Magnolia

Within the refined Relais Villa Margherita, an eighteenth-century residence transformed into an elegant boutique retreat with a handful of rooms, parkland and a swimming pool, Magnolia represents its contemporary soul. The light-filled veranda dining room opens onto the landscape of the Romagna hills, the gaze stretching as far as the distinctive peak of San Marino, in a continuous dialogue between indoors and out. At the helm, chef Alberto Faccani lucidly interprets a gastronomic journey that alternates memory and exploration: alongside more classic dishes that tell the story of his professional career, room is found for original creations, the expression of a restless evolutionary drive. His style is elegant and measured, built on refined balances and pairings that are never predictable, as in the delicate harmony of coconut and milk that accompanies baby cuttlefish with caviar and peas, or in the intense signature dish of squid carbonara with black truffle. More exotic flourishes are not lacking, well integrated into the overall narrative, as in the lobster with peas, coconut and lemongrass, where freshness and fragrance meet with natural ease. The welcome is gracious, the service precise and engaging, while the broad and carefully curated wine list finds a capable interpreter in the passionate work of the sommelier.