A villa between the pinewood and the lagoon, and a kitchen that takes its time.
A few steps from the Jesolo lagoon, inside a nineteen-thirties villa, we cook what the boat brings in at dawn: twenty-two covers, a short menu and a cellar of eighty Venetian labels.
The room that faces the water
Twenty-two covers under the villa’s high ceilings, windows onto the canal and light that lasts until nine. We lay the tables once a night, and once only.
See the menu
A kitchen that takes its time
The stock goes on at seven in the morning, the fish is filleted as it arrives, the bread is mixed every day. Four of us, and no step skipped.
See what we offer
What we can offer you
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Sample photo — yours will go here The long dinner
Six courses that follow the fish counter: it starts with a raw dish and ends with something eaten by the spoon. Two and a half hours, and the wish to stay at the table.
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Sample photo — yours will go here The long table
The table under the big window, up to twelve people. We agree the menu the day before and everyone eats the same thing, the way it happens at home.
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Sample photo — yours will go here The morning market
At six we go to the fish market and by eight the evening menu is settled. You are welcome along: we come back with the crates and stay for breakfast.
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Sample photo — yours will go here The cook’s table
Two seats at the pass, where the plates are built. You eat what comes out and watch it come out: the loudest seat in the house, and the best.
What people say
Il branzino l’hanno sfilettato al tavolo davanti a noi, senza fretta. Siamo rimasti tre ore e non se n’è accorto nessuno.
Luca F.
Sample photo — yours will go here Ventidue coperti e ti trattano come se fossi l’unico. La cantina te la spiegano, non te la vendono.
Marta B.
Sample photo — yours will go here Prenotato per un anniversario. Il tavolo era quello sulla finestra senza che l’avessimo chiesto.
Anna R.
Sample photo — yours will go here
Twenty-two covers, one evening at a time
Hold your table
Saturdays fill a week ahead. Write to us by all means, but for tonight a phone call is the shortest way.
Call +39 333 0000003 This week’s short menu
Today’s raw fish
24 €
Whatever the boat brings, cut to order: oil, lemon, coarse salt.
Bigoli in salsa
18 €
Bronze-drawn pasta, white onion stewed for two hours, Cantabrian anchovies.
Sea bass in salt
32 €
Baked whole in coarse salt and filleted at your table, with its oil and fresh herbs.
Marsala zabaione
9 €
Whisked by hand when you order it, still warm, with our own dry biscuits.
Questions we often get
Cannot find what you need? Call us: a person answers, not a switchboard.
+39 333 0000003Where are you?
We are at Via del Cavallino, in Lido di Jesolo. There is a map at the foot of the page.
When are you open?
Wednesday to Friday: 19:30 – 22:30 · Saturday and Sunday: 12:30 – 14:30 · 19:30 – 22:30. We keep these hours up to date here, though a phone call is always the shortest route.
What do you serve?
The long dinner, the long table, the morning market e the cook’s table. If what you want is not listed, ask: we often do it anyway.
How do I book?
The fastest way is still a call to +39 333 0000003 or on WhatsApp.
Do you speak other languages?
We get by in Italian, English, German.