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Italian cuisine interpreted in a contemporary key, in which the proposal based on Adriatic fish takes center stage.
A cuisine that is the result of research and selection of the best raw materials on the national scene, developed from a seasonal perspective.
An elegant and refined cuisine but at the same time for us it is essential that it is understandable, frank and above all delicious.
Timetables
Dinner
Monday - Tuesday - Thursday - Friday - Saturday
19:30 - 22:30
Lunch
Sunday
12:30 - 14:30
in addition to the opening hours, the venue is available to open on other days for private events.
Timetables
Dinner
Monday - Tuesday - Thursday - Friday - Saturday
19:30 - 22:30
Lunch
Sunday
12:30 - 14:30
in addition to the opening hours, the venue is available to open on other days for private events.
Signature dishes
SQUID TWO WAYS, LEMON IN SALT, SEA VEGETABLES
THE TORTELLO DEL CAVALLINO... WITH CASCIOTTA D'URBINO FONDUE AND ROAST SAUCE
“MARINO” TAGGLIOLINO WITH ADRIATIC MOLLUSCS, CONFIT DATTERINI DATES, BASIL OIL, FRIED BREAD
THE CATCH OF THE DAY IN STEW...
VEAL FILLET, PUMPKIN PUREE, SESAME PAK CHOI
ECLAIR, WHITE CHOCOLATE, RASPBERRY AND PISTACHIO
The Team
Matteo Magnapane
Restaurant Manager and Sommelier
Sommelier, greedy, assiduous researcher of the good. A serial glass lifter, his undisputed love for the Dionysian liquid led him to get to know the lands and those who work them to make great wines. Between the parochialism of the white people of the Marche and the ruby nectar of Burgundy; his curiosity and thirst led him to seek out and taste wines from the old and new world, from large labels to small producers. Before pouring the Alto Cavallino into the glasses, he guided restaurants and wineries, both starred and otherwise, in the region, passing through experiences around Europe. Holder of the title of “Best Sommelier of the Marche 2008 and 1st Truffle sommelier 2023, he boasts collaborations with Slow Wine and Gambero Rosso.
Michele Antonelli
Chef Consultant
Flavor talent scout and gastronomic esthete. His stubbornness and hunger for knowledge led him to give up his university studies and start cooking seriously. He sleeps little and studies a lot, he forges ahead.
Behind him are important experiences in Italy and Northern Europe. Winner at the Italian finals of the San Pellegrino Young Chef Academy, with the dish “spin the cauliflower”, he will give the Cavallino Alato that added value in the creation of the culinary offer, recognizable in his slogan:
“Always looking for the greatest expression of taste, simplicity”
Andrea Antinori
Executive Chef
Chef lover of French cuisine. “Raw material first” is his motto, he leads the first and dessert department. His connection with the territory spurred him on to a visceral knowledge of the raw materials and “home” recipes, passing through the many restaurants in the area. There is no shortage of important experiences in France, where he learned the basics of classic cuisine and tempered him in rigor and discipline.
Edoardo Belardinelli
Executive Chef
Chef lover of elegance and simplicity, always looking for the best raw material available on the market. After various experiences at important starred restaurants in Italian catering, he strengthens his own thoughts and his own idea of cooking which aims straight at approaching tradition with respect, making it contemporary. What shouldn’t be missing in “your” kitchen? Vegetables, obviously in season.
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