A jewel in the sand: Sitting like a pearl between the marina and the beach, Uliassi is set in a stunning white wooden structure overlooking the sea with an iconic summer balcony. The location is home to chef Mauro and sister Catia Uliassi, who welcome guests to this truly unique restaurant with open arms.
Ahead of the game: The cuisine on offer is now a well-known institution for gourmets from all over the world. It is, of course, of an extraordinarily high level, and manages to move seamlessly between classical dishes and innovative plates. This is thanks to the Uliassi Lab: a creative effort involving the entire team, which gathers to come up with new, exciting ideas every year during the closing months.
Surf meets turf: The uniqueness of Mauro Uliassi’s cuisine is found in his study of marine flavours and how they meet – and ‘contaminate’ – meat-based products. It’s part of a sea-land exchange that is typical of the Marche regional tradition. Thanks to a careful balancing act between ingredients, consistencies, techniques and temperatures, every dish manages to be a breath-taking experience.
What’s cooking? After the timeless appetisers (regular guests would revolt if chef were to phase them out) which include the fake Ascolan olive, a foie gras wafer and a crouton with fresh anchovy, arrive the new dishes: a red prawn seasoned with juices from the head, ginger, orange and cinnamon, followed by spaghetti with black olives, eucalyptus and friggitelli peppers.
An all-women staff: The front-of-house team comprises 11 talented women, all led by Catia.
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