Al Covo

restaurants / Italian

Lonely Planet review

For years Diane Rankin and Cesare Benelli have dedicated themselves to the preservation of heritage products and lagoon recipes, which has placed them firmly on the gourmet map. Only the freshest seasonal fish gets the Covo treatment, accompanied by artichokes, aubergines, cipollini onions and mushrooms from the lagoon larders of Sant’Erasmus, Vignole, Treporti and Cavallino. Meat, too, is carefully sourced and much of it is Slow Food accredited, too.

Prices are offset by reasonably priced, limited-production wine.