The menu
Written each morning, the moment the boats land.
Nothing here is fixed. What follows is roughly how a day reads, though the catch and the season will always have the last word.
From the boats today
Whatever the quay gave up this morning, handled lightly and sent out as it is ready.
Marinated anchovies, lemon
EUR 18Fresh anchovies cured overnight in citrus, dressed with parsley and a thread of green oil.
Clams and bottarga
EUR 22Vongole opened in their own salt water, finished with grated bottarga and warm bread for the broth.
Grilled cuttlefish, wild fennel
EUR 24Cuttlefish marked fast over coals, dressed with wild fennel from the dunes and a squeeze of lemon.
Whole sea bass on the bone
EUR 38Line caught bass baked simply with herbs and sea water, brought to the table whole to share.
Brodetto of the day
EUR 30The old Senigallia fish stew, built from whatever did not sell first, loud with tomato, chilli, and vinegar.
The long lunch
A relaxed run through the morning catch, sent course by course for the whole table.
Oyster, green apple, sea herbs
EUR 16A cold Adriatic oyster with a sharp apple granita and herbs picked along the path to the beach.
Passatelli in fish broth
EUR 20Soft passatelli dropped into a clear broth pulled from the morning bones, bright with lemon zest.
Spaghetti, clams, bottarga
EUR 26Spaghetti tossed through clams and their water, dusted with bottarga and a little chilli.
Cuttlefish ink risotto
EUR 28Rice carried slowly to creamy with cuttlefish and its ink, finished with a coastal olive oil.
Grilled mackerel, charred onion
EUR 24Mackerel grilled crisp on the skin over coals, set against sweet charred onion and caper leaf.
Cellar and shore
Cold, saline, mostly local, and poured by the glass without any fuss.
Verdicchio, Castelli di Jesi
EUR 9The house pour, all sea salt and almond, kept very cold for the long afternoon.
Bianchello del Metauro
EUR 8A quiet hill white from just inland, light enough to drink through a whole lunch.
Pet nat, Adriatic grower
EUR 11A cloudy, briny sparkling from a small grower up the coast, opened cold and shared fast.
Lacrima di Morro rosato
EUR 9A pale, floral rose that drinks like the back end of a warm day on the sand.
Mistra, after lunch
EUR 7The local aniseed liquor over a single rock of ice, the proper way to end a long table.
The card changes by the hour. Let us read the quay and cook your lunch.