The new summer 2026 menu

Our summer menu follows season and availability. Proximity to the historic Rialto Market and Venice's seafood tradition inspire a menu whose seafood and origins may vary.

The opening belongs to raw seafood. Sea bass carpaccio with olive oil and lemon zest, red prawns with a drop of aged balsamic vinegar, oysters in their shell with only freshly cracked black pepper. These are dishes that ask only for perfect raw material and light hands: no sauces, no unnecessary decoration. Guests who sit down in summer almost always start here, and we suggest a Lugana Vermentino or a brut Valdobbiadene Prosecco, well chilled.

Among the pasta courses, what never changes is the Venetian spaghetto with vongole veraci — which we make white, without tomato, with only in-shirt garlic, parsley, a drizzle of oil and the natural savour of the shellfish. Alongside, summer brings bigoli in salsa with anchovies, fish risottos changed each week according to the market — the one with gò, a forgotten lagoon fish, always returns in June — and our paranza fry served in a paper cone, crisp and light as it should be.

The mains look out to the open sea. Salt-baked branzino cooked whole and opened at the table, grilled turbot with seasonal little vegetables, sea bream in a lagoon-herb crust. For those who love bold flavours, old-style baccalà mantecato returns to the menu, served on a slice of toasted white polenta. We close with our usual desserts: pear and chocolate tart, house tiramisù in its ceramic bowl, and — for summer — a lemon and basil sorbet washed down with a last glass of Recioto di Soave.