Reviews
Rating by month
| Month | Reviews | Average | Owner replies |
|---|---|---|---|
| 2026-10 | 4 | 3.25 | 0 |
| 2026-09 | 3 | 5.00 | 0 |
| 2026-07 | 3 | 5.00 | 0 |
| 2026-06 | 5 | 4.40 | 0 |
| 2026-05 | 4 | 4.75 | 0 |
| 2026-04 | 3 | 4.67 | 0 |
| 2026-03 | 2 | 4.50 | 0 |
| 2026-02 | 5 | 4.20 | 0 |
| 2026-01 | 1 | 5.00 | 0 |
| 2025-12 | 2 | 5.00 | 0 |
| 2025-11 | 1 | 2.00 | 0 |
| 2025-10 | 4 | 4.75 | 0 |
| 2025-09 | 4 | 4.75 | 0 |
| 2025-06 | 6 | 4.17 | 0 |
| 2025-05 | 3 | 5.00 | 0 |
| 2025-04 | 2 | 5.00 | 0 |
| 2025-03 | 6 | 4.83 | 0 |
| 2025-02 | 2 | 4.50 | 0 |
Latest reviews
A decidedly disappointing experience at Osteria Micheletta.<br><br>The wine list is decent and offers some interesting options, but unfortunately the menu was rather meager, with an unconvincing selection and decidedly bland dishes.<br><br>The porcini mushrooms were particularly disappointing: their texture and flavor gave the impression of being frozen and were virtually tasteless. The savoury risotto also didn't convince me, with an unusual flavor that left more than a few people perplexed.<br><br>As an AIS sommelier, I also politely but thoughtfully expressed my reservations about the wine served. I would have expected a listening ear, a willingness to discuss matters, and a modicum of attention to a guest's comments. Unfortunately, I felt my comments were not worthy of consideration. Yet, listening to those at your table should be the foundation of hospitality, not a favor granted.<br><br>Guests pay for service and have every right to express their displeasure when something isn't right. You don't have to be a sommelier to expect quality, care, and respect: these are essential elements in any dining experience.<br><br>As if that weren't enough, both my partner and I experienced gastrointestinal discomfort a couple of hours after dinner. I can't say there's a correlation with what we consumed, nor would it be fair to draw conclusions without certain evidence, but it was yet another episode that made the evening even more unpleasant.<br><br>Ultimately, it wasn't just the quality of the cuisine that was disappointing, with dishes lacking any particular character, but also the feeling that we weren't listened to when we expressed our concerns. A decent wine list alone isn't enough to compensate for an uninspiring menu and a welcoming atmosphere that leaves much to be desired.<br><br>A restaurant isn't judged solely by what it serves, but also by the quality of its service, its attention to detail, and its ability to accommodate its customers' comments.<br><br>The customer isn't always right, but they always deserve to be listened to. When both the belief in the dishes and the willingness to engage in discussion are lacking, the desire to return diminishes.
I'd long wanted to try Osteria Michiletta, a historic establishment in the center of Cesena, located on the charming Via Strinati (which I've always called the "Smart Street" of Cesena's historic center). In recent years, thanks to new management, this establishment seems to have regained its momentum and prestige, attracting the attention of those, like me, curious to discover its food and wine offerings.<br><br>Expectations were therefore quite high, and in terms of food quality, they were more than met. And it's precisely this contrast that made my experience bittersweet: on the one hand, excellent ingredients; on the other, the disappointment of finding an à la carte menu that fell short of expectations and presented several critical issues, to the point where I left the table ravenous.<br><br>The problem arises especially in the menu, which offers little more than a dozen dishes, without a clear distinction between appetizers, first courses, and second courses/main courses, thus failing to provide adequate guidance on how to compose one's meal.<br>We ordered two beef tartares on brioche bread and a beef diaphragm, assuming they were main courses.<br>While the quality of the ingredients and the deliciousness of the dishes are unquestionable, the portions were truly meager. The diaphragm was the size we would have expected for an appetizer, while the beef tartare served on brioche bread was little more than a taste.<br>The result? We found ourselves ordering what, at least in our intentions, were supposed to be the main courses of the dinner, but without managing to fill us up in the slightest and leaving us hungrier than before.<br>At that point, it's natural to ask: what should we have ordered to eat enough? True, we're talking about an osteria and not necessarily a traditional restaurant, but precisely for this reason, I would have expected to find some more convivial options, such as crostini, richer platters, or small plates to share, capable of accompanying the tasting and completing the meal. If the portions are all standard, how many courses should we have ordered per person? At least four courses each?<br>Furthermore, they don't even offer separate "side dishes," as the waiters clarified.<br>Quality alone can't be the sole criterion for evaluating a gastronomic experience: quantity, the ability to put together a satisfying meal, and the value for money also play a role.<br>Thus, a certain confusion emerges regarding the restaurant's identity. On the one hand, the name and layout seem to recall those of an osteria, albeit reinterpreted with a certain sophistication; on the other, however, the convivial offerings one would expect from a place of this type are lacking.<br>Adding to the peculiarity is the wine list, which appears decidedly ambitious, with important labels and a selection one might expect from a high-end restaurant. A proposal that, in itself, is far from objectionable; on the contrary, it can represent significant added value. However, when combined with an extremely limited menu and portions that, at least in our experience, are anything but generous, it ends up accentuating a certain dissonance.<br><br>Every establishment has the right to build its own identity, but this identity must be recognizable and consistent with the experience it offers.<br>All things considered, the food is truly good and the place truly warm and welcoming; but a big question remains: what does the new Osteria Michiletta really want to express? Is it a contemporary osteria where you can stop for a drink and a few appetizers to accompany your wine? Is it a gourmet restaurant where the research and quality of the ingredients justify a pared-down menu, designed for a tasting rather than a traditional dinner? Or have we misinterpreted the offering, expecting an experience that the restaurant doesn't actually intend to offer?
An interesting osteria located in the center of Cesena. It offers a wide selection of wines and some interesting dishes. However, the menu is very limited, so the selection is quite limited. I ordered tagliatelle with autumn mushrooms and bay leaves. The dish was truly delicious, but the portions were a bit limited. The table service was excellent, prompt and precise. The bathrooms were clean.
Elegant and warm atmosphere, welcoming and refined hospitality, sublime food.
Very good and super kind. We finally tried it today for the first time and we already want to go back ❤️
Panna cotta with figs and chocolate cake paired with Barolo Chinato. All delicious.
One of my favorite restaurants (in general, outside of Cesena), even though I've only been there twice. The menus are short and change over time. The dishes are meticulously prepared, balanced, and flavorful. It has the style of an osteria, very refined, while the dishes are definitely those of a fine restaurant (without taking anything away from classic osterias, of course).<br><br>PS: The photos don't do it justice :)
Historic osteria in the center of Cesena, offering carefully prepared and tasty dishes, vegetarian options. Prices are moderate to high.
Excellent dishes, a wonderful wine list and we parked a Sangiovese Sanzves! And above all visit the cellar, a true work of art. And the typical Romagna hospitality!
Great experience. I'll definitely be back!
We went for dinner last night. A historic yet very contemporary osteria... a simple menu with interesting ideas... Superb courgette flowers stuffed with goat's cheese and giardiniera... also the smoked monkfish tagliatelle with burnt lemon... so much. The wine list deserves a special mention... almost entirely dedicated to the world of natural wines with super labels and gems that are not easily found. We really had a great time. Well done... Regards Arduino