The Elegance of Ancòra: a New Gem in Cesenatico
The elegance of Ancòra in Cesenatico stands out for its refined design that combines modernity and simplicity, creating an ideal environment for an unforgettable culinary experience. Located at Viale Trento 31, the restaurant presents itself as a true gem in the heart of the Romagna Riviera, offering an intimate and welcoming atmosphere, perfect for special occasions or simply to enjoy high-quality cuisine.
The gastronomic proposal of Chef Marco Garattoni focuses on contemporary seafood cuisine, enhancing the freshest fish products and combining innovative techniques with tradition. The menu offers dishes that satisfy every palate, from classics revisited with a modern twist to vegetarian creations, without giving up indulgences that surprise the customer with every course. Ancòra’s philosophy favors seasonality and respect for raw materials, guaranteeing a menu that is always fresh, authentic, and rich in nuances.
Among the specialties, the signature triple-leavened babà stands out, a dessert that represents the excellence of high-quality pastry making. This dreamy dessert, expertly prepared, is distinguished by its soft and moist texture, enriched by a balanced soak and a touch of elegance that make it an exclusive of Ancòra. Its artisanal preparation and attention to detail elevate it to an icon of gourmet desserts, perfect for ending a meal with class and refinement.
If you desire a Michelin restaurant in Cesenatico that combines elegance, creativity, and quality, Ancòra represents the ideal choice for a culinary experience that goes beyond expectations.
Marco Garattoni’s Contemporary Cuisine: Fish, Vegetarians, and Indulgences
The elegance of Ancòra stands out as one of the new gastronomic gems in Cesenatico, offering a refined culinary experience in an environment that combines modernity and simplicity. Marco Garattoni’s cuisine is distinguished by his ability to reinterpret the classics of maritime tradition, proposing dishes that highlight the freshness of local fish with a contemporary touch. His offer caters both to lovers of the sea and those seeking creative vegetarian alternatives, focusing on seasonal ingredients and innovative cooking techniques.
The Ancòra menu is characterized by the search for balance between intense flavors and elegant presentations, creating a gastronomic journey that knows how to surprise and delight. Marco Garattoni’s cuisine favors the use of high-quality products, often sourced from local suppliers, to ensure freshness and sustainability. His skill in combining fish and vegetables in dishes that are always balanced and full of personality makes Ancòra a reference destination for those seeking an authentic and innovative culinary experience in Cesenatico.
One of the restaurant’s strengths is its signature dessert, the triple-leavened babà, a true pastry masterpiece that represents a union of technique and passion. This unique, soft, and aromatic dessert stands out for its complexity and lightness, becoming a symbol of Ancòra’s creativity. The combination of flavors and the care in preparation make this specialty an unforgettable sensory experience, ideal for ending a meal memorably.
