Choose the quality
Passion, quality and research: the main ingredients to conquer your happiness
A perfect stay also means high-quality cuisine.
Our ongoing commitment to culinary excellence offers guests at Hotel Tiffany’s in Riccione an increasingly diverse gastronomic selection through our Quality Project, which guarantees the freshness and standards of our ingredients — often based on the concept of “zero kilometers,” meaning local products from our territory.
Emilia-Romagna is a particularly fortunate region, not only for its seafood products, but also for holding a delicious record among Italian regions: with 45 traditional products, it ranks first in Italy for the number of products recognized with DOP (Protected Designation of Origin) and IGP (Protected Geographical Indication) status. It proudly bears the title of Italy’s Food Valley.
Our Chef Antonello Ciricosta creates balanced and dynamic menus based on careful research and the selection of genuine ingredients.
Together with his kitchen brigade, he personally manages the orders and — something rare in restaurants — prepares piadina, bread and breadsticks, passatelli, and fresh handmade pasta for ravioli and tagliolini.
We offer served menus, à la carte options, or buffets depending on the evening or the season.
The kitchen staff also includes a Pastry Chef, responsible for a wide range of desserts starting with breakfast — a highlight of Hotel Tiffany’s.
For special occasions such as Christmas or Easter, we prepare traditional holiday sweets in-house, including Panettone, Pandoro, Colomba, and Chocolate Eggs.
