The strip of restaurants along the Bellaria and Igea Marina seafront lives and dies on the morning catch. The Adriatic here is not the deep blue of the Mediterranean south — it is shallow, productive, and intensively fished, and the catch that arrives at the harbour includes sole, sea bream, mullet, cuttlefish, clams, and prawns. The best waterfront restaurants keep their menus short and seasonal: a plate of mixed grilled fish, a frittura of small catch, or a bowl of brodetto di pesce — the Romagna fish stew made with several varieties simmered together in a light tomato broth. Avoid anywhere displaying laminated photographs of pasta or advertising a tourist menu; the better places have handwritten daily boards and fill up with local families at Sunday lunch.