Mazzorbo Estate Focused on Fresh, Homegrown Haute Venetian Fare
Begun by the family of winemaker Gianluca Bisol, who is famous for his prosecco, the menu at this Mazzorbo restaurant is focused on seasonal and local ingredients, much of which is grown right on the estate, which is located 35 minutes from the city center by water taxi (it makes for a pleasant pre and post-dinner trip).
Set in the canal-facing home of the family that once farmed the property, the restaurant is overseen by one of Italy's top young chefs, Paola Budel, who is known for her gourmet approach to fresh, locally grown produce. Many of the herbs and vegetables served here come directly from the on-site garden, while seafood is plucked from local waters. Stand-out dishes include a light stew of lagoon cuttlefish, datterino tomatoes and baby artichokes as well as the Kamut spaghetti with sardines and spring onions.
To get to Mazzorbo, take the LN vaporetto (waterbus) from Fondamente Nove in Venice, which departs at 10 past and 20 to each hour.