THERE’S A “BRICCOLA” IN THE LAGOON THAT WILL SHOW YOU THE WAY …
You’re on your way to discovering the flavors and colors of the Venetian lagoon, skillfully reinterpreted in the seafood and vegetarian dishes prepared according to the original vision of Lorenzo, our head Chef.
A “fresh and colorful cuisine” and an excellent selection of Italian and international wines.
LORENZO COGO SAYS …
“My style of cooking comes from a personal philosophy of dining:
I like to play up the local products of the area applying the many culinary techniques I have acquired in many experiences and travels.
I’m not an extreme innovator, just a chef who has profound respect for his raw materials and uses his imagination to prepare them in the most delightful ways.”
A crepuscular habitat lit by the suffused glow of a central spotlight. Long tables made from boards recovered from the old “briccole” (mooring posts) of the lagoon.
The concept, which uses a few elements to replicate the simple comfort of the typical Venetian “campo”, fulcrum of the social, business and religious life of Venice.