Our restaurants: one in the hotel and one on the beach
Our gastronomic proposal focuses on local products and the typicality of the territory, in a comfortable buffet formula with drinks included.
The day opens with the rich breakfast buffet served in the restaurantfrom 07:30 to 10:00.
The catering service is entirely buffet styleThe restaurant offers a wide choice, both for lunch and dinner, of starters, first and second courses, salads, vegetables, fruit and desserts.
During meals, the draughts (water, orangeade, pepsi-cola and 3 types of wine) are already included and without limits.
During the week we also organize thematic dinners with particular attention to the scenic presentation of the dishes, such as the gala dinner or the typical romagnola dinnerwith many dishes to taste and also to watch.
Lunch at our private 'Gallia Beach' beach:
Gallia Hotel guests also have the possibility to have lunch at the small restaurant by the sea "Gallia Beach", where every day the same rich buffet menu is proposed as in the restaurant room.
Gallia Beach Restaurant
Gallia Hotel guests who choose the 'Beach' or 'Beach-Club' formula have the possibility to have lunch at our private beach instead of having lunch at the hotel restaurant.
Hotel Gallia's private beach is equipped with umbrellas, sunbeds, children's play areas, mini club with entertainment, aperitifs, lunches and parties at the little restaurant and much more.
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Gastronomy
The cuisine of Romagna is full of dishes and recipes born from the most ancient traditions. Romagna offers a cuisine made of simple, tasty and substantial things. Our cuisine is a way of life, which reaches its highest expression in an unparalleled fantasy of soups (first courses), a real ritual that still lives on in the hearts of those who love Romagna.
Homemade pasta
Tagliatelle, cappelletti, tortelli, strozzapreti, passatelli and more. The basis of these first courses is the homemade pasta, the so called spoja made from wheat flour and fresh eggs and worked by hand on the cutting board with a rolling pin. All of this goes well with meat recipes that are based on the products of local breeding. The pig is of vital importance for the production of hams, salami, cracklings, ribs, sausage.
The Piadina
Let's remember our most famous specialty, the piadina romagnola: a flat bread made with flour, pork lard, water and salt, rolled out with a rolling pin on a cutting board and cooked on an earthenware pan. Its thickness varies according to the area in which it is prepared, normally from Cesenatico towards Rimini it is thinner and more spread out, while towards Ravenna-Faenza it is served thicker and reduced in size.
The Fish
Finally, the flagship of Cesenatico's gastronomy: fish caught daily and sold directly at the port. Risotto, maccheroncini with mackerel sauce, fried fish and grilled blue fish are just some of our specialities.
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