Il Galeone

The story

Il Galeone: Michelin-Recommended Seafood in Fano, Italy | Chef Marco Vegliò

A kitchen shaped by the Adriatic

At Il Galeone in Fano, Chef Marco Vegliò translates the flavours of the Adriatic into plates that balance tradition with a contemporary touch. The restaurant, set just steps from the beach on Piazzale Amendola, has earned a Michelin Recommended distinction for 2026 – a recognition that reflects the precision and personality of its seafood-driven Italian cuisine.

The chef and his philosophy

Vegliò describes his cooking as a dialogue between authentic recipes and modern techniques. Fresh fish from the Adriatic is the constant protagonist, treated with respect and creativity. Among his signature dishes are tuna alla parmigiana – a marine twist on a classic – and seared scallops with carrot cream, liquorice, and rocket oil. The menu also features mazzancolle (prawns) in a herb crust with Sangiovese jam and chilli, and bottoni pasta filled with prawns and chickpeas in a rich bisque. Each plate aims for clarity of flavour and a sense of place.

The dining experience

The atmosphere is elegant and understated, designed to let the food speak. Il Galeone offers tasting menus, a la carte options, and regular themed events that pair dishes with wines from a carefully curated cellar – including Franciacorta and Champagne. Private dining and chef-at-home services are also available, extending the restaurant’s reach beyond its walls. Whether you come for lunch or dinner, the focus remains on the sea: pristine ingredients, thoughtful technique, and the kind of hospitality that makes a meal feel effortless.