In front of the sea and the endless beach, behind the cozy green hills, near and nearby cities and towns rich in art and history, nestled in the wonderful setting of Marche region, protected by a stele still strongly venerated by those who live thanks to the sea, and from which it takes its name, on Marzocca lido, in the province of Ancona, there is Madonnina del Pescatore.
Mariella welcomes guests and accompanies them to taste the extraordinary and innovative dishes of the chef – patron Moreno. The cuisine, mainly focused on fish, combines imagination with the ability to process raw materials: from Susci, to brill Rib, to breakfast, each course is handled with great attention to detail, to make the guest live one-of-a-kind tasting experience.
Madonnina del Pescatore is Cedroni’s longest-running business, now got up to speed, wisely organized, but always open to innovation, as is its patron.
Madonnina del Pescatore is a place where tradition embraces experimentation, a stage where people are always on the go, a theatre of the local culinary art, extraordinarily dynamics and eternally young. From the sous Chef, Luca Abbadir, Cedroni’s alter ego, to his wife Mariella Organi, who takes care of the guests, every collaborator of the Chef adheres to this philosophy of dedication to work and passion, that makes Madonnina worthy of the goals achieved.
To come full circle: chef Moreno Cedroni who manage a demanding kitchen and a very modern lab inspired by these concepts. The architecture and setting, designed by Fabio Ceccarelli, reflect a modernity which is prudent and attentive to the service, flexible and organized, according to the criteria of essential nature. The beach and the sea represent, in other ways, the survival of a landscape resistant to the waves of mass tourism, far from the sophistications of civilization: the lab, artificial and natural environments represent then the elements of the perfect restaurant.
Open from 21 February, 2022
Moreno Cedroni è lo chef a 2 stelle Michelin che ha portato uno spirito avanguardista nella cucina italiana
Egli è considerato uno degli chef italiani più innovativi, un vero enfant terrible della cucina internazionale.