Da Gianfranco

The story

Da Gianfranco Alba Adriatica: Abruzzese Meat & Baccalà, Michelin Recommended

Da Gianfranco, Alba Adriatica

Da Gianfranco describes itself as “one of the best gastronomic references in Alba Adriatica,” and the Michelin guide agrees, awarding it a Recommended mention. The kitchen is built on two pillars: premium grilled meats and baccalà (salt cod) of the highest quality. Everything is rooted in the authentic, flavour-packed tradition of Abruzzese cuisine.

The menu changes with the seasons, but the constants are handmade pasta, a thorough selection of wines, and artisanal desserts. The restaurant’s own words are “qualità e passione” – quality and passion – and that sensibility runs through every dish.

Baccalà, from Antipasto to Dessert

Da Gianfranco devotes serious attention to baccalà. The journey begins with a carpaccio or an insalata, then moves to a “degustazione” of six cold and hot courses. Among the primi, tagliatelle all’uovo with baccalà in bianco and black truffle stand out, as do ravioli stuffed with ricotta and baccalà in an asparagus sauce with toasted pine nuts and walnuts. Secondi include baccalà arrosto, a frittura mista, and a caramelised fillet finished with acacia honey and Bronte pistachio – a clever sweet-savoury balance.

Armonie di Terra: Meat and Tradition

The meat side of the kitchen is equally compelling. Antipasti such as smoked Black Angus carpaccio with shaved black truffle, or a battuta of Marchigiana scottona with quail egg, set the stage. From the grill come a “Gran grigliata del territorio” (lamb, castrato, ribs, chop, and sausage), a Tagliata di Angus ribeye, and a “Tris di carne” that lets diners compare three breeds. The house speciality is “carne alla brace” – charcoal-grilled meat – and it shows. One dish worth noting: the fagottini al “Canto di Allah,” which won first prize at a gastronomic gala.

Wine, Desserts, and Atmosphere

The wine list is carefully curated to pair with both land and sea. Desserts change weekly, driven by the kitchen’s stated aim to surprise even a full stomach. The atmosphere is welcoming, with indoor and outdoor seating, and the restaurant is open daily except Monday and Tuesday lunch. It’s a place where Abruzzese generosity meets technical skill – and where the Michelin Recommended badge feels earned.