Ristorante Andreina In Loreto

A fantastic culinary experience. Simple ingredients revisited with a unique twist. We tried the flame menu, and in every course, we found the chef's narrative thread—the embers. I recommend it to anyone who appreciates this type of cuisine.

Congratulations to all the staff. You're fantastic! Best regards from Düsseldorf! 🇮🇹🌻

ERRICO YOUR KITCHEN IS ALWAYS A GREAT JOURNEY

Pleasant atmosphere only partly spoiled by excessive and at times insincere ceremoniousness. One-way food offering: despite the refinement, the essential component is butter or dairy products. It would be worth offering dishes that do not include such ingredients. What we tasted was still of high quality, but served in biblical times: from the entrance, 1 hour passed in nothingness before receiving all the appetizers together. Recommended for those who are normally accustomed to eating in a primitive way and who want to clean up. In short, the style is something else. Unfortunately, given the efforts made in the kitchen and in the dining room, I am forced to give a low score. Having asked for the bill several times, after half an hour I went to the cashier without having received it.

Here we do "COOKING" on the "GRILL"

What can I say... it was an incredible experience, I don't know where to start... The place is very well-kept on the outside with a beautiful entrance surrounded by nature while the inside is very elegant, with a perfect temperature despite the grill that is inside. The place has a huge parking lot on the outside (which is absolutely not a given). The staff is very kind and smiling without being too stiff. I really appreciated the visit to the grill and the chat (very exhaustive) with one of the guys who take care of it: you could see that he was also passionate about showing how it works and that he had not been put there to tell a script against his will (which is also not a given). The explanation was accompanied by a taco with grilled pork served with a very successful cocktail. Chef Recanati passed between the tables many times and explained many dishes in person and I really appreciated this. The menu chosen was “FIAMME”: truly crazy with many dishes (including many surprises) where each one told the Chef’s passion for this type of cooking. My 3 favorite dishes were: the grilled oyster with burnt hazelnut and pink apple (which had that certain something of Lindor… an oyster Lindor); the cacio con 7 pepi which in addition to being the Chef’s signature dish was a very generous portion with a very rich dressing and finally the tartatin with cream and vanilla ice cream which was a very pleasant finale. Even the glass of wine I asked for paired with the meat courses was very appropriate and elevated everything. The bill was very fair and in line with what I ate both in terms of wow at every bite and in terms of portions. In conclusion, if you go to Andreina, you will be surprised by the fact that it has "only" 1 Michelin star because it competes equally with many 2/3 starred restaurants that I have tried and it is a place where you eat really, really well. I returned to try the new flame menu after having already visited in December 2024. This experience was also super positive, remaining this restaurant, in my opinion, the best starred restaurant in the Marche. The staff this time was also kind and smiling with a very fast service, practically perfect. The dishes were one better than the other but the ones I liked the most were: "pensando a un brodetto", "cipollotto di pegaso" and "malaga e rum". I also added "fragola e panna" (from the smoke menu) which together with the "cacio e 7 pepi"... are worth the trip alone.. really WOW. This time too, I appreciated the visit to the grill with its super juicy pork taco with a nice crust (so good only at Andreina). The cocktails were super refreshing based on gin, perfect as a pairing with this type of cooking. The price was super fair for the quality of the raw materials, always new experimentation and quantity of food because from Andreina you will certainly not leave hungry, as many still think today when talking about this type of place.

I don't have much to say, the cacio e pepi (seven, not one) grilled must be tried once in a lifetime, like the one in a bladder, like the one in a napkin, like the one... God bless Errico Recanati!

I have to say that I'm sorry to write this review because the expectations were high, in fact I waited 2 weeks before doing it. Both personally and in the opinion of my guests, the opinion is negative. Poor service: for example, they served us the dishes but not the wine because according to them the sommelier was busy and none of the others could bring it, while I didn't need the sommelier because I had already chosen one on my own initiative, it must be said that there wasn't such a vast choice... I managed to have it halfway through the dish. The dish was served to me without a spoon and even to get a spoon I had to ask and wait because the person I asked for it thought first before going round to other tables, in the meantime my guests had finished their dish. They brought me a box with a discomposed Ascoli olive and without caring if I had opened it or not they took it away from me....then while they were removing it I reported the matter but perhaps it would have been better if they had removed it because it was really not very good and useless. I go to the bathroom and find it busy, I wait and the owner chef comes out of the bathroom. I wonder but don't the regulations provide for a bathroom for the staff? I continue the dinner and the pigeon arrives... nothing special, I've eaten better in various taverns. After the second course the women ask for a dessert but this too is a normal dessert not very pretentious. I continue my stay but now I can't wait to leave.... given also the lack of attention from the staff towards us, I noticed instead their permanence and greater attention towards another table with colorful guests probably more well-known. When it comes to the obviously high bill, I pay and see that the payment is made by the waitress from whom I had asked for the spoon and who at this point seemed to be perhaps an owner or manager, from the way she did it and I understood her haughtiness in not providing me with the spoon and waiting for one of her subordinates to bring it to me after minutes of waiting. I must say that I have been to good restaurants, with even lower prices but I have never been treated like this, truly a disappointment. I invite the owners to come to dinner with me to understand what a starred restaurant means...and not just having a well-kept garden and calling yourself a chef on social media and communication. Put yourself in the customer's dimension and you will understand. And I think I was lenient in the review....ready for any comparison.

oramai appuntamento fisso per festeggiare il mio compleanno (e non solo)…. sempre al di sopra delle aspettative! non trovo difetti. lo chef Errico sempre disponibile e attento. complimenti! p.s. grazie per l’olio!!

Location gradevole ed illuminata da personale di grande serietà e professionalità ( nonché molto giovane) ; lo chef Recanati troneggia in giro per la sala per illustrare le sue straordinarie pietanze e dispensare attenzione per tutti gli ospiti. Egli non ha alcun particolare merito in quanto nel mondo ci sono persone che dalla nascita sono state destinate ad uno specifico compito sia esso di arte che di lavoro. Solo così possono spiegarsi talune pietanze incredibili ed inusuete, tra le quali gli spaghettini ai sette pepi che terminano la cottura direttamente in brace. Chef di assoluto valore e che ogni volta riesce a sorprenderci …… Bravissimo ed illuminato dal destino ………..