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.
"I have been here 15 years. I learned seriously when my father took me under his wing...yet I learned the most just watching. Learning and observing. I watched my father. I much rather be an example of him. His life. I am proud of what he has done here. He started with a small restaurant and has built it since 1973 to what it is today." says Diego. "It is very hard to receive respect from somebody that you admire. At least the perception is that. It is difficult to work with my father since I want his approval in the way that I present myself and he is a perfectionist." "One time," says Pasquale, the waiter that has been here 34 to 35 years..."a lady loved animals. She came here and saw the lobster on the fish ice. She said, Can I take that lobster back with me? I am buying that lobster and I would love to add it to the bath and save it. Sometimes people do try to save the lobsters."
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 I am pleasantly surprised at the rooms.
San Marco, 3695
30124 Venezia - Italia
tel (0039) 041 5287986
Tuesday - Stewed or braised meats, (“spezzatino” stewed meat in a fresh tomato sauce, “brassato” braised meat in a red wine sauce, tripe, and liver done in the Venetian fashion ….)
Wednesday – “Bollito misto e salse” boiled meats with selection of sauces and for starters fresh bean soup with radicchio of Treviso.
Thursday – 5 different kinds of “baccalà”, cod fish, with polenta.
Friday and Saturday – Traditional fish and seafood plates.
In France, in the beautiful lagoon of Camargue, he founded a rowing club which is named after his restaurant, “Montpellier Assassini Club”
How about the baby here? It feeds 10 people!
in Cannaregio 5701
"I would prefer you to call to make reservations that day or the next, if you don't have a large event. If you have a big event you can email the restaurant and we can touch base with you." says Yuli.
Alright for reservations:
041 522 8789
LOCATED AT via Vanin just about 200 meters from the Train station, you will find the only restaurant that I know of in the world where the Capo is the Cuoco and the ONE AND ONLY CUOCO. ever.
"Yes, trust me, he only is the one allowed in the kitchen. THE ONLY ONE. The last 24 years if my father,
is not in Venecia, the restaurant is not open. He cooks at lunch and he cooks at dinner. The only one."
"For many years when the locals from 50 kilometers around Venecia come to have a dinner, they choose us. It is one of the very last true Venetian restaurants owned by a Venetian and where the Cook is Venetian. My father is very proud of that fact, yet at times sad. It is his wish to give the people that are his guests a true meal as if from his home. We are a family here. It is me and my father and sister and her husband. My father never lets one other person even enter his kitchen. If he is sick one day, the restaurant is closed. Yet that in 25 years, he has never been sick." she says.