Venissa il Ristorante In Venezia

We came to this restaurant a while ago, and we vividly remember how delicious our meal was. Everything was exquisite. And the restaurant is beautiful too. They have one Michelin star. Back then, they had two tasting menus and a à la carte menu so you could choose any dish you wanted. We were treated extremely well. The wines are from their vineyards.

The experience at this osteria fell short of expectations. Starting with the negatives, something quite serious occurred in my opinion. Two allergies were reported at my table at the beginning of the dinner, and both were ignored. Luckily, we noticed in time that the dishes contained the reported ingredients! A significant oversight. We opted for the tasting menu, including a vegetarian one with a wine pairing. Overall, the regular menu was quite delicious and varied. However, the same couldn't be said for the vegetarian menu; the two main courses were both eggplant-based. In this regard, one of the two options didn't match the corresponding wine pairing (which, however, was perfect for the fish course). A 10, however, for the dessert, with its delicate, floral notes and perfectly paired with its glass. After the excellent experience at Venissa, I had much higher expectations, which unfortunately weren't met at Osteria Contemporanea. A 10+ for the superb location on the wonderful island of Mazzorbo!

We were guests at Venissa and took advantage of the summer escape package, which included dinner at the restaurant, a night at Casa Burano, and breakfast at the Osteria. It was a fantastic experience from start to finish. The food is fantastic, the philosophy behind it all is fascinating, and the service is impeccable. We were served primarily by Riccardo, who deserves special mention for making us feel at ease and pampered from start to finish. Thank you so much

Our experience at Venissa restaurant was overall interesting and deserves some reflection. The location is truly splendid: a charming setting, immersed in nature and meticulously crafted down to the smallest detail. We chose the seven-course tasting menu, which took us on an original culinary journey. We truly appreciated the philosophy behind the cuisine: carefully crafted dishes that showcase local and often little-known ingredients. In particular, we found the use of animal species considered invasive interesting, a conscious and sustainable choice that adds depth to the gastronomic project. While we didn't experience a true "wow" effect with any of the dishes, the overall dining experience was enjoyable, and we appreciate the intent and research behind each dish. One area where we believe there is room for improvement is the service. In a restaurant of this caliber, we would have expected more consistent and personalized attention. We noted some repeated inattention, a certain inconsistency in staff interaction (frequent changes of waiter for each course, which at times created some confusion), and dish descriptions that weren't always clear or engaging. Perhaps this is a stylistic choice, but greater consistency and attention to detail in the narrative of the cuisine could further enhance the experience. The wine pairing, unfortunately, was the element that least convinced us. We understand and respect the choice to offer natural and unique wines, often from small producers or lesser-known grape varieties, but we would have appreciated more explanation about the labels offered and the reasons for the pairings. The presentation seemed a bit cold and hasty. Furthermore, the quantities served seemed rather small compared to the price, almost giving the impression of a simple sampling rather than a true tasting experience. Overall, Venissa remains a highly charming establishment, with a strong and well-defined identity. With a little more attention to service and greater care in narrating the wine journey, the experience could become truly memorable.

A wonderful experience; dining at Venissa Restaurant was a wonderful opportunity to celebrate a significant birthday. The location is charming and not overly exclusive, informal yet elegant. The staff is young and knowledgeable. Watching Chef Pavan at work was both pleasant and moving. At the end of the meal, his greeting at the table was truly appreciated; the friendly chat with the chef was the icing on the cake. The food was excellent and well-explained by the staff, accompanied by a selection of high-quality wines. Completely satisfied, I would gladly return.

We had the absolute pleasure of experiencing the 10-course chef’s table at Venissa, and it was nothing short of extraordinary. Every dish was a creative expression of flavor, seasonality, and sustainability — a true culinary journey rooted in the Venetian lagoon. From clams and oysters to delicate crab preparations, the seafood was incredibly fresh and thoughtfully paired. Each course surprised us with unique textures and flavors, highlighting both the ingredients and the artistry behind them. The focus on local and sustainable elements was deeply inspiring and added even more depth to the experience. Venissa isn’t just a meal — it’s a story told through food. Highly recommend for anyone seeking a refined, innovative, and eco-conscious dining experience in Venice.The service was amazing from every aspect.

We tried the tasting menu and it was a very interesting experience with a very solid cooking concept behind it, very kind staff

The place (the osteria) is almost empty, yet it has everything going for it: a view of the vineyard and the bell tower, refined cuisine, and a peaceful setting. However, the staff is snobbish and forgets to smile at the customers.

Perfetto sotto tutti i punti di vista. Accoglienza, atmosfera, servizio, cibo e vino. Un'altra cena indimenticabile con mia moglie.

Quella del ristorante Venissa è un’esperienza straordinaria e fuori dal comune: cucina elaboratissima anche se a base di ingredienti poveri o di scarto, tutti rigorosamente locali. I sapori sono intensi e originali non paragonabili ad altri stili culinari. Nessuno dei piatti assaggiati ha avuto meno dell’ottimo nella nostra scala di valutazione e in ciascuno c’era novità e diversità dagli altri. Il piatto “scarto alimentare” ha raggiunto il top dei voti… i ravioli “foglie d’insalata” superlativi, la “bietola” con ostriche e portulaca e i “mitili in cassopipa” indimenticabili.. il sorprendente salame di chorizo di pesce quasi indistinguibile dall’analogo di maiale.. La sensibilità alle problematiche ambientali, l’utilizzo di materie prime del territorio, la filosofia di risparmio degli scarti, l’enorme lavoro di riciclo, fermentazione, estrazione, elaborazione che danno come risultato un piatto di presentazione meravigliosa e di gusto insuperabili, sono scelte impagabili! Il sommelier ha voluto fare delle scelte alternative proponendo solo etichette di vini naturali in una ampia carta originalissima. Il particolare che (da sommelier) ci ha amareggiati è il rapporto qualità-prezzo dei vini proposti, con un ricarico minimo del 100% e un qualche caso del 200%. Inoltre la quantità di vino al calice è veramente esigua e non vengono fatti rabbocchi (come è abitudine fare in tutti i percorsi con abbinamento). Addirittura la sommelier a una mia richiesta di avere un po’ più di vino mi ha risposto che ne avevo già abbastanza, lasciandomi basito… Noi siamo sommelier e vi assicuro che la quantità (circa 1 cm di altezza) è circa metà di quanto si mesce abitudinariamente. Inoltre la scelta al calice era risicata a pochi vini ingiustificatamente costosi (25-35€ a calice). I vini di loro produzione, pur essendo un banale Dorona e un taglio bordolese della laguna sono valutati più cari di un Borgogna.. Il percorso di abbinamento (90€, molto caro rispetto alla media..) propone anche scelte non eccessivamente adeguate e di vini di fascia medio bassa. Ultimo appunto: il trasporto a 70€ è abbastanza caro rispetto ai 20€ del vaporetto. In conclusione: esperienza culinaria straordinaria, assolutamente consigliata e raccomandata; attenzione però ai vini! consiglio di prendere una bottiglia, che, per quanto esageratamente rincarata, conviene comunque rispetto all’abbinamento e ai vini al calice.