Maestro Francesco and his son Matteo invent Venice's best cicheti daily with Rialto Market finds, and if you ask nicely and wait patiently, they'll invent a seasonal speciality for you. On Mondays when the Pescaria is closed, Francesco might wrap wild asparagus in rare roast beef with grainy mustard; when Saturday's seafood haul arrives, Matteo might create Sicilian tuna tartare with mint, Dolomite strawberries and aged balsamic. Even with copious prosecco, hardly any meal here tops €20 or falls short of five stars.