Uliassi

The Adriatic Riviera, a perfect picture-postcard summer holiday destination, is the setting for this fine restaurant run by chef Mauro Uliassi. Hidden among the private beach clubs that crowd Senigallia’s seafront, this three-Michelin-star restaurant comes as a surprise, surrounded as it is by beach parasols and the sound of the sea lapping on the shore. The strength and originality of Uliassi’s cuisine lies in his ability to make good use of local ingredients, taking inspiration from the culinary traditions that have been so familiar and successful along this coastline over the past few decades and giving them a personal, creative twist. Fish and seafood obviously take pride of place, although there’s also room on the menu for meat, inspired by the Marche’s traditional game dishes – the delicious skewered pigeon is cooked to perfection! The colourful dining experience here is enhanced by the owner’s warm welcome, with Mauro’s sister Catia and his son Filippo working alongside the chef. It’s also worth mentioning that the restaurant has a keen focus on the environment, hence its banning of the use of plastic and doing its utmost to persuade its fish suppliers not to use polystyrene to transport their fish.

• Beachside Three-Star Michelin in a Seaside Town: Uliassi is a three-Michelin-star restaurant located directly on the beach in Senigallia, surrounded by beach parasols and the sound of the sea, a rare setting for a restaurant of its caliber.
• Started as a Casual Beach Shack: The restaurant began in 1990 as a simple beachside eatery run by a brother-and-sister team with no prior hospitality experience, evolving over decades into a world-renowned fine dining destination.
• Menu Blends Seafood and Game: Uliassi’s cuisine is rooted in Adriatic seafood traditions but also features innovative meat dishes, such as skewered pigeon inspired by Marche’s game traditions, a unique combination for a coastal restaurant.

• Seafood (Squid and Clams): Uliassi is renowned for its seafood dishes, such as Squid Osso Bucco and Spaghetti Vongole, where clams are smoked to add depth of flavor.
• Pork Cheek Oil: Used in dishes like seared cuttlefish, it adds a rich, savory element to the plate.
• Sea Urchins: Featured in a dish with fig seeds, showcasing the restaurant's innovative use of fresh, oceanic ingredients.