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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.
The awards strongest first
- Michelin Guide 1 Star
- 50 Top Italy #34 · The Best Italian Restaurants - Grand Restaurants
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Cacio e i sette pepi
“The cacio e i sette pepi is a hymn to balance, between savoriness and spicy warmth, while the Etruscan beef and the suckling pig tell the nobility of meat, enhanced by precise cooking.”
50 Top Italy -
Etruscan beef
“The cacio e i sette pepi is a hymn to balance, between savoriness and spicy warmth, while the Etruscan beef and the suckling pig tell the nobility of meat, enhanced by precise cooking.”
50 Top Italy -
Suckling pig
“The cacio e i sette pepi is a hymn to balance, between savoriness and spicy warmth, while the Etruscan beef and the suckling pig tell the nobility of meat, enhanced by precise cooking.”
50 Top Italy -
Strawberries and cream
“in the latter, the dish “Strawberries and Cream” stands out – as it's not a dessert but a unique creation waiting to be discovered.”
Michelin Guide
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