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

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 for the whole table.
Classic tasting menu €280. Drinks and wines excluded.
Easy Classic, €260: 6 courses chosen by Catia. Drinks and wines excluded.

Duck liver wafer, hazelnuts and Kir Royal shot

Seared cuttlefish, pork cheek oil, chard, honey and bee pollen

Sea urchins and fig seeds

Red shrimp, orange peel, ginger, shrimp brain and cinnamon

Sole, bergamot and lettuce

homage to Piergiorgio Parini

Rimini fest

squid skewer and citronette in liquid nitrogen

Marinara marrowbone

codfish tripe and celery seeds

Smoke spaghetti, clams and roasted cherry tomatoes

Lamb grilled over charcoal, vanilla oil

or

Wild sea bass, white wine sauce, fruits and
morel mushrooms

Predessert

Senigallia-Brest

pat a choux, vanilla chantilly, dried olives and cherries

Bread

Ancient wheat bread

Seaweed bread

Cheese pizza

Corn grissini

Crackers and seeds

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 for the whole table.
Tasting menu €280. Drinks and wines excluded.

Duck liver wafer, hazelnuts and Kir Royal shot

Red prawns, green curry, pepper and kaffir lime

Razor clam, razor clam sauce, peach blossoms, celery, and Siltimur oil

Spaghetti, butter, anchovies, hops and blueberries

Sole with green pepper

“Porchetta style” bombolini, potatoes and lard

Citrus fruits and chinnamon

Mezzamaniche “caciopepe” and pear

Wood pigeon, figs and apricots

Predessert

Caramelized apple cake, ice cream and Calvados foam

Petit four

Bread

Ancient wheat bread

Seaweed bread

Cheese pizza

Corn grissini

Crackers and seeds

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 for the whole table.
Tasting menu €280. Drinks and wines excluded.

Duck liver wafer, hazelnuts and Kir Royal shot

Roe deer tartare, sheep sauce and eucalyptus oil

Mallard, oyster, shiso oil and toasted seeds

Hare royale and frozen raspberries

Quail “saltimbocca” Senigallia style

Wood pidgeon with turnip mousse, liquorice,
frozen cherries and burnt rosemary oil

Butter and sage potatoes ravioli filled with game “finanziera” and caramel hazelnut

Tagliatelle, black truffle and partridge ragout

Wood pigeon, figs and apricots

Predessert

Dessert
Like a Cassata
ricotta ice-cream, goat milk foa

Petit four

Bread

Ancient wheat bread

Seaweed bread

Cheese pizza

Corn grissini

Crackers and seeds

Minimum three courses per person. Drinks and wines excluded.

Snack

Hazelnut wafer, rabbit liver and Kir Royal shot

Starters

Raw red shrimp, tangerine and pineapple sage flowers

€75

Sole, bergamot and lettuce

homage to Piergiorgio Parini

€75

Rimini fest

squid skewer and citronette in liquid nitrogen

€75

Marinara marrowbone

codfish tripe and celery seeds

€75

LE PASTE by Pietro Massi

Smoke spaghetti, clams and roasted cherry tomatoes

€65

Paccheri “mare da bora”

seaweeds, oysters and whitefish caviar

€65

Mezze maniche, pistachios, rosemary and mullet bottarga

€65

Butter and sage potatoes ravioli filled with game “finanziera” and caramel hazelnut

€65

Fish

Wild sea bass

white wine sauce, and morel mushrooms

€80

Turbot, squid, onions and peppers burned sauce

€80

Anconetana fish soup

available by reservation only

€120

Meat

Cherry tea glazed goose, foie gras, red fruits and pineapple

€80

Lamb head, eye, tongue, cheek and brain

€80

Wood pigeon a la marchigiana

€80

Desserts

Senigallia - Brest

pat a choux, vanilla chantilly, dried olives and cherries

€40

Chocolate soufflé and Lagavulin ice-cream

(preparation time 30 minutes)

€40

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

€40

Like a cassata

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

€40

Figs and anis tartlet

€40

Coffee ice-cream and granita , rosemary, ginger, and puff pastry

€40

Petit four

Bread

Ancient wheat bread

Seaweed bread

Cheese pizza

Corn grissini

Crackers and seeds

Our Menus

Each year we dedicate ourselves, during an extensive period of study and experimentation, to the creation of the 10 new dishes that make up “The Lab,” our creative workshop menu.

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.