Abocar Due Cucine

Abocar (the word is Spanish for “to get closer”) demonstrates the Argentine origins of this restaurant’s young chef , who aims to offer his guests reasonably priced gourmet cuisine. Seasonal produce and South American influences are to the fore here, resulting in excellent cuisine focused around just a handful of recipes.The dishes are creative, yet with their roots in the classic foundations in which the young chef was trained in Michelin-starred restaurants in France, Spain and Italy – it was during this apprenticeship that he met his partner, Camilla, who assists him in the kitchen as well as overseeing the front of house. This welcoming restaurant hidden among the streets of old Rimini boasts a charming, youthful and unique atmosphere which is far from stuffy and which makes it an excellent choice.

Argentine roots, European training

• The chef's Argentine background runs through the cooking, while his training spans Michelin starred kitchens in France, Spain and Italy.

A menu that arrives as images

• The menu is positioned as a living book, updated on a roughly 60 day rhythm and presented visually, then explained through the sequence of courses.

Hadria 37, a Saturday lunch built around local fish

• A dedicated Saturday lunch format ties into a territorial project on Adriatic seafood, nudging diners toward more balanced choices.

Fuegos, asado under the stars

• A separate event series stages gaucho style asado, shifting the restaurant into open fire mode.

Signature Ingredients

• Seasonal produce, used as the base layer, with South American accents woven in.
• Adriatic seafood, highlighted in the Hadria 37 project, steering diners toward more responsible local fish choices.
• Live fire cooking, used for asado style events under the Fuegos banner.

Menu approach

• The menu is rebuilt roughly every 60 days and is presented as a book of images, with the narrative emerging through the meal rather than a printed list.

Saturday lunch

• Hadria 37 runs as a fixed Saturday lunch offer, two courses plus a dessert, chosen from a set of dishes that track the local Adriatic seafood project.