Courtesy of Madonnina del Pescatore
Madonnina del Pescatore
The Cut· research-verified, not yet visited
Moreno Cedroni's two-Michelin-starred Marzocca di Senigallia restaurant, open since 1984, and the kitchen that introduced Italians to crudo of Adriatic fish.
Ten minutes south of Uliassi along the same coast. Moreno Cedroni is a chef who has pushed fermentation, smoking and ageing for decades, the man who introduced Italians to crudo of Adriatic fish in the 1990s, and who keeps pushing fermentation, smoking, and aging techniques without losing the plot. Small, clean and modern, with a long sushi-style bar where you can watch the team work. Order the raw fish tasting menu and let them drive. Pair with Verdicchio dei Castelli di Jesi. Book early.
- Price — €€€€€
- Order — raw fish tasting + Verdicchio
- Michelin — 2
- book ahead
- Marzocca di Senigallia · Lungomare Italia 11
- 2 Michelin stars
From the HALA guide, reviewed August 2026.
No member reviews yet — the first name on the record gets to set the tone.