The story
Alberto Berardi in Chiaravalle leads a seafood-focused osteria rooted in a lineage extending to 1934, when great-grandmother Ester first opened her doors. Brother and sister team Silvia and Alberto Berardi recently relocated the business to preserve this legacy while refreshing its identity. The kitchen now operates under the guidance of Chef Angelica Giannini, who translates these ancestral instructions into daily practice. Silvia Ciribilli manages the front of house, maintaining a welcoming pace that reflects the family-run nature of the business.
The menu centers on fish selected daily, reflecting a style of Italian cooking that balances strict adherence to Marche traditions with moments of creative interpretation. Highlighted preparations include a tartare of red prawns paired with foie gras, while spaghettoni appear loaded with mollusks and crustaceans. Nettle gnocchi dressed in pink shrimp cream provide a vegetable-focused counterpoint to heavier regional staples like trippa alla canepina and testola in potacchio. Guests may sample this variety through a tasting menu priced between twelve and sixty euros.
Desserts close the meal with seasonal textures, including a semifreddo made with sapa and topped with dried fig strips. The classic tiramisù remains available for those preferring a familiar conclusion. An outdoor terrace provides a shaded area for meals during warmer weather, accommodating groups who prefer fresh air. The establishment welcomes small pets alongside families seeking a comfortable space for lunch or dinner.
Recognition
Ambience
Location
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