The restaurant
The restaurant
Dining is about more than food.
It is something Miriana and Mario often say, and at Cian it is not a slogan — it is a method. Every detail of the service is designed so that guests need concern themselves with nothing except enjoying their time.
The intimate, carefully appointed forty-cover dining room, with guéridon service and impeccable mise en place, is a space that invites you to slow down.
Hospitality here is not a procedure: it is an instinct. The front-of-house team — a group of carefully trained young people — works in harmony with the kitchen, in the close relationship that Miriana and Mario consider essential.
When everything works, guests do not notice it. They simply feel at ease.
«Cian is an experience. You have to live it.»
The cuisine
The ingredients come first
Cian's kitchen has one unwritten rule, which Miriana first learnt from her mother's hands: the ingredients come first.
The menu is not fixed; it changes with the catch of the day, the season and what the sea and market have to offer. It is a cuisine that accepts not always knowing what it will serve the following day, and it finds its strength in that very uncertainty.
Termoli's culinary tradition is the unwavering starting point: fish from the Adriatic coastline — the 35-kilometre stretch separating Abruzzo from Puglia — arrives in the kitchen fresh, often purchased directly at the harbour as Bruno did every morning, and is treated with the care it deserves.
Cian's signature
Campofiloni
Nicknamed ‘Tsunami’ in the dining room, this is Cian's historic signature dish. A rich pasta dish with shellfish, capturing all the flavour of the sea in a harmony of textures and aromas. The recipe was created by Pina Ceccarelli and is preserved by Miriana with absolute respect.
It is one of the few dishes that is always on the menu, unchanged: a constant on a menu that loves to evolve.
Innovation
Revisiting without distorting
Cuttlefish with peas, red mullet, stuffed monkfish, brodetto alla termolese served with pasta or crostini.
Dishes that have existed for decades and that Cian never betrays.
Alongside this faithfulness to her roots, however, Miriana has developed an identity of her own over time. She carries on the family recipes with absolute respect, while questioning them, exploring them and taking them where tradition had not yet dared to go.
She does so quietly, with the natural ease of someone who is truly skilled: without announcing or explaining it. The dishes speak for themselves.
A rare ability: revisiting without distorting, innovating without forgetting where you come from. Her dishes are not exercises in style; they are complete ideas, balances sought and found, where every element has a reason to be exactly where it is.
The cellar
Wines chosen in harmony with each dish.
Mario guides guests through the wine list with the expertise of someone who knows how to recommend without imposing. For those wishing to venture further, he offers bespoke food and drink tasting journeys — rare whiskies, selected bourbons and fine rums — created for those who understand that a meal can also be a sensory journey.
The wine list favours small producers, vertical vintages and regions capable of complementing the cuisine with precision. Every pairing begins with balance, temperature and story.
An ever-evolving, research-led cellar with a selection spanning small producers and exceptional vintages: each bottle speaks of a particular place, chosen to engage with the cuisine without overpowering it.
Reservations
Reserve your experience.
For information, availability or dedicated requests, contact us directly. We will reply with care.