Two brothers at the helm
of Attico sul Mare
In the world of restaurant and hospitality since 2001.
It all began in San Benedetto del Tronto, in a seaside restaurant that, within just a few years, became one of the most appreciated spots in the province of Ascoli Piceno and beyond. A dedication that today is rewarded by the loyalty of a steadily growing clientele and by recognition from the most prestigious food and wine guides — such as the Michelin Guide, Forbes, Gambero Rosso, L’Espresso Guide, and Touring Club Italia — which have ranked our cuisine and service among the best restaurants in the Marche region.
We have learned from our grandmothers the pleasure of cooking, a pleasure that is taken and given.
The education in hospitality had a special place in the lives of these two brothers: two grandmothers, two exceptional cooks, who were dedicated to making anyone who came to their dining room feel welcome and comfortable. And so it happens, as it always does when received love is translated into good habits: that love continues, finds continuity, and fulfillment.
Attico sul Mare embodies the Marche wisdom of Vera and Jolanda, combining the cuisine of the land and the cuisine of the sea. It also embraces the restrained and graceful style of Chef Tommaso Melzi, who brings a touch of his Abruzzo heritage to the table.
It’s a contamination, a handshake involving many hands that makes this place, an attic, a metaphor for a privileged location from which one can see the “goodness”.
We will welcome you with a familiar and loving warmth
You can enjoy a refined, sensitive, and unpretentious cuisine that brings to the table traditional dishes such as brodetto alla sambenedettese, alongside innovative creations like turbot served using every part of the fish — all to be savored on a beautiful terrace overlooking the sea.
An identity-based cuisine, albeit measuredly creative, that makes the raw ingredients an essential element.
Tommaso Melzi Chef
He was born playing around the stoves, between his grandmother’s Piedmontese trattoria and the kitchen of the family hotel. Professionally, he trained under Chef Antonio Spicocchi, 1 Michelin Star at La Stüa de Michil, where he learned, among other things, excellent cooking techniques and effective team management.
After the indelible experience in one of Italy’s most famous “Stube,” he returns to the place where it all began: the kitchen of his parents’ restaurant, which has Milanese origins. They have instilled passion and dedication in him since his adolescence.
In 2009, the call from Attico sul Mare came, and from the very beginning, Tommaso worked together with them in building a great project. Day after day, he pursues the goal of quality based on research, passion, study, and collaboration.
The continuous and tireless collaboration with Simone and the rest of the kitchen brigade leads to new reflections, new journeys, new flavors, and new horizons every day.
Since 2010, Tommaso has been leading Attico sul Mare, overseeing a kitchen and a business that are constantly growing. Three years ago, the decision was made to offer an even more identity-driven cuisine, with a strongly recognizable dining experience that blends the contemporary with the traditional, the land with the sea, the East with the West, while always steadfastly respecting tradition.