Cuoco di Bordo

The story

Cuoco di Bordo, Senigallia – Michelin-Recommended Seafood and Crudi

Cuoco di Bordo, Senigallia

On Senigallia’s Lungomare Dante Alighieri, two steps above the water and brushed by the sea breeze, Cuoco di Bordo is a family affair. The Putignano family—Angelo, his wife Isabella, and their son Francesco—run this restaurant with a deep, personal connection to the Adriatic. “The sea is our land,” they say. “It is family, and it is in the family.”

That closeness to the water defines the kitchen. The restaurant’s strength lies in its raw seafood preparations, or crudi: a dive into the flavour of the sea. They describe their offerings as an aquarium of unique, hard-to-find, and precious proposals—proposals that few restaurants in Italy can match. In 2019, the magazine La Cucina Italiana named Cuoco di Bordo among the top fifteen restaurants in the country for raw fish. The Accademia della Cucina has also placed it in their Top List, praising the freshness, fragrance, and preparation of the antipasti.

The classic cuisine and seafood focus extends beyond raw plates. A risotto with a light fish broth, perfectly cooked Vialone Nano rice, and scorpionfish; a fresh turbot fillet, sliced lengthwise and stuffed, paired with steamed turnip tops and a potato tortino—these are dishes built on precision and respect for the ingredient. The wine cellar, described as a “cellar of desires,” is constantly updated to accompany the journey.

Cuoco di Bordo has earned a Michelin Recommended distinction, a recognition that aligns with its commitment to quality. The atmosphere is refined yet welcoming, with tables set with style and service that has been called splendid. It is a place where the magic of the sea arrives in the mouth, and where the family’s story continues to unfold, one plate at a time.