I migliori ristoranti di cucina altre cucine d'europa in Ancona

02/10/2025: Very tasty carbonara, tuna and anchovies! Dessert was also amazing! Good service. I recommend visiting!)

30/09/2025: We happened to eat at La Posta by chance. It's a beautiful place, especially the downstairs. The staff is friendly, relaxed, and always on point. Reasonable prices and excellent ingredients. Definitely recommended. 🩷🩷

22/10/2025: An excellent restaurant with impeccable and friendly service. The quality of the fish is truly superior, with carefully prepared dishes and very successful pairings. A gastronomic experience I highly recommend!

12/10/2025: Everything was simply delicious and fantastic. Stefano and the entire dining room staff were so lovely and attentive. Generous portions and very good house wine.

02/10/2025: I booked, asking if they could kindly give us a comfortable table with a sea view because I was going with three very elderly people and I wanted them to have a special experience (perhaps their last ones). They explained to me that the place is full and they couldn't guarantee it. When we arrived, the surprise was fantastic!!! The most beautiful table in the place!! I can't thank you enough, thank you for the professional service with very friendly and helpful staff, the quality of the food, the presentation, everything was fantastic. Thank you.

27/09/2025: During our vacation, we stopped in Senigallia twice and dined at this restaurant a few times. It's ALWAYS PERFECT in every way, even the huge portions we struggle to finish. HIGHLY RECOMMENDED!!!!

06/10/2025: 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.

30/09/2025: 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