Ristorante Andreina In Loreto

A truly special experience. High-end cuisine that successfully combines Marche tradition with great creativity. Grilled meats are the main focus, and the dishes are meticulously crafted, with intense flavors and high-quality ingredients. Extremely professional yet friendly service, in an elegant and welcoming atmosphere. It's easy to see why this restaurant has a Michelin star. An absolute must-visit for anyone who loves high-end cuisine.

Excellent cuisine rooted in very good traditions. It's a shame we chose the wine pairing selection. We were served some truly low-quality wine, including a Binachello del Metauro Campioli (with all due respect to the Fiorini winery), but it's the basic wine that in many restaurants is usually served as the house wine. From a Michelin-starred restaurant, I would expect a different selection, especially since with the cost of the wine pairing, we could have bought the entire bottles selected and not the glasses. Not to mention the surprise on the bill... They had given us the option of exchanging one dish on the menu for another of our choice, which we requested. We had chosen the fumo menu and asked to exchange the first course for the cacio ai 7 pepi, but the waiter told us it wasn't necessary because there would be a taste of that first course anyway, because that's what they always do. It's a shame they then added it to the bill as an extra. It's a shame... we'll be back because the food is very good, but we felt cheated and deceived.

Thank you so much for this wonderful experience. We'll see you again soon. I hope with a much-deserved extra star.

A unique experience, a journey for all the senses

A gastronomic experience that exceeds expectations. Andreina, in the heart of Loreto, is much more than a Michelin-starred restaurant: it's a sensory journey through the Marche tradition, reinterpreted with elegance and creativity.

We're not Michelin-starred restaurant regulars, but for my birthday we tried Andreina. The four of us chose the Fiamma tasting menu, but my silly nature led me to make the super obvious joke: 'Along with the Fiamma menu, can you bring us some smoke?' The maître d' looks at me, hoping he's misunderstood, but when I repeat my nonsense, he flinches and is probably thinking (are you going to throw these out?) but instead comes out with a splendid, "Okay, I'll be your pusher," referring to the pairing wines. What can I say? Game, set, match. We started with the Ascolana olives—a great idea. I'll add my assessment of the many dishes served. Fennel with caviar, brodetto with cherry tomatoes, lamb tartar, and tagliatelle before dessert—the best. Butter and bread, desserts, and game tortelli—excellent. Service was precise and not too intrusive. I won't talk about the surprises; no spoilers. I'll conclude by saying that we had a really, really good time. Furnishings, lighting, and amenities are worthy of a Michelin-starred restaurant ;) The bill? It counts.

A restaurant is judged by several factors: the first, obviously, is the cuisine; the second is the ambiance, made up of location, decor, and atmosphere; the third, but no less important, is the welcome. We found all of this at Andreina, but what made our lunch truly special was the extraordinary attention of the staff. Eleonora guided us with elegance and confidence, Onofrio, with his charm, made the conversation light and pleasant, and Marco passionately explained the cooking times, allowing us to immerse ourselves in the spirit of the place. And then there was the dining room, with smiling young people who made it impossible to resist the dishes masterfully prepared by Chef Errico and his team. The gastronomic offering is interesting, but there's one dish that alone is worth the trip: the "Cacio e 7 Pepi" pasta. Once you've tasted it, everything else fades into the background. Scampi, partridge, fragrant butters, fragrant breads, grilled salads, or refined desserts... nothing compares: the queen is pasta. A true must-see if you come here. The ambiance reflects refined taste without ostentation: thoughtful details, beautiful vases of flowers on the tables, the photo of Grandma Andreina welcoming you at the entrance, and the garden that introduces a pleasant experience even before sitting down to eat. I'm not a food critic, just a customer who loves good food, authentic experiences, and sincere attention. Kudos to Errico Recanati for creating such a special place. Lara & Henry ~~~~~~~~~~ ••• ~~~~~~~~~~ A restaurant is enjoyed for many factors: the first, of course, is the cuisine; the second, the ambiance, with its location, decor, and atmosphere; and the third, attention. In Andreina we met all of this, but what really made us special was the human quality of her team. Eleonora accompanied us with elegance and security, Onofrio with his sympathy converted the conversation into something light and pleasant, Marco kept us in touch with the times of cooking, allowing us to enter into the spirit of the place. And in the room, everyone with a smile that made it impossible to resist the dishes created with mastery by Chef Errico and his team. The gastronomic offer is very interesting, but there is a dish that alone is worth the visit: the pasta with the pimientas (Cacio e 7 Pepi). After testing it, everything continues to a second level. Scampo, perdiz, aromatic mantequillas, panes, ensaladas or postres… nothing compares: the queen is the pasta. An essential to come here. The environment reflects a taste refined without exaggerations: detailed details, beautiful flowers on each table, the photo of Grandma Andreina who greets you at the entrance and the garden that accompanies you before leaving, you anticipate that you will pass well. I'm not a food critic, just a diner who appreciates good food, authentic experiences and sincere attention. Enjoy Errico Recanati for having created such a special place. Lara & Henry