Do you know any of the typical dishes of the Marche region? You can discover them here. The keyword for the à la carte menu is “tradition”, and to pay it tribute the chef delved into handwritten recipes to learn all the secrets of dishes that grandmothers used to prepare for Sunday lunch.

Don’t miss the Vincingrassi, washed down with a Conero red, a Piceno red or, if you prefer white, a Verdicchio, then treat yourself to frustingo fruit cake and taste the famous Sibillini aniseed liqueurs.
Culinary ecstasy, I guarantee!

The staff