Abocar Due Cucine

The story

Abocar Due Cucine: Michelin-Starred International Cuisine in Rimini, Italy

Abocar Due Cucine in Rimini

At Abocar Due Cucine, the name itself hints at the restaurant’s soul: avvicinare — to bring closer. This is a place where culinary traditions, experiences, and people meet in a dialogue of subtle balance. The kitchen’s philosophy is rooted in a continuous search for the finest ingredients, a pursuit that has earned the restaurant a Michelin star for its high-quality cooking.

The menu is a living document, updated every sixty days. It unfolds through a series of tasting experiences, each designed to tell a story. The Abocar menu, for example, leads guests through a journey of small bites — tapioca with soyotta, mate with goat cheese and grapefruit — followed by antipasti, a rabbit ravioli with leek and tonka bean, then a choice between roasted coda di rospo with Adriatic broth or duck with almond and grapefruit. Desserts like coconut with peas and tarragon offer a surprising, elegant finish.

Shorter options include the Piccolo (five courses) and the Simple Midì lunch menu on Saturdays. For those seeking spontaneity, the Manos Libres menu is curated by the team, featuring nine courses that follow the market’s rhythm.

A standout project is Hadria 37, a tasting menu born from a commitment to responsible seafood consumption. It highlights Adriatic fish in a balanced, territorial approach — from spaghetti with stridoli and bergamot to roasted coda with Adriatic soup.

Beyond the main dining room, Abocar offers Fuegos, an asado experience under the stars that evokes the true origins of gaucho tradition. Whether indoors or out, the restaurant’s atmosphere is one of warm, unpretentious elegance — a space where every detail invites you to stay a little longer.

In Rimini, Abocar Due Cucine is not just a meal; it’s an ongoing conversation between cultures, seasons, and the craft of international cuisine.