Fondamenta di Santa Caterina, 3, 30142 Venezia VE, Italy
| +39 041 527 2281
Sun - Sat 12pm - 11pm
Mazzorbo Estate Focused on Fresh, Homegrown Haute Venetian FareBegun 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.
almost 7 years ago
It takes a bit of patience and the better part of an afternoon to have lunch on Mazzorbo Island at Gianluca Bisol's, Venissa Ristorante. But the boat ride there from Venice's Fondamenta Nuova is half the fun, and the 45-minute journey across the lagoon's glassy surface is itself a beautiful thing. Venissa is essentially a working vineyard with the extravagant addition of a Michelin-starred restaurant, a wine tasting room and six cozy guest rooms. The brick walled estate lives on a pointy corner of Mazzorbo Island, with Dorona grape vineyards that recently yielded their award winning, 2011 vintage of Venissa en-primeur. Now the restaurant. Chef Antonia Klugmann leads the team here, and her menu, as it should be, draws ingredients directly from the lagoon and the Venissa estate: oysters, soft shell crab, and vegetables like the lagoon's famous tiny artichokes, straight from the garden. The restaurant is seasonal and is closed through late autumn and winter. And while it is a bit of a splurge, the experience is worth every cent.