Alto Rooftop sits on the Adriatic coast in Cervia, accessible by elevator from Hotel Cervia below. As the doors open, the first thing guests see is the sea – the back bar has no conventional display behind it, only a large glass window framing a direct view of the water. The panorama extends in every direction: the Cervia Salt Pan is visible to the south, turning red at sunset, the hills of San Marino behind, and on clear days the Croatian coast on the horizon. Warm towels with essential oil are offered on cold evenings; wind covers are deployed discreetly when the sea breeze rises. Lighting throughout was designed by Renzo Serafini, the kitchen custom-built by architect Francesco Gasperini, and the two sharing tables in the restaurant are by Riva.

The bar menu is digital, accessed via QR code on the napkin holder – a format that allows items to be taken offline mid-service without the need to tell guests something has run out. All guests are served house-made seasoned almonds, olives, and taralli on arrival, with finger food from the kitchen added during aperitivo hours. Music follows a precise schedule through the evening – Italian classics including Pino D’Angiò to open, shifting to jazz and bossa nova for dinner service, before moving into American old-school hip hop as the night develops.

The drinks list changes twice a year, built around flavour legibility – seasonal ingredients used sparingly so each one is identifiable in the glass. House preparations include lacto-fermented extractions, kombuchas, fruit wines, clarified juices, shrubs, and flavoured sodas, with syrups maintained at 62-65 Brix for stability and cordials brought to a consistent pH with a small addition of alcohol. Fermentation runs in a dedicated space with controlled temperature and humidity, and finished batches are stored in sous-vide bags at 99% vacuum. Leftover lacto-fermented fruit is dried into powder; juiced citrus shells go to the kitchen. Ice varies by cocktail – spheres, chunks, sticks, and small balls – carved and corrected before service. The prep area is equipped with a laboratory-grade centrifuge, a pastry blast chiller, and Enomatic wine dispensing technology.

The annual mixology and gastronomy festival brings the bar into contact with the wider bar industry and draws guests from beyond the immediate area. Staff are offered accommodation on site for those travelling from outside the region, and all travel, meals, and accommodation for guest shifts and industry events are covered by the venue.