Restaurant
Tenuta Santi Giacomo e Filippo
authentic flavors
The cuisine at Tenuta Santi Giacomo e Filippo offers a contemporary interpretation of Marche and Romagna gastronomic traditions, with constant attention to seasonality and ingredient quality. We prioritize organic, local, and zero-mile raw materials to offer authentic and sustainable dishes. Our organic wines, produced on the estate, complete the gastronomic experience with pairings designed to enhance each course with taste and elegance.
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All guests are welcome at Tenuta Santi Giacomo e Filippo to enjoy a complete gastronomic experience. The restaurant is open every day for both lunch and dinner, offering a charming setting with a stunning panoramic terrace overlooking the vineyards and the rolling hills of the Marche, as well as two elegant air-conditioned indoor dining rooms, ideal for any season.
Special attention is paid to various dietary requirements: gluten-free options and vegan dishes are available upon request, ensuring an inclusive and high-quality experience for all guests.
Download the spring menus
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Starters
OUR CAREFUL SELECTION OF CURED MEATS AND CHEESES FROM LOCAL PRODUCERS WITH TYPICAL ‘CRESCIA’ FLATBREAD FROM URBINOWARM CHICKPEA SOUP WITH ROSEMARY AND SHELLED ADRIATIC CLAMSHOMEMADE SAFFRON BRIOCHE BREAD WITH WHIPPED SALTED CODCREAMY PEA SOUP SCENTED WITH GINGER, SERVED WITH GRILLED RICOTTASunday Lunch
BEEF TATAKI WITH BEARNAISE FOAM AND ASPARAGUSCAPPELLETTI CON CAGLIATA DI CASCIOTTA E SAPAROAST PORK WITH POTATOES AND MIXED SALADTIRAMISÙFirst courses
SPAGHETTO SERVED WITH A ROASTED TOMATOES SAUCE AND BASIL FROM OUR BOTANICAL GARDENPASSATELLO WITH A SPRING VEGETABLES SAUCETAGLIATELLE “PASTA VADESE” WITH WHITE FARMYARD RAGÙ, SCENTED WITH LEMONMain courses
RUMP STEAK FILLET WITH CREAMY POTATOES AND BITTER HERBSSAVOY CABBAGE ROLL WITH POTATO CHUTNEY, MUSHROOMS, AND SOUR CREAMCAULIFLOWER IN ITS VARIOUS TEXTURESSalads
MIXED SALAD GREENS WITH TOASTED SEEDS AND OUR OWN OLIVE OILDesserts
ARTISANAL FIORDILATTE ICE CREAM WITH CANTIANO SOUR CHERRIES AND CARAMELIZED HAZELNUTSASSORTED TRADITIONAL BAKED SWEET TREATSStarters
OUR CAREFUL SELECTION OF CURED MEATS AND CHEESES FROM LOCAL PRODUCERS WITH TYPICAL ‘CRESCIA’ FLATBREAD FROM URBINOROASTED LEEK SERVED ON ORGANIC ONION CREAM, PARMESAN CRISP, AND CHIVES IN DIFFERENT TEXTURESTRADITIONAL COUNTRYSIDE SOUP FROM ALTO MONTEFELTROFREE-RANGE CHICKEN IN POTACCHIO SAUCE, SERVED WITH WHIPPED APENNINE POTATOESBEEF TATAKI WITH BÉARNAISE FOAM AND ASPARAGUSFirst courses
GNOCCO FILLED WITH DUCK RAGU’, ACCOMPANIED BY A REDUCED TOMATO SAUCE AND BAY LEAF OILRISOTTO WITH WILD MUSTARD CREAMY SAUCE AND CAMOMILE BROTHSOFT HERB CRÊPE FILLED WITH ROASTED RICOTTA IN A GOLDEN CRUSTCAPPELLETTI “PASTA VADESE” WITH URBINO’S CASCIOTTA CHEESE CURD AND SANGIOVESE GRAPE MUST REDUCTIONMain courses
BEEF CHEEK SERVED WITH PUFFED POTATO, GREEN HERB SAUCE, AND FORTERCOLE REDUCTIONCHARCOAL-GRILLED ARTICHOKE PREPARED IN TWO WAYS, PARMESAN SAUCE, AND ROASTED ARTICHOKE OILCELERIAC ROLL WITH ITS OWN CREAM AND APPLELAMB MEDALLION WITH FOGLIOLA BIANCO SAUCE AND AGRETTI (SALTY SALSOLA)Desserts
COOKED TRADITIONAL CHEESECAKE SERVED WITH FANO’S MORETTAITALIAN CUSTARD TRIFLE WITH LIQUERTiramisùvegetarian dishThe European regulation has identified the 14 main food allergens, they are: 1.Cereals and derivatives 2.Crustaceans 3.Eggs 4.Fish 5.Peanuts 6.Soya 7.Milk 8.Nuts 9. Celery 10. Mustard 11. Sesame 12. Sulfur dioxide and sulphites 13. Lupins 14. Molluscs
RESORT'S RESTAURANT
Open daily for lunch and dinner.
Restaurant service also open to non-residents.
We are attentive to your dietary needs: vegan, gluten-free, and lactose-free dishes are available upon request.
OUR
CUISINE
TRULY LOCAL
For us, the research and use of raw materials that reflect the principles of self-production and organic farming are fundamental. Oil, honey, and wine come directly from our Farm, as do fruit, vegetables, and aromatic herbs, harvested daily from our vegetable garden.
The remaining raw materials, from fish and meat to cold cuts, are carefully selected from local farms, with the goal of always guaranteeing freshness, quality, and the promotion of the local territory.
