If there’s a place that’s miles away from any Venetian cliché, that is Venissa. A restaurant of its own, in the estate that the Bisol family built on the island of Mazzorbo. It’s run by Francesco Brutto, assisted by the executive chef Chiara Pavan. The research on the products takes them to the apotheosis of the local concept: the vegetables come from the surrounding gardens, the herbs are picked by the kitchen staff itself, the fish is caught next door… The menu ranges from the acidic gleanings of the Smoked eel, beetroot, kombucha and sorrel to the soft notes of the Chard Ravioli, pine nuts, lagoon herbs, wormwood butter and the finesse of the Cuttlefish, opposite-leaved saltwort and smoked seaweed.
Bolognese di origine e milanese per lavoro, è web editor di Munchies con escursioni cartacee su Gazza Golosa e Dispensa
Ristorante con camere
