Locanda Fontezoppa welcomes its guests in a beautifully designed restaurant whose simple elegance reflects the quality of the foods it serves.
Our menu offers traditional seasonal local dishes made with carefully selected ingredients. In Autumn mushrooms and truffle, artichokes in Winter and asparagus in the Summer.


Only the freshest and finest ingredients are used to enhance the full flavour of our hand made egg dough used to make delicacies like cappelletti, ravioli and tagliatelle, all served with wholesome sauces that change every season.
Our starters feature local cold cuts and cheeses: local prosciutto, ciauscolo, pecorino, cow and goat milk cheeses, served with fresh white or whole wheat bread and flat bread (focaccia) made with slow leavening artisanal methods.
The olive oil used in the kitchen and served on our tables is produced from the olive groves of Cantine Fontezoppa.


Cantine Fontezoppa wines are not only served with our dishes but are also used as ingredient in dishes like risotto with chicory and Marinè red wine, fillet with juniper berries and oranges caramelised with Cabernet or our “streghette” with rosemary and Verdicchio.


Our meat based second courses are made with local cured meats, such as thick fillet slices (tagliata), Marche Region T-bone steaks and piping-hot lamb.
The restaurant is the ideal location for ceremonies.