes. Roll it out with a rolling pin and let the dough dry. Once dry, roll it up on itself and cut into slices one or two centimeters wide.

Spread the tagliatelle on a dry surface and let them dry for a few hours before cooking. To ensure that the pasta is cooked to perfection, a good method is to put a little oil in the cooking water.

Very tasty topped with meat ragout 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 yeast flour for cakes, a little bit of grated lemon rind, sugar granules to decorate

Preparation: Mix the flour with the liquefied butter or margarine or lard, eggs, sugar and milk needed to make a firm dough.

Immediately after, add the yeast and the grated lemon rind to the dough. Butter a baking sheet and arrange the doughnut.

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

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

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

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

Heat the cast iron pan or a modern non-stick. Roll out the pages with a rolling pin until you obtain discs of about 25cm in diameter and 3/4mm high and cook on the hot baking sheet a few minutes on each side.

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

Everybody comes back because you're doing great.

As soon as we have the opportunity to go on holiday, we return to the Hotel Marilinda. For us it is a special place that makes us forget everything else. Returning to our friends is a real cure-all, we stock up on cuddles, great food and relaxation. The rooms are clean with everything you need, the hotel is close to the sea. It looks great. The people who work there are all beautiful! We also return on weekends because it's worth it. I highly recommend, a stay at the Marilinda regenerates you in the body (the food is really good) and in the soul (kindness, availability, friendship, sympathy etc etc).

Laura L - May 2018

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

Hotel suitable for everyone

Very welcoming environment; the staff is courteous, kind, and helpful; the cuisine is excellent. The prices are cheap, the rooms tidy and clean. I recommend it because it is really a family environment.

Daniela F - August 2018
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