Most-loved dishes
AI summary of what 13 dish mentions say about the food
The brodetto riminese con riso emerges as the resounding star, a soulful bowl praised for its depth. Overall, the food at Lucio delivers a warm, rustic authenticity that feels both humble and masterful.
“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.
