I migliori ristoranti di cucina mediterraneanella città San benedetto del tronto della Ascoli piceno

21/09/2025: Excellent restaurant in the historic center, a guarantee! Among the best in the city. Worth a visit.

15/09/2025: Let me start by saying that, although I love good food, I don't have the culture to appreciate gourmet dishes, even though I've had several experiences with Michelin-starred chefs. But Sigismondo stands out: his dishes combine sophistication with simplicity, flavor with emotion; at this restaurant, you don't go for quantity, but rather to unleash your brain's synapses with quality. As a good host, Sigismondo explains the dish to you but isn't intrusive: he doesn't tell you stories, he doesn't mislead you by suggesting emotions. He explains what's in front of you, gives you small suggestions, and then, confident in the excellence of his staff, leaves everything else to rest. I tasted delicacy and flavor on my plate, with simple everyday dishes made with ingredients from a "friend" who never lets you down, reworked with almost ingenious flair. At Sigismondo, you don't go with your eye on the clock: you're not sitting at a table next to another, the jazz playing from the speakers relaxes you, the wine cellar is well-stocked, the table has just the right amount of space to hold the hand of the person you love (my wife, specifically). The bell from the clock tower ringing the hours is delightful, a touch of casual elegance that makes the experience unique and almost necessary. Lastly (and it must be said), Sigismondo, even though he plays the role of an entrepreneur, isn't greedy: after a chat and when it came time to pay the bill, he was happy to offer us a homemade amaro, just as he had offered us the prosecco at the beginning of the meal. But above all, and this was even more moving, the wine, divine like the ambrosia of the Gods, was his gift. As we left, the only thought that assailed us was finding another opportunity to go to Degusteria del Gigante.

11/10/2025: Want to try real fried mixed seafood? Then you've come to the right place.

11/10/2025: It was so tangy and impregnated with oil right down to its DNA that I got up in the night and drank a diger seltzer to digest a "fried" fish dish that, more than fried, seemed boiled in oil of which the owner who "fries" to please the customer is a mystery as to what type or chemical compound he uses (certainly not peanut oil).