Groovy - ANCONA
Groovy
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A complete menu of Groovy from ANCONA featuring all 7 meals and drinks can be found here on the list.
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beautifully renovated and comfortable hotel to reach. we were participating in a confindustria event and the quality was excellent of the restaurant. convenient parking and excellent also the bar service after dinner. also excellent meeting rooms for a photo. We'll be back. View all feedback.
The chefs in the kitchen are obviously competent but are trying too hard to be different with over-complicated dishes again many featuring chocolate brown like the decor! The dinner menu is very limited and frankly overpriced. We would suggest that larger range of dishes would be likely to appeal to more guests and therefore be more cost effective, especially even though it didn’t apply in our case for families. As to our meal on that first night, the menu could be considered“interesting” but ultimately limiting. Jane is not a lover of fish and so as all four starters were fish-based, she passed that course. I went for the Fusilli with cream, smoked salmon, fried leek and roasted tomato. What eventually arrived was quite tasty, primarily due to the intense pieces on salmon, but there was little or no evidence of roasted tomato, the Fusilli was in fact pappardelle which I have to say was probably an improvement , and the fried leeks were cooked dry to resemble inedible pieces of straw although the burnt leek flavour did add to the flavour of the dish! . We were advised that the “5 O’Clock Ravioli” was not served at this time of year as it was out of season. This begged the question why is it on the menu then ?, given that there are then only three primi plata left. Fortunately, the Spaghetti with Ginger and Tomato was a hit with Jane. “Unusual but strangely tasty” None of the only three fish main dishes looked appetising, and so choices were made from the only three main meat dishes apparently the T Bone was unavailable that evening, and we were only the second couple in the restaurant at that time, and in fact only one of five tables eating that night Jane chose the Braised beef cheek with fennel and orange juice, black garlic, rocket salad and dark chocolate sauce. I selected the Pigeon breast wrapped in bacon demi-glace, crunchy topinambur artichoke and parmesan mousse. Oh dear. The hotels love of brown décor blended so well with the two sets of dark brown lumps that arrived. The beef cheek was cooked to such an extent it was a line of four inedible lumps of leather basted in a weirdly tasting and gloopy concoction of fennel, garlic and chocolate that simply did not work. The rocket was non-existent. As far as the Pigeon was concerned, I can only assume that the beef had utilised all the cooking time because it almost had a pulse. I do like my meat pink or rare and certainly not over-cooked, but once I unwrapped the rasher of pancetta I almost heard the bird gasp as, given the colour of the flesh meat, the constriction of the wrapping and drowning in the weird mousse were probably the only things starving it of life. Frankly, a culinary disaster all round. And at €14 for the entrees and €18 for primi platas it proved a costly evening for little food. As expected, and especially on the strength of the first night in the hotel restaurant we had decided that we would eat elsewhere other nights, which wasn’t a problem as we had plans to visit Ancona, Senigalia and Loreto at least during our stay. We did speak to some Americans in the bar on the second night who, like us had been disappointed with what was on offer in the restaurant, but they had tried the café, pizza bar in the building adjacent to the hotel. Regrettably reports were that it was “terrible”, and so it seems that it is best to go further afield to search out your evening meal find somewhere in Ancona, Senigalia or Loreto like we did! . We do sincerely hope that the hotel restaurant takes on board observations and reviews such as these because it would be in the hotels interest not only to attract customers, but to keep them interested with a better menu and better cooking. If the food offer was better, people would spend more in the restaurant and the bar, would stay longer and would not go out in search of alternative places and ways of spending their money. Contrary to the dinner experience, breakfast each day was good and exemplified that the hotel has good, attentive and competent staff. It should also be mentioned that the serving staff are efficient and courteous, but they clearly face a challenge.
Clean and furnished rooms with goto. very spacious bathrooms and everything very clean. stained glass sea view from which to watch the sunrise from inside a comfortable extra-large breakfast really impressive both for variety and goodness. exceptional sweets, salty, fruit, hot made at the moment. Unfortunately, they depend on the spa. compared to the rest small but above all too noisy and it is difficult to relax. the splash of water also fills in the relaxation room despite the quality of construction and furniture, the acoustic design has to be reviewed to offer true relaxation to the customers in pain in the wellness center I have to give
Once more a wonderful gastronomic experience at this great restaurant. Luca is a devil in disguise, tempting you with unique dishes. Alessandro is a perfect smiling host. As for the food is all amazing, a celebration of creativity and high quality ingredients.
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