Awards Candidates 2019

04/06/2025: Wonderful service, delicious pizza. I am delighted!!

30/05/2025: One of the best and freshest pizzas I have eaten.

27/06/2025: What can I say, the TOP. Like being at home. Maybe even better. Well done everyone!!!!

23/05/2025: Beautiful! Top atmosphere and delicious honey rum!!!!

24/06/2025: Amazing variety of pizzas, very special and for all tastes

18/05/2025: Excellent pizzas. I recommend it.

06/06/2025: Cibo molto buono, piatti ben presentati, servizio buono e personale gentile prezzi giusti, lo consiglio con tranquillità.

04/06/2025: Fake popularity! Absolutely not tasty at all! Buratta was old and bitter, grilled vegetables were cooked in old oil, and therefore also bitter, it is impossible to eat! The lasagna (you can see it in the photo) is cooked disgustingly, the ravioli with meat is simply not tasty. Why do people want to come here?

24/06/2025: Definitely our favourite bar in Venice! Love all the spritz and wine we had. Also very reasonably priced!

18/06/2025: lovely atmosphere. try and grab a table outside if you can!

29/06/2025: Excellent food and quick service The capress entry was delicious. I had the duck, and my friend took the paste. It's amazing. We ordered the tiramisu, fantastic as well. We will come back.

25/06/2025: A pleasant time and sublime cuisine, the best restaurant in Venice with staff who take great care of customers, very professional and friendly. Thank you to the whole team for this great, unforgettable time!!

02/06/2025: Highly sought-after ingredients, top service, very well-kept place. The only flaw is the very limited quantities. In the face of excellent quality, the quantity of such ingredients is lacking when compared to the final bill.

31/05/2025: Lived up to the recommendations! The food is soo fresh and creative, I enjoyed all of it! I booked this a two weeks in advance and could only get a lunch time so book early! I had the beetroot ravioli - it was perfect summer lunch dish. It was fresh with the poppy seeds and light. I also got the hummus with local vegetables, also good, I was surprised the vegetables were still hot but good nonetheless

19/05/2025: Very good, everything is delicious

18/05/2025: The cichetti are incredible! This was my favorite place I ate in Venice. Try one of each flavor, they’re all good. Be prepared to wait in line but it’s absolutely worth it.

28/06/2025: Affordable, delicious, filling with multiple vegan options. No tables, only takeaways. Be careful with seagull’s who will try to steal your crepes.

27/06/2025: This was near our hotel. Lots of choices of sweet and savory crepes. We got 3 sweet and 1 savory. Service was fast. You order and then he calls out your order. Only a few seats inside. Stand to eat outside or take it to go. Didn’t get any good photos because we were traumatized the night before when a seagull ripped pizza out of my husband’s hands. This shop is great ❤️ and warns every single customer about the seagulls so we stayed near the wall so the seagulls couldn’t dive down and grab anything.

13/06/2025: My wife and I had a wonderful experience here and I’m very glad we decided to splurge on our trip to Verona. The staff was attentive and cordial. Each course was a choreographed presentation and each piece was explained to us in English, which was much appreciated. We aren’t used to lengthy meals where we are from so a three hour dinner was new to us, but the pace was nice and allowed time to savor each bite. I didn’t count how courses there were but it was a lot, in a good way. Go easy on the bread, (not the focaccia, eat all of that!) if you are concerned about making it to the end. After dessert the chef came out to greet each table personally. We didn’t plan this ahead of time and I was amazed we were able to get a reservation at a 3 Star Michelin restaurant the day before, but I’m very glad we went for it. By far, this was the best meal we’ve ever had.

24/05/2025: The modest entrance on the narrow Via Antonio Tirabosco doesn't give us a clear idea of ​​where we're about to dine. In this case, to celebrate the gastronomic and oenological joy of an unforgettable meal. Nor does it give us any idea of ​​what history has seen fit to preserve beneath what is now the space that houses Gian Carlo Perebellini's restaurant. A chef who joined this establishment at the age of 18 and remained in charge of the restaurant. A tour of the facilities allows us to admire the collections of pens from illustrious guests, which have earned the Mondadori Award, or the Roman ruins that speak of the centuries of history that gave rise to the space that today houses a delicious space that demonstrates how a pastry chef has paved the way to become one of the greatest exponents of 21st-century Italian cuisine. The experience of the Chef's table, a delightful space that allows you to contemplate the long menu as you eat, the silent work of a well-coordinated team of 12 cooks, plus the Chef, who passes notes and constantly approaches the table to check that everything is running smoothly. The room has class and youth. The sommelier knows the risk of having to incorporate new pairings every day for a menu that constantly transforms, where flours, cheeses, and vegetables mark the backbone. Freshly baked breads, crispy edible crusts. We can't deny that the pastry chef rises in the kitchen to offer bites where textures define tiny, sequential universes. Gifts like caviar with a mini passion fruit sorbet (zabaglione & caviale affumicato). Or the delicious grissinis with slightly smoky notes. They return, time and again, to be refilled when you barely have a couple left. If the wide assortment of mini bites that open the menu isn't a sampler of what we can enjoy, the second offering after caviar comes with a crispy bouquet of green asparagus and crayfish. Flavor, textures, freshness on the palate. They go even further with the tomato, celery vinegar gel, and a lovely béarnaise foam. Simple and effective. A gift for this first part of the menu, where the sea bass is somewhat lost in a tartar with goat cheese and licorice extract. Perhaps the lightest of the dishes, but one that captivates with the crunch that serves as a millefeuille. The dentex is impeccable, also with a good combination of mascarpone and Cantabrian anchovies, which are very popular among the greats of transalpine cuisine. The combination of the goat's milk ravioli with pea water and red shrimp is delicious. Although I admit that domestic peas are sweeter and have more flavor. I smile. The pasta, fusili with clams, is accompanied by a creamy anduja, a sobrassada from southern Italy, accompanied by a shellfish bisque. An outstanding dish, as everything else we tried has been. Two meats round out the menu: lamb and veal with pigeon breast. Desserts are extensive in the first bites: a chocolate sugar, and more sweet treats. It wouldn't be a bad idea to follow the world route of all three-star restaurants that offer so much happiness at such a reasonable price. About €350. Coffee, grappa, laughter, and conversation are reserved for private dining.

13/06/2025: The staff here is 10/10!! Especially housekeeping, they are so sweet, leave chocolates, fold your pajamas, and made sure I was comfortable my whole stay. The location is also amazing & super safe, definitely recommend 👍🏻

05/06/2025: Always fascinating, the Panoramic Terrace is also an exceptional location for an aperitif or dinner. Top! Also try the Bisttot al 2

16/06/2025: Eravamo in 3 adulti e 2 bambini. Ammetto che abbiamo preso solo 3 tortelli della casa ( ottimi) e 2 paste al pomodoro. A seguire 1 sola tagliata di carne da dividere con patate al forno ( surgelate). Vado a lavare le mani e sento la signora che ha preso la comanda, dire in cucina "una tagliata al sangue la più piccola che hai"!!! Intanto,l'avevamo chiesta cottura media. Comunque NON è professionale servire una quantità minore solo perché abbiamo deciso di dividerla. Anche i tortelli serviti in un piatto diverso rispetto ad un altro tavolo. Tortino al cuore caldo troppo cotto. Faccio il vostro stesso lavoro, so che il nostro tavolo soprattutto di sabato sera non è il massimo del guadagno,ma non abbiamo tolto posto a nessuno.

22/05/2025: Very pleasant place, old-time atmosphere, excellent cuisine with exceptional raw materials