米拉马雷酒店餐厅

A restaurant not to be missed if you are in the area. The moment you walk through the door, the rooms overflowing with decorations will surprise you, but then it will be time to sample the cuisine. The chef puts his own personal stamp on some of the classics of local and national seafood tradition. One dish after another, you won’t ever want to stop eating!

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.

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.

This modern restaurant stands on the road that heads north from the town. It boasts panoramic views of the sea that can be enjoyed from the deck in summer. Contemporary - style fish dishes dominate the menu.

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.

As you drive along the scenic road from Pesaro, the sunset appears to the west, emerging from the greenery, while to the east the sea appears and disappears, finally settling as the backdrop to the pleasant outdoor area of this restaurant. This is the creation of the chef-owner, who, after traveling the world and working in Michelin-starred kitchens, has returned "home." He incorporates everything he has learned into modern and sometimes creative recipes, occasionally adding a light fusion touch, such as using fruit in dishes such as spaghetti with mussels and sea urchins enhanced by two well-