Restaurant in Cesenatico, Italy
Technically precise fish cookery, book ahead.
Ancòra is Cesenatico's most technically precise modern restaurant, operating out of the villa that once housed two-Michelin-star Magnolia. Resident chef Marco Garattoni leads a fish-forward contemporary menu with serious fine-dining credentials. At €€€ and with a 4.7 Google rating, it is the right choice for a special occasion dinner on the Adriatic Riviera — book 1–3 weeks ahead depending on season.
Ancòra is the most technically accomplished modern restaurant currently operating in Cesenatico, and it earns that position by doing something unusual for an Adriatic resort town: it takes the cooking seriously year-round rather than coasting on summer tourist traffic. If you want precise, contemporary fish-forward cuisine in an elegant villa setting, this is your leading option along this stretch of coast. The caveat is price — at €€€, you are paying for a full fine-dining experience, and if you want simpler seafood at lower cost, 12 Ristorante or Osteria Bartolini will serve you better.
The most common misconception about Ancòra is that it is simply another Cesenatico seafood restaurant capitalising on the town's fishing-port reputation. It is not. This is a chef-driven project with a specific pedigree: Agostino Iacobucci, whose original Ancòra in Castel Maggiore built a reputation for technical rigour, opened this Cesenatico outpost as a second venture. Resident chef Marco Garattoni leads the kitchen, and the cooking reflects years spent in top-tier Italian restaurant kitchens — technique-first, contemporary in presentation, and built around fish without being limited to it.
The setting reinforces the ambition. The restaurant occupies a villa previously home to Magnolia, which held two Michelin stars for years and was regarded as one of the defining fine-dining addresses on the Adriatic Riviera. The physical memory of that restaurant , its reputation among serious food-minded visitors to the region , gives Ancòra an inherited weight that few new openings can manufacture. The dining room is described as elegant and welcoming, which at this level means formal enough to signal a special occasion without the stiffness that puts people off.
Menu is predominantly fish-based, which makes sense given Cesenatico's identity as a working fishing port, but there are vegetarian and meat options for tables with mixed preferences. Dishes are contemporary and colourful, with presentation that reflects classical fine-dining training. The signature item specifically cited is the babà a tre lievitazioni , a Neapolitan babà made with three-stage leavening, which is Chef Garattoni's calling card and the one dish worth ordering regardless of what else you choose.
Cesenatico operates on a pronounced seasonal rhythm , the town fills significantly during summer, particularly July and August, when the Adriatic beach trade peaks. For Ancòra specifically, this creates two distinct visit profiles. Summer evenings deliver the full atmosphere of the Adriatic Riviera in season: warm nights, a town at its most active, and a dining room likely operating at capacity. If that energy suits your occasion, July and August work well, but book earlier than you think you need to.
The stronger argument is for shoulder season. May, June, and September give you better table availability, a quieter town, and kitchen focus that is not stretched by peak-season covers. For a special occasion dinner , an anniversary, a milestone birthday, a serious food-focused trip along the Emilia-Romagna coast , late May or early September is the timing to target. The Adriatic is warm enough to feel coastal, the town is not overrun, and you are more likely to get the experience the kitchen is designed to deliver rather than a busy-season version of it.
For day-of timing, dinner is the obvious choice at this price point and format. This is not a lunch-and-beach stop; it is an evening commitment.
Cesenatico does not have the culinary density of Bologna or Modena , you cannot compare a meal here against the concentrated excellence of Osteria Francescana in Modena or Enoteca Pinchiorri in Florence. What it has is a specific identity: a genuine fishing port on the Adriatic, Leonardo da Vinci's canal still running through the centre, and a seafood tradition that is rooted in what actually comes off the boats rather than in tourist menu construction.
Ancòra sits at the leading of that local hierarchy. For visitors making a dedicated food itinerary along the Emilia-Romagna coast , perhaps combining this with a stop at Dal Pescatore in Runate or working through Le Calandre in Rubano on the way , Ancòra is the anchor booking in Cesenatico. For visitors who are in town primarily for the beach and want one serious dinner, it is the same answer. There is no other restaurant in the immediate area operating at this technical level.
The villa location on Viale Trento also means you are slightly removed from the port's more casual dining strip, which filters the clientele and keeps the atmosphere appropriate to the price point.
Ancòra is well-matched to celebration dinners. The inherited prestige of the Magnolia villa, the formal-but-not-cold dining room, the technically precise cooking, and the €€€ price point all align with what people expect when they want a meal to feel like an event. It works for couples marking an anniversary and for small groups who want the whole table to agree the evening was worth the spend.
For business meals, the setting is appropriate, though the lack of a confirmed private room in available data means you should contact the restaurant directly if full privacy is needed. For large groups, the same applies , verify capacity before building a plan around it.
Compared to peers: La Buca at €€€ is the closest competitor for occasion dining but leans more traditional in its seafood approach. Maré at the same price tier is worth comparing if you want more of a pure seafood focus without the contemporary fine-dining framing. For a full picture of what Cesenatico's restaurant scene offers, see our full Cesenatico restaurants guide.
Ancòra is located at Viale Trento, 31, 47042 Cesenatico. Price range is €€€. Google rating is 4.7 from 64 reviews. Booking is rated easy relative to comparable fine-dining venues in the region , you do not need to plan months ahead, but for weekend evenings in summer, two to three weeks' notice is advisable. For shoulder-season weekday visits, a week ahead is typically sufficient. No website or phone number is currently listed in available data; check Google or local booking platforms for current contact details. See also our Cesenatico hotels guide, bars guide, and experiences guide if you are planning a longer stay.
Quick reference: €€€ / Cesenatico, Italy / Modern Cuisine, fish-forward / Google 4.7 (64 reviews) / Booking: easy, 1–3 weeks ahead recommended.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Ancòra | Modern Cuisine | A new adventure for skilful chef Agostino Iacobucci (his original restaurant of the same name is in Castel Maggiore), housed within a villa that food-enthusiasts will remember as the former home of the two-Michelin-star Magnolia. In this elegant and welcoming setting, resident chef Marco Garattoni demonstrates the precise culinary techniques acquired during his many years working in top-quality restaurants. His dishes are contemporary, always colourful, beautifully presented, pleasing and attractive, even mouthwatering at times, and mostly based on fish, with the addition of a few vegetarian and meat options. Don’t miss one of this Neapolitan chef’s most famous signature dishes, namely his “babà a tre lievitazioni”, which is light, delicious and perfect in every way!; A new adventure for skilful chef Agostino Iacobucci (his original restaurant of the same name is in Castel Maggiore), housed within a villa that food-enthusiasts will remember as the former home of the two-Michelin-star Magnolia. In this elegant and welcoming setting, resident chef Marco Garattoni demonstrates the precise culinary techniques acquired during his many years working in top-quality restaurants. His dishes are contemporary, always colourful, beautifully presented, pleasing and attractive, even mouthwatering at times, and mostly based on fish, with the addition of a few vegetarian and meat options. Don’t miss one of this Neapolitan chef’s most famous signature dishes, namely his “babà a tre lievitazioni”, which is light, delicious and perfect in every way!; A new adventure for skilful chef Agostino Iacobucci (his original restaurant of the same name is in Castel Maggiore), housed within a villa that food-enthusiasts will remember as the former home of the two-Michelin-star Magnolia. In this elegant and welcoming setting, resident chef Marco Garattoni demonstrates the precise culinary techniques acquired during his many years working in top-quality restaurants. His dishes are contemporary, always colourful, beautifully presented, pleasing and attractive, even mouthwatering at times, and mostly based on fish, with the addition of a few vegetarian and meat options. Don’t miss one of this Neapolitan chef’s most famous signature dishes, namely his “babà a tre lievitazioni”, which is light, delicious and perfect in every way! | Easy | — |
| La Buca | Seafood | Michelin 1 Star | Unknown | — |
| Veranda | Seafood | Unknown | — | |
| Osteria Erbaluce | Unknown | — | ||
| 12 Ristorante | Seafood | Unknown | — | |
| Maré | Seafood | Unknown | — |
How Ancòra stacks up against the competition.
Ancòra is the most technically ambitious option in Cesenatico at €€€, but La Buca and Maré are strong alternatives for quality fish cooking at a lower price point. Veranda suits those who want a more relaxed setting, while Osteria Erbaluce and 12 Ristorante are better picks if you prefer meat-focused or land-driven menus over the predominantly fish format at Ancòra.
Booking is rated relatively easy compared to comparable Cesenatico restaurants, but that advantage disappears in July and August when the town fills with summer visitors. Aim for at least a week's notice in shoulder season and two to three weeks during peak summer. The Magnolia villa setting and the restaurant's Michelin-recognised pedigree mean weekend tables in season go fast.
If contemporary fish cookery is your format, yes. Resident chef Marco Garattoni has built his reputation on precise technique developed across years in high-level kitchens, and the menu reflects that. The €€€ price range is consistent with restaurants of this calibre in northern Italy, and the 'babà a tre lievitazioni' signature dessert alone gives the meal a distinct identity you won't find elsewhere in Cesenatico.
The menu is predominantly fish-based with vegetarian and meat options available, which suggests some flexibility is built in. Specific allergy or dietary accommodation policies are not documented, so check the venue's official channels before booking if your needs are specific.
Yes, this is one of the stronger cases for booking here. The villa formerly housed the two-Michelin-star Magnolia, and the dining room retains that formal-but-welcoming register. At €€€, it sits at the right price point for a celebration dinner without tipping into the territory where the formality becomes oppressive. Couples and small groups will find it well-calibrated for milestone meals.
At €€€, Ancòra delivers a level of technical precision that is genuinely hard to match in Cesenatico. The restaurant carries Michelin recognition for chef Agostino Iacobucci's project, with Marco Garattoni executing contemporary, visually considered fish dishes at the resident level. If you are comparing against a casual Adriatic seafood trattoria, the gap in price is real — but so is the gap in ambition and execution.
The villa setting is better suited to small groups and intimate dinners than to large party bookings. For groups of six or more, contact the restaurant in advance to confirm whether the space and format can be arranged accordingly. Given the fine dining register and fish-forward tasting format, Ancòra works best when everyone at the table is aligned on that experience.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
