What is delighting and moving people about Anikó is that they really don’t know how to interpret it. Neither a lunch counter nor bar, overlooking the small square of Senigallia, Anikó is a crossroads, also literally, of everything that goes through our way. It is beautiful as a “space tray”, as a railway wagon that ran aground not in the desert but in the center of a seaside citadel. And nothing will take away from our head that one of the reasons to understand and love Anikó, or let’s say one of the keys to figure out its purposes, is to really appreciate it as if it was a contemporary art project.
Intuition, innovation and authenticity: Anikò is this and much more.
Anikò stands in the center of Senigallia, in Piazza Saffi, and looks like a kiosk in steel, teak, crystal and wood which, ruling, breaks the complexity of technology and permeates everything with naturalness. The prefabricated building as a metaphor of the idea itself: to make a unique product accessible, to rephrase the concept of street food giving to quality fish its leading role, “a sort of projection of Haute Couture which finds here the right redefinition in a prêt-à-manger“.
From an innovative idea of fish delicatessen, source of inspiration for many, Anikò has become a reference point for quality street food with “gourmet small plates” and for drinking a fresh and original cocktail or a glass from a wide selection of wines, all in a pleasantly informal and relaxing location.
It is the braiding between memory and innovation, a constant in the Chef’s journey who, with a special product, has brought gourmet food within everyone’s reach. A place that offers a moment of refreshment, pleasantly cool and light, a reference point for anyone who loves choices made of taste.
Ph. +39 375.5310872
Aperitif: from 11,30 to 12,30 AM and from 6,30 alle 8,00 PM
Lunch: from 12,30 to 2:00 PM
Cena: from 7,30 to 10,30 PM
In the evening, open every day; open for lunch from Friday to Sunday!
Day of closing on Tuesday
Moreno Cedroni is the 2 Michelin star Chef who has brought an avant-garde spirit into Italian cuisine.
He is considered one of the most innovative Italian chefs, a true enfant terrible of the international cuisine