Magnolia
Longiano, Italy
⭐2 Stars
The Experience
From Michelin Guide
Situated in the elegant Relais Villa Margherita, an 18C villa converted into a stylish residence with just six guestrooms, verdant grounds and a swimming pool, Magnolia occupies a contemporary, veranda-style dining room with large picture windows boasting sweeping views of the Romagna hills as far as the mountainous “peak” of San Marino. Here, skilful chef Alberto Faccani serves a clever combination of the classic favourites that have marked his career, alongside other more unusual dishes that demonstrate a tireless search for experimentation. His contemporary style is elegant and balanced, as demonstrated by the delicate coconut milk sauce that provides the final flourish to his cuttlefish with caviar and peas.
Unique Things
From Visitor Experiences
Magnolia is located in the elegant Relais Villa Margherita, an 18th-century villa converted into a stylish residence with only six guestrooms, surrounded by verdant grounds and a swimming pool, offering sweeping views of the Romagna hills and San Marino from its contemporary veranda-style dining room.
Chef Alberto Faccani combines classic favorites from his career with unusual, experimental dishes, such as cuttlefish with caviar and peas finished with a delicate coconut milk sauce, reflecting a tireless search for culinary innovation.
The restaurant offers three tasting menus at extraordinarily friendly prices for a two-Michelin-star establishment, possibly influenced by Faccani's background as an accountant, making haute cuisine more accessible without compromising quality.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin two-starred restaurant Magnolia in Longiano, led by Chef Alberto Faccani, reflect the unique geography of the region, blending land and sea elements. Key ingredients include:
Cuttlefish: Featured in signature dishes such as cuttlefish with caviar and peas, often paired with delicate sauces like coconut milk sauce, showcasing precision and creativity.
Caviar and Crustaceans: Used in refined preparations like cappelletti with sea cream, crustacean, and caviar, highlighting the Adriatic coastal influence.
Peas: Often combined with seafood elements, such as in the cuttlefish dish, adding freshness and balance.
Praline and Pistachio Ice Cream: Used innovatively in dishes like roasted cuttlefish with praline and pistachio ice cream, lemon, capers, asparagus, and squid ink, demonstrating a blend of savory and sweet flavors.
Earthy Elements and Bottarga: Recently incorporated alongside fish to add complexity and depth, such as in amuse-bouche like herb flan with bottarga and lemon.
These ingredients are significant as they embody the restaurant’s philosophy of combining local terroir from both the Adriatic Sea and Romagna hills with innovative culinary techniques to create elegant, balanced, and pleasurable dishes.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Classici: 8 courses, €150 per person (wine pairing: 5 glasses, €75)
- Magnolia: 9 courses, €170 per person (wine pairing: 6 glasses, €90)
A La Carte
- Prices not specified