Venissa Restaurant will be closed until April 2017, in the mean time come and visit us at the Osteria Contemporanea
Research into lagoon cuisine is the foundation for the work of Venissa’s four chefs. For Matteo Bisol, who at the age of 27 coordinates the Venissa project, “the beauty of the Ristorante Venissa is the fact that different chefs will interpret the exceptional ingredients of the lagoon according to their own sensibilities and experiences.” This year, Sabina Joksimovic, Alba Rizzo, Michelangelo D’Oria, and Serena Baiano will give a new interpretation of the recipes of Native Venice; four chefs will work together to create an “eight-handed cuisine” whose guiding principle is the Venissa Code: 8 rules that form the foundation of the entire gastronomic project.
The Venissa Code
1) Knowledge and passion guide our work.
2) Every recipe inspired by domestic cuisine must be understood and respected.
3) We respect raw materials and highlight their uniqueness.
4) Esthetics must overtake flavor but should instead be an element that enhances it.
5) We favor local produce; by simply looking around us we will find a world beyond which we need look no further.
6) Our future depends on our present actions.
7) An understanding of our elders is a fundamental asset.
8) The earth and sea are our life.
Antipasti: Sabina Joksimovic
Aromatic herbs are her passion. She comes to us from the Taverna di Colloredo.
First courses: Andrea Asoli
Different varieties of flour are his world. He comes to us from Venice’s Met restaurant.
Second courses: Michelangelo D'Oria
Enhancing the flavor of seafood is his mission; he was with us at Venissa last year.
Desserts: Serena Baiano
She challenges herself to create atypical desserts, and she comes to us from the restaurant La Peca in Lonigo.
Rialto, in the heart of the historical center of Venice, plays host to the town’s traditional fish, vegetable, and fruit market, the focal point for the incredible produce of the region of the Veneto.Read more
The vegetable gardens and orchards are located on the estate property beside the vineyards, and they are tended to by nine pensioners from the neighboring island of Burano who supply the restaurant with seasonal fresh vegetables every day.Read more
Better known as “canocia“ in Venice, the Mantis shrimp is one of the lagoon’s most prized shellfish. It is caught using traditional fishing nets, with the utmost respect for the sea.
Found in the Adriatic as well as near the Atlantic coastal regions, the turbot is well known for its exquisite flesh. At Venissa, it has been paired with potato cream and artichokes sourced from the estate gardens.
In the Triveneto region, the silene flower is better known as “scopit” or “sciopetin-to pop” because of its ball shaped flower that pops when pressed between the hands.
One of the most common fish found in Native Venice, it is a traditional poor man’s fish that is usually served with Risotto on Burano.
An abundant vegetable that is robust and resistant to cold winter temperatures. When dried and boiled on its own, it takes on marine notes similar to algae.
Sown between the rows of vines to serve as natural fertilizer, the white turnip is harvested in spring.
Wormseed is a type of wild spinach that grows on the sides of the canals in the middle of the vineyard.
The most precious fruit of the Venissa vegetable garden is artichoke, and the first sprout of the artichoke plant, called the castraura, is so tender it can be eaten raw.
Blooming all throughout the vineyard, roses serve as sentinels and give warning when disease threatens the vines.