Tradition and creativity is the combination that our dishes are based on.
Balanced flavors that respect the ingredients, all of which come from the territory
and are selected according to the season.
A journey that begins with starters and raw fish specialties,
boiled fish and “saor” (a classical cooked then marinated fish specialty from Venice).
It continues with first courses, including velvety creams, soups and homemade pastas matched
with the seasonal first fruits of Venetian gardens.
It then leads to the kingdom of second courses, including fried fish, grilled or baked and gratin fish.
Finally, it closes with the sweetness of our homemade desserts.
A clear idea rules everything: the main ingredient must be the real protagonist of the dish.
Other ingredients exalt it in a game of colors, matters and consistencies.
Flavors and mise en place.