This restaurant overlooking the Levante dock in Senigallia turns 30 this year. Mauro’s cuisine has already reached its maturity for some time now. It is a cuisine that continues to churn out new ideas and tastes every year. The name of the menu is “The Lab,” and the 2020 version is a masterpiece. Every year within the Lab thoughts on ingredients and recipes are developed, and the dishes are continually updated and perfected. Basically, what was done the year before is called into question. This forces the creative team to continuously raise the bar. We need to make two considerations. The first is the importance of the team, because an individual can win a match, but the team wins the championship. The second consideration is the role of gourmet cuisine in this establishment. We could compare it to Formula 1 racing. You have to make what already performs well even better. They definitely have a lesson in mind here. The peasant oyster with ciauscolo fat, already present in the 2019 lab, represents research done on the juxtaposition of fat and savor, and there is a rancid flavor that acts as a leitmotif. The squid and bay leaf endive is a trompe-l’oeil. It looks like a squid, it has a strong squid flavor and texture but it is actually endive. Incredible work on octopus broth and the extraction of squid juice has led to this surprising result. The charcoal black spaghetti with black olives, eucalyptus, peppers and umeboshi acidulate, explores the taste of bitter and the heat of summer; it is truly a fantastic dish. The sheep kidney with peaches, marchigiane apricots, and orange juice extract is surprising for its intensity and delicacy. In the dining room Catia, Mauro’s sister and Filippo her son will make your experience unforgettable.
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