Uliassi
Senigallia, Italy
Uliassi Menu 2025
Discover an exquisite culinary journey at Uliassi, nestled along the picturesque Banchina di Levante in Senigallia, Italy. This acclaimed restaurant offers a curated selection of inventive coastal dishes that celebrate the freshest seafood and premium local ingredients, perfectly paired with fine wines. Experience creativity in every bite with Uliassi's 2025 menu, designed to delight food enthusiasts and connoisseurs alike.
Starters and appetizers
Begin your meal with enticing starters like the delicate wafer di nocciole, combining nutty hazelnuts with refined textures, or savor the Rimini fest—a unique squid skewer offering a burst of oceanic flavor. For a refined raw experience, the gambero presents succulent raw shrimp, while the ricci delights with fresh raw sea urchin, setting the stage for the exquisite courses to follow.
Main courses
The mains at Uliassi showcase inventive combinations and coastal inspiration. Dive into the smoky allure of Spaghetti affumicati, vongole e datterini arrostiti, featuring smoked spaghetti intertwined with fresh clams and roasted cherry tomatoes. For a sophisticated sea-inspired dish, Paccheri “mare da bora” blends seaweed, oysters, and luxurious coregone caviar for an unforgettable taste. Pistachio lovers will appreciate Mezze maniche with pistacchi di bronte, fragrant rosemary, and rich bottarga di muggine. Vegetarians can enjoy the comforting Pasta e pomodoro alla hilde, infused with fig leaf essence.
For those craving hearty textures, Ravioli di patate burro e salvia combines silky potato ravioli with butter, sage, wild game ragout, and caramelized hazelnuts. Seafood aficionados will savor the Spigola alla griglia, grilled sea bass with a delicate white wine sauce, morel mushrooms, and peaches, alongside Rombo alla plancha, grilled turbot paired with tender baby squid and a smoky burnt scallion and pepper sauce. The Brodetto all’anconetana offers a traditional Ancona-style fish stew, rich and comforting.
Uliassi also excels in refined meat dishes such as Oca laccata al tè di ciliegia, a cherry tea glazed goose accented with berries, foie gras, and pineapple. Experience the bold flavors of Agnello fuori di testa, lamb enhanced with vanilla oil, sweet onion, cherries, and hazelnuts. The Colombaccio alla marchigiana offers wood pigeon complemented by turnip mousse, licorice, frozen cherries, and burnt rosemary oil, epitomizing Marche’s rustic elegance.
Desserts
Finish your meal with artful desserts that balance tradition and innovation. The Mille foglie dessert layers crisp puff pastry with chantilly cream, verdicchio parfait, and Amarena cherries for a luscious finish. Come una cassata reinterprets Sicilian flavors with ricotta gelato, goat milk foam, caramel, and candied oranges. Passion fruit lovers will delight in Zuppa al frutto della passione, a passion fruit soup served with yogurt gelato, caramelized banana, and mango.
Other highlights include the Senigallia-brest, featuring vanilla chantilly cream with cherries and candied black olives, and the Vacherin with meringue, strawberries, mascarpone, pistachios, and fresh herbs. For chocolate lovers, the Soufflé di cioccolato paired with Lagavulin ice cream offers a decadent and smoky end to an exceptional dining experience.
Beverages and specials
Complement your meal with Uliassi’s curated selection of fine wines, expertly chosen to enhance the nuanced flavors of each dish. While the menu features no specific drinks listed, the restaurant’s extensive wine offerings and attentive service create the perfect pairing for every course. Keep an eye out for seasonal specials that showcase the chef’s creativity and the bounty of the local sea and countryside.
- Notable seafood mains: Spaghetti affumicati with clams and roasted cherry tomatoes, Paccheri “mare da bora” with seaweed, oysters, and caviar, Brodetto all’anconetana fish stew.
- Distinguished meat dishes: Cherry tea glazed goose, lamb with vanilla oil and cherries, wood pigeon with licorice and rosemary oil.
- Signature desserts: Mille-feuille with chantilly and verdicchio parfait, ricotta gelato cassata, chocolate soufflé with Lagavulin ice cream.
Closed - Opens 12:30 PM
Monday
Closed
Tuesday
Closed
Wednesday
12:30–14:15, 19:45–22:00
Thursday
12:30–14:15, 19:45–22:00
Friday
12:30–14:15, 19:45–22:00
Saturday
12:30–14:15, 19:45–22:00
Sunday
12:30–14:15, 19:45–22:00
Aggregated Ratings 4.9
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