Ristorante Lazaroun, Santarcangelo di Romagna

Admittedly, it’s always exciting to try out new venues, but I was particularly eager to visit this restaurant, as it is reputed to be among the best in the region. But let’s start from the beginning…

The Michelin Guide-acclaimed restaurant “Ristorante Lazaroun” is located in Italy, more precisely in Santarcangelo di Romagna. The town is probably unfamiliar to many, as it was to me. However, Santarcangelo di Romagna is only a short distance away, approximately 10km from Rimini, or to put it another way, about 45km from Forlì or roughly 100km from Bologna.

Straight-line distances. Map data © OpenStreetMap contributors.

Conveniently situated, the restaurant nestles idyllically in the medieval center of the village on a traffic-calmed village lane. One could almost say it’s a pedestrian zone. However, the nearest parking lot is just over 200 meters away, so the restaurant is easily accessible on foot.

The “Ristorante Lazaroun” is housed in an elaborately restored building with antique walls and floors, and in addition to a small terrace, it also boasts a fascinating 14th-century tuff stone cave. Overall, it offers a welcoming, typically Italian atmosphere.

The Culinary Offerings

The culinary offering at Lazaroun includes homemade pasta, high-quality meat dishes, and a selection of local cheeses and fine cured meats. Particularly noteworthy are the meat dishes from the region, such as Romagnola beef, Mora-Romagnola pork, or lamb. But there are also exotic options like Canadian bison meat on the menu.

The wine list is also comprehensive, presented in an antique-looking cover. It offers a wide selection of regional and international wines, all of which are stored in the tuff stone cave.

The Culinary Experience

First and foremost, the gastronomic guidance provided by the staff was excellent, as was their linguistic versatility. In addition to Italian and English, the waitress also spoke nearly accent-free German.

We started with an amuse-bouche from the kitchen, specifically a “Formaggio di Nicchia di Santarcangelo,” a local cheese accompanied by a delicious jam.

For starters, we had the “Tortino di zucca con fonduta di parmigiano,” a pumpkin tartlet in Parmesan fondue. It was an absolutely outstanding taste experience; these two ingredients delighted the palate.

Next up was the “Tartare di manzo al profumo di timo e senape grezza,” meaning beef tartare with thyme aroma and coarse mustard. As a Swiss and a tartare enthusiast, it’s not easy to impress me. Nevertheless, the tartare was of excellent freshness and quality. Gentle in flavor, it harmonized perfectly with the ingredients. Personally, I prefer it when fresh tartare is prepared at the table and seasoned according to personal preferences—I like it very spicy. However, the tartare at Restaurant Lazaroun was definitely worth recommending, if only for the quality of the meat.

This was followed by the intermediate course: “Saporita con funghi misti di bosco” was served, translated as fresh pasta with self-picked mixed forest mushrooms. An absolute delight of a meal, with the perfectly al dente pasta complementing the fresh and intensely flavored forest mushrooms. An absolute recommendation!

I was most looking forward to the main course. After all, the restaurant is known for its excellent meat quality. The butcher shop is located in the same building, just one door away.

A simple beef fillet followed, “Filetto alla griglia” in Italian. Medium cooked, without much fuss, with fried potatoes as a side. Absolutely excellent in taste, best meat quality, and perfectly grilled. Another absolute recommendation!

Of course, dessert should not be missed, especially in a typical Italian restaurant. We ordered and were served both a “Cheesecake con pesto di fragole,” a cheesecake with strawberries, and a “Sorbetto al caffe,” meaning a coffee sorbet, which, by the way, was extremely flavorful.

It was also noticeable that the staff took sufficient time to advise on all dishes. It was also always pointed out not to order too much, as additional dishes could be ordered at any time. This is an extremely fair and absolutely exemplary behavior, which is not often encountered in restaurants.

The excellent value for money is also evident in this restaurant. No overpriced dishes, but fair prices measured against the quality offered.

About the author

Roger Hohl

Roger Hohl has been at the helm of Luxvisor since 2006. From his base in Switzerland he travels to test what the luxury travel industry promises, from the seat at 40,000 feet to the last course of a tasting menu, and writes about it with an independent eye.