I migliori ristoranti di cucina italiananella città Ostra della Ancona

21/07/2026: We're back. The quality of the dishes remains excellent, and the location is a must, especially in the summer. The service is a bit slow, but always with the right amount of empathy. The wine list needs revising...some quality bubbles are missing. The price-to-value ratio is more than decent. We'll definitely be back.

19/07/2026: Truly a magnificent place accompanied by a service of young and capable waiters, in my opinion the house specialty is the truffle ravioli

18/07/2026: The places uses very good and honest ingredients. Food is prepared with attention and care. We are definitely coming back to taste more!

09/07/2026: Oh my... unfortunately, I have no other words to describe the experience. Let me preface this: we went for dinner there because it was recommended to us, so we decided to go. We arrived in the middle of the industrial area, and having people eat in the open space of a warehouse wasn't a problem. The problem, unfortunately, was that all the panels around the place blocked the air, and at 7:30/8:00 PM, when the sun was starting to set, it was almost impossible to breathe from the heat. We arrived at the restaurant and it was fine. My only complaint is that the menu should state that the €23 pizza peel (well, peel is another thing entirely...) doesn't include the more special pizzas. I chose one of those because the others didn't appeal to me, and I ended up choosing a sort of capricciosa because there was nothing else to tempt me. Regardless of my tastes, it should be stated, because it's not good like this, but that's the least of my problems. Let's get to the food. As a pizza chef, I'd say even a child wouldn't make a pizza like that. I wonder what skill it takes to make a cracker with toppings on it... I don't know! I read on the menu that there's a "Pizza Chef" in the kitchen... come on, please... as a pizza chef with hotel studies and years of experience in the kitchen, it's a bit of an insult to the world of chefs, but from a marketing perspective, it seems to work because, judging by the comments from the tables around me, "they've never had a pizza like this." The problem is, I look at the pizzas and it's already obvious they're not cooked, but I wait for mine, it arrives, and the flavors are: - Eggplant (tomato and a slice of eggplant and off you go) - Capricciosa (cooked ham, olives, artichokes, and mushrooms) - A sort of margherita with basil cream. Size: approximately 30x40 cm and 23 euros, an INSANE price. Crazy for the quantity of ingredients, the size of the pizza, and the quality of the dough. My question is: how do you bring a half-cooked pizza to the table? How do you keep a 3mm thick pizza from cooking? You can see some colored parts where it touches the heat, but the other whitish parts clearly show that it's not 100% cooked. If you let it cool, you can really see that the pizza folds and becomes almost rubbery. Everyone makes their own choices about ingredients and dough, of course, but paying 37 euros for 2 people for a "pala", 1 water, and a French fry is excessive, always considering what you ate and where. You might have a bad day, but that's not the case here. I think there's a real lack of knowledge about bread making here. You should have stopped at the oven production, which is where the name comes from. Don't worry, from what I've been told. Unfortunately, the pizza isn't for you, or at least not for the current "Pizza Chef." Unfortunately, I'm being harsh, but those who read the reviews need to have "honest" reviews to form an opinion, because then you arrive, pay a fortune, and eat nothing, and the food isn't up to par for the price. I'm sorry, I had high expectations. P.S. I'd never seen the website, otherwise, having seen the photos of the pizzas, I never would have come. I buy crackers at the supermarket and they're cheaper. Good luck! P.S. I'm replying to the comment: It was called "Perfume of Summer," exactly. I wasn't insulting anyone, I simply said that the product wasn't worth the money I paid. You should take a cue from the negative reviews. That said, yes, I have free time to write reviews, both positive and negative, because I have the right to express my opinion since there's a "reviews" button. That said, reread the message and think before calling me ignorant, because "Perfume of Summer" is a pizza with tomato, mozzarella, and a "cream," plus basil oil, even if it's unrelated, if you want to be honest... so yes, it's a Margherita called something else. You also have time to respond, I see. Have a good day.

25/07/2026: Our grandmothers' cooking returns to the table at this trattoria, which offers traditional dishes prepared with skill and love. Delicious pappardelle with wild boar ragù and fabulous mixed roasts. A place close to our hearts.

19/07/2026: I left Urbino to eat at this place. It was a total disappointment. The place was dirty, not the old decor, but downright dirty, from floor to ceiling, and let's not even talk about the sticky chairs... because who likes the '70s? Overcooked tagliatelle with wild boar and sour sauce... a roast that was a few days old... not to mention the grill... undrinkable red wine, a very dirty bottle of water... Anyway, the place was crowded. I wonder how they're still open. I think the checks aren't working... The place should be closed...

18/07/2026: We went for the excellent goose. The Coppetto is a guarantee of high quality at a very fair price.

21/06/2026: This restaurant is a sure thing. Everything is delicious, and the staff is incredibly friendly. Special mention for the tagliatelle with wild boar and the fried meat!

15/06/2026: Can't wait till the renovations. Already great staff and location. Definitely will visit in the future again !

08/06/2026: We hosted our son Gabriele's Confirmation lunch here, and the guests were thrilled. Impeccable, attentive service. Sara, the woman who runs the restaurant, was excellent and charming. She was cheerful and very friendly. Excellent value for money. Top-notch cuisine! Superb and plentiful first courses, especially the chichette! 10 out of 10! The fried meat was dry and fresh, and the pork tenderloin was a wonderful discovery! Well done! Keep it up! La Cantinella is a guarantee! Thank you so much for the always positive welcome from Andrea! Top! Best restaurant in the area!