Local is one of those uncommon examples of skill, confidence and courage that makes you say that yes, even in Venice you can eat well. Here, chef Matteo Tagliapietra is gradually designing a proper «new Venetian cuisine», between Turkish (try the Eggplant tataki, spices, kefir, basil seeds and apricots), Japanese (Risotto with gò, nori seaweed and katsuobushi is great) and Nordic influences (the Celeriac and vanilla parfait, candied celery, lovage granita and malt dessert is excellent). Every dish is sophisticated and tasty, never predictable, in the name of a tradition that the chef wants to honor with earnestness, innovating it.
veneziana d'adozione, materana per amore, è laureata in Storia medievale e su tutto ama fare due cose: leggere e mangiare bene. Ha lavorato per anni in una casa editrice, ora lavora come ufficio stampa e PR nel mondo del food e non potrebbe essere più felice
