Giulianova, officially recognized as a city (Città di Giulianova), is a coastal comune in the province of Teramo within Italy's Abruzzo region. Known for its blend of historic charm and Adriatic seaside beauty, it offers a serene escape for travelers seeking relaxation without the overwhelming crowds of larger Italian destinations. The town is divided into distinct areas, each offering different vibes for visitors.
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For hotel travelers, the choice lies between Giulianova Beach, which offers modern amenities and direct access to the sandy shoreline, and the Centro Storico (Old Town). The old town provides a more traditional Italian atmosphere with historic architecture, narrow streets, and a closer connection to local culture, though it is slightly further from the immediate beachfront.
Giulianova does not have its own major airport. The closest significant hub is Pescara Airport (PSR), located approximately 30-40 minutes away by car or train. Once in Giulianova, the compact nature of both the beach district and the old town makes walking the most efficient way to explore. Local buses and taxis are available for longer distances or late-night returns to hotels.
The peak season for beach activities is summer, particularly June through August, when the weather is hot and the coastal life is vibrant. However, for travelers preferring a quieter experience, spring (April-May) and early autumn (September-October) offer mild temperatures and fewer crowds. These seasons are ideal for exploring the historic center, enjoying local cuisine, and taking leisurely walks along the Adriatic coast without the intensity of the high summer tourist rush.
A lively fish and seafood restaurant on the seafront, which is always busy thanks to its excellent value for money – booking ahead is highly recommended! Fish-based dishes only, all of which are announced at your table and which change regularly depending on market availability. The dishes are simple, rustic but full of flavour, which is why it’s easy to forgive the rather restricted choice of wine.
A restaurant tucked into an intimate corner of the historic center, with spaces characterized by brick vaulting that creates a pleasant contrast with some modern touches in the furnishings. Here, Enzo Di Pasquale – through a tasting format where diners freely choose dishes and quantities – celebrates the seasonality of mostly plant-based and local products, sometimes sourced directly from his own garden. The dishes are absolutely original (like the restaurant’s name: if you're curious, ask for an explanation from the staff) and always very colorful. The philosophical thread is a commendable “n
WebsiteHaving just celebrated their 50th anniversary (they opened in 1971), this restaurant and hotel of the same name remain a solid culinary reference on the Abruzzi coast. The menu here is dedicated solely to fish and, as a result and is often the case, the wine list focuses almost exclusively on white wines. The fish (almost all of which comes from the Adriatic) is carefully sourced, while in the kitchen the chefs prepare classic dishes (such as enormous local langoustines cooked – and served – in a pan with oil, wine, garlic and rosemary) and a few more modern recipes (crispy mullet served with
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