Restaurant in Rimini, Italy
Michelin-recognised creative cooking at €€ prices.
i-Fame holds a Michelin Plate for 2024 and 2025 and a Google rating of 4.7, making it Rimini's clearest value case for creative dining at the €€ price point. The kitchen works with Adriatic fish and local ingredients to produce modern, flavour-led cooking in a bright, glass-and-mirror room on Viale Regina Elena. Book at least a week ahead for summer weekends; mid-week visits are easy to secure with shorter notice.
Yes — and if you have been before, the answer is still yes. i-Fame is one of the more compelling creative restaurants in Rimini at the €€ price point, holding a Michelin Plate for two consecutive years (2024 and 2025) and a Google rating of 4.7 across 439 reviews. What keeps repeat visitors coming back is not novelty for its own sake but consistency: the kitchen builds modern recipes on a foundation of Adriatic ingredients without losing flavour or substance in the process. For a first-timer, the combination of accessible pricing, a room designed around light and transparency, and a menu that genuinely moves rather than decorates makes this an easy recommendation for any evening in Rimini.
The space at Viale Regina Elena, 28 is built around white surfaces, mirrors, and glass — a deliberately forward-looking aesthetic that doubles as practical design. The brightness of the room means the food reads clearly on the plate, and the interplay of reflective surfaces gives the dining room more scale than its footprint might suggest. There is also an outdoor area with greenery, which adds a useful option in warmer months for those who prefer to eat in open air.
The counter and bar seating, where available, is worth prioritising on a first visit. At creative restaurants in this price tier, sitting close to the kitchen action tends to sharpen the experience: dishes arrive in context, and the sequence of the meal becomes legible in a way it sometimes is not at a table further from the pass. At i-Fame, the design philosophy extends to the service flow, so the investment in a counter seat pays off in how clearly you read the kitchen's intentions.
Kitchen's orientation is local-first. Adriatic fish dominates the menu, with meat playing a supporting role. The approach is modern without being arbitrary: local ingredients are treated as a constraint that produces creativity rather than a marketing badge. Flavours across the menu are described consistently as rich and substantial , this is not a kitchen that mistakes delicacy for restraint.
One dish documented with enough detail to recommend directly is the dessert named i-CLOUD: a yogurt foam over yogurt and vanilla panna cotta, finished with sorbets. It is described as soft, refreshing, and technically precise. For a first-timer, ordering this is low-risk and high-reward, and it gives a clear read on how the kitchen thinks about texture and temperature contrast at the end of a meal. The dessert course at i-Fame earns its place as a reason to leave room rather than an obligation to get through.
For broader guidance on Italy's creative cooking in a coastal context, the Adriatic has produced some of the country's most interesting fish-forward work in recent years. Venues like Uliassi in Senigallia represent the ceiling of that tradition at the three-Michelin-star level, which gives useful context for where i-Fame sits: it is working in a serious regional culinary tradition, at a price point that makes it approachable rather than occasional.
Booking difficulty at i-Fame is rated Easy. You do not need to plan weeks in advance, but given the venue's Michelin recognition and its Google score, weekends during summer , Rimini's peak season , will fill faster than the booking difficulty rating implies for walk-ins. If your dates are flexible, a weekday dinner in shoulder season (May or early October) gives you the most relaxed experience and the leading chance of counter seating. Aim to book at least a week ahead for weekend summer dates; mid-week visits can often be arranged with shorter notice.
There is no booking phone number or website in the current record, so checking Google Maps or a local reservation aggregator is the most practical route to securing a table.
At the €€ tier, i-Fame sits below most of its direct competitors in Rimini's creative dining category. Two consecutive Michelin Plates at this price point represent clear value: you are getting recognised kitchen quality without the price premium of the €€€ venues nearby. For reference, Abocar Due Cucine and Da Lucio both operate at €€€, meaning i-Fame is likely the strongest value proposition for creative cooking in the city right now.
i-Fame works well for: first-timers to Rimini's dining scene who want a credentialed creative restaurant without committing to a high-spend evening; couples or small groups for whom the modern room and considered menu sequence suits a special dinner; and return visitors who want to track how the kitchen develops its approach across seasons. It is a weaker fit for large groups wanting a convivial, sharing-plate format , the creative tasting structure rewards attention more than volume. For something more casual and traditional, Quartopiano at the same price tier is worth considering.
Rimini has a broader dining and travel scene worth exploring: see our full Rimini restaurants guide, our full Rimini hotels guide, our full Rimini bars guide, our full Rimini wineries guide, and our full Rimini experiences guide for context beyond the plate.
For those curious about where creative Italian cooking sits in a wider European context, reference points like Osteria Francescana in Modena, Reale in Castel di Sangro, or Arpège in Paris illustrate the tier i-Fame aspires toward , while operating at a fraction of their price and with far less booking friction.
Quick reference: Creative Adriatic-led restaurant, Rimini | €€ | Michelin Plate 2024 & 2025 | Google 4.7 (439 reviews) | Easy to book | Outdoor terrace available.
The safest starting point is the dessert i-CLOUD , a yogurt foam over vanilla panna cotta with sorbets , which the Michelin documentation specifically calls out for its flavour and technical execution. Beyond that, the menu skews heavily toward Adriatic fish, so lean into the seafood courses rather than the meat options on a first visit. The kitchen's strength is in flavour-rich modern recipes built on local ingredients, so order widely enough to see that range.
Small groups of two to four are the natural fit. The creative menu structure and considered dining room at i-Fame rewards focused attention more than high-volume sharing. For larger groups, it is worth contacting the venue directly to ask about table configuration , no group booking policy is confirmed in the current data. If you need something more accommodating for a larger party in Rimini, Dallo Zio or a more traditional trattoria may be better suited.
Yes, with the right expectations. The modern room, considered Adriatic-focused menu, and two consecutive Michelin Plates make i-Fame a credible choice for a birthday dinner or anniversary at the €€ price point. It is not a grand-occasion restaurant in the way that a €€€ venue like Guido might be, but for a special dinner that does not require a high spend, it delivers the right combination of quality and atmosphere. Counter seating adds an interactive dimension that suits celebratory meals.
Booking difficulty is rated Easy, so last-minute reservations are often possible mid-week and in shoulder season. For weekend summer dates, book at least a week in advance to avoid disappointment , Rimini's summer peak (July and August) compresses availability across the city's better restaurants. No direct booking link or phone is confirmed in the current data, so use Google Maps or a local aggregator to secure your table.
At €€, yes , clearly. Two Michelin Plates and a 4.7 Google score from nearly 440 reviews at this price tier is strong evidence that the kitchen is delivering well above what the price implies. Compared to the €€€ creative venues in Rimini , Abocar Due Cucine and Da Lucio , you are spending less for a recognised quality experience. The main trade-off is not value but scope: i-Fame is a focused creative restaurant, not a destination tasting-menu venue. If that format suits you, the value proposition is hard to argue with.
| Venue | Awards | Price | Value |
|---|---|---|---|
| i-Fame | A delightful journey into the future: modern, bright rooms featuring a play of white, mirrors, and glass. The cuisine also looks forward without forgetting the past: the chef from Rimini starts with mostly local ingredients (a lot of Adriatic fish on the menu, but also some meat) to create modern recipes, always rich in flavor and substance. The dessert “i-CLOUD” is very good and refreshing: a cloud of soft and delicious yogurt foam covering a yogurt and vanilla panna cotta, accompanied by various sorbets. The outdoor space with greenery is also attractive.; Michelin Plate (2025); Michelin Plate (2024) | €€ | — |
| Guido | Michelin 1 Star | €€€ | — |
| Abocar Due Cucine | Michelin 1 Star | €€€ | — |
| Da Lucio | €€€ | — | |
| Osteria de Börg | € | — | |
| Quartopiano | €€ | — |
Side-by-side comparison to help you decide where to book.
The i-CLOUD dessert is the standout — a yogurt foam over yogurt and vanilla panna cotta with sorbets, and it is specifically called out in the Michelin recognition. Beyond that, lean toward the Adriatic fish dishes: the kitchen is built around local seafood, and that is where the cooking is most focused. Meat options exist but play a secondary role on the menu.
i-Fame has an outdoor space with greenery that makes it more practical for groups than a typical intimate creative restaurant. The interior, with its white, mirrors, and glass aesthetic, is best suited to smaller parties. For larger bookings, check the venue's official channels via the address at Viale Regina Elena, 28 — no phone or online booking link is currently listed.
Yes, particularly if your occasion calls for something credentialed but not prohibitively expensive. Two consecutive Michelin Plates (2024 and 2025) at the €€ price point makes it a strong choice when you want a restaurant that signals care and quality without the cost of a higher-tier venue. The room — bright, mirrored, contemporary — reads as occasion-ready rather than casual.
Booking difficulty is rated Easy, so you do not need weeks of lead time. That said, Michelin recognition tends to tighten availability on weekends and during Rimini's peak summer season, so a few days' notice is sensible. Book sooner if your dates are fixed — the Plate status draws consistent interest.
At €€, yes — this is one of the stronger value cases in Rimini's creative dining category. Two Michelin Plates confirm the kitchen is doing something consistent enough to earn repeated recognition, and the price sits below most comparable creative restaurants in the city. If you are weighing i-Fame against a higher-spend option in Rimini, the gap in cost is not matched by a proportional gap in cooking quality at this level.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
