I migliori ristoranti di cucina pescenella città Chioggia della Venezia

08/03/2026: Everything you eat is exceptional, from the appetizers to the first courses to the grilled meats... everything is super. Well done Nicola for the quality of the food and the service. Highly recommended 🔝

07/03/2026: The ingredients are of the highest quality, with incredibly fresh and flavorful fish, and there's a clear passion for their craft. The welcome is warm and the service is impeccable. The food arrives in a reasonable amount of time, a sign of home-cooked, express cuisine. We had two first courses and a mixed grill, which captured the aromas of the Adriatic. Everything was excellent! The prices are more than fair, and the location is lovely. Well done! We thank you again and reiterate our appreciation, recommending this lovely restaurant to other travelers.

01/01/2026: We didn't get the welcome aperitif as I was told, I'm talking about New Year's Eve dinner, from one course to the next, it took over 45 minutes, too many people, the music was so loud that the tables on the dance floor were constantly vibrating, intense smoke was blowing out, the air was unbreathable to be able to dance, there were 8 of us, 6 slices of panettone and we paid for coffee and water, very disappointed

06/09/2025: We went to this restaurant last night. The place is lovely, right on the beach, and the staff was very kind. It's a shame we didn't have a good meal: the pizza was burnt, the tiramisu and the pistachio dessert weren't good at all. What a shame.

20/06/2025: Oggi abbiamo visitato Chioggia e ci siamo trovati all’Osteria Penzo. Non avevamo prenotato ma i gestori sono riusciti a trovarci un posticino. Abbiamo mangiato i cicchetti come antipasto, gnocchetti buonissimi con vongole, radicchio e cipolla ed un’ottimo fritto.Buono il rapporto qualità prezzo, gestori molto cortesi.

19/06/2025: Ich hatte eine schöne Zeit in Chioggia und der Abend in dieser feinen Osteria bei Mario war das i- Tüpfelchen. Das Essen hervorragend! Der Service freundlich! Und obwohl man reservieren muss, bekommt man das Gefühl der einzige und beste Gast zu sein! Hier bekommt man gute Laune und verlässt das Lokal mit einem Lächeln. Vielen Dank, Mario!

04/04/2026: The atmosphere in the conservatory is reminiscent of a beer tent. That was the only downside, though. Hence only 4 stars. We got a table immediately, even though we hadn't made a reservation. The food was excellent, and the service was attentive, courteous, and quick. Highly recommended overall. And: it's open as early as 6:00 PM!!!

04/04/2026: The food is VERY good, but everything is in large portions, and every dish is truly delicious. The waiters are excellent, they're all very friendly, and the wait time is very short; they're well organized! Highly recommended 👍

05/04/2026: If dining were an exercise in style based on approximation, this place would certainly deserve praise. Unfortunately, for those seeking seafood cuisine that respects the raw ingredients and service that understands the fundamentals of hospitality, today's experience proved to be a regrettable dissonance. ​The Start and the "Laying Bare" of the Fish We began with the crudités. While the basic flavor wasn't unpleasant, the complete lack of attention to cleanliness made the meal an exercise in patience: constantly encountering unremoved scales transforms the pleasure of tasting into a tactile nuisance that could be avoided with simple technical skill. Added to this is the management of condiments that is, to say the least, peculiar: oil, salt, pepper, and lemon are not standard tableware items, but must be expressly requested, as if enhancing the dish were an optional extra at the customer's expense. The Chaos of Synchrony and the Enigma of the First Courses For the second half of the meal, we requested the first courses, the grilled meat, and the fried fish, be delivered simultaneously. While the grilled meat exhibited the same lack of cleanliness as the appetizer, the real crunch came with the first courses. Although the clam and shellfish sauce was delicious, the pasta—both the gnocchi and the calamarata—was so undercooked that it was indigestible. The consistency was that of a synthesis of raw starch that literally stuck to our teeth, making chewing unpleasant, so much so that we were forced to consume only the sauce and abandon the pasta on our plate. The Roulette of Service The service proceeded by trial and error: we witnessed a waltz of dishes intended for other tables and systematically rejected, a managerial disarray that probably explains why our mixed fried fish never reached its destination. Faced with such confusion, we preferred not to wait any longer, even forgoing coffee to avoid further risks. ​The epilogue at the checkout: between speculation and embarrassment The highlight of the experience, however, was not culinary, but relational. Heading to the checkout with the intention of settling the bill without demanding any discount—despite the obvious poor service—I thought it appropriate to offer constructive criticism to the lady in charge regarding the inedibility of the pasta. ​The reaction, rather than professional or attentive, was disorganized: the lady promptly headed to the kitchen to inspect the dishes, then returned with the arrogant pretense of contradicting our judgment because, in her opinion, the first courses had been consumed. The fact that we had eaten the fish out of hunger, leaving the pasta uncooked, seemed too complex to grasp. The height of the insult was reached with the insinuation that we had "cunningly" avoided paying for the fried food. A phrase bordering on defamation. Dear Madam, before writing such nasty accusations, I would suggest you consult your security camera footage and have the courage to accuse only after verifying that the dish never left the kitchen to reach our table. As for us, our "cunning" will manifest itself from now on in a very simple way: by choosing a destination where education and competence are at home.

25/03/2026: Terrible experience, bordering on mockery. Last night we had dinner at this restaurant, and unfortunately, it was one of the worst experiences in recent memory. Two of us ordered the tuna tagliata: we received an embarrassing portion, looking like leftovers from a plate. It was served without a word, as if everything were normal. Only when I pointed this out to the waitress ("Is this the whole tagliata?") did she respond with, "Yeah, but I'll charge you half price." Absurd. If I hadn't said anything, they would have ignored it. The waitress tried to take the blame, but it's clear the problem stems from the kitchen: you don't serve a dish like that at that price (€23–€25) and hope the customer won't notice. As if that weren't enough, a pasta with clams with... 4 clams (photo in hand). Mediocre fish quality, ridiculous portions, and a completely off-the-charts quality-to-price ratio. Totally disrespectful customer experience. Never again.

08/03/2026: We booked at 12:45 and ordered shortly after. The first courses arrived at 2:20, just as we were about to get up and leave. The food was acceptable, but definitely not worth the wait.

08/03/2026: Terrible. After an hour only the bottle of water arrived. We left the restaurant without having lunch.

15/12/2025: Tourists are charged a cover charge of €3.50 even for a small meal from the bistro menu!

23/10/2025: We stayed at the Grand Italia Hotel, and were often there in the mornings and for aperitif time. Excellent breakfasts and aperitifs, too. A special mention goes to Valentina, the bartender, who was incredibly kind and always had a smile. Highly recommended!