Bringing Venice to your table is not easy, so great is the choice of dishes covering centuries of glorious history: our menu has been planned as a summary of the gastronomy of the lagoon city and its environs.
The appetizer begins with an artichoke paté and continues with a salamino curato in cera (cured salami), to prepare the senses for a wide spectrum of flavors, played out between land and sea.
White duck sauce is a refined Venetian delicacy for you to discover, thanks to our offering, served with long pasta made from durum wheat semolina in the time-old tradition.
The story of cod in Venice is worth reading in our magazine article: stockfish comes from Scandinavia, but this milk-based recipe is Venetian. Slow whisking reduces the sauce to a delicate cream. Venetian cuisine shows its highest sophistication here, transforming a strongly-flavoured fish into a uniquely light and delicate dish.
Pagnotta del Doge: an unusual dessert, rich in history, created centuries ago to please the Doge (the full story is in our magazine!), Almost impossible to find if you move away from Venice, it’s the gem of this menu.
The most expressive (and exported) white wine of the Veneto region is the perfect companion on this journey into the kitchen of the most beautiful lagoon city in the world.