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Restaurants in Ancona

Where to eat in Ancona: brodetto with thirteen fish, stockfish alla anconetana, Portonovo mussels, and Rosso Conero.

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No restaurants in Ancona yet

The catalogue currently covers Pistoia and Prato, and grows one province at a time. This town may also be listed under a different name: try searching for it.

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Eating in Ancona

Ancona is a port, and its most important dish is a soup you count: thirteen kinds of fish, one for each guest by tradition.

The brodetto

Brodetto all'anconetana calls for thirteen different fish, vinegar and no tomato paste. Every Adriatic port has its own — San Benedetto makes it with tomato, Fano with paste — and here the difference is stated.

The dishes

  • Stockfish alla anconetana — with potato, tomato, anchovy and rosemary, cooked for hours;
  • Moscioli di Portonovo, the wild mussels of the Conero and a Slow Food presidium: eaten gratinated or in a pan, and only in season;
  • Olive all'ascolana and fritto misto, which in the Marche is sweet and savoury together;
  • Vincisgrassi, the rich layered lasagne of the Marche.

In the glass

Rosso Conero DOC — Montepulciano from the slopes of the mountain — and Verdicchio dei Castelli di Jesi DOC in white, both made in this province.

Opening hours and closing days change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.

Other towns in the province of Ancona

For when dinner is a few kilometres away.