Our story
A beach, a boardwalk, and a table that keeps the sea close.
On the sand
where the boardwalk in Senigallia meets the water
Salt, citrus, sunlight, and the patience to leave good fish almost alone.
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.
At first light
We start on the quay, not in the kitchen.
01
The catch leads
We buy what is brightest on the quay and build the day from it, never the other way around.
02
Leave it alone
Salt, citrus, oil, fire, and not much else. Good fish does not need to be hidden.
03
Lunch can be long
Easy service that keeps the wine cold and never rushes a table back into the heat.
Lucia Marchetti grew up two streets back from this beach and learned the coast before she learned a kitchen.
She cooks the way the shore eats, bright and unhurried, with one eye on the boats and one on the season. After years between Marche fishing towns and a long stretch by the Ligurian water, she came home to set a table on the sand.
Lucia Marchetti
Chef and PatronA few summers, and one steady idea.
1990
The first small room opens where the boardwalk meets the sand.
2004
The terrace is built out onto the beach for the long summer lunch.
2015
A daily quay menu replaces the fixed card for good.
Today
Counted among the Adriatic tables worth planning a summer around.
The few hands that keep the day moving.
Bianca Rossi
Head of the PassPietro Amato
Maitre and FloorCome for lunch, and stay until the light turns gold.