Sosteria

The environment consists of three rooms furnished in a warm and welcoming way, with exposed wooden beams, where one immediately feels at ease. A curiosity, each table is dedicated to a Venetian animal. In one of these rooms, the owner Maurizio Mattion, Fisar sommelier, has created a wine cellar, rich in labels, especially from the region.

He has been cultivating a passion for Venetian products for years, selecting them in person by visiting the producers. The cuisine is very much tied to the territory and seasonality, the menu always uses fresh products from the market. The cornerstones of the establishment are cod and tripe prepared according to tradition. Also worth trying are the homemade pasta and gnocchi, both with meat and fish sauces. Among the second courses to mention are the sliced steak, filet, and the hamburger made from Wagyu Kobe beef, meat of the highest quality, appreciated for its low percentage of saturated fats. Finally, save a little room to try the desserts, made artisanal by Mrs. Valeria Donadi, always a kind presence in the dining room.

Also interesting is the wine by the glass proposal, ask Maurizio for advice to enjoy the best pairing.

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