A three-Michelin-star Adriatic table on the beach at Senigallia, kept by the Uliassi siblings since 1990 — Mauro at the pass, Catia in the dining room, and a kitchen that has…
La note
A pavilion on the Adriatic, opened in 1990 by Mauro and Catia Uliassi, that has held three Michelin stars since 2019 — the tenth restaurant in Italy ever to do so. Mauro keeps the kitchen and Catia the dining room; the work is the cuisine of the Marche coast — red shrimp, sea urchin, cuttlefish — turned each year through what the family calls its laboratory.
From the editors · Vedere House
Les particularités
Setting
Via Banchina di Levante 6, 60019 Senigallia (Ancona) — between the canal port of the Misa and the long sandy strand of the Adriatic, footsteps from the beach
House
A former bathing-establishment of slatted white timber, arched skylights along the roof, a sea-facing terrace and two dining rooms — one over the beach, the smaller over the pier and the river
Family
Mauro and Catia Uliassi — siblings, who took the keys in 1990 and have kept them ever since
Kitchen
Chef-patron Mauro Uliassi
Stars
Three Michelin stars — first in 2000, second in 2009, third in 2019
Menus
I Classici 2026 · €280 — the hall of fame · Easy Classic · €260 — six courses chosen by Catia · Lab 2026 · €280 — the new season's research · Caccia 2025 · €280 — the wild-game menu · à la carte from three courses
Service
Lunch 12.30–14.00 · Dinner 19.45–22.00 · Wednesday to Sunday · April to December · closed Monday and Tuesday
Guides
Three Michelin stars · Tre Forchette (Gambero Rosso) · Cinque Cappelli (L'Espresso) · Les Grandes Tables du Monde · The World's 50 Best
Best for
A long weekend on the Marche coast — Ancona airport twenty-five minutes south, the Conero peninsula and Urbino within easy reach
Senigallia sits halfway down the Marche coast, where the Misa River meets the Adriatic between two long sandy beaches the town has always called the velvet shore. Uliassi opened on the eastern bank of the canal port in 1990, in a former bathing-establishment of slatted white timber a few metres from the sand, and has stayed there since. Mauro Uliassi works the kitchen; his sister Catia keeps the dining room. The first Michelin star arrived in 2000, the second in 2009, and in 2019 the third — the tenth Italian restaurant ever to hold one.
“
When we create a dish, our desire is to give ecstatic moments — to send the guest away satisfied and happy.
”
Mauro Uliassi
The kitchen runs four tasting menus through the season. I Classici — the Hall of Fame, at €280 — is the long way in: the duck-liver wafer with hazelnuts and Kir Royal, cuttlefish seared in pork-cheek oil, sea urchins with fig seeds, red shrimp with orange and cinnamon, the Senigallia-Brest of choux and vanilla cream. Lab, at the same price, is the season's new research — the kitchen calls it the laboratory, and the dishes change each year. Caccia is the autumn wild-game menu. Easy Classic, at €260, is Catia's six-course reading for a guest with a single afternoon. À la carte runs from three courses.
The dining room is two rooms in fact — the larger over the beach with the long line of sea-facing windows, the smaller over the pier and the Misa river. The service is Wednesday to Sunday, lunch from 12.30 and dinner from 19.45, April to December; the house keeps Monday and Tuesday closed and shuts the doors for the winter. Reserved guest parking sits across the river at Piazzale Fernando Rosi, four hundred metres on foot by the pedestrian bridge — the right slow approach, in the end, to a kitchen that has spent thirty-six years on the same stretch of Adriatic sand.
Moments choisis
01
A pavilion on the Adriatic
Senigallia is a port town on the Marche coast, where the Misa River runs out into the Adriatic between the long sandy beaches the locals call the Spiaggia di Velluto — the velvet beach. The restaurant sits on the eastern bank of the canal port, in what used to be a bathing-establishment of slatted white timber. The arched skylights along the roof and the parasol-lit terrace are the original line of the building; the sea is a few metres beyond the railing. Mauro and Catia Uliassi opened the doors here in 1990, in their twenties, and have kept the family's name on the door for thirty-six years.
02
Mauro at the pass
The work has always been the sea — Adriatic red shrimp, sea urchin, cuttlefish, sole — but reframed each year through what the kitchen calls the Lab. The first Michelin star arrived in 2000, the second in 2009; in 2019 the kitchen was given the third, the tenth Italian restaurant to hold one at the time. Mauro's signatures travel between the menus year on year — a duck-liver wafer with hazelnuts and Kir Royal, cuttlefish seared in pork-cheek oil, sea urchins with fig seeds, red shrimp with orange and cinnamon, the Senigallia-Brest of choux and vanilla cream that closes the meal.
03
Catia and the dining room
Catia Uliassi keeps the front of the house — the white-clothed tables, the long line of windows onto the sea, the smaller second room over the pier and the river. Her hand is on the Easy Classic, a six-course reading of the Hall of Fame for the first-time guest, and on the wine list. The two dining rooms read like a single sea-light interior — pale walls, a few quiet ceramics, the line of the horizon set behind the table — and the service moves at the slow Adriatic pace of the long Italian midday.
