Venissa il Ristorante In Venezia

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

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.

I believe Venissa is a must-visit for anyone exploring the world of fine dining, if only for its uniqueness in the international gastronomic landscape, tied primarily to the Venetian lagoon and the unique characteristics that some of its hidden corners still offer. Even the casually curious will find interesting insights after a visit here. The brilliance and open-mindedness of chefs Pavan and Brutto take those who approach their table on a journey, first within the lagoon and then, through similarities and dissonances, around the world, using techniques and ingredients far removed from the Veneto region that integrate perfectly into the context created. Before entering, one must be aware, as the Michelin green star reminds us, that the focus is on sustainability, the use of ingredients, mostly local and often invasive species in the lagoon, with absolutely minimal waste, and that no meat is served here. While this may seem like a 'doctrinal' stance (I admit I had concerns about this before dinner), I can confirm that this approach is absolutely not a limitation. The dinner was delightful, interesting not only from a culinary perspective but also from a cultural one: there's an infinite amount to learn here, and the green approach isn't at all heavy-handed, not even in the presentation. We chose to dine at the chef's table, which allows for direct contact with the chefs and the entire staff—an experience worth having and one I recommend. The attention given to the guest is certainly greater than that given at the table, and the direct interaction with the chefs is, given the unique menu, absolutely welcome. We chose the wine and beverage pairing offered, primarily based on natural wines, spontaneous fermentations, and the like, especially because I find it truly difficult to choose a bottle from the pairing list alone—these flavors are certainly more divisive than the menu, and one may or may not like them. A drop of the estate's wine (fortunately already tasted on other occasions) would have been appreciated, but so be it. For the special occasion on the day of our dinner, we were treated to an extra cake, which was very welcome. The service, to be fair, did falter a little toward the end of the evening, but this didn't impact the overall experience, at least for me. In conclusion: the Venissa Restaurant deserves a lot and is clearly still evolving toward something more important. It has the advantage of constantly shaping its core green concept, without allowing itself to be limited. It deserves more visits over time, if only for the absolutely idyllic setting in which it is immersed.

Absolutely wonderful and delicious, well done!

Top for creativity vegetables and fish To be absolutely visited

We would like to sincerely thank you for a truly exceptional experience during our unplanned visit. The lady in the wine shop was incredibly kind, welcoming, and highly professional. We come from Moravia (Czech Republic) and have been involved with wine our entire lives, which is why we were especially impressed by her expertise, knowledge, and the way she presented each wine with such passion and understanding. The tasting was not only very enjoyable but also genuinely enriching. We also greatly appreciated the selection of wines we had the opportunity to taste – they were truly outstanding and beautifully represented the quality of the region. Thank you once again for your kindness, your time, and for sharing your knowledge with us. It was one of the most memorable wine experiences we’ve had, and we would be very happy to return in the future.

So, I must post an update... We have been back, our fourth visit in a little over 2 years and if anything it is better than ever. It is a rare thing to find restaurants at the Michelin level that so constantly innovate their menu and are so in touch with their surroundings. The service is always friendly but unobtrusive and my daughter (12) always appreciates that they speak with her and not through me. Our Heartfelt thanks to chefs Chiara and Francesco and their team for another memorable experience.. A dopo!

Lunch at Venissa. Chiara and Francesco were always present and professional, and the entire dining room staff was equally knowledgeable. I love plant-based cuisine and fermented foods, and I finally enjoyed some new pairings. The dessert was truly special, and I couldn't say which of the courses surprised me the most. Everything was top-notch, especially the relaxed yet chic atmosphere.

Overall this was a good experience. We opted for the vaporetto since the private boat was pricey. It’s a nice ride out to the island. When we got there a few minutes before our reservation at 7, we had to wait outside - there was no going inside even a moment early. The restaurant is very chic and modern, with cool found art sculptures. The food was good, with nice explanations about how it related to the local area. A lot of attention had been paid to the textures as you ate. We got the wine pairing which was nice but not a must do. Service was attentive but things could have moved along more quickly. We waited a good 20 mins before any food or drink arrived, and there was a long wait between courses. When we were done, we had a 50 minute wait for the next vaporetto (not the fault of the restaurant of course, but it made all the previous waiting between courses even more painful). It was a long, cold wait. Doing lunch might have been better, since then you could walk around the island a bit.

We had a great time, the staff was very friendly. Obviously, the approach is very gourmet, with small portions and sometimes a bit of a twist. But the effort to offer food that respects environmental sustainability and invasive species is commendable. Well done, chef, and well done everyone.