Il cedro In Preganziol

If you are looking for a gastronomic experience that combines innovation, technique and tradition, the Madonnina del Pescatore, a two-Michelin star restaurant in Marzocca di Senigallia, is a must. Led by chef Moreno Cedroni, the restaurant represents a point of reference for Italian haute cuisine, with a menu that reinvents the concept of sea and territory through bold combinations and impeccable aesthetics. The Restaurant: Atmosphere and Hospitality The environment is elegant but not excessively formal: a modern, essential space, with soft colors that highlight the only true protagonist of the evening, the food. The service, managed with precision and warmth by the chef's wife, Mariella Organi, is attentive and never intrusive, capable of guiding guests through a refined sensorial experience. The Menu: Tradition and Avant-garde The gastronomic proposals are divided into two tasting itineraries: • “Memories of childhood & Mariella 1984-2024”, a tribute to the restaurant's historic dishes, with a journey through 40 years of creativity. • “Luca and Moreno… Marco Polo's Journey”, a journey inspired by the contamination between Italian cuisine and oriental suggestions. Among the most representative dishes stand out the Oyster eat and drink, an explosion of marine flavors that plays between textures and temperatures, and the "Memory of a trip to Vietnam", which transports the palate to distant lands with exotic spices and aromas. The selection of wines is on par with the cuisine, with a menu designed to enhance each pairing. The Visit to the Laboratory: The Heart of Experimentation One of the most fascinating experiences offered by the Madonnina del Pescatore is the visit to the "Tunnel", the gastronomic research laboratory where Cedroni and his right-hand man Luca Abbadir test new techniques, fermentations and original combinations. The dishes of the future are born here, through a scientific and creative approach that challenges the boundaries of traditional cuisine. Being able to enter this space means closely observing the behind the scenes of a starred restaurant and understanding the meticulous work that lies behind each dish. It is a unique opportunity for those who love gastronomy and want to discover the more experimental side of excellent catering. Conclusion La Madonnina del Pescatore is not just a restaurant, but an immersive experience that combines technique, taste and innovation. The possibility of concluding dinner with a visit to the laboratory makes everything even more exclusive, transforming the meal into a real journey into the mind of one of Italy's most visionary chefs. If you are passionate about haute cuisine, this is an address to mark on your wish list.

An extraordinary journey between taste and culture I returned to the Marche master Cedroni to once again live an experience that, since I was a child, has always aroused great curiosity in me: Marco Polo's journey. Here, in this splendid location, the story comes to life through a wonderful and surprising gastronomic journey, where each dish is a work of art, capable of transporting the palate through different eras and cultures. The pairings are also exceptional, with a curated selection of Marche and international wines, perfect to accompany this sensorial adventure. An experience that combines history, flavors and creativity, making every bite a small journey through time. Absolutely unmissable. Look for me on social media to find the video of this experience!

Seriously said that this restaurant is one of top 5 best restaurant in my life. We appreciate all technique that he use and cook and how he present all dish with creavity and presentation. His lab is also intereting to visit. Please do not miss when you are around

An unforgettable dinner. An experience

Fantastic experience, absolutely my favorite starred one, a concentration of taste through great technique and balance, the fast and punctual service that puts the guest at ease, to try possibly at least once in a lifetime.

Perhaps it goes without saying that it is not for everyone. Definitely one of my best sensory experiences of my life

Fantastic experience, kind people and obviously high quality food Highly recommended!!!

We were lucky enough to try the "Marco Polo Journey" route, a truly extraordinary experience in this starred restaurant. Each course was a discovery, a journey through unusual and extravagant flavors and combinations, all executed with skill and attention to presentation. The dishes, in addition to being delicious, were also a pleasure for the eyes: a perfect combination of creativity and haute cuisine. The venue is wonderful, with a unique design and style that creates a warm and welcoming atmosphere, a true jewel from an aesthetic point of view, with attention to every detail. The chef and his wife are lovely and hospitable people. The chef, with passion and competence, told us some details about the dishes, allowing us to appreciate them even more, while his wife, very sweet and always smiling, could clearly be seen supporting him with love and dedication. This special bond between them added a human touch that made the evening even more enjoyable. At the end of the dinner, we had the opportunity to visit their "tunnel", a laboratory where they experiment with very interesting things, a fascinating and stimulating place. And as if that wasn't enough, they also showed us their vegetable garden on the beach, a small paradise full of aromatic plants and perfumes, from which the chef draws inspiration for his dishes. In conclusion, I was delighted by this experience, a place that transmits passion, creativity and warmth, and which absolutely deserves to be visited.

An exceptional experience. You can't describe it, you have to try it. I chose the "Marco Polo journey" tasting menu. The staff was very careful in assessing my preferences and gave me very good advice, making me replace the pigeon with another dish. Among my favorite dishes: Bagdad - cream cooked with sea urchins, tahini, umeboshi and dates; Aleppo - grilled oyster, Aleppo pepper and purple cabbage; Tehran - Amberjack ceviche with hints of forest, partridge in soy and honey, enoki sauce and Chartreuse; Balkh - Kebab of tuna belly, aubergine with hints of smoke and mango chutney; The desserts didn't win me over, but I liked them. Very nice place, nice, attentive and discreet service. Gourmet dishes in adequate quantities.