Scampi con cipolla caramellata
The restaurant's signature dish pairs fresh scampi with caramelised onion and kataifi pastry, in a balance between sweetness and marine savour that has won over generations of guests.
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Dining · San Giacomo Degli Schiavoni (CB)
Molise seafood cuisine since 1976, between Termoli tradition and the day's catch
Eccellenza Italianacertificata 2026–2027
Read on
The place
Ristorante Cian dal 1976 was born from the culinary passion of Bruno Lanzone and his wife Pina, who in 1976 opened a restaurant on the seafront in Termoli. Today, in the historic village of San Giacomo degli Schiavoni, the family carries on that tradition with a cuisine built around ingredients. The menu changes daily according to the day's catch and the seasons, in a continuous search for balance where every element has a precise reason. Winner of 4 Ristoranti and recognised by Gambero Rosso, the restaurant offers dishes such as scampi with caramelised onion and kataifi pastry, alongside a wine cellar curated personally by the family.
At the table
Ristorante Cian dal 1976 was born in Termoli from the culinary passion of Bruno Lanzone and his wife Pina. Today the family carries on that tradition in the historic village of San Giacomo degli Schiavoni.
Why you can trust it
RISTORANTE CIAN DAL 1976 is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
RISTORANTE CIAN DAL 1976 is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
The restaurant's signature dish pairs fresh scampi with caramelised onion and kataifi pastry, in a balance between sweetness and marine savour that has won over generations of guests.
Starters that compose a journey through the flavours of the Adriatic sea, with mackerel and tartare preparations that showcase the freshness of the daily catch.
The traditional pasta from the Marche region finds expression in preparations that follow the rhythm of the market, paired with what the sea and the season offer day by day.
The pastry selection closes the meal with pistachio creations and other elaborations crafted with care in every detail, from composition to presentation.
The figures
What visitors say
«A journey through the senses, in the heart of Molise. Every dish tells a story: the fish variations, exceptionally fresh and refined, arrive at the table like true works of art, crafted down to the smallest detail.»
«Professional, skilled staff. The food is excellent and they take great care with ingredients. They use the day's catch. I will definitely be back.»
«I fell in love with the scampi with caramelised onion and kataifi pastry: simply sublime.»
«Elaborate, original dishes, impeccable service.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The menu at Ristorante Cian dal 1976 changes daily according to what the sea and the market offer, favouring fresh local ingredients and Termoli's fishing tradition.
Every dish is born from a search for balance in which each element has a precise reason. The original preparations respect the raw ingredients without overshadowing them.
The wine selection is curated personally by the family, with labels chosen in harmony with each dish and the territory, such as Passo alle Tremiti.
Images
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