Tell me—on a warm August evening, just steps from the sea in Rimini—what do raw mantis shrimp filled with tomato, toasted bread, and lard have to do with sheep tartare, pecorino, and black truffle?
I asked myself the same question during the summer of 2022. That’s when I first experienced the cuisine of Da Lucio, and it was love at first bite. No reviews, no Instagram reels, no word of mouth—just pure curiosity and hunger. And maybe that made it even better.
What chef and owner Jacopo Ticchi (born in 1994) offers is a bold culinary journey rooted in experimentation, technique, and sustainability. His cooking doesn’t just tell the story of the sea—it interprets it through a fresh lens, while also leaving space for the land, for natural rhythms, and for necessary pauses.
These are the photos I took in 2022.
A Sustainable Philosophy, Even in Practice
From late July to mid-September, during the Adriatic Sea fishing ban, the menu takes a new turn—shifting the spotlight from seafood to dry-aged meats, in perfect alignment with the restaurant’s ethos.
It’s a gesture of love. The fishing ban allows marine life to reproduce. It’s a good protest—one that the ocean needs.
And truly, Da Lucio is much more than just a restaurant. It’s a place where every dish has a story to tell, and where environmental respect becomes a creative force.
An Unexpected Gem in the Heart of the Romagna Riviera
Over the years, the restaurant has changed locations until it finally landed on Viale Ortigara—a true window onto the sea. Now you can even plan an aperitivo there or surprise someone with a special gift card experience.
In Rimini, the city that never sleeps, with an atmosphere that blends the ‘80s and 2000s and where TikTokers document every bite, Da Lucio is the oasis you didn’t see coming. And yes, I’ll be going back. Knowing that Da Lucio has grown into a renowned destination, with awards, collaborations, and pioneering projects centered on fish dry-aging, fills me with joy. Excellence, here, has never faded.
What to Expect on the Menu at Da Lucio
The menu changes with the seasons. You can opt for a tasting menu or order à la carte.
The star is large local fish, cooked over charcoal grills or in wood-fired ovens. Even the so-called “less noble” cuts, like offal, are treated with care and turned into flavorful highlights.
Some dishes are truly sensory experiences. I still remember the chicken livers with chocolate, served like a bonbon and paired with a sip of vermouth—a spontaneous gift from the chef that tasted like pure surprise.
A Special Focus on Wine and the Art of Presentation
A knowledgeable sommelier will guide you through a curated selection of natural wines, pairing each course with thoughtfully chosen pours that pay tribute to small winemakers and indigenous grape varieties.
Prefer a cocktail instead? Go for a pre-dinner aperitivo or a cocktail pairing during the meal—the bar program is just as carefully designed as the menu.
And yes, attention to detail is everywhere. From the plating to the serving dishes (some of which are vintage Richard Ginori Antico Doccia, a personal favorite of mine), every element helps tell a story. Of sea, of land, of passion.
If you’re looking for a restaurant in Rimini where every dish is the result of a deliberate, creative, and sustainable choice, Da Lucio is a must.
A place where contemporary cuisine dares to be emotional, sustainable, and unapologetically bold.
I stumbled upon it almost by accident.
Now you have no excuse!
