Il Chiosco di Bacco

Where the Apennine Foothills Set the Menu

The road into Poggio Torriana climbs through a terrain that has shaped Romagnan cooking for centuries: shallow clay soils, chestnut groves, and the kind of agricultural steadiness that makes this stretch of the Montefeltro ridge fundamentally different from the coastal strip below. Il Chiosco di Bacco sits along Via Santarcangiolese at an elevation where the air carries herb and woodsmoke rather than salt, and where the supplies arriving each morning are largely sourced from the surrounding land rather than a central distribution warehouse. That geographic reality is not incidental to the menu; it is the menu. For context on what else the area offers, see our full Torriana restaurants guide.

The Romagna Tradition on the Plate

Romagna occupies a particular position in Italian food culture: it is neither the delicate restraint of Piemonte nor the fish-centred confidence of its own Adriatic coastline, but a land-facing tradition built on cured meats, hand-rolled pasta, and whole-animal cooking. At Il Chiosco di Bacco, roughly half the menu is an argument for that tradition. Fresh home-made pastas form the structural core of the first half, alongside house-produced salumi and porchetta-style rabbit, a preparation that demands patience and technique in equal measure. These are not decorative references to local heritage; they are the dishes the kitchen has clearly practised until consistency is the floor rather than the ceiling.

This approach places the restaurant in a recognisable but increasingly rare category: the rural trattoria that takes its ingredient sourcing as a statement of intent rather than a marketing exercise. Across Italy's broader dining scene, the distance between a €€ trattoria holding a Michelin Plate and the three-star houses at the leading of the price bracket, venues such as Osteria Francescana in Modena, Dal Pescatore in Runate, or Enoteca Pinchiorri in Florence, is measured not only in price but in culinary ambition and production scale. Il Chiosco di Bacco operates in a different register entirely, one where honest sourcing and kitchen discipline matter more than architectural plating. Among Romagna-focused kitchens specifically, it sits alongside Dei Cantoni in Longiano as a reference point for the region's ingredient-driven approach.

The Beef Programme: Where the Menu Shifts Register

The second half of the menu introduces a different kind of seriousness. The meat section moves beyond regional tradition into a considered sourcing exercise across Italian and Scottish cattle breeds, with certain cuts left to age for a month before service. Beef ageing at that duration changes the structural character of the muscle fibre and concentrates flavour in ways that can be measured rather than merely described. The decision to include Scottish breeds alongside Italian ones signals a kitchen willing to follow quality of raw material rather than stay within a purely nationalistic sourcing brief.

Within the broader context of Italian rural dining, this is a distinction worth noting. A €€ price point with a serious beef ageing programme is not a combination that appears frequently outside larger urban markets. The selection of steaks and ribs across multiple breed origins places Il Chiosco di Bacco closer in spirit to dedicated steak-focused houses than to the average hillside trattoria, even if the surrounding menu and setting remain firmly in Romagna territory. For comparison with how other serious Italian kitchens approach ingredient selection at the leading of the market, consider Piazza Duomo in Alba, Le Calandre in Rubano, or Reale in Castel di Sangro, all operating at significantly higher price tiers but sharing the same sourcing-first philosophy.

The Wine List as a Separate Proposition

The wine list at Il Chiosco di Bacco earns mention in the Michelin recognition notes, which is not standard language for a Plate-level trattoria. Romagna produces Sangiovese in quantity, but the better producers, particularly those working in the Riserva and Superiore designations, have spent the past two decades building a case for the region's wines as serious cellaring material rather than casual table pours. A wine list that reflects those developments, rather than defaulting to volume labels, is a meaningful distinction at this price point. Pairing the aged beef with a structured Romagna Sangiovese Superiore represents the kind of local logic that a well-curated list makes possible. For those wanting to explore the area's drinking culture further, our Torriana bars guide and wineries guide cover additional options in the region.

Recognition and Peer Position

Il Chiosco di Bacco holds Michelin Plate recognition for both 2024 and 2025, a designation indicating cooking quality that Michelin inspectors consider worth noting without placing the kitchen in the starred tier. At the €€ level, consistent Plate recognition across consecutive years is a reliable signal of baseline kitchen discipline. The Google review average of 4.6 across 864 ratings adds a volume-based data point: this is not a restaurant drawing a small audience of specialists, but a place that functions reliably for a wide range of diners. Across Italy, Michelin Plate kitchens at this price bracket that maintain that kind of review volume tend to be the ones that balance regional authenticity with practical hospitality rather than chasing a more rarefied positioning. For reference on how other Italian kitchens handle the gap between accessible and ambitious, Uliassi in Senigallia, Quattro Passi in Marina del Cantone, Enrico Bartolini in Milan, Casa Perbellini 12 Apostoli in Verona, Atelier Moessmer Norbert Niederkofler in Brunico, and Ristorante del Lago in Rome each occupy different tiers but share a commitment to sourcing transparency that Il Chiosco di Bacco reflects at a more accessible level.

Planning a Visit

Il Chiosco di Bacco sits at Via Santarcangiolese, 62 in Poggio Torriana, in the province of Rimini. The location is rural by design rather than by accident; reaching it requires a car, and the approach from Santarcangelo di Romagna or Rimini is direct on regional roads. The €€ price range makes it viable as a standalone destination rather than a special-occasion splurge, and the combination of homemade pasta, cured meats, and the beef programme gives the menu enough range to satisfy tables with mixed preferences. Given the 864-review volume at 4.6, demand is consistent; booking ahead is advisable rather than optional, particularly for weekend visits. For those planning a broader stay in the area, our Torriana hotels guide and experiences guide cover accommodation and activities across the surrounding territory.

Frequently Asked Questions

Can I bring kids to Il Chiosco di Bacco?

At the €€ price point in a rural Romagnan trattoria setting, the format is family-compatible rather than white-tablecloth exclusive.

What's the overall feel of Il Chiosco di Bacco?

For a Torriana restaurant with Michelin Plate recognition in two consecutive years and a 4.6 average across 864 reviews, the feel is grounded rather than formal: a €€ rural trattoria that takes its food seriously without theatrics, the kind of place that earns consistent recognition through kitchen reliability rather than occasion dressing.

What should I order at Il Chiosco di Bacco?

Prioritise the Romagna-rooted half of the menu first: the fresh home-made pastas and the porchetta-style rabbit are the clearest expressions of what this Cuisine from Romagna kitchen does with its regional sourcing. Then, if appetite allows, the aged beef section is where the Michelin Plate-level kitchen discipline becomes most evident in the selection of Italian and Scottish breeds with extended ageing.