Alberto Faccani

Alberto Faccani opened Magnolia in 2003. A cooking enthusiast since childhood, Alberto’s aim was to create a place that celebrated fine food while introducing guests to the beauty behind certain ingredients and combinations. The setting is classic, flaunting sober elegance and gorgeous lighting, particularly by day. This is the Adriatic coast, and in Cesenatico the culinary tradition runs deep. Diners can be demanding. Faccani lives up to the challenge, day in, day out. He turns fresh, locally sourced ingredients into symphonies of taste. Delight in each one as you enjoy them all! Intense and well rounded. An excellent blend. Chef Faccani is one-hundred-percent involved when it comes to doing the shopping, the cooking, of course, plus bread baking and desserts. His menus are tributes to scrumptiousness, featuring Baked oysters, tuna-and-caviar waffles, Squill fish buttons with artichoke and parsley, Spaghettoni with broccoli rabe and baby squid. Main courses include European Lobster with olive, wild fennel and ’nduja paste, and Turbot with cauliflower, onions and algae. Chef Faccani and Magnolia aim to please and amaze. Foreign and local gourmands alike will feel at home here.


Relais Villa Margherita
Viale Trento, 31
47042 Cesenatico (FC)
+39 054 781598

Number of seats 26 | |

Closed From Monday to Friday lunchtime, except public holidays
Holidays 2 weeks in March
Credit cards All