Andreina

Sixty years after this restaurant was opened by his grandmother Andreina, Errico Recanati continues to add his own distinctive mark to the family business. Following the complete renovation of the farmhouse interior, the dining rooms are even more elegant and welcoming than before. Here, the excellent staff offer attentive and discreet service, while the cuisine, rooted in local traditions, focuses especially on game and grilled dishes. The only features that have survived in the dining room are the grill and the fireplace! Recanati’s distinctive style makes full use of fire, charcoal embers and the afore-mentioned grill and spit: he is a real expert in the latter, enabling delightful grilled flavours and aromas to make their way into most of his dishes, which he often personalises by adding fruit and vegetables from his own garden. All of this contributes to what the chef himself describes as his “neo-rural” style of cuisine, which is beautifully illuminated by new lamps arranged on the tables with the precision of a stage set.

A Family-Founded Legacy, Elevated to Michelin Stardom

• The restaurant Andreina was born in 1959 in Loreto from a family tradition focused on hunting and fire, and today Errico Recanati, the founder's nephew, leads the kitchen with an avant-garde vision. The restaurant earned a Michelin star in the 2013 Guide.

Fire as the Core Ingredient: From Braci e Fiamme to Avant-Garde Dialogue

• The kitchen is defined by embers and flames, with the aroma of grilled meats and spit-fired cooking driving the creative process and elevating primitive techniques into a contemporary culinary dialogue.

No Waste, Maximum Interpretation: Every Part Has a Place

• The philosophy is explicit: 'nulla si scarta e tutto si interpreta'—nothing is discarded and everything is interpreted in the dishes, reflecting a respectful approach to ingredients, especially game meat ('cacciagione')

Signature Ingredients

• Cacciagione (game meat): The restaurant's core ingredient, deeply rooted in the Marche family tradition from which Andreina descends. Errico Recanati elevates the primal experience by cooking this game on brace and on the spit (spiedo), producing a smoky, authentic flavor that preserves the meat's natural character. The emphasis on cacciagione reflects a commitment to regional sourcing and to showcasing the best that local wildlife and meat can offer when prepared with simple, high-heat techniques.
• Excellent raw materials (materie prime eccellenti): A fundamental principle behind all dishes here. The chef's passion for sourcing top-quality ingredients—paired with innovative techniques—underpins a menu built on the idea that refinement begins with exceptional components. This dedication is particularly visible in the balance between traditional fire-cooking methods and modern culinary creativity, using the finest meats and other local ingredients from Marche.