Osteria Sottosopra - Menu

Locanda Del Tavolo Matto

➤ Contrada Torrenova, 35, 62018, POTENZA PICENA, Italy

Menu • Carne • Europeo • Karaoke • Italiano

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"Ristorante con ampia varietà di scelta. Abbiamo mangiato diverse sere nel mese di luglio, assaggiando sia le portate di carne che di pesce e infine la pizza. Top in tutto anche nei prezzi. I gestori e il personale veramente gentili. Consiglio. Ci ritornerò più che volentieri."

Due Passi

➤ Viale Scarfiotti Zona Scossicci, 62017 Porto Recanati Italia, PORTO RECANATI, Italy

Menu • Pasta • Pesce • Italiano • Formaggio

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"restaurant that we do not see from the beginning of the pandemic. now we are back and for us is confirmed the top of fish restaurants in the port area. always perfect dishes, pleasant environment and young but capable waiters. in two words a pleasant confirmation."

Racuda Fish

➤ Viale Scarfiotti, 62017 Porto Recanati Italia, PORTO RECANATI, Italy

Menu • Kebab • Sushi • Pesce • Caffè

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"nice local, fried mixed goose but a little too many vegetables. first dishes so so, disappointment for the spaghetti with a very little tasty, with a splash of cinnamon that in my opinion was not very much. lacked the Mediterranean taste oil and salt . good gnomes with anchovies. price slightly higher than expectations despite we were offered coffee. friendly staff."

Acropoli

➤ Viale Scarfiotti, Km 2, 5, Porto Recanati, Italy

Menu • Pizza • Zuppa • Italiano • Da Asporto

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"We enjoyed excellent fresh fish dishes: from hand-prepared first courses served with attention and care (gnocchi and spaghetti), to fresh and delicate frying. An explosion of flavours. We will definitely return also for the hospitality shown to us by all the staff. Compliments! Service: Dine in Meal type: Lunch"

Andreina

➤ VIA BUFFOLARECCIA, 14, 60025, LORETO, Italy

Menu • Caffè • Vegetariano • Mediterraneo • Cucina Moderna

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"The smell of smoke. cooking on the slabs likes everyone a little because besides being objectively good contains in itself a world of symbolic meanings. is first of all the cuisine of the past, that of grandmothers and as such it has an intrinsic sense of genuineness. fire has always been a value of redemption and therefore what passes through it will bring with it that sense of purity regained. Moreover the fire is aggregating and suggestive, it has the smell of barbecue on the beach, summer camps, barbecue with friends in which the sausages cooked were only the forced intermezzo between one beer and the other. Today, in a crazy and frantic way in which the kitchen also tries to adapt to this schizophrenia, the straps represent a close link with the past and express the intrinsic desire for a return to the origins. I think the herric has gone to understand this need for purification for a while and what he proposes today to his andrein is a clean, honest, linear kitchen, where fire and smoke enrich but do not like the ingredients used. all seasoned by originality and inventiveness that derive from a deep passion for his work. and so through that fire everything goes through: meat, fish, vegetables, fruit, bread, but also butter or ice cream come on the food table, bringing with it the ancient and wise aroma of the grill. but the results so balanced are not achieved by chance. are rather the fruit of testing and research, study and application, patience and because not even a little luck. of the meticulous carbon produced with selected mix of wood . of experimentation in the oo of techniques that ultimately, from and to bring to the result pursued. for all this and more those who love this type of cuisine or simply those who are looking for ancient flavors and together with an ultra-modern kitchen can not go to spend an evening at Andrein. It's worth it."