“Traditional” is easy to write on a sign. It is harder to prove in the kitchen. A genuine Romagna restaurant knows why a recipe exists, who produced its ingredients and which season makes it worth serving.
Tradition is research, not decoration
At the Zabariona, Andrea Rondinelli has collected memories from azdore, studied local food culture and returned nearly forgotten preparations to the table. This research sits beside familiar favourites rather than replacing them.
The ingredients tell the place
Mora Romagnola pork, Squacquerone di Romagna DOP, Po Delta IGP rice, Cervia sweet salt, Romagna shallot IGP and Adriatic fish give each dish a precise geography.
A modern osteria with an old soul
The atmosphere is informal and generous, while the selection is exacting. The menu follows the seasons; the cellar favours independent growers and organic, biodynamic or natural farming.
In Ravenna’s historic centre
The Zabariona is in Via Giuliano Argentario 19, close to San Vitale. Read the current menu and book online before your visit.
