The possibility of having lunch in the hotel's restaurant or in ours Gallia Beach restaurant located on the beach... Having lunch by the sea with us is possible!
The dining service is entirely buffet-style, offering a wide selection of appetizers, first and second courses, salads, vegetables, fruits, and desserts for both lunch and dinner. For our little guests, we have special menus reserved just for them.
During meals, draft beverages (water, orange soda, Pepsi-Cola, and 3 types of wine) are already included and unlimited.
Throughout the week, themed dinners are also organized, with special attention given to the scenic presentation of the dishes, such as the gala dinner or the typical Romagna dinner, with many dishes to enjoy and even admire.
Guests of Hotel Gallia who choose the 'Beach' or 'Beach-Club' package have the opportunity to have lunch at our private beach (instead of dining at the hotel restaurant), and will find the same rich buffet menu every day as in the hotel’s restaurant hall.
The private beach of Hotel Gallia is equipped with umbrellas, loungers, play areas for children, a mini-club with entertainment, aperitifs, lunches, parties at the small restaurant, and much more.
Romagna cuisine is rich in dishes and recipes born from the oldest traditions. Romagna offers a cuisine made of simple, flavorful, and hearty dishes. Our cuisine is a way of life, reaching its peak expression in an incomparable variety of soups (first courses), a true ritual that fortunately still lives on in the hearts of those who love Romagna.
Let’s remember our most famous specialty, the Romagna piadina: a flatbread made from flour, lard, water, and salt, rolled out with a rolling pin on a cutting board and cooked on a terracotta pan. Its thickness varies depending on the area of preparation. Normally, from Cesenatico towards Rimini, it is thinner and stretched out, while towards Ravenna-Faenza it is served thicker and smaller in size.
Finally, the crowning jewel 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 specialties.
Tagliatelle, cappelletti, tortelli, strozzapreti, passatelli, and more. The base of these pasta dishes is homemade dough, called "spoja," made of wheat flour and fresh eggs, worked by hand on a cutting board with a rolling pin. All of this pairs perfectly with meat recipes based on local farm products. Pork is vital for the production of hams, salami, cracklings, ribs, and sausages.
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