Romagna is discovering a new way to drink — seven floors above the seaside town of Cervia. At the top of the Villa del Mare Spa Resort, Alto is a cocktail bar and restaurant built around the art of mixology. From the twin bar stations facing the Adriatic to the infinity pool that mesmerises at sunset, every detail is designed to elevate the drinking experience.
The setting invites you to slow down, but the bar asks for focus. And each element is calibrated to enhance the cocktails. Under the guidance of 24-year-old Niccolò Amadori — whose journey spans Milan, Sydney and New York — Alto’s drinks are grounded in technique, flavour and coherence.
Niccolò Amadori at the Helm of Alto Rooftop’s Mixology
The menu changes with the seasons, using local, carefully sourced ingredients. Some cocktails stay on beyond summer: like the Fior di Fragola, a creamy, gin-based milk punch that tastes like a 90s popsicle, enriched with red vermouth and lacto-fermented strawberries; or Tequila e Soda, where agave meets chilli, pink guava soda and grapefruit for crisp, vibrant sips.
Raising the Bar for Mixology on the Romagna Riviera
“I wanted to raise the bar and turn up the volume on a Riviera that knows how to do great mixology, one that looks beyond party culture,” says Amadori. From New York’s Mace and Martini’s, where he bartended simultaneously, he brings method, rhythm, and a sharp vision: “to spark local curiosity, make people drink more consciously, and cultivate a habit for quality.”
That same spirit defines the Alto Cocktail Festival, running June 23–28 on the rooftop. The event brings together key players, from local venues to internationally acclaimed names, for a high-level exchange between bar and kitchen. All in the name of flavour, finesse and flair.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Photo by Federico Pollini
In partnership with Alto
