Restaurants in the province of Ancona

Ancona is the port of the Marche, and its best-known dish is a fish soup with an exact rule. Behind it lie the Verdicchio hills, home of the region's defining white.

What you eat here

• Brodetto all'anconetana — thirteen kinds of fish, tomato and vinegar, and none of them allowed to break up. The number is not a figure of speech.
• Stockfish all'anconetana, with potato, tomato and Verdicchio.
• Moscioli di Portonovo — the wild mussels of the Conero, growing on the rocks and never farmed.
• Vincisgrassi — the Marche lasagne, with giblets; richer than the Emilian version.
• Olive all'ascolana here too, and maccheroncini di Campofilone IGP from Fermo.

The wine

Verdicchio dei Castelli di Jesi is one of Italy's great ageworthy whites; on the Conero they make Rosso Conero, Montepulciano by the sea, whose Riserva is a DOCG.

Opening hours 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 The ones on the listings come from public sources and may be out of date.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.