The story
On the Senigallia seafront, Moreno Cedroni’s Madonnina del Pescatore is a temple of seafood creativity. The two-Michelin-star restaurant’s “Le Spine” menu makes surprising use of fish bones and foraged herbs—turning ingredients like sea buckthorn, rosehip, and even beeswax-aging into unforgettable bites. As Cosa mangiamo oggi? describes it, the experience is pure indulgence, with dishes ranging from a Crispy Octopus Bun to Black Scabbardfish with Caviar.
Local food personalities agree on its stature. Both Qui si Taffia and Francesco Zini rank it among the best in the Marche region. The Grilled Oyster with Sea Buckthorn Sauce is called “addictive,” and the final course, a Chocolate Fish Bone with Sea Buckthorn, is as clever as it is delicious. A tasting menu here balances fine-dining precision with the warmth of the Adriatic coast.
Synthesised by AI from every creator’s review. First reviewed 2023.
What diners say
Synthesized from 28 Google reviews · tap an aspect for the detail
Diners consistently praise Madonnina del Pescatore for its exceptional, creative cuisine and warm, attentive service, often highlighting the chef's personal touch and the unique tasting menus. The seaside location and overall experience are widely celebrated, though a few guests note that the high prices and some daring flavor combinations may not suit every palate.
Tasting Menus & Creativity
The 'Luca e Moreno' and 'Ricordi d'Infanzia e Mariella' tasting menus are frequently described as surprising, harmonious flavor explosions that balance tradition and innovation. Dishes like the fish spine menu are particularly praised for their creativity and emotional storytelling.
Service & Hospitality
Staff are repeatedly commended for being professional, warm, and attentive, with special mentions of the maître d' and the chef's wife Mariella for their welcoming hospitality. The chef's personal visits to tables add an extraordinary touch.
Chef's Presence & Storytelling
Chef Moreno's personal engagement—from tableside preparations to sharing stories behind dishes—is a highlight for many guests, elevating the dining experience and creating a memorable connection.
Ambiance & Location
The beautiful seaside setting and relaxing atmosphere contribute to the overall experience, though a few diners mention the restaurant can become noisy when full.
Value & Pricing
While most guests find the experience worth the cost, a minority feel the prices are high relative to portion sizes or dish execution, suggesting that value perception varies.
Wine Pairings
Wine recommendations are often praised as fantastic and well-matched to the menu, with pairings that enhance the flavors of the dishes.
Most-loved dishes
AI summary of what 23 dish mentions say about the food
The crispy octopus bun is the undisputed star, earning rapturous praise for its texture and flavor. Overall, the food delivers a warm, refined coastal elegance that feels both inventive and deeply comforting.
“This baby octopus may look fake, but it's a real one, pressed into this crisp. The batter is made with rice flour, water, and sardine bones. It's crispy, with a sweet aftertaste that I love, a little spicy, and it was super fun to watch him make it. The flaky brioche is buttery and filled with anchovies — it's like eating an anchovy croissant.”
What creators say
6 creators have covered Madonnina del Pescatore. Most active: Cosa mangiamo oggi?, Qui si Taffia, Francesco Zini
Shorts 2
Videos 4
Moreno Cedroni's Michelin-starred restaurant in Senigallia is a temple of creativity, where every dish on the 'Le Spine' menu surprises with its use of fish bones and foraged herbs, and the experience is unforgettable.
Dishes mentioned
Crispy Octopus Bun
This baby octopus may look fake, but it's a real one, pressed into this crisp. The batter is made with rice flour, water, and sardine bones. It's crispy, with a sweet aftertaste that I love, a little spicy, and it was super fun to watch him make it. The flaky brioche is buttery and filled with anchovies — it's like eating an anchovy croissant.
Baked Sea Urchin Cream with Date and Fermented Carrot
Baked sea urchin cream, paired with a layer of date, fermented purple carrot and fermented purple carrot powder. The herbs from our garden are cooked in a kamado barbecue, with a few more drops of sea urchin cream on top, and paired with umeboshi, those Japanese fermented plums.
Grilled Oyster with Sea Buckthorn Sauce
The oyster, grilled and to tie in with the 'Le Spine' menu, it's served with a sea buckthorn sauce. You'll also find a parsley oil and an oil made with habanero and lime. It's delicious — sweet, salty, tangy. The sea buckthorn flavor is out of this world.
Amberjack with Rosehip Sauce
The amberjack is served raw over a rosehip sauce. There's sea lettuce that's been caramelized, and julienned green apple to give crunch. A powder made from purple cabbage and one from parsley. This amberjack's atomic sauce — you cannot leave it on the plate. And you won't.
Ocean Moray with Bone Sauce
The ocean moray — this is a clear example of using fish bones, because the sauce draped over the fish is made from the bones themselves, cooked, then blended with a bit of soy sauce and coriander powder. They give flavor to this fish, which tends to be quite sweet, it lives in very cold waters, is cooked in oil at 70 degrees, so it stays super tender. The sauce has a sea forward taste, plus a kimchi oil and a parsley oil. The caviar adds just the right salty kick.
- Cosa mangiamo oggi?Loved
Il dessert che sembra una spugnetta per lavare i piatti · @ 0:37
Madonnina del Pescatore in Senigallia offers an extraordinary tasting menu with creative, beautifully complex dishes that are pure indulgence.
Dishes mentioned
Spugnetta per Lavare i Piatti
This dish looks exactly like a dish sponge. You wet the sponge with a detergent made from Arkeves, let it sit for 15 minutes, then add a generous layer of Scentilli cream. Then you crumble puff pastry on top, add a scoop of Arke Hermes soap gel ice cream, dust it with icing sugar, and spray a bit more if needed. Finally, add drops of Rufus — not Rufis, the vowel matters. It tastes exactly as I remembered it: wonderful.
Ricordo di Pane, Burro e Alici
We start with a memory of bread, butter, and anchovies. It's an anchovy gelato with salmon roe and a fishbone-shaped shortcrust pastry. I hope I got all that right. Wow!
Coppa di Testa
From left to right, you start with the head cheese made from the head of the recciola, then there's the lightly salted sea bass, and then there's the mortadella made from swordfish inside. Pastry, shallot, and truffle. Outside, mango and sorrel. It's poetry.
Cintura Nera di Cottura del Polpo
This is a black belt in octopus cooking. The pairing is with a mix of spices, pastrami, and a sauce of frigitelli peppers from Calancoi. I'm pretty amazed by the beauty and complexity of this dish. I confirm: the chef is a black belt in octopus cooking. We're not even halfway through and I'm enjoying like an octopus. Scarpetta is mandatory in this dish.
Tortellino all'Incontrario
This is the tortellino all'incontrario. The filling, instead of being inside the tortellini, is on the outside and it's raw. The first tortellino is pure, the others accompany the meat. We saw them prepare it: use two spoons so you don't break the tortellino, which must be eaten in one bite. I'm good like this. Actually no, I'm not good like this. I'd want another 20.
- Cosa mangiamo oggi?Loved
EIN PROSIT: Dietro le quinte dell'evento culinario dell'anno (che forse non conosci) ⭐⭐⭐👨🏻🍳👩🏻🍳 · @ 14:25
Madonnina del Pescatore is a restaurant in Senigallia by Moreno Cedroni, known for its addictive grilled oyster dish.
Dishes mentioned
Oyster
A grilled oyster with purple cabbage sauce, apple, and parsley oil, called 'eat and drink'. The creator said it easily ranks among the best oysters they've ever eaten and creates addiction.
