Uliassi (Senigallia AN, Italy) | Influencer Restaurant Review by Alexander The Guest

AI-Generated Summary: Alexander The Guest’s Uliassi Restaurant Review Video

In his review of Uliassi, a three Michelin-starred restaurant on the beach in Senigallia, Italy, Alexander The Guest takes viewers on a culinary journey that blends the simplicity of seaside dining with the sophistication of fine cuisine. He highlights the restaurant’s relaxed atmosphere, the friendly family-run service, and the exquisite dishes that showcase Italy’s culinary heritage. From seafood dishes like cuttlefish with pork cheek oil and red shrimp with head juice to innovative creations such as codfish with frozen cherries, each course brings unique flavors and textures. Chef Mauro Uliassi’s passion for food and his journey from a local beach café to international acclaim is woven into the experience, making this a memorable and dynamic gastronomic adventure.

Overview of Uliassi:

• Located on the beach in Senigallia, Italy, Uliassi is a three Michelin-starred restaurant owned by Chef Mauro Uliassi and his family. The restaurant, which began as a beach café in 1990, features a seasonal menu with a mix of local ingredients and innovative techniques.

Dishes Reviewed:

1. Wafer with Foie Gras and Hazelnut Praline Cream – A flavorful and impactful start, served with a Kir Royale cocktail.
2. Cornbread Sticks – A simple yet impressive appetizer.
3. Cuttlefish with Pork Cheek Oil and Chard with Lemon, Honey, and Anchovy Sauce – A dynamic dish with contrasting flavors.
4. Red Shrimp with Head Juice, Ginger, and Cinnamon – Beautiful presentation and a perfect balance of ginger and cinnamon.
5. Fish with Bergamot Sauce – Soft and succulent fish with warm lettuce and a bright citrus note.
6. Rimini Fest – Grilled young calamari with frozen citronette and garlic shots, creating a multi-sensory experience.
7. Ricciola Puttanesca – Amberjack with scampi, served with a bold and savory Puttanesca sauce.
8. Bone Marrow alla Marinara – A dish combining freshness with heavy, fatty parts, creating a balanced acidity and flavor.
9. Frog Legs with Wild Herbs, Tarragon, Grapefruit, and Orange Foam – Crispy frog legs with fresh, citrusy bitterness.
10. Codfish with Frozen Cherries, Crispy Onion, and Geranium Vinaigrette – A textural dish with tart cherries and light acidity.
11. Frozen Red Shrimp and Sheep’s Kidney with Celery, Lemon, and Nutmeg – An interesting pairing with cold shrimp and warm kidney.
12. Tomato Pasta with Fig Leaf Infusion – The sauce stood out, making the dish memorable.
13. Snail with Wild Herb Sauce, Begonia Leaf, and Parsley Foam – Beautiful presentation with a serious, refined flavor profile.
14. Pigeon with Bread Crouton and Pigeon Entrails – Excellent flavors with varied textures, capturing the essence of fine dining.

Desserts:

1. Apricot Granita with Saffron – A refreshing palate cleanser with varied textures and temperatures.
2. Almond Cake with Almond Ice Cream and Foam – Plated like a masterpiece, with surprise flavors of coffee, ginger, blackberry, and cherry inside.

Other Notable Aspects:

• The restaurant atmosphere was casual yet elegant, blending modern and traditional elements.
• Chef Mauro Uliassi’s personal story and approach to cooking were highlighted, adding depth to the dining experience.
• The video showcased a variety of wines from different regions of Italy, complementing each course effectively.
• Alexander pointed out some downsides, like the lack of air conditioning in the hot weather, which he found unsuitable for a three Michelin-starred setting.