Ristorante Andreina In Loreto

Wonderful restaurant, welcoming and very elegant. Impeccable service and exceptional dining experience. We chose "smoke" on the menu and we really appreciated when, between one course and another, they brought us in front of the grill and Chef Recanati explained to us some "secrets" of his cuisine. We will definitely be back.

Wonderful experience made of passion for one's work and ability to bring out the best of local products.

Exceptional. I went for lunch, my girlfriend has many types of allergies so the chef prepared a tailor-made itinerary. Very friendly and professional staff, kind and helpful chef, very high quality cuisine with unique and special flavours. Very honest prices, very nice restaurant and what can I say, the cacio e i 7 pepi made on the grill are a must try! See you soon and thanks

An all-round restaurant. Excellent cuisine, environment, service, wines. Michelin star well deserved. Update 2022: continuous growth, a place that surprises every time. Good service but decreasing (the only thing) compared to the past. The various types of bread are the best I have ever tried in a restaurant. Update 2024: Now everything is back; in the kitchen, if possible, there has been further growth but now in the dining room too we are at the same very high level. This place deserves 2 Michelin stars, and I wish Errico Recanati all the best. He's really making his creation grow exponentially.

Thank you! 🌟Warm atmosphere and sincere friendliness that make you feel good, out of time, while you taste everything, from simple bread to good wine, to the fantastic "art" spaghetti, which comes from the boiling pot onto the grill and then sautés in the pan ! Incredible!✨...the desserts of the grand finale, with the Christmas panettone, are a dream that invites you to return! Thank you, Errico di Andreina! 😍

We started this trip loved by curiosity and the many opinions of acquaintances. Chef Recanati's grill enchants. The flame and the fire is hypnotic and persuasive. At the entrance there is a brazier which gives the idea of ​​a warm place and the type of cuisine. Upon entering we find a soft atmosphere. We choose one of the menus and add a cacio ai sette pepi... which is why we went. Attentive and attentive service. The chef always present with an excellent host. A fairly varied menu, but focused above all on meat, his passion. The dessert is very intense with a thin slice of grilled pineapple. All with great attention to aesthetics and scenography. Perhaps in the dish at the end of the second course, I surprisingly wouldn't have put another first course, even if it was traditional. It was like starting over from scratch. For the rest everything was very good.

What can I say... it was an incredible experience, I don't know where to start... The restaurant is very well looked after on the outside with a beautiful entrance surrounded by nature while the interior is very elegant, with a perfect temperature despite the embers inside. The restaurant externally has a huge car park (which is absolutely not to be taken for granted). The staff is very kind and smiling without being too stuffy. I really appreciated the visit to the grill and the (very exhaustive) chat 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 hadn't been put there to tell a script reluctantly (which was also this is not obvious). The explanation was accompanied by a taco with grilled suckling pig served with a very appropriate 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 of 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 vibe of Lindor, like an oyster-flavoured Lindor... the cacio with 7 peppers which in addition to being the Chef's signature dish, it was a very generous portion with a very rich sauce. Finally, the tartlet and cream and vanilla ice cream was a very pleasant finish. The glass of wine I asked for paired with the meat dishes was also very pleasant it was very fitting and elevated the whole thing. Very fair bill 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 beats it on par even with many 2/3 starred ones that I have tried and it is a place where you eat really, really well.

I had lunch in this starred restaurant on a Saturday in December 2024. I chose "Andreina" as a destination for my lunch because, in addition to being one of the restaurants with a Michelin star closest to my residence, I had long been fascinated by their tasting menus, known for their particularity. Finally, I managed to carve out some time to live this much desired experience. The restaurant is located in Loreto, a city in the Marche region famous for hosting the "Black Madonna", an icon of great importance in the Catholic world. Convenient parking located directly on the property is a notable advantage, considering that venues of this level are often located in areas that are less easy to reach by car. Outside, a small but well-kept garden frames the stone structure, an old farmhouse, as another diner explained to me. Upon entering, you are immediately greeted by an elegant and refined environment: well-spaced tables to ensure privacy, soft lights that create an enchanting atmosphere, light background music and kind, attentive staff that immediately make you feel at ease. I started lunch with a glass of Perlugo, a zero dosage sparkling wine from the Pievalta winery, produced with Verdicchio grapes, accompanied by a small appetizer entitled "From Japan to the Marche". After carefully leafing through the menu, I opted for the "Fiamme" tasting menu, consisting of around ten courses, paired with a selection of four wines. This menu represents a perfect balance between innovation and tradition, with a focus on game and grilled cooking, which I imagine fully reflects the philosophy of chef Errico Recanati. One of the most fun and original moments was being able to compose an Ascolana-style olive with a specially created kit, called "Let's make an Ascolana-style olive". But the real highlight of the experience was a mini-tour of the restaurant, during which we were told the story of the founders and shown the station dedicated to cooking meat. Here we were able to enjoy a delicious taco with porchetta, freshly prepared before our eyes. The food is of excellent quality, the presentation of the dishes is taken care of down to the smallest detail, and the combination of flavors demonstrates uncommon creativity. Chef Recanati deserves praise not only for his talent, but also for his willingness to go down to the dining room and personally greet the guests. The dining room staff also proved to be impeccable: attentive, professional and, at the same time, warm. The wine list is extensive and refined, with memorable labels and vintages. The sommelier, knowledgeable and friendly, was able to guide me in perfect pairings, including a final cheese tasting which, despite starting with some doubts on my part, turned out to be nothing short of sublime. The final price was absolutely in line with the experience I had, which I consider to be of the highest level. "Andreina" was a very pleasant surprise. I arrived with not too high expectations, perhaps conditioned by the apparent eccentricity of the menu compared to what I usually expect from a starred restaurant. However, after this experience, I can say with certainty that, if I ever wanted to return to a place I have already visited to discover new proposals, my choice would fall without hesitation on "Andreina". Congratulations to all the staff! Well deserved star!

Ho pranzato in questo ristorante stellato un sabato di dicembre 2024. Ho scelto "Andreina" come meta per il mio pranzo perché, oltre ad essere uno dei ristoranti con una stella Michelin più vicini alla mia residenza, da tempo ero affascinato dai loro menù degustazione, noti per la loro particolarità. Finalmente, sono riuscito a ritagliarmi un po’ di tempo per vivere questa esperienza tanto desiderata. Il ristorante si trova a Loreto, una città marchigiana celebre per ospitare la "Madonna Nera", un'icona di grande rilevanza nel mondo cattolico. Un comodo parcheggio situato direttamente nella proprietà è un vantaggio notevole, considerando che spesso locali di questo livello si trovano in zone meno agevoli da raggiungere in auto. All'esterno, un giardino piccolo ma curato fa da cornice alla struttura in pietra, una vecchia casa colonica, come mi ha spiegato un altro commensale. Entrando, si è subito accolti da un ambiente elegante e raffinato: tavoli ben distanziati per garantire la privacy, luci soffuse che creano un’atmosfera incantevole, una leggera musica di sottofondo e personale gentile e attento che ti fa sentire subito a tuo agio. Ho iniziato il pranzo con un calice di Perlugo, uno spumante dosaggio zero della cantina Pievalta, prodotto con uve Verdicchio, accompagnato da un piccolo antipasto intitolato "Dal Giappone alle Marche". Dopo aver sfogliato con attenzione la carta, ho optato per il menù degustazione "Fiamme", composto da circa dieci portate, abbinandovi una selezione di quattro vini. Questo menù rappresenta un perfetto equilibrio tra innovazione e tradizione, con un focus su selvaggina e cotture alla brace, che immagino rispecchino pienamente la filosofia dello chef Errico Recanati. Uno dei momenti più divertenti e originali è stato poter comporre un’oliva all’ascolana con un kit appositamente creato, chiamato "Facciamo un’oliva all’ascolana". Ma il vero fiore all’occhiello dell’esperienza è stato un mini-tour del locale, durante il quale ci è stata raccontata la storia dei fondatori e mostrata la postazione dedicata alla cottura delle carni. Qui abbiamo potuto assaporare un delizioso tacos con porchetta, preparato al momento davanti ai nostri occhi. Gli alimenti sono di qualità eccelsa, la presentazione dei piatti è curata nei minimi dettagli, e l’accostamento di sapori dimostra una creatività fuori dal comune. Lo chef Recanati merita un plauso non solo per il suo talento, ma anche per la disponibilità di scendere in sala e salutare personalmente gli ospiti. Anche il personale di sala si è rivelato impeccabile: attento, professionale e, al contempo, caloroso. La carta dei vini è ampia e ricercata, con etichette e annate memorabili. Il sommelier, preparato e simpatico, mi ha saputo guidare in abbinamenti perfetti, compresa una degustazione di formaggi finale che, pur partendo con qualche dubbio da parte mia, si è rivelata a dir poco sublime. Il prezzo finale è stato assolutamente in linea con l’esperienza vissuta, che considero di altissimo livello. "Andreina" è stata una piacevolissima sorpresa. Arrivavo con aspettative non troppo alte, forse condizionato dall’apparente eccentricità del menù rispetto a ciò che solitamente mi aspetto da un ristorante stellato. Tuttavia, dopo questa esperienza, posso dire con certezza che, se mai volessi tornare in un locale già visitato per scoprire nuove proposte, la mia scelta ricadrebbe senza esitazione su "Andreina". Complimenti a tutto lo staff! Stella meritatissima!

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.