Retroscena In Porto san giorgio

An experience to remember We were the only guests, pampered and delighted with extraordinary dishes. Positive note: they noticed that I didn't like the dessert, which I didn't enjoy because I don't like certain ingredients (my fault) and they offered to replace it with one I liked, but having given my consent when choosing the menu, I refused to accept the courtesy, an appreciated gesture and I can only give a positive opinion for the wonderful lunch and the service, courteous but not intrusive; competence, preparation and courtesy to the maximum score allowed. Well done everyone and amazing dishes (well, yes, I even tasted the dessert!)

Retroscena is an experience that transcends gastronomy. Each dish is a symphony of flavors and textures, where innovation meets tradition in perfect balance. Chef Richard Abou Zaki and his team creates culinary works of art using the highest quality ingredients, transforming each course into an unforgettable sensory journey. Mulțumesc chef Richard!

Everything superlative! I wish you a fantastic evening and I plan to relive this fantastic evening. The atmosphere, the service, the menu, the staff, the wines, absolutely everything is special. We thank the chef and of course the staff for this culinary delight!

first time in this place! what can I say? perfect for me. Professional and at the same time very easy-going dining room managers!!! excellent food even if I wanted I couldn't find a fault! then the dessert asking for more was a must🥰!!! heartfelt thanks to all the staff for the beautiful lunch!!! have a good holiday and see you soon! 😍😉

For the little town it's really a breath of fresh air to dine at Retroscena. I moved here a year ago and I've been there twice already. I love the michelin dining experience. From stepping in the door, they take your coat, pull the chair out, prepare your napkin for you and bringing a bag chair for your bag Each plate that arrives is prepared with attention to detail in it. The staff speaks many languages and they are very knowledgeable. The chef is the best he knows what his doing.

Everything was superlative. "Fine, beautiful, elegant" delicious

Refined venue, furnished with great attention to materials and lighting. Welcoming and professional staff at the same time; each dish is innovative without losing the authenticity of the ingredient. Truly a perfect evening.

The restaurant is very elegant and recently renovated, with an open kitchen which is a notable plus given that it is the only restaurant in the Marche (among the starred ones) to have it. I chose the new menu, the experimental one: LABOR LIMAE VOL.3 created a few weeks ago. At the base of the entire menu there is a balsamic sensor with great verticality of flavors. An increasing intensity menu that starts with the more delicate first courses and then, as the service continues, all the flavors are released. The two pasta dishes were really good (very comfort food) but also the venison which melted in your mouth in both dishes. The most wow part of the menu (for personal taste) were the four final sweet courses (of which 2 were added from the menu) each of which had a particularity: the overcooked pasta ice cream (with parmesan); tiramisu rice (with foie gras royal + truffle); STRAWBERRY or a cocoa sponge cake and strawberry ice cream (with caviar.. ... really absurd for how good it was) and finally Coccobello al mare that is a coconut meringue (with oyster). I highly recommend adding the last 2 desserts to any menu you choose. Chef super kind and friendly as are all the staff. Really fair price for the experience. Ps: the VELVET cocktail was really nice.

Cenato ieri sera con mia moglie..locale piccolo con pochi tavoli e ben arredato..cucina a vista..staff giovane e gentile..menù degustazione 8 portate..fatto molto bene..con un dolce finale spettacolare..chef presente in sala peraltro molto giovane ed educato..sommelier giovane e gentile mi ha aiutato a scegliere un pecorino locale molto buono..prezzo in linea con il tutto..bravi alla prossima

Siamo stati benissimo al ristorante Retroscena, dove abbiamo scelto il percorso degustativo Labor Limae Vol.2. Un viaggio sensoriale fatto di contrasti e sapori intensi, che ci ha conquistati fin dalla prima portata: un’ostrica con caviale davvero sorprendente. Indimenticabile il foie gras con succo d’oliva, un abbinamento straordinario che ci ha lasciati senza parole. Il menu ha offerto un alternarsi armonioso di pesce, carne e verdure, mantenendo sempre alta la curiosità e il piacere della scoperta. Lo chef, molto cordiale e simpatico, è passato al nostro tavolo per un saluto, rendendo l’esperienza ancora più speciale. Unica nota negativa: nei primi assaggi dell’entrée ho trovato un piccolo ossicino nelle tartine, un dettaglio migliorabile. Spesa totale: 660€ in 3, inclusi menù degustazione, 4 calici di vino a testa, coperto e acqua.