Cooking has always been my passion.
For more 30 years, I’ve been improving my skills every day by studying and experimenting.
Cooking is also a way of expressing myself and I want to connect with my guests,
talking with them and telling them something about myself and our restaurant.
Tradition is important and every dish of mine is inspired by Venice’s history,
updating it and moving it to the future with my creativity but always respecting it.
My care for the ingredients is almost maniacal: I select the ingredients according to the season
as I don’t want to alter their flavors; I want to exalt them.
That is why I look for the greatest balance in every dish and I play with contrasts and consistencies.
I don’t accept compromises: quality and the guests’ satisfaction is my focus.

Agostino Doria

My philosophy has always been the same: “Going to a restaurant doesn’t mean going out to eat”.
Going to a restaurant means having a unique experience.
A perfect combination of dishes, wines, ambiance and service.
The guest must feel like the protagonist of a movie and, therefore, everything must work perfectly.
That is why organization means so much.
The timing must be precise; the attention to every gesture and guest’s wish must be absolute.
We must be present but not invasive, formal but not cold, friendly but not overly so.
The motto in the restaurant is the same as in the kitchen: balance.
Perfection is made up of two components: harmony and professionalism.
That is why, at the Santa Marina restaurant, we have been working with the same people for years.
As they say …. You don’t change a winning team.

Danilo Baldan