restaurants / Italian

Lonely Planet review

Father-son maestri Francesco and Matteo invent Venice’s best cicheti daily with Rialto Market finds. Behind marble counters, Francesco wraps poached Bassano white asparagus with seasoned pancetta, while Matteo creates otrega (butterfish) crudo with mint–olive oil marinade and Hawaiian red-clay salt. Be patient: even with copious prosecco, hardly any meal here tops €20 or falls short of five stars.