The story
Gli Assi, on Senigallia’s Banchina di Levante, is a fine-dining destination with a near-perfect 4.8-star rating. Local creator Qui si Taffia flags it as “one of the best restaurants in the Marche region”—a concise nod that echoes the venue’s quiet reputation. The kitchen leans Italian and seafood-focused, offering a tasting menu with wine pairing, and an open kitchen that keeps the energy intimate and scenic.
The approach is elegant but unpretentious: a waterfront setting, traditional roots, and a view framing the Adriatic. While detailed dish notes are sparse in reviews, the broader consensus suggests a place that marries coastal ingredients with meticulous technique. For travelers seeking a refined yet cosy meal in Senigallia, Gli Assi makes a strong case without overstating itself.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 15 dish mentions say about the food
Gli Assi’s Senigallia breast earns consistent raves for its ethereal texture and depth, with reviewers praising the overall vibe as refined yet warmly convivial.
“This is inspired by the Paris-Brest. It's a pastry filled with vanilla Chantilly cream, dehydrated and caramelized black olives, and cherry. I really appreciate when you can use your hands. It's good. There are better ways, but it's fun.”
What creators say
2 creators have covered Gli Assi. Most active: Qui si Taffia
Shorts 1
Videos 1
Uliassi is a three-Michelin-starred restaurant in Senigallia with a beautiful sea view, offering a coherent, elegant, and seafood-focused tasting menu that masterfully plays with temperatures and enhances simple, high-quality ingredients, with the chef personally present and tasting every dish.
Dishes mentioned
Waffer di Fegato di Coniglio e Peralina di Nocciola Ghiacciata
This is a frozen savory gelato — very pleasant, I didn't remember it. A salty ice cream, really good.
Seppioline all'Olio di Guanciale con Bietola, Miele, Limone e Collatura di Alici
This dish looks very simple on the surface, but the cuttlefish is very respected, very natural. What surprised me most was the enhancement of the chard — the seasoning and sauces are perfectly done. When I ate the cuttlefish, I felt the sea.
Ricci di Mare e Semi di Fico
This frozen little thing is cool. It reminds me of the sensations when I eat an oyster. I feel the sea — you can't not feel the sea. It's delicious. It takes me to the beach.
Gambero Rosso, Spremuta di Cervella di Gambero, Zenzero e Cannella
This is a famous dish, I've seen it often. Beautiful aromas. It's a delicate dish, but there's a crunchiness I didn't expect with those little balls on top. The orange comes through. It's a reflective dish — I don't want to underestimate it. At first it seems simple, good, light, but actually it's a great dish. I liked it a lot.
Omaggio a Piergiorgio Parini: Sogliola al Vapore con Tuga Tiepida e Salsa di Bergamotto
This is an homage to a chef Mauro admires. The sole is steamed, very delicate. When you get to the vegetable part, there are interesting notes. The whole path is about enhancing the raw ingredients, with elegant, delicate dishes.
