The change of generation complete, Nicolò Bonaccorsi now tends to the stoves that were once his father's, all without forgetting the family teachings, drawing on up-to-date techniques and the pursuit of subtle combinations of foods. The menu, which comprises both meat and seafood, showcases poignant dishes like prawns with leeks, smoked herring creme brûle and bitter herbs, or tubetti pasta in goby sauce ("gò" in Venice), or guinea fowl breast and thigh with a chamomile purée. The desserts and wine list, rich in celebrated names, are also well thought out. Elegant and sophisticated atmosphere. Professional service. The three tasting menus (which range from 100 to 130) allow you to reduce cost while getting a comprehensive overview of the food on offer. A weekday lunch menu is also available for 39.
Good
Very good
Excellent
