Menu

When we create a dish it is out of a desire to give moments of pure happiness so that our guests walk away satisfied and content, having had a truly wonderful time. We want them to say it was worth it, indeed the joy was worth it.

We try to imagine the reactions, the looks of surprise, of wonder, closed eyes, sudden silences, happy moans. It’s like we’re saying: You’re here now, so leave it to us to make sure you enjoy yourselves.

Mauro Uliassi

The Classics 2025

We are during our annual creative brainstorming: the 2025 menus will be available in early April.

Uliassi restaurant’s Hall of Fame, a journey through the most iconic dishes to have come from our creative laboratory, the “Lab”.
Our recommendation to guests who are dining with us for the first time.

The tasting menus due to their complexity of preparation are intended possibly for the whole table.
Tasting menu €260. Drinks and wines excluded.

The Lab 2025

We are during our annual creative brainstorming: the 2025 menus will be available in early April.

The latest creations from our kitchen laboratory, dishes that reflect our unyielding vivacity and enthusiasm: an array of courses that come from the research and experimentation in which we immerse ourselves before the start of each new season.

The tasting menus due to their complexity of preparation are intended possibly for the whole table.
Tasting menu €260. Drinks and wines excluded.

Wild Game 2025

We are during our annual creative brainstorming: the 2025 menus will be available in early April.

A menu dedicated to the deep and ancient flavors of wild game, flavors indelibly inscribed upon the oldest of memories in the culture of eating.

The tasting menus due to their complexity of preparation are intended possibly for the whole table.
Tasting menu €260. Drinks and wines excluded.

Menù Carta 2025

Minimum three courses per person. Drinks and wines excluded.

Starters

Raw red shrimp, mandarin and pineapple sage flowers

€65

Sole, bergamot and lettuce

homage to Piergiorgio Parini

€65

Rimini fest

squid skewer and icy citronette

€65

Marinara marrowbone

codfish tripe and celery seeds

€65

METODO MASSI’S Pasta

Smoked spaghetti, clams and grilled cherry tomatoes

€65

Paccheri “mare da bora”

seaweeds, oysters and whitefish caviar

€65

Fusilli, pistachios, rosemary and bottarga

€65

Home made ravioli

filled with game “finanziera” and hazelnut

€65

Fish

Grilled sea bass

white wine sauce, fruit and morel mushrooms

€70

Turbot, burned sauce, squid, onions and peppers

€70

Anconetana fish soup

by reservation only

€80

Meat

Cherry tea glazed goose

foie gras, red fruits and pineapple

€70

Lamb head eye

€70

Wood pigeon "a la marchigiana"

€70

Desserts

Like a cassata

Ricotta ice-cream, goat milk foam, caramel and candied orange

€40

Passion fruit soup, yogurt ice cream, pink pepper and candied banana

€40

Senigallia - Brest

pat a choux, vanilla chantilly, dried olives and cherries

€40

Coppa Ricca

vanilla ice cream, strawberries, cherries and meringue

€40

Chocolate soufflé and Lagavulin ice cream

(preparation time 30 minutes)

€40

Petit four

€40

Menù classico 2025

Uliassi restaurant’s Hall of Fame, a journey through the most iconic dishes to have come from our creative laboratory, the “Lab”.
Our recommendation to guests who are dining with us for the first time.

Menu degustazione €260. Bevande e vini esclusi.

Wafer di nocciole, fegato, grasso e shot di Kir Royale

Seppie scottate, olio di guanciale, bietola e miele

Gambero rosso, cervella di gambero, arancia e cannella

Sogliola al vapore, lattuga e bergamotto

Dedicato a Piergiorgio Parini

Rimini fest

squid skewer and icy citronette

Marinara marrowbone

Ossobuco e trippe di baccalà

Spaghetti AFFUMICATI metodo massi, vongole e datterini arrostiti

SPIGOLA ALLA PLANCIA, SALSA DI VINO BIANCO, MORCHELLE E MANGO

OPPURE

Agnello alla brace, profumo di vaniglia, ciliegie e nocciole

Sorbetto di cabossa, mandorle tostate, mango e meringa

COME UNA CASSATA

Petit four

Il menù easy classico 2024

Sei corse scelte da Catia €240 bevande escluse.
I menù degustazione per la loro complessità di preparazione si intendono possibilmente per tutto il tavolo.

The Lab 2025

The latest creations from our kitchen laboratory, dishes that reflect our unyielding vivacity and enthusiasm: an array of courses that come from the research and experimentation in which we immerse ourselves before the start of each new season.

I menù degustazione per la loro complessità di preparazione si intendono possibilmente per tutto il tavolo.
Il Lab è disponibile solo su prenotazione a €260. Bevande e vini esclusi.

Wafer di nocciole, fegato, grasso e shot di Kir Royale

Mandarino, ventresca di tonno e olio di timiz

Minestra fredda di limoni e fragole

Lumache, crispigni e terroso di muschio

Peperoni, mandorle e vaniglia

Rane fritte, estragon, pompelmo e spuma di arancia

Saltimbocca di quaglia alla Senigalliese

Rognone di pecora, gambero freddissimo e noce moscata

Tagliatella METODO MASSI, ragout di pernice e tartufo nero

Granita di albicocche con albicocche e zafferano

Gelato di mandorla, mandorle, caffè e mirtilli

Petit four

Wild Game 2025

A menu dedicated to the deep and ancient flavors of wild game, flavors indelibly inscribed upon the oldest of memories in the culture of eating.

I menù degustazione per la loro complessità di preparazione si intendono possibilmente per tutto il tavolo.
Il Caccia è disponibile solo su prenotazione a €260. Bevande e vini esclusi.

Wafer di nocciole, fegato, grasso e shot di Kir Royale

Battuto di lepre, sugo di pecora e olio di eucalipto

Petto di fagianella, ostrica, olio di perilla e semi tostati

Royale di germano

Saltimbocca di quaglia alla senigalliese

Palomba collarina cruda, rapa, liquerizia, ciliegie ghiacciate e olio di rosmarino bruciato

Ravioli di patate burro e salvia, finanziera di selvaggina e nocciole caramellate

Tagliatella, ragout di pernice e tartufo nero

Wood pigeon "a la marchigiana"

Sorbetto di cabossa, mango e meringa

Senigallia-Brest

Petit four

Menù Carta 2025

Minimo tre portate a persona.
Menu €200. Bevande e vini esclusi.

Loaker di fegato grasso e shot di kir royale

Starters

Raw red shrimp, mandarin and pineapple sage flowers

€65

Sole, bergamot and lettuce

homage to Piergiorgio Parini

€65

Rimini fest

squid skewer and icy citronette

€65

Marinara marrowbone

codfish tripe and celery seeds

€65

METODO MASSI’S Pasta

Smoked spaghetti, clams and grilled cherry tomatoes

€65

Paccheri “mare da bora”

seaweeds, oysters and whitefish caviar

€65

Fusilli, pistachios, rosemary and bottarga

€65

Home made ravioli

filled with game “finanziera” and hazelnut

€65

Fish

Grilled sea bass

white wine sauce, fruit and morel mushrooms

€70

Turbot, burned sauce, squid, onions and peppers

€70

Anconetana fish soup

by reservation only

€80

Meat

Cherry tea glazed goose

foie gras, red fruits and pineapple

€70

Lamb head eye

€70

Wood pigeon "a la marchigiana"

€70

Desserts

Like a cassata

Ricotta ice-cream, goat milk foam, caramel and candied orange

€40

Passion fruit soup, yogurt ice cream, pink pepper and candied banana

€40

Senigallia - Brest

pat a choux, vanilla chantilly, dried olives and cherries

€40

Coppa Ricca

vanilla ice cream, strawberries, cherries and meringue

€40

Chocolate soufflé and Lagavulin ice cream

(preparation time 30 minutes)

€40

Petit four

€40

Our Menus

Ogni anno ci dedichiamo a un periodo di studio e sperimentazione in cui nascono 10 piatti inediti che andranno a comporre il “’Lab”, il laboratorio creativo.

This menu is designed to complement the traditional offerings of the Classics, and the “Caccia” or “Hunting” menu, which is dedicated entirely to our other great passion: wild game.