Raciò In San benedetto del tronto

Gessica's cuisine is worth a try. Both for the quality of the food—all prepared and cooked by her, including the bread—and for its rare authenticity. One of the best places to eat in San Benedetto for an aperitif or dinner, thanks also to their selection of natural wines. Highly recommended.

The atmosphere is welcoming and meticulously crafted. Jessica and Stefano were excellent hosts. The dishes were not only delicious, but also beautifully presented. Excellent value for money. It's definitely a place I'll gladly return to and one I recommend to anyone looking for a pleasant, quality dinner. Thank you.

A small restaurant with two entrances and tables on both streets. The alley is more quaint and quiet. We dined at a streetside table in front of the main entrance, with plenty of people and cars passing by. Excellent, typical Abruzzo/Marche food. Homemade cooking; I really enjoyed the meatballs in tomato sauce, just like grandma used to make. The cacio e ova balls and dry fried food are delicious. Kudos to the two young owners. I recommend trying this place.

A pleasant discovery. Traditional dishes with a slight twist, using top-quality ingredients. Prices are average. Highly recommended.

Small but nice place, with outdoor tables in the summer, facing a street where cars pass. Delicious food! Absolutely recommended!

Spectacular staff, excellent service, and truly magnificent food! If you're passing through San Benedetto, I highly recommend eating here—you won't regret it! ☺️❤️

A small but very quaint place. Excellent value and local products. Very friendly staff.

Not far from that overrated culinary San Benedetto del Tronto leaning against the sea is Raciò which is a nice surprise. The owners are very good at cooking less overused than that of the chalets (I feel like putting an s but I'll hold back) with fish salads that are now all the same. In this place there is a feeling of good feelings and flavors not only related to fish; for example, I ate a nice first course of mezze maniche with datterini sauce and stracciatella but first I made myself some juicy meatballs en sponzate that my wife dunked in my shoes out of envy. Anyway, here's the point, at a certain point you feel you have to distance yourself from many, from the seasonal chefs, from the lights on the seafront, from the barcode menus, from the hubbub of the holidays and from the structured companies to take refuge in the intimacy of an immoral recipe like bread and tomato (Manuel Vasquez Montalban) and that place there can only be Raciò to whom my compliments go.

Cozy little place, family run. You eat well and drink even better. With warm and friendly manners the manager made me taste two excellent red wines of the area, selected with love. The dishes proved tasty and very satisfying. Highly recommended!

Great aperitif, very welcoming family management! Quality food