Uliassi

Contemporary Italian Seafood · Senigallia · Michelin Three Stars · Chef Mauro Uliassi

Uliassi sits where the beach meets the channel in the Adriatic seaside town of Senigallia. Family-owned for over thirty years, it offers an elegant yet unpretentious dining experience rooted in the aromas of both sea and earth. Chef Mauro Uliassi's cuisine blends Marche tradition with creative experimentation, making it one of Italy's most distinctive three-Michelin-star destinations.

Via Banchina di Levante, 6, 60019 Senigallia (AN), Italy, Senigallia

• 3 Stars
• #18 World's 50 Best 2025

Menu

Wines

• Italian Wine Pairing (120) — Wine pairing featuring exclusively Italian wines, selected by sommelier Filippo Uliassi to complement the tasting menu courses.
• Classic 2025 Tasting Menu (280) — 14-course signature tasting menu featuring Uliassi's most iconic dishes. Includes hazelnut wafer with rabbit liver and Kir Royal, seared cuttlefish, sea urchins with fig seeds, red shrimp with orange peel, sole with bergamot and lettuce, Rimini fest, marinara marrowbone, smoke spaghetti with clams, charcoal lamb or wild sea bass, and Senigallia-Brest dessert. Drinks excluded.
• The Lab 2025 Tasting Menu (280) — Latest creations from the kitchen laboratory, reflecting ongoing research and experimentation. Includes herring milkshake, razor clam with peach blossoms, escargot with wild herbs, Massi's pasta with sea urchins, spaghetti tribute to Mario Giacomelli, grilled lamb with cardamom, and more. Drinks excluded.
• Wild Game 2025 Tasting Menu (280) — Menu dedicated to deep and ancient flavors of wild game. Features roe deer tartare, mallard with oyster, hare royale with frozen raspberries, quail saltimbocca, wood pigeon with turnip mousse, game finanziera ravioli, tagliatelle with black truffle and partridge ragout, and wood pigeon alla marchigiana. Drinks excluded.
• International Wine Pairing (120) — Wine pairing featuring wines from around the world, curated by sommelier Filippo Uliassi.

Dishes

• Wild Sea Bass (80) — Wild sea bass with white wine sauce and morel mushrooms.
• Rimini Fest (75) — Squid skewer and citronette in liquid nitrogen.
• Smoke Spaghetti, Clams and Roasted Cherry Tomatoes (65) — Spaghetti with smoked preparation, clams and roasted cherry tomatoes. By Pietro Massi.
• Like a Cassata (40) — Ricotta ice cream, goat milk foam, caramel and candied orange.
• Senigallia-Brest (40) — Pâte à choux, vanilla chantilly, dried olives and cherries.
• Easy Classic / Easy Lab (6)
• raw amberjack puttanesca
• foie gras wafer
• kir royale
• seared cuttlefish, cheek lard oil, chard, honey, and anchovy

Tasting Menu

• Easy Classic Tasting Menu (280) — 6-course condensed version of the Classic menu, with courses chosen by maître d' Catia Uliassi. Drinks and wines excluded.
• Classic Tasting Menu ("I Classici") (280)

Cocktails

• Classic (Hall of Fame) (280)
• Easy Classic (6)
• Lab / New Creations (280)
• Game Menu (280)
• Drinks & wines are always excluded from menu prices — budget (120)

Phone: +39 071 65463

Visit website

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Related restaurants

• Award-winning restaurants in Senigallia
• More from chef Mauro Uliassi
• Mirador de Ulía — San Sebastian (1 Michelin stars)
• Quattro Passi — Naples (3 Michelin stars)
• Ossiano — Dubai (1 Michelin stars)
• Andrea Aprea — Milan (2 Michelin stars)
• Osteria Francescana — Modena (3 Michelin stars)