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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.
One honor, in evidence:
The record strongest first
One number, weighted & current 70
How we scoreThe dishes from the writeups
- Pasta and beans 50 Top Italy
Nearby in the record closest first
- Al Segnavento Venetian Eat · 69
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