The story
Tucked into Loreto’s industrial zone, Andreina has earned a devoted following for its singular approach to grilling. Allegra Tirotti Romanoff, co-founder of Dalla Gioconda, calls it “known for cacci all braccia”—that is, cooking everything over embers. Chef Errico Recanati makes the grill the common thread through every course, from a cacio e pepe prepared directly on the fire to a strawberry risotto that surprises and delights.
“Cosa mangiamo oggi?” describes Andreina as “a fantastic fine-dining experience in the Marche region” with a tasting menu that “tells a story from start to finish.” Highlights include an Oliva all’Ascolana su Crostino, scampi with almond and grilled lettuce, and a Pesca Saturnina cotta alla brace to close. It’s an intimate, modern spot where the flame-driven creativity feels both elemental and refined.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
Reviewers praise Andreina’s Maialino as a standout, with the overall vibe described as warm and comforting. The food consistently delivers hearty, satisfying flavors.
“Under the 'surprise' voice on the menu, they take you to the entrance, show you a photo of Andreina (the chef's grandmother), then they make you taste a fantastic suckling pig in another room.”
What creators say
2 creators have covered Andreina. Most active: Qui si Taffia, Cosa mangiamo oggi?
- Qui si TaffiaLoved
Allegra Tirotti Romanoff, co-founder del ristorante Dalla Gioconda ci racconta i suoi Best of Ep.36 · @ 0:00
Da Andreina is a place I've been wanting to go to for a while, known for cacci all braccia.
A fantastic fine-dining experience in the Marche region, where chef Errico Recanati uses the grill as a common thread through every dish, from cacio e pepe to strawberry risotto, with a tasting menu that tells a story from start to finish.
Dishes mentioned
Cacio e Sette Pepi
This is a killer version of cacio e pepe — they blanch the pasta, then finish it raw on the embers, so it gets a charred, crunchy texture like an assassin's style. Then they toss it in the pan for the final mantecatura. The creaminess is insane, and the bite is totally different from what you're used to. You have to get it.
Risotto con Fragole e Panna
When I saw 'strawberries and cream' on the menu, I had no idea what to expect. I'm super happy it arrived as a risotto — very nice, and in this revisited version it really works. I love how the grill is the common thread through every dish, even a strawberry risotto.
Oliva all'Ascolana su Crostino
We have to work, we have to make our olive all'ascolana. Place it on the crostino and eat it without dropping it.
Granchio, Pesche e Acqua di Ricotta di Pecora Affumicata
Spatial. Jano, what a bomb the crab with peaches is.
Scampi con Mandorla e Lattuga Cotta alla Brace
Super acidic and super fresh, also marinated in vinegars. The effort I'm making is to stop myself from cleaning the plates. I can't leave a plate like this.
