Trattoria da Lucio
Ticchi's dry-aged Adriatic fish, new star on the Rimini docks
Jacopo Ticchi won his first Michelin star in 2026 for a radical approach: dry-aging locally caught Adriatic fish, then grilling, wood-roasting or serving it raw. Whole-fish, nose-to-tail cooking and an Adriatic-only sourcing ethic drive the kitchen, now set on Rimini's Darsena dock. It is the most exciting new starred room in Romagna.
Editor's Tip
Go for the tasting menu to see the dry-ageing argument in full. One of 2026's headline newcomers.
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