Vini da Gigio In Venezia

13/04/2026: Simply describing a "dinner" would be reductive. For us, Venissa was first and foremost a beautiful journey through a truly unparalleled experience. A successful dinner is made up of flavors, aromas, compositions, and pairings, which remain etched in the mind and are inevitably recalled even years later, remembering their intensity. In this characteristic and indigenous place, the animal and plant species that distinguish the Venice lagoon are respected, valued, and above all brought to the world's attention. Attention and care for the customer come first, but the most beautiful and fundamental thing is that everything is done with elegance but without being cloying, the resulting feeling is a strange sense of "home." Remarkable and utterly fascinating, the staff's preparation, their interaction, and their complicity left us absolutely astonished. Throughout all this, chefs Chiara Pavan and Francesco Brutto are very present in the dining room, something unusual in a restaurant of this caliber. They are also available and friendly with their guests. The identity of this place and the philosophy that derives from it is perceptible in every dish and in every person who proposes the dishes or wines here. This is certainly the first of the reasons that makes it unforgettable in our eyes. The dishes and the cuisine are the precise result of boundless knowledge, continuous research, and the unconventional flavors they manage to convey. A high-level experience that, given the curiosity it has sparked, deserves to be repeated. THANK YOU VENISSA ❤️ Proud to have been able to dine with you. Alice & Elisa

10/04/2026: A magnificent unexpected surprise Thank you, chef, for your hard work and respect for nature and the environment, which transforms cooking into an unforgettable sensory experience. Many thanks to all the very professional, courteous, knowledgeable, and "down-to-earth" staff. We'll see you again.