Since they took over in 2004, the owners have focused on presenting a highly refined menu. The young, talented kitchen staff creates winning Italian and Venetian dishes such as filetti di pesce a cottura differenziata (fish fillet, cooked on one side and quickly seared on the other), tender baby cuttlefish, and, among desserts, gelato al basilico (basil ice cream). The 18th-century cavana (boathouse) maintains its original low columns, arches, and brick walls, but has been decorated with contemporary flair.
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