First Amelia then Guido and Eufemia since 1954 have taught us about the respect for tradition, which drives us to prepare recipes always up-to-date but in line with our history. Quality, genuineness, concreteness and harmony are the ingredients that our grandmothers have handed down to us and can never be lacking in the kitchen. The Chef integrates these concepts into a kitchen that enhances the ingredients of the sea and the land, remaining respectful of the dishes of Italian tradition, while with an eye on international cuisine.
Fresh fish comes from the market of Venice every day, as well as fruit and vegetables, characterizing an offer that is sensitive to the rhythm of nature. In addition, every day you can find fresh home-made pasta, specialities and passion of our Chef. From simple food, the pasta, for us, has become a ritual, an emotion to be transmitted to our guests.
In our restaurant we want to offer you the great Venetian lagoon culinary tradition, reinterpreting the flavours and recipes with creativity, imagination and a look to the future. Indeed, we want to weave together combinations of curious flavours sometimes, but we are always fascinating and respectful of raw materials. A kitchen where the ingredient gives the name to the dish and is the undisputed protagonist ... Where the modern cooking and the chromatic presentations stand out before the look and after the palate. The dishes offered with quality products always follow the rhythm of the seasons.