The story
In Rimini, Trattoria da Lucio has built a reputation as a destination for seafood that pushes boundaries. Chef Jacopo Ticchi applies butchery techniques and aging methods to fish, creating a tasting menu that Francesco Zini calls “one of the best fish restaurants I’ve ever been to,” offering “a new vision of seafood.” The kitchen celebrates every part of the catch—raw, grilled, boiled, and fried—in a refined yet ingredient-focused approach.
Creators consistently highlight the boldness of the menu. Cosa mangiamo oggi? notes a standout “stuffed tuna eye” that looks surprisingly appetizing, while Qui si Taffia compares dining here to “playing with Real Madrid.” From aged cannocchia to whole grilled fish heads, Da Lucio delivers a uniquely modern take on the Romagnola tradition, earning its place among Italy’s most talked-about seafood tables.
Synthesised by AI from every creator’s review. First reviewed 2023.
What diners say
Synthesized from 22 Google reviews · tap an aspect for the detail
Diners consistently praise Trattoria da Lucio for its exceptional seafood, creative tasting menus, and warm, professional service. The restaurant's seaside location and refined yet welcoming atmosphere make it a top choice for special occasions. While a few guests felt the experience didn't fully meet high expectations, the overwhelming sentiment is that this is a memorable, high-quality dining destination.
Food Quality and Creativity
Reviewers are impressed by the high-quality ingredients and innovative preparations, especially the seafood. Dishes like raw seafood and scallops are frequently highlighted, and the tasting menus are described as a sensory journey with distinct, harmonious flavors. The use of non-trivial cuts like fish liver and cheeks is noted as a unique touch.
Service
The service is consistently described as attentive, professional, and warm. Many guests mention that the young staff made them feel comfortable and well-cared for, even when they initially felt out of place. The service is seen as a key part of the fine dining experience.
Ambiance and Location
The restaurant's seaside location and refined decor are frequently praised. The open kitchen adds to the experience, and the overall atmosphere is described as both elegant and welcoming. It is considered a beautiful setting for a special meal.
Value
Many diners feel the experience offers excellent value for the quality, with some noting that the wine pairings are well-chosen and reasonably priced. The restaurant is seen as worth the journey and the cost.
Wine Pairings
The wine pairings receive high marks for complementing the food and enhancing the overall experience. The selection is described as excellent and well-integrated into the tasting menu.
Consistency and Evolution
Regular visitors appreciate that the cuisine has evolved over the years while maintaining its personal character and high standards. The restaurant is seen as consistently excellent, with the Michelin star not diminishing its unique identity.
Most-loved dishes
AI summary of what 49 dish mentions say about the food
Reviewers rave about the Torta di rose, a buttery, layered bread that steals the show. The overall vibe is warm, rustic Italian comfort, with simple ingredients elevated to something sublime.
“A rose cake, sbrisolona with Romagna lard and alpine fontina if you want a savoury twist. It's a bit claggy, could have been revived in the oven, but it's well made. Good.”
What creators say
6 creators have covered Trattoria da Lucio. Most active: Cosa mangiamo oggi?, Qui si Taffia, Francesco Zini
Shorts 1
Videos 5
Da Lucio is one of the best fish restaurants I've ever been to, offering a new vision of seafood through aging techniques and a contemporary, ingredient-focused approach.
Dishes mentioned
Piadina Romagnola
This piadina has garlic in the dough, which is a nice touch. It's a perfect welcome to Romagna — comforting and flavorful.
Cannocchia di Mare Frollata
I've never eaten a matured crustacean before. The texture is very meaty, the flavour is intense. The seasoning with oil, vinegar and anchovy extract cleanses the palate perfectly.
Rana Pescatrice Frollata (3 Step)
Three stages of maturation of monkfish. The first, at 2 days, is soft, melts in the mouth, delicate and almost sweet. The second, at a week, is denser, more consistent, with rose water and geranium. The third, at two weeks, is the most complex, dry, intense — it's incredible, my favourite. The colour is like a rainbow.
Crudo di Pesce (Plato Royale)
A rich platter of raw fish, crustaceans, bivalves and cephalopods. The red mullet is very intense, tastes of the reef; the amberjack is buttery, almost like a crustacean. The pistachio sauce from the heads is sweet and nutty. The parmesan cream adds depth. The Vecchio Samperi wine brings out all the iodine and sea flavours.
Patate al Pesce
This recreates the tasty part of potatoes cooked in the oven with whole fish — the water from the fish seasons the potatoes. Here it's done without the fish but with wakame algae. The potato cream with a light crispy crust, and a finish that reminds of grilled fish with potatoes. You taste parsley, garlic — it gives depth. Spectacular dish.
Da Lucio in Rimini offers a refined seafood experience where you can choose your fish from a tray and have it cooked to perfection, with a standout dish being a stuffed tuna eye that looks surprisingly appetizing.
Dishes mentioned
Occhio di Tonno Farcito
This is a giant tuna eye, probably from a huge tuna. They hollow it out and stuff it with other tuna. At first it might gross you out, but tell me if this doesn't look super appetizing.
Scorfano Fritto
You can choose from the Scrigno the fish cut that inspires you most, and they'll cook it in a way that enhances the flavor. For example, you could choose scorpionfish and they'll fry it.
- Cosa mangiamo oggi?Loved
Il miglior menù di pesce che c'è in Italia? · @ 0:00
A unique seafood dining experience in Rimini, where the chef presents an incredible tasting menu highlighting the pure flavors of the catch.
Dishes mentioned
Tagliatelle di Alganori e Brodo di Pomodoro
A seafood tagliatelle in tomato broth, described as the true Romagna way to start a meal.
Ricciola di 18 kg Invecchiata a 18 Giorni
Aged amberjack served without a knife, meant to be eaten in one bite.
Capassanta, Triglia, Spigola e Canocchia
A selection of raw seafood including scallop, red mullet, sea bass, and mantis shrimp, with the scallop coral used as tagliatelle.
Spigola e Canocchia con Lime
Sea bass and mantis shrimp with fresh lime, described as very fresh.
Focaccia
A focaccia that is hard to resist.
- Cosa mangiamo oggi?Loved
Il PESCE come non lo hai mai mangiato 🐟🐡🐠 · @ 0:58
Da Lucio is a fantastic restaurant in Rimini where chef Jacopo Ticchi applies butchery techniques to fish, offering a unique tasting menu that celebrates every part of the fish through raw, grilled, boiled, and fried preparations.
Dishes mentioned
Croaker Crudo with Sole Eggs, Mandarin Juice, Leek Oil and Sorrel
This is a wonderful local croaker, cut thick, matured for six days. On top there are sole eggs treated like caviar, salted raw, with mandarin juice, leek oil, and a little sorrel. It's a beautiful start to the tasting menu.
Raw Mullet with Anchovy Sauce and Smoked Egg Yolk
This is a poor fish, very undervalued by the market. Fortunately for us, because at least it's cheap. Probably what you'll like the most. The anchovy sauce and smoked egg yolk give it flavor, fattiness, and enjoyment.
Cesenatico Tuna with Shallots, Capers and Dried Tomato Oil
This is the Cesenatico tuna, with shallots, capers and dried tomato oil. It's probably the dish most in everyone's comfort zone because we've all eaten tuna. Scarpetta in the tuna seasoning is amazing.
Skin Terrine
This is basically all the fish skins placed on top of each other, seasoned, and cooked slowly. Once cold, they are pressed to obtain ingots, then cut into thin slices. It's like the consistency of super Romagnola coppa di testa, with pig's head. Crazy workmanship. If Jacopo makes it for me, yes, all my life.
Grilled Turbot with Turnip Greens and Sole Roe Sauce
This is the part of the white skin, the part in contact with the sand, with a little turnip greens and this is the sole and sole roe sauce, which creates the missing sauce. Always garlic and parsley to characterize the flavor of the Romagnola grill. The skin is crunchy but absolutely not tough. I really like the chewiness of the turbot meat. An incredible dish.
Dacio is a classic restaurant in Rimini, compared to playing with Real Madrid — a top-tier choice.
