The story
Ancòra is a meeting point of paths and fantasies, a space where the culinary tradition of Romagna merges with the modern, creative vision of chefs Agostino Iacobucci and Marco Garattoni. Located in Cesenatico, this restaurant is a gastronomic experience rooted in the flavours of the sea and a sense of nostalgia.
The kitchen is led by two chefs whose combined experience defines the restaurant’s philosophy. Agostino Iacobucci brings 25 years of study, experimentation, and dedication, honed in some of the most prestigious restaurants of Naples and Bologna. His distinctive culinary vision is also on full display at his eponymous restaurant in Castel Maggiore, which holds a Michelin star. Alongside him, resident chef Marco Garattoni, born in 1994, contributes his flair and curiosity. Garattoni’s career includes stints at notable kitchens such as Berton in Milan and Disfrutar in Barcelona, a restaurant renowned for its avant-garde approach. Together, they create a cuisine that is both a discovery and a rediscovery, built on quality ingredients, research, and a deep respect for the territory and its seasons.
The menu at Ancòra offers a journey through contemporary Italian seafood. Guests can choose from a selection of tasting paths, including the "Nel Blu" menu, the "Ancòra" menu, and "L’universo" menu, as well as an à la carte selection. Dishes such as Seppia, piselli e wasabi, Cocktail di gamberi 20…26, and Anguilla di Comacchio, shitake, mela annurca, sesamo, insalatina di alghe reflect the kitchen’s focus on precise, modern compositions that highlight the Adriatic’s bounty. This commitment to high-quality cooking has earned Ancòra a Michelin star, a recognition that speaks to the restaurant’s ability to deliver a memorable dining experience.
Ancòra is more than a restaurant; it is a destination for those seeking a genuine taste of the coast, reinterpreted with skill and passion.
Recognition
Ambience
Details
Location
Facebook