Ristorante Andreina In Loreto

Evening in the garden, rich and fun culinary experience. A script for a story of flavours, taste, tradition and innovation.

At lunch I tried a "smoke" tasting, after a few hours I still have the flavors of the excellent food and also the smell of the embers on my palate. Complete experience in taste and quantity. Consistent price for the quality of food and service.

A truly unique experience, the use of embers is masterful for the (re)discovery of unexpected and surprising flavours. The cellar offers a wide variety of wines. Very pleasant environment.

All very pleasant. It's worth the trip.

The fire, the embers, the vegetable garden and the herbs just outside the door, ingredients and ancestral cooking: hearts, offal, seafood, lettuces... lunch in chef Errico Recanati's kitchen was a satisfying and stimulating experience , it would have been interesting to talk to him at the fireplace (he was present in the kitchen and in any case he made a quick greeting) the staff in the dining room is very well prepared and super kind. I tried the Fumo menu, top dishes: the prawn, spaghetti with cacio and sette pepi, the grilled suckling pig served in front of the fireplace, guinea fowl "cooked from afar" with apricot chutney, the surprise: the bunch of wild and aromatic herbs to dip in a sauce of conditela, avocado... and more, the dessert of grilled pineapple and yogurt ice cream. But also butter and lard to spread during... And the final small pastry.

Dinner show with my family. All truly exceptional. Well done

An unforgettable experience: great harmony of flavors, colors, sensations. Chef Enrico is an artist capable of revitalizing and modernizing traditional cuisine with truly ingenious touches. We let him guide us on an exceptional tasting journey. I will return and how.

The food was excellent, but the wine tasting was not up to par, served later than the reference courses. Dinner in the garden full of mosquitoes.

Uno dei migliori ristoranti in cui ho mai mangiato, e sempre di sera in questa splendida location, meta fissa dei miei pellegrinaggi alla Madonna di Loreto. Cucina super lusso. Ricordo che mio figlio che ora ha 28 anni, all'epoca ne aveva 6, era un tignoso difficile nel mangiare. E preferiva solo cotolette. Il cameriere se ne venne con una grande coppa e dentro rivestita in carta stagnola c'era una cotoletta, e nella coppa una fiamma per tenerla calda. I pianti di mio figlio e le risate dei commensali. Grande ristorante dove si è formato quel grande chef chiamato Vissani.

Eccellenza! Viaggio sensoriale.... Si parte dal nostro territorio per intraprendere un viaggio in giro per il mondo con il cacio e 7 pepi il tutto con sentori a volte deliziosamente prepotenti di brace... Veramente eccezionale!!! Il servizio di sala è attento e curato da giovani ragazzi appassionati nel ricevere il cliente e renderlo partecipe dell'esperienza Meritate la seconda stella