where to eat

RECOMMENDED RESTAURANTS (in order of distance from Casa Nadia)

DescriptionDistanceGoogle Maps linksNote
Trattoria Gastronomy Pizzeria Da Luca - Risorgimento Street 38, Numana - Phone +39 071 9330189500 mttake me hereTrattoria with tables on site and take-away options. Since returning from the sea, it's an opportunity to bring already cooked fish and eat it at home on the terrace. Advised!
La Spiaggiola - Cristoforo Colombo Street 9, Numana - Phone +39 071 736 09962 kmtake me hereFish restaurant with veranda directly on the beach; excellent value for money.
Fattoria le terrazze - Musone street 4, Numana - Phone +39 071 7390352 4 kmtake me hereTastings every day (even on Sundays). In the shade of the mulberry tree in the courtyard of the farm, among olive groves and vineyards, you can sip a Rosso Conero and other farm products, such as passito, grappa, oil, honey, preserves.
La Cima Summer Pub - Monte Conero street 26, Sirolo Phone: +39 3890454401 6 kmtake me hereBar and beer garden (booking recommended) where you can enjoy excellent wraps, sandwiches, platters and more under the Conero forest (on the sultry summer evenings the coolness of the undergrowth is much appreciated, even in the hottest period a jacket is still recommended light); live music and events.


Stoccafisso all'anconitana  One of the dishes of Ancona's culinary tradition is the stocco all'anconitana, a dish that is so rooted in the city's tradition that it is not only the star of the tables at festive times, but that it has an entire academy named after it, the Academy dello Stockfisso and a festival with the evocative name of Stoccafissando.
I moscioli  There is a stretch of coast of the Conero Riviera that goes from Pietralacroce of Ancona to the Sassi Neri of Sirolo, famous for fishing for “moscioli”. Elsewhere it is called mussel or mussel, but here in the Conero Riviera it is called mosciolo. The substantial difference lies in the fact that the mosciolo is fished and not farmed; thanks to this characteristic, they have become a unique specialty in the area so as to become the presidium of slow food
Sardoncini scottadito Traditionally they have to be eaten with your hands and piping hot, hence the name.
Paccasassi Paccasassi or Spaccasassi is the dialect name of wild sea fennel. This spontaneous herb grows overlooking the sea: at first glance it seems that its roots literally "crack" the rock, in reality they creep into its cracks and take root in the earth and sand they find in their path. The Paccasassi del Conero, a real pride of these lands, are included in the ark of taste of the slow food foundation.
Lumachine di mare  Porchetta sea snails are a delicious dish of the Marche seafaring tradition, loved by the locals and characteristic of the Conero Riviera.
Vino Rosso Conero  The Conero and Rosso Conero wines are born in a restricted area of ​​the province of Ancona and in particular in that unique territory which crowns Monte Conero.