莫纳切利乡村别墅

This is the stage for chef Stefano Ciotti, where elegant interiors meet a contemporary flair. From its recent past remains a playful mix of round and square tables, along with a touch of “pop” spirit in the small outdoor area. The chef-owner continues to express his distinctly “local” style, working primarily with ingredients from the Marche region and nearby Romagna, drawing from both the sea and the generous inland. Service is young and dynamic.

In a bright, elegant and modern dining room inside the Elisabeth Due hotel, Galeone is one of the city's finest gastronomic destinations. The menu focuses on fish, with dishes that draw on local traditions, such as “brodetto alla fanese” fish soup (available by advance order), alongside more creative offerings.

A trattoria in the old town, with rooms filled with memories and nostalgia, offering an atmosphere that makes you feel at home, just like the traditional cuisine. The fresh-egg pasta rolled out with a rolling pin (also on sale in their nearby shop) is the main attraction here, with main courses featuring various types of meat, and fish dishes on Fridays.

On the Adriatic coast road south of Fano, run by the same family since 1976, the year it opened, this restaurant is a must for seafood lovers. The dishes are essentially inspired by the seafaring traditions of the Marche region.

Young, enthusiastic chef Daniele Patti is at the helm at this restaurant housed in the delightful stables of a restored 16C palazzo. Here, he serves a selection of creative dishes, including two tasting menus – the intriguing Vieni in Sicilia con me (inspired by his native Sicily) and the Adriatico - and an à la carte which focuses on the local region’s abundance of fine ingredients. Wine-enthusiasts can ask to visit the impressive cellar, which also offers a good choice of wines by the glass.