It is undoubtedly a positive judgment that must be assigned to the two kitchens that blend together thanks to Mariano Guardianelli from Argentina and Camilla Corbelli from Rimini. The Spanish term abocar (means to approach) clarifies the characterization of this very pleasant and hospitable restaurant located in the center of Rimini.
The restaurant includes two dining areas. The internal one furnished in a simple but courtly way, in the name of eco-friendliness, with wood, glass and mirrors that expand the feeling of space. Then there is a lovely outdoor courtyard transformed into a garden enriched with pots of flowers, plants and wall-climbing vines.
The two owners, having strong international experience in the field of restoration, are assisted by valid and young collaborators in the kitchen and the dining areas. Here it becomes important to know how to explain the preparation of the courses to customers given the fact that many ingredients are of Argentine and South American origin and combined with seasonal, local Italian products with menus that are revised every month with respect for seasonality.
The creativity of the kitchen staff is well manifested on two small menus, one of the sea and one of land, both at 49 euros; an Abocar menu at 68 euros, or the hands-free one inspired by the chef Mariano; eight courses at 90 euros; as well as the à la carte dishes and cheese tasting.
To stimulate the sense of smell and taste before the main courses, the maître Camilla prepares four particular surprise entrees (all included in the offer) called “in un boccone” (in one bite) that well present Abocar's gastronomy, as well as for the desserts served at the end of the meal.
The balance between the ingredients used in the preparation of the small fish menu and the brie and carrot cuttlefish demonstrate the good governance of cooking techniques and the quality of the products used. The latter are dishes that do not require the accompaniment of the old-school grain bread, spelt focaccia and grissini breadsticks that are still present on the table, even though we confess that it is almost impossible not to consume them being the products they are; made by the same kitchen using different types of doughs, natural yeasts, and flours: they represent an excellent credential for a restaurant of this level.
The list of national wines curated by Camilla features a vast choice and it is of considerable quality, it's divided by region and the international choices start with the champagne.
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