The story
Burro & Alici sits on the lungomare in Marotta, between Fano and Senigallia, but its roots run deep. What began in 1966 as “Da Rina,” one of the town’s first fish trattorias founded by young couple Rina and Franco, transformed into Bora Bora in 2000, and today has been reborn as Burro & Alici. The name says it all: butter and anchovies, a declaration of the kitchen’s devotion to simple, high-quality seafood.
The restaurant keeps the original commitment to day-caught fish while presenting itself as younger, cooler, and more contemporary. It’s a place where the Marche’s gastronomic culture is expressed with a complete, playful proposal – refined fish dishes and pizza that the restaurant describes as among the best in Marotta, thanks to obsessive ingredient selection.
The kitchen opens for lunch at 12:30 and dinner at 19:30, serving refined seafood dishes built on first-rate ingredients. The pizza menu is equally serious, a testament to the team’s maniacal focus on product sourcing. Alongside the fish, a few meat dishes round out the offer. The dining room staff is described as prepared and kind, helping the space feel welcoming and relaxed.
In 2026, the restaurant earned a Michelin Bib Gourmand, an award that recognizes good quality, good value cooking – a fitting nod to a place that balances ambition with accessibility. Whether you come for a plate of fresh anchovies or a wood-fired pizza, Burro & Alici delivers the essence of the Adriatic coast without pretense.
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