THE CUSINE The love for the kitchen and travels around the world have stimulated my passion and my culinary choices, after have collected all the ideas and experiences, I love to retire in a corner of the house and my dishes take form, the result that i try to get, respecting the seasonality of the raw products, is to lighten and make more harmonious the flavours and the many typical recipes of our wonderful venetian lagoon. Helped by young and good chefs, Samuele and Ferdinando,and demi_chefs Dharmapala and Sandaru,I can give a very precise impression of my idea of cooking, where there is quality, creativity and attention to details. We work with first choice products, changing menu four times per year, and when there is the possibility, with products at zero km.
timbale of sardines,celeriac,ricotta cheese and lemon on a fish and tarragon broth
slow cooked cuttlefish,ginger and tomato jam,seaweed,sheep cheese brittle