Uliassi

Review Highlights

Alexander arrives at Uliassi on a sun-drenched afternoon in Senigallia, a beach community on Italy's Adriatic coast in the Le Marche region. From the outside, it looks like any other seaside restaurant tucked between beach umbrellas — but inside hides three Michelin stars and one of Italy's most under-the-radar fine dining destinations. He's welcomed like family by Catia Uliassi, the chef's sister and co-owner, then by the chef's son Filippo, and finally by Chef Mauro himself, who explains the menu showcases 'the fisherman, the farmer, and the hunter' in a single sitting. Alexander opts for the Italian wine pairing and settles into a table with a view of the sea — though the 39°C heat and lack of air conditioning are an immediate concern. 'Right away, I like this place.'

• ·Foie Gras Wafer with Hazelnut Praline Cream — the opening appetizer, served with a Kir Royale champagne cocktail. Alexander: 'The flavor grabs you by the tongue and doesn't let go'
• ·Cuttlefish with Pork Cheek Oil — paired with chard in a lemon, honey, and anchovy sauce; a two-part course with simple, elegant plating. Alexander: 'The protein is quite slow, while the vegetables are really dynamic. Together they are perfect'
• ·Red Shrimp with Head Juice, Ginger, and Cinnamon — a dish that walks a tightrope with two spices that could easily dominate. Alexander: 'I loved how the chef used ginger in this one. It's tricky because it can easily overpower everything. Here, it was spot on. Even more surprising was the cinnamon. Balanced perfectly'
• ·Rimini Fest — grilled young calamari with frozen citronette and garlic shots, finished with liquid nitrogen for a dramatic, icy presentation. Alexander: 'The calamari has some smoky elements from the grill and it's crisp yet tender. The garlic shots deliver intense flavor. And the icy lemon-based vinaigrette melts immediately and creates a multi-sensory experience'
• ·Bone Marrow alla Marinara — presented like a piece of modern art. Alexander: 'The taste is magnificent. I love the freshness together with the heavy, fatty parts. The acidity and flavors have been building up'
• ·Tomato Pasta with Fig Leaf Infusion — a true Italian classic elevated by an extraordinary sauce. Alexander: 'The pasta was good, but in this case, it was just a side character. The sauce was amazing. I could just sit here and drink it all day'
• ·Wood Pigeon with Bread Crouton and Pigeon Entrails — the final savory course, enjoyed while looking out at the Adriatic. Alexander: 'Right now, I'm so happy. I'm tasting great wine, looking at the sea. And I know that there is a beautiful dish in front of me. This is what it's all about'
• ·Almond Cake with Surprise Flavors — the main dessert by pastry chef Mattia Casabianca, plated like a masterpiece with almond ice cream and foam, hiding coffee, ginger, blackberry, and cherry inside. Alexander: 'I love the plating here. It really looks like a masterpiece'

Alexander calls the meal 'a symphony,' with dishes designed to rise and fall in intensity — playing with temperature, texture, and acidity to stimulate different synapses. 'Chef Mauro cooks. I mean, he really cooks. I could feel his passion, love, knowledge, both past and present.' He flags the 39°C heat with no air conditioning as uncomfortable and notes occasional small service hiccups — wine sometimes arriving after the food — but praises the staff's authenticity and the family-run warmth that makes Uliassi feel unlike any other three-star restaurant. 'I could even come back here tomorrow.' Total for two with Italian wine pairing: just over 1,100 euros.

About

Uliassi is a three-Michelin-starred restaurant hidden among the beach clubs of Senigallia on Italy's Adriatic coast — a family-run institution that began as a humble beach café in 1990 and grew into one of the country's most distinctive fine dining destinations. Chef Mauro Uliassi discovered his love of cooking almost by accident: after burning out from high-pressure fine dining kitchens across Italy, he started teaching at a local culinary school, only to have his passion reignited when his wife Chantal asked him to cook for her birthday party. Together with his sister Catia, he opened Uliassi as a seaside spot that has since earned three Michelin stars (1995, 2008, 2018), with a menu built around 'the fisherman, the farmer, and the hunter' — showcasing the land and sea of Le Marche through dishes that blend rustic Italian tradition with avant-garde technique.