Autohotel Venezia

You follow narrow roads flanked by canals and surrounded by countryside to get to this warm and friendly restaurant with modern, comfortable dining rooms. The menu here always features a daily special of raw fish or seafood, served with creative seasoning, and sarde in saor (sardines). However, the true star of the show is cod (baccalà) – we recommend the triptych of baccalà which showcases the different traditional recipes of this fish to the full.

Situated next to the cinema-theatre, in an area a little off the beaten track but well worth exploring, this gem of a restaurant specialises in fish and seafood from the Veneto, serving its fish (fresh off the boat) in traditional home-made dishes which are timeless and comforting. Each dish introduces diners to the authentic flavours of the lagoon, in carefully prepared recipes that fully respect the top-quality ingredients. To finish your meal, don’t miss the pannacotta with fresh strawberry sauce – a classic favourite that is truly delicious! There’s a carefully thought-out selection of win

"Regarded as one of the most popular destinations for seafood lovers, the restaurant offers an extensive menu that combines classic dishes with modern creations, fine-tuned season after season. The atmosphere here is elegant, modern and minimalist, purposely distanced from the idea of a traditional “osteria”, with a section called “Solo Verde” dedicated specifically to vegetarians.The kitchen focuses on raw seafood and charcoal-grilled dishes, the restaurant’s real strengths. The highlight among the starters is the cold spaghettino with essence of molluscs, along with references to Venetian tr

Situated just outside Venice in a quiet area dotted with splendid private villas, this historic restaurant occupies a delightful 19C mansion overlooking the Brenta canal. In the fully renovated, simple and welcoming dining room, fish and seafood reign supreme, with dishes such as raw pink or red Sicilian prawns, Adriatic scampi and tender, lightly seared octopus on the menu. The first courses include classic fish and seafood options, while delicious mixed fried fish from the Adriatic and local turbot are among the stand-out main courses.

This tiny, welcoming restaurant with a bright, simple decor has long since come of age, having been opened and run by the same family for years. The wife supervises the front of house, while the husband (whose past experience includes working as a metalworker as well as a chef) is at the helm in the kitchen, where he creates classic fish dishes which are full of flavour and simply prepared from top-quality ingredients. As the restaurant is very popular with its regular clientele, booking in advance is essential – you won’t be disappointed!

In the central area, chef Alessio Boldrin has reinvented the Venetian bàcaro tradition. Classic cicchetti here become samples served on one large plate, entertaining the palate. Not to be outdone is the à la carte menu, which offers a wide selection of mouth-watering and satisfying dishes, such as tagliolini cacio, pepe and scampi. The wine list features a good selection of Italian and French bubbly.

Italian