Since Mr. Jones has been working a lot in Europe recently, we decided to meet up for the U.S. Thanksgiving holiday in Italy. Our trip included Milan and Rimini, a beach resort city that is also the gateway for visiting San Marino, Europe’s third smallest country that is land-locked within Italy.
From Yelp and Trip Advisor, we read great reviews about Ristorante Guido, a Michelin-starred seafood restaurant on the beach. Since it was within walking distance of our Hotel Nettunia, we emailed the hotel staff, asking if they would secure a reservation for us.
Late on the morning of our arrival, we walked by the restaurant. It was raining, off season, and all of the dining establishments looked closed for the winter, including Quido.
We convinced ourselves that it was worth the adventure to give the restaurant a try that evening, which was one of our best decisions of the trip.
In the evening, the restaurant had a warm glow inside.
Based on the reviews, we decided to go for the tasting menu, and have the sommelier pair wines with the meal. This was another great decision.
Our feast started with a glass of Prosecco and a bread basket filled with local delicacies. The flatbread is based on the local piadine.
Next came a slider-sized “hamburger” on a rock. It tasted exactly like a really good burger, but it was actually amberjack fish.
Then a “cappuccino” two layer cuttlefish soup, broth-based on the bottom and foamy cream on the top. (We still hadn’t started the tasting courses yet.)
A new wine for the first course.
This is the Crudo di Riva or Raw fish from the coast. I’m not a fan of most raw fish or fish heads on my plate.
Both of these — red mullet and mackerel – where tasty and perfectly seasoned. All of the seafood we enjoyed was local, with the exception of the oysters.
The La Cannocchia si ricorda il Gratin, which translates as “Squill fish, with memories of gratin,” is a small crustacean, cooked slowly at a low temperature. NOTE: I mussed the presentation of this dish slightly, before I remembered to take the photo.
Our sommelier carefully presented the wine for the next course.
The Fritto (which is translated on the menu as Squids and Shrimps fried in Oriental Way) was calamari rings on top of shrimp crispy bits. The actual fish varies based on what is fresh at the market each day.
Spaghetto alle Ostriche Hard Durum Spaghetti with Oysters – perfectly alle dente pasta with a nearly raw oyster on top that the heat from the pasta and the sauce “cooks” slightly.
Time for another wine, this one from the Alto Adige, an area in Northern Italy we’ve visited and loved.
The next dish was the Mare Nero or Black Sea. Black pasta has always been out of my comfort zone, but this Amberjack in Cuttlefish Ink was delicious.
The last main course was a recipe from the earlier days of Guido, which was founded in 1946. It is Spigola Grigliata e Marinata — or Sea Bass grilled in Vinegar.
For the dessert course, we were served a Ben Rye dessert wine.
The dessert was called Come la Cassata (Like Sicilian Cassata). It was a creamy, frozen dessert with the flavor of pistachio. Very light, and very delicious.
Dolce were served with espressos. (I skipped the coffee and enjoyed the dessert wine.)
Mr. Jones — with his espresso and cookies — after a wonderful meal – is very happy.
The brothers behind Ristorante Guido (on the left, the wine Sommelier who runs the dining room/front of the restaurant, and on the right, the chef.)
They are definitely Hospitality Superstars.
We will remember this Thanksgiving meal forever.
Have you visited Rimini, Italy? Where did you dine?
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