New Venetian cuisine

Food can be the first and most intuitive way to understand a place and its culture. The way ingredients are produced and sourced, the ability to transform raw materials into a recipe, or how something new gets adopted and becomes commonplace: these are all things that tell you a story about a territory and the people who live there. The restaurants and wine bars, from the most typical local bacaro to the finest gourmet table, all place a premium on sourcing the best local, seasonal and fresh ingredients for their recipes. In a unique and fragile environment such as the Venetian lagoon, sustainability has driven innovation with the establishment of an association called “Osti in orto”, which is a garden on the island of Sant’Erasmo, where the vegetables that are served on their tables are grown. The cellar mirrors the ethos of the kitchen: in your glass you will find artisanal wines brimming with stories of the connection between the land, the people that work there and how it ties the history and the future together. This experience is recommended by Venetian Food and Culture Historian, Andrea Scaramuzza.