Glam is the restaurant within the hotel in Palazzo Venart. It’s the first Venetian venture by multi-starred chef Enrico Bartolini. At the head of its kitchen staff is Donato Ascani, chosen by Bartolini itself for his attention for ingredients and for fine palates. Vegetables and sprouts come from the gardens of the lagoon island, from Sant’Erasmo and Cavallino, and most of the other ingredients are picked by the chef himself at the Rialto market. Among the starters, the Big-scale sand smelt with sauces, small fish to eat with your hands; among the first courses, the Mezzemaniche pasta livers and liver, with the cuttlefish liver and some foie gras. The Smoked cuttlefish with myrtle is a classic second course.
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
Ristorante con camere
