We are in Sirolo, on the Riviera del Conero, one of the most evocative stretches of the Marche region, where the Adriatic Sea meets the promontory of Monte Conero. A landscape shaped by coves, Mediterranean scrub, and deep-rooted maritime traditions.
Right in the heart of the Conero Park, just a few steps from the bay and the port of Numana, Casacon was born, much more than a hotel and a restaurant. It is a space that brings together memory and contemporary vision, hosting events, hospitality, and dining within a natural setting of extraordinary beauty.
We take our seats in the restaurant, a space defined by bright and carefully designed interiors that connect with the surrounding landscape through large windows overlooking the Conero. Natural materials and essential details create an atmosphere that is refined yet welcoming.
Greeting us is the director, Gabriele Capannelli, who tells us the story behind Casacon. The complex is the rebirth of the former nightclub La Conchiglia Verde, a landmark for the Italian music scene in the 1980s and 1990s. The owner, Carlo Boldrini, chose to give this place back to the community by transforming it into a multifunctional venue immersed in a 5,500-square-meter park, now part of the Conero National Park.
Alongside its vocation for events, music, and corporate gatherings, the property also hosts an intimate boutique hotel with eleven rooms, completing the guest experience. It is a dynamic location that welcomes weddings, international music nights, and everyday guests, while always maintaining a strong connection to the local territory.
Our experience here promises a sensory journey that engages landscape, aromas, and atmosphere, in a setting capable of being both refined and accessible; perfect for a casual dinner as well as an important event.
The cuisine is deeply connected to the sea. Fish takes center stage, sourced from local suppliers and closely linked to the fishing activity of the port of Numana. The ingredients guide every choice: Adriatic fish, traditional paranza catch, and the wild moscioli of Portonovo, a Slow Food presidium and symbol of local seasonality, all tell the story of an authentic and conscious cuisine.
At the helm is Chef Claudio Bernardi, who interprets a gastronomic vision centered on the sea, working with technical precision and absolute respect for the ingredients.
We begin our experience with red tuna carpaccio, pineapple brunoise and Thai sauce. A balance between freshness and intensity. The red tuna is enhanced by a fruity note and aromatic accents that amplify its depth.
Next comes charcoal-grilled octopus, smoked Jerusalem artichoke cream and light mixed greens. The cooking highlights both structure and flavor, accompanied by the roundness of the smoked Jerusalem artichoke and the freshness of the greens, creating a dialogue between land and sea.
The linguine creamed with sea urchin and oysters, tomato powder and lime is a first course that captures the full marine essence of the territory. Sea urchin and oysters bring natural creaminess and salinity, while tomato and lime introduce a vibrant note that lightens and completes the dish.
To finish beautifully, turbot fillet with lemon chard and confit datterini tomatoes. The turbot, delicate and firm, is paired with elements that enhance its elegance and freshness, in a composition that prioritizes balance and clarity of flavor.
For its wine selection, Casacon features a strong presence of Italian labels, with particular attention to regions such as Trentino, Friuli, and Sicily. There is also a carefully curated French selection and a wide range of sparkling wines, including both Italian excellences and a Champagne list that alternates renowned maisons with more niche, terroir-driven producers.
The choice of San Benedetto Millennium Water stems from the desire to bring to the table a water that accompanies the meal without interfering with the palate, respecting the delicacy of the fish and the balance of the dishes. This is complemented by elegant packaging that aligns with the level of the establishment, discreetly completing the dining experience.
Our experience at Casacon revealed a meeting point between past and present, between music and gastronomy, between sea and territory. A place that has transformed a historic memory into a contemporary project, while keeping at its core what truly matters: the quality of the ingredients, the identity of the Conero, and the genuine pleasure of hospitality.
Casacon, Sirolo, AN
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