A cluster of fish restaurants lines the old port area and spills onto Piazza del Papa, with a straightforward offer: whatever came off the boats that morning. Brodetto marchigiano — the local Adriatic fish stew, made with white wine and vinegar and as many species as the cook can lay hands on — is the dish to order. Fritto misto, grilled orata, and raw Adriatic prawns are also fixtures. Informal, busy at lunch, and reliably good value compared to equivalent seafood elsewhere in Italy.