I had a great conversation on the water boats with a real 12th generation Venetian who told me all about the Arsenal, being the oldest and first Arsenal in the world, and saying I should venture out into the alleys and see the uncrowded beauty of Venice. I am glad I took his advice, having run smack into my now favorite restaurant in Venice! Jonnys!
"Yes I am Jonny, " says the happy and friendly capo pictured above with his wife who is Albanian!
http://trattoriadajonny.it/
+3904 12 960065
Trattoria Jonny, Campo de le Gatte 3210 
The dark wooden bar, the glossy finish, the brass edgings, is the elegant Jonnys Venice.
The dark wooden bar, the glossy finish, the brass edgings, is the elegant Jonnys Venice. 
"We specialize in the fish and pasta and only one meat dish, yet the meat dish is as of the rest - the highest quality with the exotic presentation and herbs." says the proud Capo of Jonnys. 
...as pasta is unique here as the specialty see the lovely food! I almost couldn't eat it! 
Jonnys, from San Zaccaria, walk into the alley towards the Hotel Bisanzio, take a right kitty corner across the square, which is diagonal and follow the paths and little bridge to Parrocchia De S. Martin, Ponte Dei Scudi, and it is situated right at the foot of the bridge. Elegant, traditional, romantic with jazz playing lightly in the background. LOVED THE FOOD! 
See that food? That is why the little Italian taverna with the elegant wooden tables and totally fresh seafood is a huge hit with locals and the lucky tourists that find the rustic treasure everyday and everynight. And the other reason is the young team of about 10 young waiters, all friends, age 27 to 34, who twirl around the tables laughing and joking constantly and hurriedly piling the great seafood on the tables, along with that lovely Spritz or one of 15 glasses of red or white wine. "You see it in low season, usually in the little space of only about 25 seats inside we have 125 people packed inside and outside. They love the food which is from my father's experience of 20 plus years in the Venecian industry where the fishermen and the people at the Mercato give him the best. That is respect." says Andrea, of which he is one of the two "nephews" although he is actually the cousin of the nephew Matteo, and Silvio's son!
"I listen to Silvio and I know when he says a merchant is the best he is. My job is to hire the people. If you are funny you can work here. You can't be a sour person. My only requirement is that you have fun, love the people, love the team and are funny. You must be funny." says Matteo as he and Petron start dancing behind the counter on the rainy Monday morning as my feet and toes are slowly thawing out...playing "1,2,3, A,B,C Micheal Jackson on the speakers and twirling the plates, aprons and food!" 
"See the plates? Everyone is special. Each one is different and unique. We set the table with colors. People feel as if they are in a fishing village and that is how fresh the fish is! Right off the boat!" laughs Matteo. 
"One evening, a French guest who comes here every year for 2 weeks on vacation and eats at the restaurant everyday, decided to draw with the black cuttlefish ink on his plate when he is finished. 
He showed us the drawing and now we have it on the wall. Please invite all the guests from EmmeAnesBook to have the blackink cuttlefish and if they draw a picture with it we can add it to our gallery!" says Enrico. Cool I shall. P.S. the Gondoliers can bring that romantic gondola right up to the restaurant. https://www.facebook.com/trattoriaalponte/
He showed us the drawing and now we have it on the wall. Please invite all the guests from EmmeAnesBook to have the blackink cuttlefish and if they draw a picture with it we can add it to our gallery!" says Enrico. Cool I shall. P.S. the Gondoliers can bring that romantic gondola right up to the restaurant. https://www.facebook.com/trattoriaalponte/
"Every year we have guests from America, France, China, Canada, they come and they always try us the first night at Venecia, and every night they come to try the lagoon specialities. That is the why I am happy because they come back every night. It is a tiny restaurant and a intimate one especially at night. We are the nicest and friendliest team here. Including Italian students who come and work with me. The guests love the food, the team and the atmosphere." says Enrico. I ask if that beautiful music I hear playing in the background is Italian opera? Enrico laughs, "No! It is Puerto Rican since my mom is from Puerto Rico and I have dual citizenship. I love the culture of Puerto Rico and in a couple of years I am opening my own restuarant of only Puerto Rican food. " he says proudly.
..."we specialize in fish and meat, the freshest every day and if it is fresh it is on the menu, and I can say that we have Tuna Tartar usually, yet again, it must be fresh from the Mercato. Same with the Tiramisu. It spoils after one day and you must have fresh made everyday. I know that in the last 5 years that I have been the Capo, my guests come everyday here to try new specialties." says the honestly very charming Enrico. (I met Enrico 3 years since in Venecia and his restuarant has been on every year).
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With the help of a translator named Simone who speaks about 8 languages fluently, Martina says that "My daughter, Valentina is the real Capo here, yet she had a little baby and now I am the Capo while she is home with the one year old. My son, Nicola runs the Osteria Cicchetteria on the opposite side of the square. We originally bought the Osteria, yet the opportunity to buy such a famous ristorante on the Campo Margherita came up and we bought both at the same time. While we renovated the Osteria, we opened the ristorante. Now, 7 years later we're closing the ristorante from November to March. Make sure you tell all the guests that we're closed for 5 months, yet they can come eat Cicchettis at the Osteria!" she says good-naturedly.
Here the way to have a glass of Venetian wine and the Cicchettis of choice! I eat about 5 of em! http://www.ristorantefuorirotta.it/
Here the way to have a glass of Venetian wine and the Cicchettis of choice! I eat about 5 of em! http://www.ristorantefuorirotta.it/
Simone, "I have been here about one year and they are like a family. We have fun. The tourists that come are about 1/2 American and they really like to have fun!" he says laughing. He is quite nice actually. "I am happy your guide has 24% tourists from America!" he says.http://www.albocondivino.it/
"Here is the food," and I say o that I would love to eat! 
http://www.ristorantefuorirotta.it/
How happy I am to FINALLY add the cool ristorante named Ristorante Fuori Rotta, that is on the famous square named Campo Santa Margherita. It is near the university city square and it is always full of Italian locals of Venice mixing with the Internationals. Right opposite of the lovely Ristorante Fuori Rotta is their original purchase of 7 years named Osteria Cicchetteria Al Bocon DiVino which serves Cicchetti Italian style.
Dorsoduro 41 Campo Santa Margherita , 041 52 3 5640
How happy I am to FINALLY add the cool ristorante named Ristorante Fuori Rotta, that is on the famous square named Campo Santa Margherita. It is near the university city square and it is always full of Italian locals of Venice mixing with the Internationals. Right opposite of the lovely Ristorante Fuori Rotta is their original purchase of 7 years named Osteria Cicchetteria Al Bocon DiVino which serves Cicchetti Italian style.
Dorsoduro 41 Campo Santa Margherita , 041 52 3 5640
At the Osteria you can chat with friends in a casual setting standing or sitting. The Ristorante Fuori Rotta is a little more formal. The Ristorante is actually the oldest ristorante on the Square, and has a long standing tradition of serving vino on long wooden tables. http://www.ristorantefuorirotta.it/ When the family of Martina, along with her "husband Giovanni, my daughter Valentina and my son Nicola, started the restaurant we already knew that is what we wanted. My mother-in-law is 85 years old and had a long tradition of 55 years as a cuoco in the kitchen. Now I do a little cooking and the recipes here while they are long traditional Venuto ones, they are my husband and my creations." she says proudly. I can't wait to eat her food! Although I must hurry since starting tomorrow you must eat at the Cicchetti Osteria for 5 months! If you hurry tonight you can try the traditional recipes of the lovely family...http://www.albocondivino.it/
"We do fresh fish from the Mercato and fresh vegatables. The family is from Venice and we're very proud to show you the fish from the Lagoon that can only be found in Venice. The wine is Italian of course!" laughs Martina, with the help of Simone of course.
Al Giardinetto da Severino
...is a lovely Century Old Ristorante that is attached to the Doge Zorzi Palazzo, and now run by the Capo of 20 years, Luca Bastianello. Luca, "I am the 3rd generation of my family starting with my Grandfather and Grandmother, and later my father who's name was Severino and although two such restaurants in Venecia exists with the Al Giardinetto name, usually you can hear the Local Venetians saying, Let's go to Severino." he says proudly of the rustic authentic ristorante that has a romantic room set in the Zorzi Palazzo Chapel. It even sports a fireplace, "Yes that is the official crest of the Zorzi family, designed in 1480. We kept that painting on the fireplace since it is one of the original Historical arifacts kept preserved in Venice. The Zorzi Palazzo next to us is now the office of the Unesco Heritage sight, actually." he says. Cool. "The paintings on the walls are the artists who have won the national prizes of "Amici di Ruga Giuffa" that we have hosted for many years." he says. "The people love the room here for its architectural and historical importance and intimacy, and the outside gardens for the beauty." 
"In the Garden, before 1975, we had Bocci Ball alleys, you can still see the numbers 1, 2, written on the walls. The Venetians used to come here and play in the gardens and the iron rails guarded the guests from the balls flying," says Luca and we both laugh as we hear silverwear jingling...I say that Oops a Bocci Ball must of gotten loose! "You know there is only 50,000 Venetians living in Venice now and the older people were really the ones who loved the tradition of the bocci game. Now the young Italians don't play Bocci so much and we have made the garden for guests to dine in." he says laughing. "They enjoy the beauty of the Palazzo and the stories of Bocci now more than playing it."
And the food? "The restaurant uses old recipes that showcase the Venetian tradition highlighting the taste and flavor of the natural ingredients, you must try the desserts!" he says. 
"The restaurant is 100% Venetian, with the fish from the
lagoon the specialty such as the Spider Crab, the Sea
Bass, Mantis shrimps, spaghetti with squid ink, such
delicacies you can only find in the Venetian Lagoon and
only in season. Very rare. And the wine list exquisite."
http://pizzeriavesuviovenezia.com/
"I have carried on my father's dream here the 3 years, since my father passed away. I mostly love making pizzas, I know, yet it is my specialty and I am only 27 years old, yet it is fun. You must try, you ask for anything to add to the pizza and I do it!" says the very charming and funny young Capo of Vesuvio. 
...set at the very steps of the Opera is the Antico Martini...
Guido, the affable, intelligent and serious Capo of Ristorante Da Mario Alla Fava, and I had a chat today, "I started at the restaurant at hte age of 13 and came here every time school is out. My father managed the restaurant back in the 1960s, and I loved it. I loved the people, the service and the tourists were very different back then. The people that came you can see on portrayed on the walls. Movie Stars, Important politicians, fancy tourists. They spent and spent. They talked about important things happening in the world. Today if the tourists come to Venecia to my restuarant they must represent that in life. The food is highest quality, and yes we've been on Michelin which I value more than Trip Advisor. The guide is about a physical person sitting down to dinner and telling me the way it is. Very respected guide." he says. 
"If you come to the restaurant it is about maybe in the higher range of dining, yet it is the finest quality, my team has been with me at least 13 to 17 years and the chef too. We talk about the service and we talk about the menu. We give personal one on one service to the guest and I suggest the wine, which is the majority from Italy. It is definitely a Old-School Restaurant in terms of service and clientale and I guess conversation. The menu is traditional yet modern as we watch, we see, we understand the modern moment that people need today. If you want a cheap dinner go somewhere else and if you don't value dressing a little up for dinner to have a special day maybe ours isn't for you. I am not saying that you must where jackets, yet don't come in shorts and barefeet. Remember the Golden days of a special dinner and a special respected vacation and you will feel comfortable at my restaurant." says Guido, who along with his brother Luca run the 1960 seafood restaurant. 
...the beauty and elegance of Ristorante Da Mario Alla Fava
The many faces of Saturnia, the 4star family owned and run hotel since 1908 in Venice, just steps from San Mark's square, is a juxtaposition of elegance, warmth, sophistication (with its Michelin rated restaurant) and comfort. The rooms are beautiful with a typical 19th century design. You can actually see your Gondola pull up to pick you up at the side canal if you happen to be staring out the window! I loved my visit here and the breakfast is amazing to say the least with the All-Star chefs of the kitchen creating it.
I always stay way too long and love the night hours of the first floor lobby hidden from the front. It has a grand piano and cumfy leather couches and worn oriental carpets and tons of old-fashioned books to browse through. They could actually put a couple more rooms here if they wished, yet I am happy the entire 1st floor square is reserved for guests to sit and relax in the quiet hours of the night.
The many faces of Saturnia, the 4star family owned and run hotel since 1908 in Venice, just steps from San Mark's square, is a juxtaposition of elegance, warmth, sophistication (with its Michelin rated restaurant) and comfort. The rooms are beautiful with a typical 19th century design. You can actually see your Gondola pull up to pick you up at the side canal if you happen to be staring out the window! I loved my visit here and the breakfast is amazing to say the least with the All-Star chefs of the kitchen creating it.
I always stay way too long and love the night hours of the first floor lobby hidden from the front. It has a grand piano and cumfy leather couches and worn oriental carpets and tons of old-fashioned books to browse through. They could actually put a couple more rooms here if they wished, yet I am happy the entire 1st floor square is reserved for guests to sit and relax in the quiet hours of the night.
"I went to Cornell University in America for the summer and took a summer course properties management; that's very good theory, then you need practice for running of a huge hotel such as Saturnia. You know the guests are always right and here especially we treat the guests with respect. People come to Venice for different reasons, yet when they come here I want them to have a gracious stay. To have luxury and comfort yet to feel that the family is here, that it is a warm friendly place and that we care about each guest. The roof top they love and the garden, too. 
"The
fun things for me is when I can renovate rooms and each year I do
some of these.
That is fun for me. You see the water on the desk here? That is
because we are choosing different water for our bar and restaurant in 2017. I want a new design bottle to compliment the high quality of the
Saturnia. You know little things like that. My sister, Zoe does usually things like that, choosing food and drinks, she manages the contracts with tour operators and suppliers and many other things, and my brother, Kim, is in charge of public relations of the
"The
fun things for me is when I can renovate rooms and each year I do
some of these.
That is fun for me. You see the water on the desk here? That is
because we are choosing different water for our bar and restaurant in 2017. I want a new design bottle to compliment the high quality of the
Saturnia. You know little things like that. My sister, Zoe does usually things like that, choosing food and drinks, she manages the contracts with tour operators and suppliers and many other things, and my brother, Kim, is in charge of public relations of the 2 structures, the Ca' Pisani Hotel, that we opened in 2000 and here.He
is in charge of the Ca' Pisani publicity and does such a great job
that we never have any rooms! And
My sister Marianna, is the one who you will find everyday at the Ca' Pisani.
We
all have our strengths and now, after several work experiences on tourism for me, I prefer to be behind the scenes, concentrating on redesigning and renovating the 2 structures." says Gianni.
...Marianna's exquistie Ca' Pasini rooms...
"The La Caravello has 8 chefs and 10 servers. It is a huge deal to present such service everyday and everynight. The food is Michelin quality, of course, yet the service has to be as high quality as the food. It is with great pleasure that I now can do as I wish to open up the La Caravella and Il Caravellino Bar to let their guests enjoy dinner." says Gianni.
His sister, Marianna is the one who runs the Ca'Pisani which has won awards for its unique designs..
...just the right mix of Chic Cocktails, Sophistication and that Other Worldly feeling at the
II Caravellino Bar Venice...located in the Hotel Saturnia.
"In the laboratory, we have many different colors, maybe 10 greens, 10 blues, 10 browns, etc. of lenses. If you come into the store, or order online from anywhere in the world, just tell me which color of lenses you want. I can call my other store, and they can have these made for you within 30 minutes, and if it is prescription, within 1hr. or if you are traveling, we can ship to your home." says Andrea as he shows me how they cut the lenses. It is edgy in his store. Not boring.
"Essentially, the three of us met, me and my partners in the Optical Design School of Verona. Massimo, Matteo and me. We worked with each other in 2 stores for 2 years and got bored with the same old stuff. Me, personally, I wanted to design my own glasses because I like to see cool people with cool frames and different frames. Not the same color. Note the same frames on the same people all the time. In everyday life. And now it is cool for all 3 of us after 8 years to walk around and see people with our glasses on. That is great to me." he says. ...these I tried on, LOVED THE LENSES
http://laltraottica.com/index.php?
Alright can we talk about the wooden frames?
"The wooden frames are totally unique since they are made from trees that are 100% Italian. That means that you can not make these glasses in China less you import the trees first! Which would be VERY expensive glasses!" jokes Andrea, yet it is TRUE!
"It takes about 3 months to make the glasses, and at that time you have the carbon inside the frames for versatility and for strength. Plus the chinese frames, for instance, we must add a nosepad. The chinese facial structure is such that they need these nosepads for comfort. I bet you didn't know that!" he says. Nope! didn't know that one here. And anymore surprises? "Basically, yes they are wood frames; however, we can paint the frames any color you wish. For example, the purple temples or arms of the glasses and the black rim. These are for your taste and style, yet the totally handmade frames are still the same." WAYCOOL!
"Yes, we have one store in Mestre at via D. Manin 35,
and one here, San Polo 1239, and Calle Lunga Santa Maria Formosa Castello 6206. The one here is tiny and I only have one of each style, yet the other stores have many and if you want to buy 3 of the same style, I just call the other store and here they come! The funny thing is that we even named our store with our philosophy in mind, L'Altraottica literally means, A Different Point of View! And we're always creating which is something that I love to do. Every year it is different styles, yet on the website you can order one from 3 years ago. Since we handmake each one, they don't come off a assembly line."
Ristorante Da Fiore
"Now with my mother as the chef the last 40 years I try to bring the restaurant into the modern taste of the young generation and walk with a type of future that is more sophisticated imprinting of the food that is a fusion of the Venetian tradition and the modern style.
With the Venetian food you can create a fantastic dish with simple spices and everyday
here it is fresh. We have preparation of the lagoon squid with the black ink in season that takes 48 hrs. of preparation, yet you can taste the freshness. Only here in Venice do we have that." says Damiano, the young 40 year old son of the famous couple, Maurizio and Mara Martin.
Above the young son, Damiano, at home with his guests in his restaurant, Ristorante Da Fiore. "I've traveled everywhere in the world and as a younger person lived 6 years in New York. I love the Americans as tourists and in New York and they have always been very friendly and nice to me."
he says when I ask about my culture. "That has been a good experience to me since when people
are rowdy or excited or emotional or just having fun I know how to deal with each situation. I try
to adjust to the level of conversation that each guest wants. Some love to chat and some love the privacy. We have funny moments everyday since we're human yet I always want the guests to walk out the door happy and with a smile on their faces that they love life."
he says.
"Some chefs in France, for instance, do the same recipes everyday for 20 years and that is why people go there, yet you can only eat that recipe one time maybe. I believe that the Italians are more creative and the last 20 years are more sophisticated in the presentation of the food and the variety. We have 200 recipes that my mother does and everyday she does
a new menu based on her and the fish say at the Mercato. It is a ristorante where you can
eat everyday and eat different menus. That is why the people come. To experience the highest quality
of creative food yet each day different." he says. 
It is difficult to believe that the young couple you see here, the Capo, Maurizio and his 30 year Michelin star wife, Mara, have a son who is 40 years old...I had the fun pleasure of speaking with , Damiano Martin, about his legacy and his famous family's restaurant in Venecia. "It is the oldest Michelin star restaurant in Venice and has been awarded a star because of its food!" he says in his serious way. It is funny though because he says it in a way that implies not because of my friendliness, which by the way he is of the utmost professional when it comes to making his guests comfortable. "A couple people come here everyday the last 40 years...one comes to mind from Tuesdays to Fridays and the Venetians are very loyal. Yet we have our share of celebrities such as Anne Hathaway who was here last night and the star of Blacklist. They're both real nice people and of course everybody wants their autographs, yet we give everybody privacy and respect in the restaurant. Once they walk out...." he starts laughing when he says that. "You know people see stars and assume they are like their roles in real life, yet a real stern serious person on the movies could be the nicest person who smiles all the time in his personal life."
It is difficult to believe that the young couple you see here, the Capo, Maurizio and his 30 year Michelin star wife, Mara, have a son who is 40 years old...I had the fun pleasure of speaking with , Damiano Martin, about his legacy and his famous family's restaurant in Venecia. "It is the oldest Michelin star restaurant in Venice and has been awarded a star because of its food!" he says in his serious way. It is funny though because he says it in a way that implies not because of my friendliness, which by the way he is of the utmost professional when it comes to making his guests comfortable. "A couple people come here everyday the last 40 years...one comes to mind from Tuesdays to Fridays and the Venetians are very loyal. Yet we have our share of celebrities such as Anne Hathaway who was here last night and the star of Blacklist. They're both real nice people and of course everybody wants their autographs, yet we give everybody privacy and respect in the restaurant. Once they walk out...." he starts laughing when he says that. "You know people see stars and assume they are like their roles in real life, yet a real stern serious person on the movies could be the nicest person who smiles all the time in his personal life."
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Sestiere San Marco (Calle de la Mandola) 3709, 30124 
Chiama 041 523 4605 
Chiama 041 523 4605 
http://sestantevenezia.com/
Francesca, who owns the cool chic restaurant and bar, SESTANTE, says "My mom owns the Hotel next door and I do the Rooftop Bar and the Terrazza Ristorante and my own super one the last 5 years that she asked if I am ready for my own and I said yes. It is open til Midnight and til 1.00am and has Cocktails just around the corner down the little alley from the Terrazze and I am most proud of it. My specialty is fun, raw seafood that starts at 60.00euros per person, and great music and jazz that is live every 2 weeks. I hope you love it. I hope you come and hear great jazz. And I hope you come back and have a Oyster Martini that is my specialty" says the lovely and beautiful young woman Capo of the chic seafood bar. 
"The Raw seafood is the specialty and you can do one yourself which is a 2 level platter or a couple can do a bigger one. Yes it is expensive, yet it is fresh seafood and it is Venecia and it is real big. And you can top that with a Oyster Martini and stay late at night and hear my music and maybe dance a little in the backroom. It is one of only a couple of places in Venecia where young people and older people of course can have a good time late at night."
"Here is the view from my Oyster Bar Riva degli Schiavoni.on the Grand Lagoon. While the prices here are a little bit more expensive than the SESTANTE, it is totally worth it to have such a view!" says Francesca...I think yes you can imagine the little oysters hiding in the lagoon as you eat their little cousins! 
"From the music live every two weeks here open til at least 1.00am to the real raw oyster bar along the Grand Canal to the Rooftop bar, you can have the freshest seafood from the lagoon and world available here, " says Francesca. "And I have a great chef too!"
"When you come back to Venecia in 1 year please come and have a Oyster Martini and a plate of raw seafood, " she invites and of course I say yes! Since a Martini is my favorite! (and whiskey at Christmas!)
...it is my personal favorite restaurant in Venecia...
"While I dined with my romantic 5 course dinner on the Historical Menu, which Sergio includes recipes from the 14th and 15th centuries of Venecia, including the traditional Friday night meal that the Israel culture has every Friday night, 
..."everyday you can come and experience the underground lobby bar in the cultural room, of the Michelin restaurant of 17 years, have a lovely glass of wine, peruse the Old Poet's guest book of Erza Pond and many others, hear real live musicians on our cultural nights and find a life of only the real literary giants of the world, then enter the Michelin restaurant for a experience of culinary delight you can not find elsewhere in Venecia, " says the Capo, Sergio of the Bistrot de Venise.
Alright finally how to find the hidden jewel of Venecia. 
Whenever I ask Carlos who reminds me of Gepetto, do the stars come in and buy dolls? He laughs, "They go from hotel to restaurant...yet they would have much more fun walking with masks around the lost hidden alleys of Venecia to discover the real artisans and the true city." That is true and they should wander around the city and find the fellow and buy these masks! 
"The Venetians come in, the older ones every morning and chat about life, since we open at 6:00am it is fun for me to hear their stories about life. Some of the real Venetians only venture to the espresso, yet weàr trying to coax these to try the speciality ones. The tourists are sued to Starbucks around the world and they always ask about ours such as the Nocciolto and they love these so much that when the day at Venice is finished they come here to have a coffee. We're open til 19.00pm, and trust me yes the specialty coffees are fattening!" he says laughing. 
The fun lively Irish Pub...with Guinness of course! 
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"Fine dining of course since we have been Michelin for 30 years, and at night especially it is beautiful with the Murano glass of sculpture L'ISOLA from the Carlo Moretti showroom in Venice on each table and the romantic table on the terrace. The lights reflect on the glass at night and it is intimate and gorgeous. You must come to dinner at night to see it," he says sincerely. And of course since I become very fat in Italy I say that I would love to do that. 
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Antica Carbonera is my favorite hidden jewel. It took me 5 years of navigating the alleys of Venecia to find it! When I walked in about 5:00pm the owner, wearing dashing cool light blue frames, sat quietly behind his Captain's Desk! "The entire restaurant's booths are from the famous World War One's Autrian Yacht, the Miramar. Princess Sissy's booths, lights, tables, all from the original ship. People come from New Zealand and America and everywhere around the world to sit in the booths." Located at Calle Bembo San Marco 4648 Venecia...for reservations(almost a must) 04 15225 479
Every year it is a funny and lively(almost unless Mamun eats live lagoon Mocheas aka live
little lagoon crabs) and hilarious to talk to the CAPO ANDREA, the funny partner Igor, in the
new restaurant that they are making named, I.DEA, or his team. Andrea says, "It is time for
Igor to grow up and we propose a new restaurant that is with wine wood boxes decorated and
the highest quality of seafood and service. I don't like Michelin, and I don't want to be Michelin.
The importance for me is professional and respected service in a laughing informal atmosphere. The Antica Carbonera is 3 levels with the replica and real authentic items from the
Austrian yacht the Miramar, the second level I designed with the wooden wine boxes, and the
terrace with the lovely open roof view on the top." says Andrea as he and his team swirl around
me making me laugh and giving me proseco and salmon. My two favorites! 
At
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"The wooden tops of the boxes that hold the wine bring the feeling that I want of the restaurant. It is a traditional restaurant steeped in history and I want the atmosphere to reflect that luxury with the friendly team. Luxury doesn't have to be stuffy." 
The coolest thing about the Devil's Pub although many come to mind, is that it has a "HI MOM" live camera feed 24 hours a day, of which I use often when in Venecia to send silly hi dancing messages to my friends in America and arounnd the world...click on the link and coordinate timezones and have fun! It is the OLDEST ORIGINAL REAL PUB IN VENECIA LOCATED AT: Devils Forest Pub - San Marco, Calle Stagneri 5185 - 30124 Venezia Tel +39 041 5200623 AND OF COURSE WHAT WOULD ST. PATTYS DAY BE WITHOUT A PUB!|
SINCE I HAVE KNOWN THE CAPO, one of about 3 of em, about 3 years here is to GIGI the real sweet 30 years capo of Devil's Pub, along with my lovely friend, Sergio and son who own the Bistrot de Venise that we wrote about today, and Mama Fava which Guido is a partner of, we are promoting drinking good Irish beer and great International beers while watching sports on the tele with loud obnoxious crowds of locals and tourists and saying hi to mom on the live camera...that is the Devil's Pub in Venecia to be found at Campo S. Bartolomeo Venezia...
Please come in and Meet Gigi and the team who are total casual and real fun...CIAO 
http://www.trattoriadaignazio.com
Email: info@trattoriadaignazio.com
Telefono: 0415 2 348 52Indirizzo: San Polo 2749 | Calle dei Saoneri,
"I guess what I would love to say is that the specialty of the restaurant is fresh fish and that is the freshest everyday. If my best friends come here I give the Sea Bass and the dish of the day and that is most probably the fish." he says. 
At Ignazio, where "actualy it is named after my father...that is his name. And when he first started the restaurant in 1951, in the walled garden is where the locals played cards on the tables...drinking the wine. In the back of the garden is where they played Bocci Ball!" says the owner, Fiorenze, whose wife is Fiorella. "We are both called Flowers. Yet in the Garden is only Green." he says. 
Diego above says, "here is a famous football star. We have movie stars and famous people that come here mostly since it is beautiful, private, luxurious and has the best food. "People love the fireplace room here since it is elegant yet lively full of people every night. You know they can have fun. The room next to it is the Garden but it isn't a real garden it is only a garden room with the authentic floors and the overheard covering. IT is more fun to work in those two rooms honestly instead of the more private rooms of the Orient Express. " says Diego. He shows me the Orient Express rooms which have a playful atmosphere to it...complete with luggage racks overhead! 
http://www.doforni.it
I love wealth and champagne and caviar and luxury the most when people who have all of that take the day to sit and laugh and relax and share their vision of life with you. Here you will find only warmth and affection and laughter. That is Do Forni!
It is elegance, class, formality, luxury..."we have the orient express room... you know my father has the most unique restaurant in Venice...in between the two rooms is that public alley. And when my father needed a new room to add to the restaurant he bought the one across the hall. Here it is romantic and private and elegant in the orient express room and across the alley is the garden and fireplace room where you can have fun. That side is fun." Diego quips. I think...hmmm romance must be dull and fun is fun! "WE have lobster and caviar and the better champagne yes, however we have the highest service with friendly staff. We wear tuxedos but we're not stuffy you know. People can come here and relax. People come the first day at Venecia and they come the next day again. That is cool. Venecia is cool. I don't even own a car or a boat. I know many people that own boats but most of the real Venetians take public transportation. Would I love to live anywhere else-no" says the young funny yet serious son of the prestigious owner of Do Forni...think Maxims of New York.
I love wealth and champagne and caviar and luxury the most when people who have all of that take the day to sit and laugh and relax and share their vision of life with you. Here you will find only warmth and affection and laughter. That is Do Forni!
It is elegance, class, formality, luxury..."we have the orient express room... you know my father has the most unique restaurant in Venice...in between the two rooms is that public alley. And when my father needed a new room to add to the restaurant he bought the one across the hall. Here it is romantic and private and elegant in the orient express room and across the alley is the garden and fireplace room where you can have fun. That side is fun." Diego quips. I think...hmmm romance must be dull and fun is fun! "WE have lobster and caviar and the better champagne yes, however we have the highest service with friendly staff. We wear tuxedos but we're not stuffy you know. People can come here and relax. People come the first day at Venecia and they come the next day again. That is cool. Venecia is cool. I don't even own a car or a boat. I know many people that own boats but most of the real Venetians take public transportation. Would I love to live anywhere else-no" says the young funny yet serious son of the prestigious owner of Do Forni...think Maxims of New York.
The Orient Express Room of Do Forni which goes in and out of the High Award Michelin Guide...
Late Night Dinner, Private Sitting, Personal Service, Seafood Italian...
"I guess the Michelin is more into French copy restaurants nowadays," says Diego, "I want the best service with the highest quality. The Orient Express Room is real Orient Express and I know you love that room; however, when the people enter the front they first see the Elegant Burgandy Velvet Cigar Lounge, then we take the guests to the Orient Express and finally opposite the alley in between the restaurant to the elegant hunting lodge. They ooo and aaa and pleasantly surprised at the rooms. They love the Backroom." he says. Calle degli Specchieri-San Marco.
" I do not know everything,
I do not,
but I have a little bit of experience for
my life and I love my life... "
39.041.5242302
Tessitura Luigi Bevilacqua S.r.l. S. Croce 1320
"We have about 25 antique looms from 300 years old. They are the only ones in the world. Every couple of months we're repairing one of em!" says Gianluca, the son of one of the generations of the famous Bevilaqua family in Venecia. "The only way that you can have fabric the way my family has weaved it the last 300 years is on one of our looms. There is no other looms in the world. Of course there is modern day ones, but we have the original one. It takes us 2 to 3 months to set up the loom and at that point you can weave 40 meters of fabric. After that you have to set the loom up again. And if a new weaver takes over the making of that pattern I can tell the difference. It is slight and others would have a hard time telling the difference yet I can tell between these. I've known all of the weavers my entire life." he says. 
39.041.5242302
Tessitura Luigi Bevilacqua S.r.l. S. Croce 1320
"We have about 25 antique looms from 300 years old. They are the only ones in the world. Every couple of months we're repairing one of em!" says Gianluca, the son of one of the generations of the famous Bevilaqua family in Venecia. "The only way that you can have fabric the way my family has weaved it the last 300 years is on one of our looms. There is no other looms in the world. Of course there is modern day ones, but we have the original one. It takes us 2 to 3 months to set up the loom and at that point you can weave 40 meters of fabric. After that you have to set the loom up again. And if a new weaver takes over the making of that pattern I can tell the difference. It is slight and others would have a hard time telling the difference yet I can tell between these. I've known all of the weavers my entire life." he says.
