Belvilla by OYO 别墅 Limoni Dieci

In the heart of Porto San Giorgio’s picturesque old town, among the exposed brick houses, is a dining room of refined minimalist elegance, with just a few tables and an intimate atmosphere. When guests are not captivated by the dishes, they will find themselves fascinated by the open kitchen, where the crew works with precision, creating courses that express the restaurant’s contemporary signature style, characterised by a deft use of acidity as a distinctive note. Although the team is young, the technical level is high and the cuisine, while retaining a few echoes of its Modenese training, de

Situated on the second and top floor (don’t worry, there’s a lift!) of the historic Kursaal building, this panoramic penthouse-style restaurant has recently been given a new contemporary design after nearly 20 years in business. The same modern feel is evident in the cuisine, which focuses (but not exclusively) on fish and seafood on its inviting menu. Classic local recipes such as seafood salad (with ingredients skilfully cooked in front of guests in the dining room) feature alongside the chef’s more creative options, such as turbot, in which nearly all parts of the fish are served – fillets,

Situated in the charming historic centre of the upper part of the town, right behind the Torre dei Gualtieri, this restaurant occupies a 19C building with 15C foundations. Regional cuisine skilfully reinterpreted with a modern twist takes pride of place on the menu, where the focus is on flavour and seasonal ingredients rather than a vast selection of dishes. House specialities include options such as boned caramelised rabbit served with its own jus (inspired by the better-known traditional Marche dish), while daily visits to the market usually result in one or two fish-based recipes.

This gourmet restaurant housed in a restored period residence that once belonged to the counts of Adami is surrounded by the green maquis and hills of the Marche, with the sea visible in the distance just a few miles away. Here, the young Neapolitan chef creates cuisine that is surprising for its attractive, clean lines, providing a real explosion of flavours and a tribute to the region and the Mediterranean in general. The restaurant also owns a nearby agricultural estate which provides many of the wines and olive oils served during tastings.

After years of serving fine cuisine in Alba Adriatica, chef Massimiliano Capretta has moved around 15km away to the Hotel Smeraldo. Here, he pays careful attention to the use of organic produce, creating meat and fish dishes that are inspired by local traditions and prepared in a style that is a combination of classic and modern influences. Desserts remain in the capable hands of his sister Dalila, whose millefeuille is one of her standout dishes.