A journey into the heart of Venice, where the bacari whisper stories among the canals. Baked scallops au gratin, sweet-and-sour marinated sardines with onion and raisins, creamy rice with peas, or bigoli with anchovies. In the background, the sea: stewed cuttlefish or a crispy, golden fried dish from the lagoon. To finish, tiramisu, a sweet Venetian caress.

The fresh pasta menu changes from Monday to Monday. Please contact us for details about the main course. From tagliatelle to filled pasta, to tortellini: an authentically Italian gastronomic journey, enriched by the flavors of the land, the mountains, and the sea. Depending on the filling, the dish will be accompanied by a carefully paired appetizer and side dish. To finish: mascarpone cream with raisins and sablé.

Sicily on your table: summer flavors and family tradition. Appetizer: sweet and sour eggplant caponata with Parmesan cheese. Pasta: linguine or spaghetti alla chitarra with anchovies, lemon, and burrata. Second course: baked sardines alla beccafico with pine nuts, raisins, and orange. Side dish: Sicilian-style fennel and orange salad. Dessert: vegan panna cotta.