Dalla Gioconda

High quality cooking

Chef Davide Di Fabio’s cuisine at Dalla Gioconda is taking on a stronger sense of identity: for four years, the chef has brought to Gabicce Monte a philosophy that intertwines memory, deconstruction, and reconstruction, transforming each dish into a personal narrative. Among his most representative creations are the risotto with lemon broth, roasted tomato water, and cuttlefish ink—a refined balance between acidity and deep marine flavors—and the potato tortelli, where the potato takes center stage in both the pasta dough and the filling, the result of a complex technique that yields an essential and harmonious outcome. Complementing the gastronomic experience is the breathtaking view of the Adriatic coastline from Monte San Bartolo, where the restaurant has stood since the 1950s, when it was a typical Riviera dance hall. Dalla Gioconda blends refinement and warmth, offering a contemporary yet homely atmosphere where every detail contributes to the harmony of the space. The philosophy of Stefano Bizzarri and Allegra Tirotti Romanoff combines elegance and environmental stewardship, guiding sustainable choices, low-impact materials, and exemplary energy solutions for an aesthetic, ethical, and sensory experience. Completing the experience is a monumental wine cellar featuring over 1,600 labels curated by Nicholas Bratti, an incredibly rich oenological journey spanning diverse territories, production philosophies, and rare vintages, in perfect dialogue with the kitchen. Starting this year, the project also expands to include a diffused hotel, allowing guests to experience the village through immersive hospitality and prolong their gastronomic journey in a truly unique setting.