Food and drink
Out front, sommelier Luca charms diners through his small but excellent wine list, while in the kitchen, chef Bruno blends the very freshest of mainly local ingredients with a careful selection of herbs and spices to produce a menu with Venetian undertones and personal creative twists. So a hint of cinammon creeps into his gnocchi with baby squid, while clams are given a new direction with the addition of ginger. In the evening, booking for the second sitting (9.30pm) allows you to savour your meal in more leisurely fashion.
True foodies squeeze into this tiny space to enjoy an unfailingly good gastronomic experience.
Courteous, well informed and professional.
Between St Mark’s and the Rialto, near lively Campo Santa Maria Formosa.
Three courses will cost about 55 euros a head.
- Special occasions