La Madonnina del Pescatore a Senigallia by Emanuele Spagnuolo 13/07/2018
I have been attending this corner of haute cuisine in Senigallia for many years and have always had good experiences, but this evening the culinary experience was sublime and the chef's maturity was expressed in every dish with confidence and creativity.
We all took the multi-course menu at the table: "Luca e Moreno".
Dish after dish the sea showed itself on our dishes in the most disparate shapes. Creativity and tradition are the common thread in Moreno's dishes and our palates thank.
MEMORY OF A JOURNEY JOURNEY IN VIETMAN: OYSTERY GRAVES EAT AND DRINK
Plate where you can taste the sea in a spoon, the light cooking of the oyster does not lose its intensity.
FROZEN MARGARET, CELERY, GORGONZOLA AND ALICI
A very balanced dish, the fatty composition of the sandwich made with potatoes and gorgonzola is balanced by the freshness of wild celery and the flavor of the anchovies.
RICCIOLA, PORRO AND LEMONGRASS SAUCE, PURPLE VIOLET, BASIL AND FRESH AMARANTO
Plate of fresh raw, agile and rampant. It flows on the palate amazement for goodness.
Simple gustatory completeness
BETWEEN A CATALAN AND A PANZANELLA OF CROSTACEIAS, CELERY, ONION IN AGRODOLCE AND MUSSELS OF GREEN TOMATOES
Triumph of lobster, shrimp, mantis shrub partly cooked and partly raw.
Intense in flavor, never over the top. A Catalan that winks at tradition and one with modernity.
OCEANIC MORO IN COOKED OIL, ALMOND AL CURRY SAUCE, MIXED AND OIL DRAGONCELLO
A nice dish with this Chilean fish that is a cross between a sea bass and a cod that recalls the flavor of coconut.
Oriental and innovative dish
KING CRAB, CABINET MARINATED IN MISO, YELLOW PUMPKIN SAUCE, FERMENTED CAULIFLOWER
A crab is so hard to eat it. Intense in its enveloping flavor. The cabbage balances the taste of the crab well.
It is addictive
RISOTTO, OSTRICA, ALGAE AND ACID CREAM
Let's go back to the taste of the sea, a common thread with the first course. The oyster is tasty and the sour cream gives elegance to the dish.
Journey into the deep abysses of the sea
RAMEN TEPID OF FISH, FRYLRITELLI AND PINEAPPLE, MARINATED EGG IN BROTH OF STARRY ANISE
Perhaps the most amazing dinner dish. Technique, technique and yet perfect technique for the best egg ever tasted in my life.
Molluscs, sole, scallops and clams in a rich and fun stew.
Gin tonic sorbet and basil cubes.
25 GRAMS OF CUBE ICE CREAM: WHITE CHOCOLATE ICE CREAM, SAUCE WITH PASSION FRUIT, THICK GRILL AND POMELO
A lot of technique for a dessert that is great on the plate but very agile in the mouth. Only 25 grams of chocolate. Lightweight, never fat.
Menu at € 150, with a couple of good bottles in four people on € 180-190 per person.
Price more than justified for the quality level. Complete wine list, but not exciting, perfect service, informal atmosphere. Great restaurant.