The Top 50 Places to Eat Near Lofficina

A contemporary dining room perched at the Sant'Erasmo belvedere, with the Adriatic and Monte Conero laid out below in summer. The chef leans into the sea for inspiration, building creative dishes around combinations that don't follow the obvious path. Two tasting menus, or à la carte if you'd rather call the shots yourself. Book ahead; the view is not a secret.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

A seafood restaurant perched inside the Regional Park of Monte Conero, with big windows and tables angled so the Adriatic does most of the decorating. The kitchen builds each year's menu around a single theme, creative dishes with a careful hand. You can graze on a couple of street-food bites at lunch or commit to the full dinner menu. When it's warm enough, the outside tables fill up, blankets included for when the wind disagrees.

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The open hearth and the spit aren't decorative here; they're the kitchen. Housed in a converted farmhouse outside Loreto, Andreina is a Michelin-starred fine dining restaurant where the third generation of the family still builds nearly every dish around live fire, with produce from their own garden folding into the smoke. The tasting menus are named Fuoco and Fiamme, which tells you pretty much everything about the priorities.

1. Michelin Guide 1 Star
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1. Michelin Guide Selected Restaurant

A Michelin-starred restaurant inside a sports centre is either a very good sign or a very bad one, and here it's the former. The chef returned to his native Marche to cook the region's traditions in a way that feels lighter and less fussy than the setting might suggest. Two tasting menus plus an à la carte, with the focus squarely on meat and the surrounding countryside, in a room that keeps things quietly elegant.

1. Michelin Guide 1 Star
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1. Michelin Guide Bib Gourmand

The vegetable garden sits almost on the beach, close enough that the greens absorb salt air, which tells you something about how seriously this two-Michelin-star restaurant on the Adriatic takes its ingredients. Chef Moreno Cedroni runs tasting menus that swing between his own classic archive and a Marco Polo route through Asian and Middle Eastern flavors, with a food-tech lab next door feeding new ideas into the rotation. His wife runs the room, and runs it well.

1. Michelin Guide 2 Stars
2. 50 Top Italy #13 · The Best Italian Restaurants - Grand Restaurants

1. Michelin Guide Selected Restaurant

The crust edge here rises higher than you'd expect, which turns out to be the whole point. This is a pizza shop in Ancona where the chef has built his menu almost entirely around Marche ingredients: spreadable ciauscolo salami, cave-aged cheese, wild coastal greens, sausage made with Verdicchio. The cranci, crispy high-hydration slices cooked low and slow, are their own argument for the trip. Desserts are homemade and apparently not an afterthought.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

Mauro Uliassi runs a three-Michelin-star restaurant wedged between beach umbrellas on the Adriatic shore, which tells you something about his relationship with pretension. The Lab tasting menu changes every year, built around Adriatic memory, travel, and whatever the chef is currently obsessed with. The room is balanced between his cooking and his sister Catia's quiet authority over the floor. Ranked among the World's 50 Best, it somehow still feels like a place that belongs to this particular stretch of coast.

1. Michelin Guide 3 Stars
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1. Michelin Guide Bib Gourmand

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

A high, cloud-soft crust is the signature move at this contemporary Neapolitan pizza spot a short walk from the main square in Civitanova Marche. The room is clean and bright with proper restaurant seating, none of that fold-up-chair energy. Classic pies sit alongside reworked versions, and the toppings lean on ingredients sourced from Southern Italy. Friendly, unhurried service rounds it out.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

The open kitchen pulls your eye the moment you sit down, and the small crew inside it works with the focused quiet of people who have something to prove. This intimate, Michelin-starred dining room in Porto San Giorgio's old town runs a ten-course tasting menu built around a sharp, restless use of acidity, with a cellar and by-the-glass list that take the wine as seriously as the food.

1. Michelin Guide 1 Star

1. Michelin Guide Bib Gourmand

A cocktail bar and Neapolitan pizzeria sharing the same room in the main piazza, which sounds like it shouldn't work but mostly does. The dough runs through a 48-hour rise, landing crispy at the edge and soft through the middle, with toppings that lean into regional Marche ingredients. Tasting menus are on offer for those who want the full tour. The room is modern and polished, and the staff seem to actually enjoy being there.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

A pizzeria steps from the Adriatic shore, named directly after the chef, which sets a certain tone. Three ovens and three cooking methods, double-baked, pan, and contemporary Neapolitan, give the menu more range than the beachside setting might suggest. The house Finarella style is its own thing. The wine list runs deeper than you'd expect, including international sparkling bottles that regulars take seriously. Spacious enough for a whole group to pile in without planning.

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A cocktail bar and pizzeria in Senigallia where the drinks program is treated as seriously as the dough, which comes in three styles plus a gluten-free option. The pizza chef works with heritage grains like Ottofile corn and monococcum spelt, and the fried starters get the same careful attention. It's the kind of place where the bartender and the pizza chef are genuinely in conversation, rather than operating in separate universes on the same menu.

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1. Michelin Guide Selected Restaurant

Tasting menus named after places, built around ingredients that change with the season, served at just a handful of tables in a warmly lit room in Tolentino. The chef came from Albania and spent years absorbing Italian culinary tradition, and the cooking sits at that interesting crossroads, contemporary but grounded. Book ahead, because the room fills fast and walking in is optimistic thinking.

1. Michelin Guide Selected Restaurant

A road separates Burro & Alici from the beach, and in summer the windows fold open so the dining room becomes the seafront. It looks like every other casual fish restaurant along the Marotta waterfront, which is the sort of camouflage that earns a Michelin Bib Gourmand. Classic Adriatic cooking carries the menu, with the occasional personal twist, and the gourmet pizzas topped with seafood are the kind of thing you didn't expect to order and then do.

1. Michelin Guide Bib Gourmand

A restored noble residence perched above the Marche maquis, with the Adriatic glinting in the distance, is a pretty good room in which to eat well. This is a gourmet restaurant where a young Neapolitan chef produces contemporary Italian cooking that leans hard into the region and the Mediterranean without drowning in either. The kitchen's own agricultural estate supplies the olive oils and wines, which is the sort of farm-to-table claim that here has paperwork behind it.

1. Michelin Guide Selected Restaurant

A hilltop village in the Marche hills is a slightly unexpected place to find a pizzeria with this much ambition, but here we are. The crust splits the difference between Neapolitan and Roman, slightly raised and satisfyingly crispy, and the toppings swing from classic to creative without losing the plot. The fried pizzas hold their crunch, and the whole room runs with the kind of warmth that makes the drive up feel like a reasonable idea.

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1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

The bread arrives unbidden, crumbly and worth the detour on its own. This is a roomy pizzeria with a veranda in the Marche hills, where the dough is the whole argument: soft and feather-light in a way that makes the standard Roman-versus-Neapolitan debate feel beside the point. Ascolana olives and other classics fill out the menu for anyone who needs more than a reason to order another pie. The owner runs a tight room.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

1. Michelin Guide Bib Gourmand

1. Michelin Guide Selected Restaurant

Brick vaulting overhead and the bones of an old palazzo stable beneath your feet set the scene at this intimate osteria in Offida's pedestrianised centro storico. The chef reinterprets Marche's regional pantry with a light, precise hand, and the Michelin Guide has noted it with a Bib Gourmand. Cannelloni finished on the barbecue grill is the kind of detail that makes you stop mid-sentence and ask the waiter to repeat it.

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2. Michelin Guide Bib Gourmand

1. Michelin Guide Selected Restaurant

1. Michelin Guide 1 Star

The Sibillini mountains take some getting to, and Il Tiglio is another half-hour past anywhere you'd call convenient. It's a contemporary restaurant where chef Enrico Mazzaroni draws almost entirely from his own agriturismo for ingredients, trout and venison and mushrooms finding their way into dishes that are far more technically ambitious than the surroundings suggest. A Michelin star, earned in a place this remote, tells its own story.

1. Michelin Guide 1 Star

Perched on the top floor of the historic Kursaal building on the seafront, this contemporary Italian restaurant makes a meal of the view before the food even arrives. The menu leans on Adriatic fish and seafood, with classic regional preparations alongside more restless cooking, a turbot dish that uses fillets, cheeks, and something approximating the crackling being a fair example of how the kitchen thinks. Tableside finishing keeps things theatrical.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Bib Gourmand

A short regional menu rooted in the Marche, tucked into the old upper town behind a medieval tower. The team keeps the selection tight, leaning on whatever came from the market that morning, so a few fish dishes appear and disappear with the week. The boned caramelised rabbit, a riff on a classic local preparation, gives a sense of the kitchen's thinking: familiar flavors, quietly reconsidered. A neighborhood trattoria for people who actually live here.

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

The dining room occupies the old stables of a restored Renaissance palazzo, which sets a mood before anyone has looked at the menu. This is a creative restaurant where the chef pulls between his Sicilian roots and the Adriatic larder of the Marche, running both tasting menus and à la carte. The wine cellar is worth asking about, and they'll take you down for a look if you're curious.

1. Michelin Guide Selected Restaurant

A contemporary pizzeria a short walk from the center of San Benedetto del Tronto, Crunch keeps the look pop and the menu restless, with classic pies alongside odder, reimagined ones and a double-cooking technique that actually changes what arrives at the table. Fried starters and desserts fill out the card. The service is the kind that notices you without hovering, which is rarer than it should be.

1. 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

1. Michelin Guide Selected Restaurant

The crust here rises so high it practically frames the toppings like a picture border, which is either the point or the whole point. This Neapolitan-style pizzeria in Monsampolo del Tronto lets the chef's baking background do the talking: dough made the night before, easy on the stomach, and topped with ingredients pulled from across Italy's regions. Start with the fried montanarine before the pizza arrives. Loredana runs the dining room with evident care.

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A pizza spot in a small Marche village where the menu splits into more styles than most places can manage: round, fried, the square "quadra" with its high-hydration dough that goes crispy then dissolves, and a crumbly biga-based version that changes with the toppings. The fried pizza with fig puree sets the tone for a kitchen that treats the combination as less strange than it sounds. Good wine list, and reservations are the smart move.

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