The combination - worlds 50 best,Michelin ⭐️ ⭐️ ⭐️ and a destination that is a little off the beaten track is a can’t miss in my opinion.
Compared to the big cities , you can narrow your focus and not be distracted by logistics and other meals , you can truly dial in and breathe in each moment .

Needless to say @ristoranteuliassi is worth the trip to Senigalia . The ingredients speak for themselves and they all have a purpose on the plate . Beautifully cooked , creatively presented .

Seared cuttlefish, pork cheek oil, chard, honey and bee pollen- the cuisson on the sepia was medium rare , a really interesting texture that I hadn’t often encounter , the chard was also blanched with precision , honey , citrus and anchovy sauce launched each mouthful in different directions.

Sea urchins and fig seeds- far more oceanic and saline than Japanese uni . Unapologetic.

Red shrimp, orange peel, ginger, shrimp brain and cinnamon- the standout ocean flavours continued here , balanced with the ginger and orange

Sole, bergamot and lettuce homage to Piergiorgio Parini- gently steamed sole perfumed with bergamot , health food of the highest order .

Rimini fest
squid skewer and citronette in liquid nitrogen- loved the herb salad accompaniment

Marinara marrowbone codfish tripe and celery seeds
My favourite of the day , veal marrow and fish maw in a collagen laden clam broth . Contrast of flavours bound by the similarity in textures .

Smoke spaghetti, clams and roasted cherry tomatoes
Classic dish tweaked with the smoke of the pasta .

Wild sea bass, white wine sauce and morel mushrooms- textbook

Lamb grilled over charcoal, vanilla oil- the essence of vanilla here was a standout
Predessert of Apricot textures
Senigallia-Brest
vanilla ice cream, cold cherries and dried olives.
Well balanced particularly with the olive component and the crunch of the choux
Chocolate and apricot souffle with chocolate whisky ice cream - extra dessert , Grazie Catia ! Less