The story
Halfway up the ancient stone steps of Numana’s Costarella, a former fisherman’s house has been transformed into one of the Adriatic coast’s most compelling dining addresses. Casa Rapisarda is the project of chef Alessandro Rapisarda, a talent whose rise has been closely watched since he was named S. Pellegrino Young Chef 2016 for Italy.
The setting is deliberately intimate. With just twenty or so covers, the dining room is dressed in marine tones, and the kitchen is almost hidden just past the entrance. Chef Rapisarda is a constant presence in the room, personally describing each preparation — a gesture that makes the experience feel less like a formal dinner and more like a genuine invitation into his home. The restaurant earned the coveted “Novità dell’anno” (Novelty of the Year) award from Gambero Rosso for this very reason: a dining experience built on concrete, immediate flavours that are the result of a careful balance of memory and technique.
Rapisarda’s cooking is rooted in the energy of the sea, a contemporary take on Italian seafood that is both precise and deeply personal. He describes his cuisine as “memory and love for discovery.” His signature dish, the Risotto alla Marinara, won him the Italian S. Pellegrino Young Chef title and the Acqua Panna Contemporary Tradition Award — a dish that embodies his philosophy of apparent simplicity built on deep technical skill. The wine list is curated with the same care, designed to elevate each plate’s character.
Michelin’s recognition of Casa Rapisarda confirms what the local guides have already noted: this is a kitchen where tradition and innovation meet with uncommon grace.
Recognition
Ambience
Details
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