Rimini’s Divine Steakhouse: A Culinary Pilgrimage

At Rimini’s Divina Bistecca, meat lovers embark on a delectable journey. This establishment is a carnivore’s paradise, a testament to the seductive power of exquisite cuts. Just as Dante’s gluttons were unable to resist their base desires, diners here will find it nearly impossible to forgo the restaurant’s tempting offerings. The restaurant prides itself on locally sourced meat (km 0), personally selected and meticulously overseen by owner Gaetano Piatti, a veteran butcher. Animals are raised outdoors in Torriana and processed in Campiano di Talamello. The menu showcases a tempting array of options, featuring scottona beef and, seasonally, Chianina. A captivating display of prime cuts greets guests at the entrance to this three-room restaurant. Each dining area is inspired by a Canto from Dante’s Divine Comedy: an Inferno room awash in violet and purple hues, a Purgatorio room bathed in orange tones, and a Paradise room decorated in turquoise. Patrons select their preferred setting and embark on a culinary adventure, the menu itself featuring verses from Dante’s epic poem. From appetizers and first courses to exceptional meats and desserts, the extensive menu is impressively diverse. Originally launched in Bertinoro in 2014, the Divina Bistecca opened its Rimini location (Darsena area) in March 2022. This family-run business thrives on the combined efforts of Gaetano, Maria Antonietta (along with daughter Alice who provides excellent service), and son Mattia, who oversees the kitchen. The venture stems not only from a shared passion for fine meats but also from Alice’s personal experience as a celiac, inspiring a commitment to creating an inclusive space where everyone can enjoy a complete and satisfying meal. Following Maria Antonietta’s recommendations, my dinner commenced with a glass of Prosecco and an appetizer of fried meatballs served on a lentil cream, a perfect choice for a chilly evening. The first course, paired with a Lacrima di Morro d’Alba from Fonte del Re, featured passatelli with porcini mushrooms, homemade sausage, and a dusting of cave-aged cheese; a flavorful dish that seamlessly transitioned me to the main course. A gluten-free fried tagliata with pesto-infused breading, pecorino fondue, and a cascade of dried fruit, corn flakes, and cereals followed. The entire menu is meticulously crafted to avoid gluten cross-contamination. Next, I savored a succulent scottona sirloin tagliata, crisped with pine nuts and enhanced with a caramelized red onion and gin glaze; a dish showcasing exquisite tenderness, texture, and flavor. The preparation of the beef tagliata hinges on the precise cut and cooking technique, both mastered to perfection here. The thinly sliced meat, accompanied by the uniquely flavorful caramelized onions, exemplifies masterful grill control, resulting in a perfectly seared exterior and a beautifully pink interior. Finally, I chose a decadent dessert: a dark chocolate muffin with a raspberry heart, salty popcorn, and a white chocolate ganache sprinkled with pistachios. For an unforgettable evening of exceptional food and warm hospitality in a unique setting, the Divina Bistecca is highly recommended. Marta Cordisco. Stay updated on recipes, events, and announcements! SUBSCRIBE TO THE NEWSLETTER