Ancòra

A new adventure for skilful chef Agostino Iacobucci (his original restaurant of the same name is in Castel Maggiore), housed within a villa that food-enthusiasts will remember as the former home of the two-Michelin-star Magnolia. In this elegant and welcoming setting, resident chef Marco Garattoni demonstrates the precise culinary techniques acquired during his many years working in top-quality restaurants. His dishes are contemporary, always colourful, beautifully presented, pleasing and attractive, even mouthwatering at times, and mostly based on fish, with the addition of a few vegetarian and meat options. Don’t miss one of this Neapolitan chef’s most famous signature dishes, namely his “babà a tre lievitazioni”, which is light, delicious and perfect in every way!

Multi-generational kitchen with a youth-forward team

• Ancòra is guided by Agostino Iacobucci and features resident chef Marco Garattoni (born 1994). The kitchen is described as very technical fine dining of the sea, bridging tradition with modern technique.
• The team includes about ten people aged 20–30, including Iacobucci's son Eugenio and brother Pasquale, illustrating a mentorship-driven, family-involved project for a seaside restaurant.

Technical, sea-first tasting menus led by a young resident chef

• The restaurant offers three tasting menus of five or seven courses, plus a chef's choice, with prices of €69, €89 and €99 respectively, and a lunch option with a three-course mini menu for €59.
• The cuisine is described as very technical fine dining of the sea, with a Mediterranean influence that balances Campania and Emilia Romagna, focusing on high-quality local seafood and vegetables and seasonal ingredients.
• Dishes highlighted in coverage include seafood-forward combinations such as oyster with cucumber and fennel, and Comacchio eel with shiitake and annurca apple.

An intimate 25-seat seaside venue with a storied past and upstairs guest rooms

• The venue in Cesenatico has about 25 seats and two guest rooms upstairs; it sits in a site that previously housed Celèstia and Magnolia.
• It is located at Viale Trento 31 and operates with a schedule that includes both lunch and dinner across multiple days, reinforcing its boutique, intimate dining identity.

Signature Ingredients

Note: The provided sources discuss signature dishes and ingredients at Ancòra, Cesenatico, but do not confirm Michelin-star status. The following ingredients are highlighted as distinctive by menu descriptions and press coverage, reflecting the restaurant's seafood-forward, Romagna-meets-M Mediterranean culinary approach.

• Oyster: A core seafood ingredient featured in the dish described as Oyster, cucumber, fennel, and green apple, illustrating Ancòra's emphasis on fresh ocean produce and crisp, modern accompaniments.
• Cucumber: A fresh, crunchy component in the same signature oyster dish, contributing brightness and a contrast to sea flavors.
• Fennel: Used alongside oyster and cucumber in the oyster-based signature dish, adding an anise-like note typical of Romagna seafood presentations.
• Green apple: Provides a tart, crisp balance to the seafood-forward profile in the oyster-based dish, highlighting a modern Patience for contrasting textures and flavors.
• Comacchio eel: A local Romagna specialty that anchors one of Ancòra’s notable tasting concepts, paired with shiitake, annurca apple, sesame, seaweed salad, and daikon with vermouth dip to showcase a refined, sea-to-land progression.
• Annurca apple: A featured fruit in the eel dish, contributing sweet-tart acidity that complements the eel and mushrooms while reflecting regional fruit influences.
• Shiïtaké (shiitake) mushroom: Integrated with Comacchio eel, adding deep earthy notes and textural contrast within the eel-centric signature creation.
• Sesame: Used in the eel dish to provide a toasted, nutty accent that bridges seafood with Asian-inspired flavor cues.
• Seaweed salad: A sea-forward component in the eel preparation, reinforcing the marine profile and adding briny, umami complexity.
• Daikon: Present in the eel dish alongside seaweed and vermouth dip, offering crisp texture and a refreshing bite that brightens the plate.
• Vermouth dip: A flavorful accompaniment for the eel and daikon, introducing aromatic bitterness and depth characteristic of refined seafood pairings.
• Sole: Another signature sea-based dish, characterized by its combination of sole with escarole, capers, olives, pistachio, and Asetra caviar, illustrating a balance of delicate fish with briny, nutty, and luxury accents.
• Escarole: A greens component in the sole dish, providing a slightly bitter counterpoint to the sweet seafood and pairing with capers and olives.
• Capers: A briny piquant element in the sole plate, enhancing the fish’s brightness and tying to Mediterranean flavor roots.
• Olives: Contribute Mediterranean saltiness and texture within the sole dish, harmonizing with pistachio and caviar notes.
• Pistachio: A nutty textural and flavor accent in the sole dish, offering a subtle sweetness and crunch that complements the fish and greens.
• Asetra caviar: A luxurious finishing touch on the sole dish, underscoring the refined, high-end seafood philosophy and elevating the dish with briny, umami richness.

Menù degustazione Nel blu

• Stuzzichino di benvenuto
• Finocchio, mandorla, ricci di mare e aneto
• Il gambero viola incontra l’insalata russa
• Seppia e bietole versione 2025
• Il bottone “Ricordo dello spaghetto alle vongole”
• Triglia croccante alla parmigiana di melanzane
• Pre Dessert
• Baba’ a tre lievitazioni
• Coccole finali
• €85 a persona

Si richiede la scelta di un unico menù per l’intero tavolo.

Menù degustazione Ancòra

• Stuzzichino di benvenuto
• Ostrica Gillardeau, cetriolo, sedano, finocchio e mela verde
• Trota marinata, pomodoro, mango e sorbetto al basilico
• Fagiolini, rape in carpione, senape e leche de tigre
• “Passeggiando per la Riviera”
• Anguilla di Comacchio, shitake, mela annurca, sesamo, insalatina di alghe e daikon
• Risotto alla pescatora adriatico “anni 80”
• Rombo, zucchine in variazione, melone e aria di mare
• Pre Dessert
• Kiwi, gelato al prezzemolo, colatura di alici e yogurt acido
• Coccole finali
• €95 a persona

Si richiede la scelta di un unico menù per l’intero tavolo.

Menù degustazione L’universo

• Viaggi sensoriali dello chef Marco Garattoni
• €125 a persona

Si richiede la scelta di un unico menù per l’intero tavolo.

Speciale pranzo

• 3 portate scelte per voi dallo chef
• Soluzione disponibile nelle giornate di lunedì e venerdì
• €79 a persona

Signature dishes

• Babà a tre lievitazioni — €18 (signature dish secondo la Michelin Guide)