Staying on the crest of the wave for such a long time is not easy, yet Andrea Canton has preserved the prestige of the restaurant founded by his ancestor over 140 years ago. The chef’s sensitivity and straightforwardness are nicely hidden behind a seeming roughness, but they emerge in every dish, as he’s a lover of territory-based cuisine.
First time visitors should choose the “Tradizione e creatività” tasting menu, which offers seafood dishes like Risotto with red prawns, powdered herbs and light pesto, or Ravioli with San Daniele, butter aromatised with truffle and courgettes.
Per lungo tempo redattore del Messaggero Veneto, divide la sua passione tra gastronomia e aviazione, soprattutto le Frecce tricolori
Ristorante con camere