Uliassi — Restaurant in Senigallia

I enjoyed the dinner although was not so impressed by the overall experience. Don’t get me wrong, just my very personal opinion and taste buds. I would still recommend it though. Food is well presented, exceptional quality but some of the pairings did not meet my personal taste. Did not enjoy the ambiance, no air conditioning, it was slightly too warm (it was June) for a starred restaurant; a bit too noisy (I could perfectly hear the conversation of a table far from mine) and the overall atmosphere did not meet my personal taste and expectations. The restrooms are small and you do not feel as being in a starred restaurant. Personnel was kind, but felt quite junior. I had my finished plate left in front of me and taken too slowly: again I am picky just because of the my expectations for a starred restaurant. One last thing that left me surprised: a guest who was dining on a table next to mine was gifted some hand made crackers to take home, but nothing was gifted to me ! Maybe they did not like me ;-) Here is a ranking of the courses, from most enjoyable (I want more) to the least (one is more than enough): come una cassata (dessert); piccola pasticceria (port dessert); sorbetto (pre dessert sorbet); wafer di nocciole (entree); Rimini fest (squid skewers); sogliola (sole); spigola (sea bass); spaghetti (smoked spaghetti with clams) gambero (raw shrimp); ricci (raw sea urchin); seppie (squid with pig belly fat); ossobuco (bone...

From perfect protagonist of summer holiday postcards, the Adriatic Riviera becomes a painting or, if you prefer, an art film thanks to Mauro Uliassi's compelling performance. The restaurant seems almost hidden and confused among the bathing establishments that crowd the Senigallia coastline: one would never expect a 3 Michelin Star camouflaged among beach umbrellas and sea waves. The strength and originality of this cuisine lies precisely in the consistency of being able to offer the best starting from what surrounds it, with the courage to draw on and confront the best known and familiar gastronomic traditions, the same ones that have decreed the success of this coastline, but giving it a creative and personal interpretation. The sea, of course, with its flavours and aromas, but also the hinterland, with its never extinguished passion for the Marche's game tradition: sea and mountains, the true soul of regional cuisine. A colourful experience warmed by the smile of the owners, in addition to Mauro, his sister Catia doing the honours and Filippo, the chef's son. Without forgetting that, in respect of the territory, they have now banned plastic and do their utmost to convince sailors not to use polystyrene to...

A memorable experience. Ten courses vegan tasting menu adapted to match my partner's classic menu.

We dined on the beach, with a wonderful sunset light. Elegant yet slightly informal ambience. Friendly, but professional and attentive service.

In a restaurant well known for its seafood, I enjoyed fantasticly well balanced flavours in vegetable ingredients. Quite a few vegan dishes have been created and offered throughout the last years in their Lab menus, therefore I had the chance to taste the products of Uliassi's constant research and innovation.

Absolute respect for raw ingredients. Uliassi plays with a vast number of leafy green vegetables achieving well structured and elegant flavours, a theme present throughout the whole tasting experience.

Impressive technique with extraordinary elements e.g. : citronette shots, olive oil and rosemary gel, bergamot extract, sea urchins granita (for my partner's classic menu)...

I had the chance to chat informally with chef Uliassi. A very successful representative of the Italian gastronomic culture in the world, yet very humble...