Grigliata mista (mixed grill)
The best of the daily Adriatic catch: fresh fish breaded and cooked on the grill according to the seafaring tradition the family has kept since 1955.
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One vote so far
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Dining · Gabicce Mare (PU)
Seafood restaurant on the seafront of Gabicce Mare, family-run since 1955
Eccellenza Italianacertificata 2026–2027ID 26463
Read on
The place
Since 1955 the Del Magna family has run Ristorante Anna on the seafront of Gabicce Mare. Born as a hut where meals were cooked for fishermen returning from the sea, the restaurant has passed through three generations while keeping its original calling intact: bringing fresh Adriatic fish to the table. Its position on the beach, thirty metres from the canal port, preserves the bond with the coast's seafaring tradition.
Since 1955
In 1955 Ristorante Anna was a hut with a few tables and a handful of pots. The Del Magna family cooked for fishermen returning from the sea and for sailors passing through the port.
Why you can trust it
Ristorante Anna Gabicce Mare da Paky is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Ristorante Anna Gabicce Mare da Paky is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapAt the table
The best of the daily Adriatic catch: fresh fish breaded and cooked on the grill according to the seafaring tradition the family has kept since 1955.
During the summer season it is possible to dine with your feet in the sand, in the coolest corner of Gabicce, a quiet spot on the pedestrian island with a view of the canal port.
The figures
In the making · In the kitchen
Every day the best of the Adriatic catch is chosen. Fresh fish is the restaurant's rule, never bent in over sixty years of business.
The fish is breaded and cooked on the grill following the method sailors taught the Del Magna family, using the traditional technique of coastal cooking.
Preparations follow the recipes handed down from those who opened the restaurant in 1955, keeping unchanged the care in the kitchen and the attention behind the choices that built the restaurant's reputation.
Images
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