I migliori ristoranti di cucina cucina marchigiana in Fermo

05/07/2026: Truly excellent food and service!

23/06/2026: 4 stars that are truly worth it. A truly superior level.

28/06/2026: This was our first trip to Italy and this place was just amazing. The people were very nice and accommodating. It just makes you go back in time, and feel the old Italy instead of being a tourist somewhere else, it felt like I could live there. The food was definitely fresh and fulfilling. Beautiful views everywhere.

27/04/2026: The atmosphere is rustic at times, with extremely friendly staff and excellent food at a superb price. The drinks were also surprising; there's really nothing to complain about: a place we'll definitely return to.

16/06/2026: The Marche region in a restaurant, a traditional one, with sincere dishes, simplicity, and a recognizable, authentic flavor. Everything is delicious. Vegetables from Fabio's garden, exceptional in every way. There will be a bit of a wait, but that's part of the experience and part of a slow, peaceful world that no longer exists, but which can still be felt in this restaurant.

30/05/2026: A true dive into the 1980s. The focus is on substance: traditional Marche cuisine, enhanced by almost forgotten dishes like beans with pork rind and giblets, followed by tripe, grilled eggplant... And then there are the cured meats with a forgotten flavor—and all this just for appetizers. But the modernity continues throughout the courses: Campofilone macaroni with a ragù that takes you back to your childhood, followed by chicken, rabbit, and various masterfully cooked meats. Not a place for those seeking a sophisticated dish; for those seeking gourmet plating; for those demanding impeccable service. A place where you can relax and enjoy a laugh with friends, and why not, even with the "Chef" who makes sure to check if you liked each dish. One last tip: don't overdo the bread with the appetizers or you won't make it to dessert. That, too, is worth a mention. The lack of a fifth star—unfortunately—is due to the waiters, who are truly untrained. But this can be improved.