Andreina

The story

Andreina in Loreto – Michelin-Starred Modern Cuisine by Chef Errico Recanati

Andreina: Fire, Tradition, and a Michelin Star in Loreto

In the Marche countryside near Loreto, Ristorante Andreina has been a destination for those who appreciate the primal power of fire. The restaurant was born in 1959, its original kitchen rooted in the family’s traditions of game and open-flame cooking. Today, that legacy is in the hands of chef Errico Recanati, grandson of the founders, who has transformed the ancestral hearth into a stage for modern cuisine.

Recanati’s cooking is built around two elemental forces: “Fumo” (smoke) and “Fiamme” (flames). The brace and the spit are not mere techniques; they are the starting point of his creative vision. “Among embers and live flames, the chef observes his white canvas,” reads the restaurant’s own description. The scent of the lit grill and the turning spit ignites his process, a play of balance and surprising emotions where nothing is wasted and everything is reinterpreted. The menu reflects this philosophy, offering dishes from a pigeon and suckling pig roasted on the spit to a “Fiamme” tasting path that includes oyster on the grill, a tortello of game with Ascolana olive cream, and lamb cooked 360 degrees.

This deep respect for raw materials and innovative techniques earned the restaurant its first Michelin star in the 2013 guide, a recognition that underscores Recanati’s ability to elevate a primordial cooking style into a sophisticated, avant-garde dialogue with ingredients beyond just meat. At Andreina, the fire is not a gimmick; it is the soul of a kitchen that honors its past while looking resolutely forward.