Uliassi, Senigallia

​The restaurant of  the Chef Mauro Uliassi is a very special place.
It's been three years since my first visit in 2015, it was summer and I had the pleasure of eating in the outside veranda which is practically on the beach of Senigallia.
On the occasion of the achievement of the prestigious milestone of the three Michelin stars, I convinced my sister to accompany me to return there and taste some dishes that have made Mauro Uliassi one of the best world Chefs when speaking about fish and sea on the table.
The restaurant is exactly as I remember it, Bright, modern décor with white tones that recall the light that pervades the interior in the sea houses.

​Among the entrants there is a very interesting trio: wafers of foie gras and ricciola, imitation of olive all'ascolana with raw meat and almond, anchovies truffle and butter.

​The first dish, then, simply amazing: delicacy and softness of fresh fish that melts in the mouth in the carpaccio of yellowtail ‘alla puttanesca’.
The softness of the first dish is effectively contrasty in the second course: crunchy mullet (a superb bread!), parsley soup, rhubarb and anchovy. Crunchiness and softness, sweetness and acidity, all wisely balanced and contrasting for an incredibly harmonious and delightful effect.

​After that the 'Rimini Fest': fried baby squid on charcoal and citrus dressing (i.e. garlic, oil, lemon, nitrogenated). Spectacle to the sight, to the taste and to the heart.

​The first real Italian dish with pasta: smoked spaghetti with clams and grilled tomatoes. And to finish the anglerfish with gravy with olives and capers.

​And finally a pair of sweets.
The first an almond ice cream and then the decomposed tiramisu that I particularly appreciated!

​Congratulations Chef Mauro Uliassi, for your recent goal and for the passion you put in your work that shines unmistakably from your wonderful dishes.
I can't wait to go back for the third time.