Madonnina del Pescatore

“We are against waste, or for the maximum reduction of it, and all the staff is motivated towards this direction. We have reduced plastic containers in favour of glass. We use organic products, such as vegetables and legumes, and ninety per cent of our menu consists of fish-based dishes. All our products are supplied by small producers.”

Sushi and susci; piccione maturato with melanzana al carbone and salsa masala; and ricordo di un viaggio.

Chef Moreno Cedroni has successfully combined inspiration, irony, professionalism, and entrepreneurial skills. Madonnina del Pescatore is his home, and was conceived as a traditional restaurant that has undergone a very unexpected evolution. It is also the inspiration for other places that are part of its galaxy, namely Clandestino Susci, a few meters from the seaside, and Anikò, a fish delicatessen. In addition to this business, Moreno works as a consultant and creates partnerships around the world. But Senigallia is the place to come back to if you want to understand the essence of his cuisine, accompanied by his wife Mariella’s hospitality, her kind manners, and courtesy. There are opportunities for tastings, and to follow the gastronomic route recommended to those who want to discover this culinary philosophy, enriched by travels and experiences abroad.