Ancona Restaurants

  • My tagliata di manzo
    My tagliata di manzo
    by toonsarah
  • Stuffed olives and mozarella balls - yummy!
    Stuffed olives and mozarella balls -...
    by toonsarah
  • Ingrid's panna cotta
    Ingrid's panna cotta
    by toonsarah

Most Recent Restaurants in Ancona

  • toonsarah's Profile Photo

    Bonta delle Marche: Good local produce

    by toonsarah Updated Jul 12, 2012

    4.5 out of 5 starsHelpfulness

    Stuffed olives and mozarella balls - yummy!
    3 more images

    We had planned to eat in one of the places in the Piazza del Papa as Ingrid had read that it was a popular area of the city in the evenings. But most of the establishments seemed to be more orientated towards drinkers than eaters (maybe it was a bit early?) and the one exception had its outside space totally reserved and an interior that looked to gloomy for such a lovely evening. So we wandered on and just one street away came to the Bonta delle Marche. This is an informal sort of place, with a large shop selling all sorts of tasty produce (there were some delicious looking salamis hanging in the window and lots of seafood on display). The eating area is outside on the pedestrianised street, but with an awning and glass side walls to protect you from the elements – not that this was needed on the evening of our visit.

    Favorite Dish: There was quite a comprehensive menu and we took our time choosing. The restaurant was not busy and the friendly waiting staff didn’t hurry us. In the end I opted for a starter of Olive all’ ascolana e mozarelle fritte – huge olives stuffed with a sort of minced meat (veal or pork I would say), breaded and fried, plus similarly breaded and fried balls of mozzarella. These were delicious and went so well with the beer I was drinking. But it was a large portion and as Ingrid had ordered the same we might have been better sharing ;-)

    My main course, Tagliata di manzo con rucola e pendolini dolci, was also lovely. Tagliata is a popular dish in the region and consists of thinly sliced beef (sliced after cooking, so served good and rare, not dry!), usually in a tasty sauce. This was a great version and came with rocket leaves and juicy cherry tomatoes, so was not too heavy after that large starter. Nevertheless, when it came to dessert I was on the hunt for something light, and found it in the shape of fresh strawberries. These were listed as being served with sorbet, but they were out of the latter. The waitress offered cream as an alternative but I decided to have them served plain, and was very pleased I did so – fruit as delicious as this deserves not to be drowned in cream.

    Ingrid had enjoyed the carpaccio for her main course and like me made room for dessert, in her case a yummy panna cotta. The bill for the two of us, with my beer and water for Ingrid, was €55 – good value for a tasty meal with fresh, local ingredients.

    ~~Next tip: Leaving Ancona by train~~

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  • iris2002's Profile Photo

    Osteria in Ancona: Stocafisso - Stockfish - Seafood yum yum

    by iris2002 Updated Apr 4, 2011

    2.5 out of 5 starsHelpfulness

    stocafisso - stockfish

    Special Stocafisso recipe :

    Recipe

    2 pounds stockfish
    2 tablespoons capers, if salt cured, rinse and soak in water for 30 minutes
    2 anchovy filets
    1 celery stalk
    1 medium onion
    1 carrot
    2 cloves garlic
    4 large sage leaves
    salt, to taste
    red pepper flakes, to taste
    1/2 cup good extra-virgin olive oil
    2 vine ripened tomatoes, each cut into 8 wedges
    2 Idaho potatoes, peeled, cut in half lengthwise, then cut into 1 inch slices
    1/2 cup pitted olives
    1 cup dry white wine
    2 sprigs rosemary
    Soak the stockfish for 12 days in running water. Preheat the oven to 300 degrees. Finely chop the capers, anchovy filets, celery, onion, carrot, garlic and sage. Place in a bowl, mix thoroughly and set aside. Cut the stockfish fillets into 2 inch wide pieces, and place in a roasting pan. Season with salt and red pepper flakes. Drizzle with half of the olive oil. Top with half of the chopped vegetable mixture and half of the tomato wedges.

    Cover with the potatoes, then top with the rest of the chopped vegetable mixture, the rest of the tomato wedges, and the olives. Drizzle with the remaining olive oil and white wine. Place the rosemary sprigs on top, and bake for about 2 hours. Serves 4 (Recipe from La Moretta Restaurant)

    Favorite Dish: Stocafisso or Stockfish

    Related to:
    • Arts and Culture
    • Food and Dining
    • Wine Tasting

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  • BIGBB's Profile Photo

    cant remember: fish by the sea

    by BIGBB Updated Apr 4, 2011

    i can remember being asked for lunch one day whilst swiimimg on the mian pier
    there was a lift that took one to the beach or sea front
    you could see the strange tented restaurant clearly on the right side of the beach

    the food was marvelous fresh and scrumptous however i found the drinking of wine in the sun extremly potent even though i only had two glasses it was in mid august ... its better to drink at night
    somehow it felt so natural to eat fish by the sea
    right on the sea shore in a plesant restuarant

    Favorite Dish: anything they cooked

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  • AngeloRecchi's Profile Photo

    Opera Nova della Marca: In the Conero area, gorgeous restaurant

    by AngeloRecchi Written Jun 28, 2007

    The Opera Nova della Marca can be called a "luxurious" refugee for romantic people and gourmet. It is nested between the small town of Varano and the Stadium, therefore is equally reachable in few minutes both from Portonovo and Ancona South Motorway exit.

    Once you enter this place the magic atmosphere capture you: this is what Conero area can offers at his best. The setting is elegant but traditional, and bears that sense of taste for which Italy (and Italians) is famous. In the summer, a fresh veranda immersed in the green view make you relaxed, while in the winter, the fireplace and the very low music in background give that touch or unforgetable romance.

    Eating at the Opera Nova is a really gourmet experience: the small bothanic garden where they grow the herbs used for cooking does its job every time of the year, together with the skills of Stefano, the chef. The "risotto con spaccasassi" is something unmissable, but you can't have it every day: each dish has its own season, and the chef likes to change his specialty every couple of weeks.

    All the dishes are not only good for the mouth, but also for the eyes, having each of them a great presentation. At the end, last but not least, the liqueur trolley is the top of the experience: fourteen different kinds of liqueurs, all made by Mauro, the maitre, with the herbs of the garden and some other taken at the market.

    Believe me, when you will exit that restaurant (which is not expensive for the quality of the meal), you will really feel in heaven.

    ps: of course, very happy to recommend you to the restaurant when you go there. Just write me!

    Related to:
    • Food and Dining
    • Romantic Travel and Honeymoons

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  • AngeloRecchi's Profile Photo

    Opera Nova della Marca: In the Conero area, gorgeous restaurant

    by AngeloRecchi Written Jun 28, 2007

    The Opera Nova della Marca can be called a "luxurious" refugee for romantic people and gourmet. It is nested between the small town of Varano and the Stadium, therefore is equally reachable in few minutes both from Portonovo and Ancona South Motorway exit.

    Once you enter this place the magic atmosphere capture you: this is what Conero area can offers at his best. The setting is elegant but traditional, and bears that sense of taste for which Italy (and Italians) is famous. In the summer, a fresh veranda immersed in the green view make you relaxed, while in the winter, the fireplace and the very low music in background give that touch or unforgetable romance.

    Eating at the Opera Nova is a really gourmet experience: the small bothanic garden where they grow the herbs used for cooking does its job every time of the year, together with the skills of Stefano, the chef. The "risotto con spaccasassi" is something unmissable, but you can't have it every day: each dish has its own season, and the chef likes to change his specialty every couple of weeks.

    All the dishes are not only good for the mouth, but also for the eyes, having each of them a great presentation. At the end, last but not least, the liqueur trolley is the top of the experience: fourteen different kinds of liqueurs, all made by Mauro, the maitre, with the herbs of the garden and some other taken at the market.

    Believe me, when you will exit that restaurant (which is not expensive for the quality of the meal), you will really feel in heaven.

    ps: of course, very happy to recommend you to the restaurant when you go there. Just write me!

    Related to:
    • Food and Dining

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  • Calcio's Profile Photo

    Around the stadium: Eating before the game

    by Calcio Written Dec 1, 2004

    3.5 out of 5 starsHelpfulness

    Given the fact that the stadium is far from everything else I certainly hope that there are still those food-wagons standing outside the stadium-area. If not, people risk to starve to death given the walk back to the center.

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  • seagoingJLW's Profile Photo

    Foods to Try: Ancona Cuisine

    by seagoingJLW Updated Oct 24, 2002

    1.5 out of 5 starsHelpfulness

    Sampling

    Favorite Dish: Ancona's main foods are from the sea. A special dish they have is called Stoccafisso All'Anconitana. It is cod cooked with vegetables and herbs. Fish dominates everything. But---
    Turchetto, a stong drink served in a glass, consists of a strong dose of bitter Italian coffee lungo, to which has been added black rum and lemon juice.

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Ancona Restaurants

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