Uliassi

Exceptional cuisine

Mauro Uliassi communicates like he cooks: direct, intense, unfiltered. His social media messages are built around the sea, discipline, and truth—the very same language you encounter at the table, where substance takes precedence over form. It is difficult to single out just one dish that encapsulates this narrative: too many signature creations have left their mark on both guests and Italian cuisine, from the iconic Rabbit Liver Wafer and Kir Royal shot to the Rimini Fest, through to the game dishes and the most delicate moments of the seafood journey. The restaurant thrives on the perfect balance between Mauro and his sister Catia Uliassi, who leads the dining room with natural ease, rhythm, and elegance—welcoming and guiding. The kitchen remains an absolute benchmark for clarity of taste, technique, and thought. The Menu Lab, refreshed annually, is the pulsating heart of the project: a creative laboratory that blends Adriatic heritage, travel, intuition, and a continuous exploration of ingredients. A sequence of carefully considered, focused dishes that maintain a firm connection to the territory. A destination that reaffirms, season after season, its central role in Italian cuisine: pure identity, pure substance, pure emotion.

Stunning surrounds:Sitting like a pearl between the marina and the beach, Uliassi is set in a beautiful white wooden structure with an iconic summer balcony overlooking the sea. The location is home to head chef Mauro and maître d' sister Catia Uliassi, who welcome guests to this unique restaurant with open arms. Classic and contemporary:Uliassi’s cuisine is now a well-known reference for gourmets from all over the world. It manages to move seamlessly between classical and innovative plates, all at a super-premium level. This is thanks to the Uliassi Lab: a creative effort involving the entire team, which gathers to come up with new, exciting ideas during the winter months. Marrying land and sea:The uniqueness of Uliassi’s cuisine is found in the chef’s study of marine flavours and how they meet – and ‘contaminate’ – meat-based products. It’s part of a sea-land exchange typical of the Marche regional tradition. Thanks to a careful balancing act between ingredients, consistencies, techniques and temperatures, every dish manages to surprise and delight. What dishes to expect:After the timeless appetisers (regular guests would revolt if chef were to phase them out), which include a foie gras wafer and kir royale, dishes arrive including seared cuttlefish, cheek lard oil, chard, honey and anchovy sauce; and pasta with tomato sauce ‘Alla Hilde’ – an ode to perfumer Hilde Soliani, Every year the team adds 10 new courses presented along with a Classic menu. Keeping it local:The Uliassi siblings were born and raised in the area and opened the restaurant in 1990.