Guido
Rimini, Italy
⭐1 Star
The Experience
From Michelin Guide
Although from the outside this looks like a simple private beach club with views of the sea in the distance, the interior reveals an unexpected and hushed elegance. Guests flock to Guido’s for its excellent fish and seafood: the dishes sound simple on the menu, yet are actually refined, elegant and beautifully prepared, celebrating the Adriatic in all its glory, with a focus on top-quality fish dishes. The menu features long-established classics (“canocchia si ricorda il gratin”) alongside new dishes such as the pizza ai frutti di mare which are themselves destined to become staples here. There’s a good choice of sparkling wines, as well as a focus on excellent whites and renowned reds.
Unique Things
From Visitor Experiences
- Unique Bread Service: Guido Restaurant offers warm, fresh bread (focaccia, grissini, multi cereali) continuously throughout the meal, which is somewhat unusual in Italy.
- Customizable Menu Portions: The restaurant allows guests to order dishes in smaller portions, enabling them to create their own personalized menu at a reasonable price.
- Innovative Amuse-Bouche: Guido serves a cappuccino made of squid as an amuse-bouche, followed by a tiny fried sole with saffron mayo, showcasing creative culinary techniques.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Guido in Rimini are primarily focused on the finest seafood from the Adriatic Sea, reflecting the restaurant's dedication to local tradition and quality. Key ingredients include:
- Red clams: Used in the signature spaghetti with red clam sauce, showcasing the fresh, briny flavors of the Adriatic.
- Cuttlefish: Featured in dishes like cuttlefish with peas, highlighting delicate seafood textures paired with local produce.
- Sea snails: A classic favorite at Guido, emphasizing the restaurant's commitment to traditional Adriatic seafood preparations.
- Whitebait: Served as baby whitebait with olive oil and lemon gel, illustrating the use of small, fresh fish with bright, clean accompaniments.
- Shrimp: Used innovatively, such as in a "lard" made from shrimp dried in salt, part of the restaurant’s fish-based charcuterie theme.
These ingredients are treated with minimal intervention to let the natural flavors shine, often prepared with traditional local methods like grilling, marinara, or brodetto (fish stew), and presented with modern creativity. The emphasis is on freshness, balance, and a light hand to truly represent the Adriatic Sea's bounty.
Menu & Pricing
Current Offerings & Prices
Set Menus
- Menù scontato pranzo: €70 per guest. This is a permanent offer on TheFork, but specific details about the courses are not provided.
- Guido 2025 - al di là del mare: €160 per guest. This is another permanent offer on TheFork, but detailed menu descriptions are not available.
- "Benvenuti a Rimini" Tasting Menu: Prices are mentioned as $118 and $172, respectively, for two different tasting menus, but these are likely in USD and not directly confirmed for Guido in Rimini.
A la Carte Options
No specific a la carte options or prices are detailed in the available information.
Special Seasonal Menus
No specific seasonal menus are mentioned beyond the general focus on seafood and local preparations.
Menu Descriptions and Courses
- Appetizers: Include dishes like zanchetta fish bones turned into a wafer with burnt onion mayonnaise, eel meatballs with vinegar gel and cherry vinegar, baby whitebait with olive oil and lemon gel, corn sponge with lightly smoked whipped salt cod, and fried piadina with "lard" made from shrimp dried in salt.
- Desserts: Features a lemon meringue dessert reimagined with bread crisps soaked in vanilla butter, sage gel, pink grapefruit gel, fried capers, and a lemon sorbet from the Amalfi Coast.