Off the ice
Raw red prawns
Split and served sweet and cold, with a little lemon and good oil.
Senigallia, on the Adriatic
Lunch off the boats, in the sun
A bright seafood table right on the beach, where the morning catch sets the menu and the wine stays cold all afternoon.
The house
Bright fish, cold wine, and the patience to leave both nearly alone.
We cook the way the shore eats. The catch leads, the season decides, and the kitchen adds only what a plate honestly asks for.
Uliassi sits where the boardwalk meets the beach in Senigallia, close enough to the water that the light off the sea fills the room all afternoon. The idea has stayed simple since the first summer. Meet the boats, cook what they land, pour something cold and local, and let lunch run long.
From the boats today
Whatever the quay gave up this morning, handled lightly.
Cured overnight
Marinated anchovies
Fresh anchovies in citrus, dressed with parsley and a thread of green oil.
Opened to order
Clams and bottarga
Vongole in their own salt water with grated bottarga and warm bread.
Over coals
Grilled cuttlefish
Marked fast on the bars and dressed with wild fennel from the dunes.
The old way
Brodetto of the day
The Senigallia fish stew, loud with tomato, chilli, and a little vinegar.
01
The boats first
Most mornings begin on the quay, picking through crates while the ice is still loud. What looks brightest decides the day, and the menu is written from there.
02
Light over the terrace
Lunch runs into the long afternoon out on the sand. Linen, cold wine, and the sea doing the talking while plates arrive in no particular hurry.
03
A coast in the glass
The cellar leans low and saline, full of Verdicchio and small Adriatic growers, kept cold for the heat of the day and poured by the glass without ceremony.
A long afternoon by the water
The clearest argument I know that great seafood asks for sunlight, salt, and almost nothing else.
A table on the sand is held, whenever the season brings you to the coast.