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An old mill inn that fed flour-dusted workers is now a contemporary trattoria where the pasta e fagioli that made the place famous still appears alongside lacquered amberjack and grilled duck with hoisin. The self-taught chef running the room absorbed Japanese technique through travel and collaboration, and it shows in the quietly surprising combinations. Unhurried and genuinely warm, it draws the kind of Venetian mainland crowd that books ahead and orders everything.
The awards strongest first
One number, weighted & current 70
How we scoreThe dishes from the writeups
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Pasta and beans
“Then, he added his own touch, keeping the pasta and beans that made the history of the place on the menu.”
50 Top Italy -
Steak tartare
“From his father, he inherited the sense of hospitality and the recipe for a “steak tartare” from hotels of yesteryear.”
50 Top Italy
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The neighbors closest first
- Al Segnavento Eat · 69
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