The sea bass, fish par excellence of the Venetian lagoon and of the Adriatic, filleted, baked and served with fresh seasonal vegetables.
Famous dish typical of slightly spicy sea, the Busara was the typical crock where fishermen used to put the catch of the day.
Tomato, mozzarella … and the chef’s imagination …
The duck is the typical volatile lagoon, chased by the Venetians forever. Very delicate and tasty dish, served with fresh seasonal vegetables.