Gelateria Morelli Numana

Due Passi

➤ Viale Scarfiotti Zona Scossicci, 62017 Porto Recanati Italia, PORTO RECANATI, Italy

Carte • Pasta • Pescare • Italiano • Formaggio

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"restaurant that we do not see from the beginning of the pandemic. now we are back and for us is confirmed the top of fish restaurants in the port area. always perfect dishes, pleasant environment and young but capable waiters. in two words a pleasant confirmation."

Acropoli

➤ Viale Scarfiotti, Km 2, 5, Porto Recanati, Italy

Carte • Pizza • Italiano • Minestra • Porta Via

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"We enjoyed excellent fresh fish dishes: from hand-prepared first courses served with attention and care (gnocchi and spaghetti), to fresh and delicate frying. An explosion of flavours. We will definitely return also for the hospitality shown to us by all the staff. Compliments! Service: Dine in Meal type: Lunch"

Farm Return

➤ Via Piani D'Aspio, 12, Sirolo, Italy, SIROLO

Carte • Caffè • Europeo • Italiano • Barbecue

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"Gluten intolerant here, so for those who were looking for a good restaurant and should not worry about contamination, IL Tornao is a beautiful farm surrounded by greenery and with a wide choice of seconds that naturally do not contain gluten. A warning, however: the restaurant does not keep gluten-free pasta or bread. Not even rice chickens, which lowers my rating. Another reason why the evaluation is good but not excellent or excellent is the fact that they do not keep soft drinks. The words of the waiter who served us (he was kind and helpful), which I must say they left me quite puzzled. If you choose Return as a restaurant you know that your only options if you do not drink wine or alcohol (for choice or otherwise) are natural and sparkling water. I ordered a plentiful grill and excellent flavor, a very good roasted potato dish. Overall positive experience."

Les Parasols

➤ Via Litoranea 23, 60026, NUMANA, Italy

Carte • Caffè • Pasta • Italiano • Frutti Di Mare

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"Ampia terrazza affacciata sulla spiaggia. Accoglienza e servizio giovani, efficienti e rapidi. Anche se, personalmente, preferirei se a servire il tavolo fosse solo una persona sola e non una diversa ad ogni portata. Un primo per me (Carbonara sbagliata, che si chiama così solo per l'aspetto esteriore vagamente somigliante alla vera Carbonara): ravioli, in numero adeguato, di buona pasta, a base di pesce, con eccellente ripieno e buon condimento. Poi fritto misto, porzione intera per mia moglie e mezza, simpaticamente servita in un cestello per fritto, per me. La mezza porzione più che abbondante visto che avevo già mangiato il primo. Contraddittorio il giudizio per questa: ben fritta, buona la materia prima, tuttavia mi sento la bocca unta, ed entrambi abbiamo avuto qualche problema digestivo la notte. Ma potrebbe essere un problema nostro. Acqua e sorbetti al limone. Nota positiva per il vino: due calici di ottimo Pecorino, per cui, al contrario di molti locali in cui un calice vuol dire semplicemente coprire il fondo del bicchiere, qui la dose è sufficiente per l'intero pasto. Conto totale: €, in linea con i prezzi della zona per i locali dello stesso livello."

Casa Rapisarda

➤ Via IV Novembre , 35, 60026 Numana Italia, NUMANA, Italy

Carte • Vino • Caffè • Terrazza • Italiano Contemporaneo

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"Numna was the last stop on our trip through central Italy. We thought it would be nice to go somewhere the locals go to vacation and see something outside the usual tourist spots. Sirolo and Numana are all of those things and did not disappoint. However, we were there the first weekend in October so the busy season had ended and the locals had all but rolled up the sidewalks. We tried to get reservations at a couple restaurants overlooking the water but they were closed. I found this place on Google and the front desk at our hotel made us a reservation for the all too American hour of 7:30PM. We went out exploring the town for a couple hours and ended up at one of the few open cafes in the town square where we enjoyed some wine and snacks. Feeling relaxed and a little silly we made our way to our 7:30 reservation. We were the only ones in the restaurant because of course no one but Americans eat that early. Oh well. Having no idea what we were walking in to, the four of us were a bit shocked when we looked at the menu. We thought it would be an osteria or trattoria with traditional Italian fare. It was not. When we began to translate the Italian menu but I wasn 't sure we had done so correctly because there was no context within which I was familiar with 'pigeon foam '. Realizing we had stumbled into a culinary experiece well beyond our experience or expectations we decided there were only two things to do: sit back and enjoy the ride and order lots of wine. The wine was La Spazza? I think. It was a local verdicchio and it was delicious, or at least my 6 glasses were. There was an amuse bouche and I am so embarassed that the only words I have to describe it were spongy, salty and delicious. There were also some wasabi peanuts. Well there were 4 wasabi peanuts to be exact and they were in a box of small white rocks. Needless to say one of us tried to eat a rock which resulted in raucous laughter but no broken teeth. By now, the restaurant was filling up and we were acutely aware that we were the worst dressed and least prepared for the skill and delicacy with which our meal was to be prepared. On the plus side, the locals were getting a real kick laughing at us which we wholly welcomed. My lobster salad was divine. My risotto with the black butter and pigeon foam/sauce was rich, full of texture and dripping with umami. My veal shank was probably prepared sous-vide and was exquisite in texture. For dessert, I ordered the Rapisarlada. Their take on a deconstructed pina colada and is the greatest thing to ever happen to the pina colada. This is the most elevated these flavors have ever been and it will be remembered. I would like to say I am sorry to the chef and fellow patrons. Had we been aware we would have dressed a bit nicer and been prepared for a far more refined experience. Despite our appearance and lack of sophistication, the staff and the chef could not have been nicer and happier to serve us. Truly one of our best nights on the entire 12 day trip. I hope someday to have occasion to return and show the chef proper respect and appreciation."