Dolada

You won’t regret coming up here, in this quiet house ruled by taste. It will be nice to allow yourself to be spoiled by wine glasses and food, a polite service and some good dishes, Rossana’s attentions and the great Enzo’s stare – among the very first masters of the new, great cuisine from Veneto – and Riccardo’s cooking style, a hymn to the woods. You have to try some timeless classics like the Vitello tonnato 1853 or Riccardo’s Carbonara, or some more contemporary dishes: Ancient grains maccheroncini salad with raw scampi; Bourguignonne butter snails, baby mushrooms and wild herbs.

Claudio De Min

veneziano, giornalista, una vita dedicata allo sport da inviato (e adesso da appassionato e tifoso), cura da dieci anni "Gusto", la pagina di enogastronomia del Gazzettino di Venezia.