SottoSopra In Sassoferrato

17/08/2024: Wonderful restaurant great food and location. Services could be improved to be more in line with the atmosphere and price range.

16/08/2024: What's the idea? I couldn't find the meaning of the project of this restaurant, I couldn't understand what it wanted to convey through its dishes. 2 stars for the food as the risotto with orange and carrot, red tuna bottarga and Modena balsamic had practically the same seasoning as the raw appetizer of red prawn, almond and ACE and this from a restaurant present in a Michelin Guide not I expect it so much that the dish was cloying. The quantities of food between the starter and the first course were unbalanced, too little in the starter and really too much in the first course. Regarding the sweet Coconut and Passion Fruit, zero aesthetics, lots of coconut and little passion fruit; At first glance it looked like a large buffalo mozzarella. I had high expectations and was disappointed, dishes with little character almost to be as accessible as possible. You are not a normal restaurant, you are a restaurant in a Michelin Guide. Advice: Dare and narrow the circle of customers to avoid serving schnitzel and chips to children while you explain the design of your dishes to me. 2 stars for the service because it was too fast and too oppressive in asking for opinions on the dishes. If your restaurant project is to create an experience, this way you risk making people run away. 3 stars ultimately because I liked Sirolo and because in restaurants like this I don't question the quality of the food. 5 stars for the environment because the restaurant with open space kitchen is located in a wonderful building in terms of architecture and the garden overlooking the sea.