Errico Recanati's Michelin-starred restaurant in Loreto, where a family grill tradition has evolved into 'neo-rural' cooking built around open fire, spit, and the wild flavours of the Marche.
Ristorante Andreina sits on the edge of Loreto, the Marian pilgrimage town crowned by its basilica, and has belonged to the same family since 1959. Today the kitchen is led by Errico Recanati, grandson of founder Andreina, who earned a Michelin star for a style he calls 'neo-rurale', built almost entirely around live fire, grill, and rotating spit. Recanati cooks game, meat, fish, and vegetables over wood and embers, infusing smoke and char into nearly every course while finishing dishes with herbs and produce from his own garden. Marchigiana classics such as coniglio in porchetta are reinterpreted through this primordial lens, alongside more experimental plates that have made the restaurant a pilgrimage of its own for Italian food lovers. The dining room is warm and rustic-modern, centred emotionally on the open hearth, and service is attentive without formality. The wine list favours Marche labels, with strong Rosso Conero and Verdicchio selections that pair naturally with the smoky cooking. Loreto lies just inland from the Conero coast and is easily reached by car or train, making the restaurant a feasible lunch or dinner stop on a wider Marche itinerary. Independent travellers should book ahead through ristoranteandreina.it or by phone at +39 347 957 2088.
Signature dishes
- Coniglio in porchetta over the fire — Menu only
- Smoked and grilled seasonal vegetables — Menu only
- Neo-rural tasting menu — €110 (~$119)
Good to know
- Known for
- Open-fire 'neo-rural' cuisine; reserve via ristoranteandreina.it
- Hours
- Thu-Mon 12:30PM-2:30PM, 7:30PM-10PM; closed Tue-Wed
Location
Via Buffolareccia 14, 60025 Loreto AN
43.4361, 13.6022 View on map
Highlights
- Michelin-starred 'neo-rural' cooking built around open fire, grill, and spit
- Family restaurant in Loreto running since 1959, now led by Errico Recanati
- Marchigiana classics like coniglio in porchetta reimagined over wood embers
- Herbs and produce drawn from the chef's own garden
- Wine list strong in Rosso Conero and Verdicchio to match the smoky dishes
Tips for visiting
- Reserve ahead via ristoranteandreina.it or +39 347 957 2088, especially at weekends
- Order the tasting menu to follow the full fire-driven progression
- Pair with a Rosso Conero, which suits the grilled and smoked dishes
- Combine the meal with a visit to Loreto's basilica, a short walk away
- Loreto is reachable by train and car from the Conero coast and Ancona
When to visit
Year-round, with the warming open-fire cooking especially appealing in autumn and winter.
Accessibility
The restaurant occupies a converted rural building; guests with mobility needs should phone ahead to confirm step-free access and parking arrangements.
Frequently asked questions
What does 'neo-rurale' mean here?
It is Errico Recanati's term for his fire-led cooking, which reinterprets rural Marche traditions through grill, spit, and smoke using modern technique and garden produce.
Is the restaurant only about meat?
No. While game and meat feature strongly, fish and vegetables are also cooked over fire, and tasting menus span the full range.
How do I get to Loreto?
Loreto is just inland from the Conero coast and is served by its own railway station, with easy car access from Ancona and the A14 motorway.
How do I book?
Reserve through ristoranteandreina.it or call +39 347 957 2088, ideally in advance for weekend services.