Dallo Zio

The story

Dallo Zio – Rimini: Traditional Romagna Cuisine by Chef Giuliano Canzian | Michelin Recommended

A trattoria reborn in Rimini’s historic centre

In December 2003, chef Giuliano Canzian took over a historic local spot on via Santa Chiara. Trained at the hotel school and seasoned in Rimini’s kitchens, he restored the 19th-century house with care, keeping its original character while giving the kitchen a fresh direction. The result is Dallo Zio, a trattoria where warm red walls, graniglia floors and three intimate rooms on two floors create an atmosphere that is both welcoming and reserved.

Cuisine rooted in the territory

Canzian’s cooking is built on the produce of Rimini and the Romagna region – both land and sea. The menu follows the seasons and the rhythms of local fishing, with a philosophy that starts from the most basic ingredients: oil, salt, and the finest raw materials. Crudités of fish are served simply to let the flavour speak, handmade stuffed pasta is a daily ritual, and beef tagliate on hot stone appear alongside carefully composed desserts. Tradition and innovation meet here, always in the name of authenticity.

The wine list reaches beyond Romagna and the Marche to include notable national and international labels, offering a broad companion to the food.

A Michelin-recognised address

Dallo Zio’s consistent quality and respect for regional heritage earned it a place in the Michelin guide, where it is listed as Recommended. It is a recognition that mirrors the restaurant’s daily mission: to rediscover the tastes of Romagna’s origins while exploring simple, unexpected combinations. Whether you come for a lunch of classic seafood or a dinner of land-based recipes, the focus remains on what is genuine and local.