Arca

The story

Arca San Benedetto del Tronto – Chef Massimiliano Capretta's Bio-Cucina-Mediterranea

A dream, a ship, and a cuisine of conscience

Along the Adriatic coast of San Benedetto del Tronto, Arca is the realised vision of chef-patron Massimiliano Capretta. For Capretta, cooking is not a profession but a persistent calling—a drive he has followed since 1998, refining what he calls “bio-cucina-mediterranea”. It is a self-coined term that sums up his entire approach: biological ingredients selected for traceability and often sourced from local Slow Food presidia; cooking techniques that safeguard the nutritional value of each element; and a Mediterranean spirit rooted in the rich territory straddling Le Marche and Abruzzo.

The restaurant’s name—Arca, or ark—hints at a gathering of treasures. Capretta works directly with small producers, buying their goods and bringing their stories to the table. Every plate is the result of continuous exploration: he destructures dishes, removes elements, then rebuilds them with more clarity. The guiding principle is “sano, buono, bello”—healthy, good, beautiful.

Inside the dining room, attached to the Hotel Smeraldo, the atmosphere is refined without pretence. Minimalist furnishings are offset by warm wood sculptures and carefully calibrated light. The setting is discreet enough to let the food speak. Arca also holds the distinction of being one of the few certified organic restaurants in the region—a commitment that predates today’s buzzwords and reflects a steady, decades-long dedication.

This modern Italian cuisine, recognised by the Michelin guide, is not a fixed repertoire but an evolving language. Capretta’s cooking feels personal: a continuous invitation to taste his research, share his discoveries, and understand why he has never wanted to do anything else.