The decor is more discreet, the dining hours longer, and the service friendlier and more efficient here than in many of Venice's small restaurants -- and the creative nonfish menu is a temptation at every course. You can start with a light salad of Treviso radicchio and crispy bacon, followed by smoked-beef carpaccio or gnocchetti ubriachi al Montasio (small marinated gnocchi with Montasio cheese). Then choose from secondi such as lamb chops with thyme, anatra in pevarada (duck in a pepper sauce), or Irish Angus fillet steak. Secondi are served with vegetables, which helps keep down the price. The restaurant is open for dinner only, from 6:30 to 11.
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