Fresh fish, even raw. Assorted choice of oil produced in different areas, salt and pepper. Flavored bread and bread sticks.

Here is the effective synthesis of a hidden jewel in Veneto, north-east of Italy; so it is not properly next to the sea, more typical in the South of Italy but they serve a very very fresh fish.

oil,salt pepper

Mr. Alberto, the owner, has opened this lovely place a few years  ago becoming an important reference for those who  look for good fish there in Fener city, a few “steps” from Valdobbiadene, well-know for the production of the notorious sparkling Prosecco. Alberto has built an “alternative” restaurant as well as he wants to define its wine list: few names but carefully selected one by one with attention to details, the same ones he donates to his clients by offering something like 26 different types of oil as mentioned already.

A couple of years ago Alberto chooses to work with the chef Simone Barichello, who has several years of experience both in Italy and abroad. Simone made me a mixed starter. The menù is, in fact, very focused on starters, many customers choose to eat only them enjoying the endless offerings. There are also some innovative first and second courses anyway.

So let’s start with raw fish: prawn and scallop, then my beloved tuna, which was really great. And then the different “carpaccio” made with cod, sword fish and so on, enjoy the photo!

Delicious also the sauces you can see in the picture: a jam made with Macallan whisky and oranges, as well the soy and ginger one.

Not to mention the composition of warm starters with an excellent cod fish, light and tasty, as well as boiled shrimp, grilled long-scallops, a scallop cooked in a sauce emulsified with Prosecco (Italian sparkling wine) and oil from Garda area.

The pictures are very representative and the restaurant is just beyond the historical production area of Prosecco DOCG and therefore a perfect interlude for  wine tourists too.

salted codfish

business card